rashad allah-allah hamana of roman egg
drop soup
stracciatella means little rags this
well-known roman soup is made by
stirring eggs
Thomasson and lemon into a hot chicken
broth the egg breaks into stringy
fragments as it porches the soup is
delicious and surprisingly refreshing
with the lemon flavor to make the soup
you will need the king of the italian
cheese of course parmesan of parmigiano
Reggiano lemon juice lemon zest salt and
pepper chopped parsley whole eggs and
the simmering chicken stock freshly made
of course break the eggs and the parsley
the parmesan the eggs I'm using a fork
it's easier to break them up but you
could also use a whisk our mission press
is ready so we're just going to assemble
everything make sure your stock is
simmering before adding the eggs as the
high temperature of the stock is a key
point in order to cook the eggs for
slowly the eggs
everything and with to break them up
then season with the lemon juice the
zest salt so I haven't season my chicken
stock really just a pinch when I made it
and it's again and taste
more seasoning salt
and
it smells wonderful very nice nice
chicken flavor with the dominance of the
lemon and the softness of the eggs and
the seasoning great let's serve the soup
one more thing before serving the soup
make sure you bring it to a boil at
least a second because then that's a
sure sign that eggs will be totally
cooked plate the soup I wish you could
smell it at home it smells wonderful
this is the texture you are looking for
so it is a broth very flavorful at home
you may had a little bit more lemon if
you like it but it's up to you follow
your taste follow your instinct but it's
a chicken's broth with lemon so it
should please Lamoni Bon Appetit
you