Egg and Chicken Broth


Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 3 eggs
  • pinch of salt and freshly ground black pepper
  • 4 tablespoons fine fresh white breadcrumbs
  • pinch of freshly grated nutmeg
  • finely grated rind of 1 lemon
  • 4 tablespoons freshly grated Parmesan cheese
  • 1½ litres/2½ pt chicken stock


    Beat the eggs in a bowl, add the remaining dry ingredients. Dilute the egg mixture with a cup of cold stock, blend in well.

    Bring the remaining stock to the boil, pour in the egg mixture, and stir thoroughly with a fork. Lower the heat, simmer for 2 minutes, breaking the egg up with a fork, so that it looks like little rags. (Stracciatelle means little rags.) Serve boiling hot with more Parmesan cheese.