Rice And Egg Soup

Total Time: 17 mins Preparation Time: 15 mins Cook Time: 2 mins

Ingredients

• Servings: 4
• 4 large eggs
• 4 cups chicken broth
• 1 1/2 cups cooked rice
• salt
• fresh ground pepper

Recipe

• 1 in a medium covered pot, bring the chicken broth and rice to a boil over medium heat.
• 2 crack each egg into a medium mesh strainer, letting the thin of the egg drain away. transfer the remaining yolk and into a small bowl.
• 3 beat well with a fork. (20 seconds).
• 4 remove the lid and circulate the broth with a fork to create a whirlpool effect.
• 5 pour the eggs into the pot through the tines of the fork to separate strands as it goes into the "whirlpool.".
• 6 cover the pot and cook for 1 minute, then turn off the heat and let set for 1 minute more.
• 7 season to taste with salt and fresh ground pepper.
• 8 ladle into bowls.