Rice and Egg Soup Recipe

Directions:

1. In a medium covered pot, bring the chicken broth and rice to a boil over medium heat.
2. Crack each egg into a medium mesh strainer, letting the thin white of the egg drain away. Transfer the remaining yolk and white into a small bowl.
3. Beat well with a fork. (20 seconds).
4. Remove the lid and circulate the broth with a fork to create a whirlpool effect.
5. Pour the eggs into the pot through the tines of the fork to separate strands as it goes into the whirlpool. .
6. Cover the pot and cook for 1 minute, then turn off the heat and let set for 1 minute more.
7. Season to taste with salt and fresh ground pepper.
8. Ladle into bowls.