Stracciatella II
Stracciatella is a Tuscan soup made from nothing more than stock and eggs, and it comes together in minutes. This version, adapted from Emily Waters' The Cook's Decameron, relies on technique: hot stock is whisked in gradually so the eggs set into soft, ragged shreds, which is what the name means in Italian. Because there is so little in the bowl, the quality of your stock decides how good it tastes.
Instructions
Beat the eggs well in a bowl until the yolks and whites are fully combined.
Pour hot stock over the eggs a little at a time, whisking constantly so the eggs warm gently instead of scrambling at once.
Keep whisking until the eggs begin to curdle into fine shreds. The soup is ready when the strands are suspended throughout the stock.
Hold the soup hot in a bain-marie until you are ready to serve.
Make it personal.
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