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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Mark Bittman Ingredients:
1 quart chicken stock |
4 eggs |
1/4 cup freshly grated parmigiano-reggiano cheese |
grated fresh nutmeg |
2 tablespoons minced fresh parsley |
salt |
freshly ground black pepper |
Directions:
1. Bring 3 cups of the stock to a boil in a 6-8 cup saucepan over med-high heat.
2. Beat the remaining stock with the eggs, cheese, nutmeg, and parsley until well blended.
3. When the stock is boiling, adjust the heat so that it bubbles frequently but not furiously.
4. Add the egg mixture in a steady stream, stirring all the while.
5. Stir occasionally until the eggs gather together in small curds, 2-3 minutes.
6. Taste and add salt and pepper to taste, then serve.
7. Garnish with a little more cheese if you like.
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