Chicken Bouillon with Egg and Parmesan

by Editorial Staff

Summary

Prep Time 5 mins
Total Time 5 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 liter chicken broth
  • 3 egg (s)
  • 3 tablespoon parmesan, freshly grated
  • 1 tablespoon semolina
  • Nutmeg, freshly ground
  • Pepper, freshly ground
  • salt
Chicken Bouillon with Egg and Parmesan
Chicken Bouillon with Egg and Parmesan

Instructions

  1. Heat the broth to boiling point.
  2. Beat the eggs in a bowl. Then add the parmesan, semolina and spices. Pour in a cup of the hot broth and stir the mixture until smooth. Then slowly pour the mixture into the boiling broth and beat vigorously with a fork for approx. 3 minutes. Leave to stand for about 2 minutes so that the egg coagulates completely.
  3. Serve in preheated soup bowls.

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