Recipe information
Yield
serves 4 to 6
Ingredients
6 cups homemade or low-sodium store-bought chicken stock
4 large eggs, lightly beaten
2 tablespoons fresh flat-leaf parsley, roughly chopped, plus more for garnish
2 tablespoons freshly grated Parmesan cheese, plus more for garnish
Coarse salt and freshly ground pepper
Preparation
Step 1
In a large saucepan, bring the stock to a boil over medium-high heat. Reduce heat to low; keep at a gentle simmer.
Step 2
In a medium bowl, whisk together the eggs and parsley. Using a fork, stir the stock in a quick circular motion, creating a whirlpool; pour in the egg mixture in a steady stream. Sprinkle in the cheese; season with salt and pepper. Ladle into bowls; garnish with parsley and cheese.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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