A light soup for two, made with broth and beaten eggs. Pour the egg in slowly and it sets into soft ribbons in the hot liquid.
About 10 minutes · Servings: 2
Ingredients
350 ml Bò broth
150 ml water
2 eggs
A small handful of chopped parsley, optional
Freshly ground black pepper, to taste
Method
Warm the broth and water in a saucepan until gently simmering. Meanwhile, beat the eggs in a small bowl until the white and yolk are well combined.
Stir the broth slowly in one direction. Pour in the beaten eggs in a thin stream, then stop stirring for a few seconds so the ribbons can form.
Keep at a gentle simmer for another 1–2 minutes, until the egg is fully set. Taste, add pepper and parsley if using, and divide between two bowls. Serve straight away.
