Directions:
- Bring the stock to a simmer in a large saucepan over medium-high heat. Stir the eggs, Parmesan cheese,basil or parsley, and nutmeg together with a fork in a medium bowl. Stir the stock with a FORK so it is moving in a circle. Be sure to use a fork, and no other utensil, so the egg 'rags' will be properly formed. Keep stirring as you pour the egg mixture into the stock in a slow, steady stream so that shreds of coagulated egg form, about 1 minute. Let the egg shreds stand in the stock without stirring until they set, less than one minute. Once they have set, break up the egg pieces with a fork. Season with salt and pepper to taste, and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 181.27 Kcal (759 kJ) | ||
| Calories from fat | 69.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.77g | 12% | |
|---|---|---|---|
| Cholesterol | 137.27mg | 46% | |
| Sodium | 568.66mg | 24% | |
| Potassium | 390.29mg | 8% | |
| Total Carbs | 13.35g | 4% | |
| Sugars | 6.45g | 26% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 15.55g | 31% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.7mg | 4% | |
| Calcium | 76.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 50.56 Kcal (212 kJ) | ||
| Calories from fat | 19.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.17g | 12% | |
|---|---|---|---|
| Cholesterol | 38.29mg | 46% | |
| Sodium | 158.61mg | 24% | |
| Potassium | 108.86mg | 8% | |
| Total Carbs | 3.72g | 4% | |
| Sugars | 1.8g | 26% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 4.34g | 31% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.2mg | 4% | |
| Calcium | 21.3mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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