Guy’s mother used to cook this warm and soothing broth when her children weren’t feeling well, and Guy always thought it made him feel better.
- 1 litre chicken stock
- 3 eggs
- 100 g parmigiano reggiano, grated
- handful of flat-leaf parsley, finely chopped
- sea salt
- freshly ground black pepper
- freshly grated nutmeg
- knob of butter
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Bring the chicken stock to the boil in a saucepan.
Whisk the eggs, cheese and parsley in a bowl and season to taste with salt, pepper and nutmeg. Add to the stock – the egg will cook almost instantly. Leave to set for a moment, then lightly stir with a fork so the egg separates into strands (if you do this too soon, the strands will be small and will make the soup look grainy).
Gently stir in the butter and serve immediately.