Whisk the soup while adding the beaten egg. The egg will “shred” instead of coking whole.
Instructions
Put the classic chicken broth into a pan and bring to the boil.
Pour the beaten eggs as soon as the broth starts boiling, whisking all the time.
Season and serve straight away.
Notes
Fast food: When you are in a hurry, heat up 1 cup classic chicken broth in a pan or in the microwave; pour 1 beaten egg, stirring briskly, season and you are ready to eat. Even less effort if you use ready made chicken stock. You can prepare the broth from a chicken stock cube.
Add 2 Tbs grated cheese to the beaten egg and mix well before pouring it into the chicken broth. Add lemon juice together with the beaten eff to make Greek avgolemono soup.
Source
Spanish cuisineMake this soup whenever you feel under the weather.
Food in Spain