It is essential to stir while adding the egg or it will set in a solid lump rather than being dispersed in fine threads (or rags, to give the literal Italian translation). Serve immediately or the egg will overcook and become rubbery in texture. SERVES 4-6
- 1.15 L [2 pt] chicken stock
- 30 ml [2 tablespoons] grated Parmesan cheese
2 eggs

1. Break the eggs into a bowl. Add the cheese and beat (stir vigorously) with a fork until well blended.
2. Bring the stock to the boil over medium heat.
3. As soon as the stock reaches boiling point, add the egg and cheese, pouring in a thin stream and stirring the stock vigorously to break the egg into strands.
4. Remove from heat and serve immediately.
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