Rice and Egg Soup

Recipe by Debloves2cook
READY IN: 17mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a medium covered pot, bring the chicken broth and rice to a boil over medium heat.
  • 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.
  • Beat well with a fork. (20 seconds).
  • Remove the lid and circulate the broth with a fork to create a whirlpool effect.
  • Pour the eggs into the pot through the tines of the fork to separate strands as it goes into the "whirlpool.".
  • Cover the pot and cook for 1 minute, then turn off the heat and let set for 1 minute more.
  • Season to taste with salt and fresh ground pepper.
  • Ladle into bowls.
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