Chiffon Noodles

• 2 eggs
• 2 tablespoon flour
• ¼ teaspoon salt

Separate the eggs. Beat whites and salt until stiff but not dry. Add yolks and beat slowly until mixed. Carefully fold in the flour and pour the mixture on boiling soup. Cover tightly and boil for 2 minutes. Uncover and turn. Break with spoon and serve in chicken soup with a slice of carrot and thin sprinkling of chopped parsley for garnish.