From Thirty Minute Meals
Stracciatelle: Italian Egg Drop Soup
For every two bowls:
--2 cans (14 oz. each) no-fat, low-sodium chicken broth
--3 tbsp. grated parmesan cheese
--ground nutmeg (to taste)
--fresh-ground black pepper (to taste--the more pepper, the more heat)
--Handful chopped parsley (I used dried)
Heat broth over medium-high heat. Scramble eggs with cheese, nutmeg and black pepper. As broth comes to a boil, drop broth to a simmer and drizzle the eggs into the pot in a slow stream by scooping eggs into brother with a fork. Drizzle in a circular motion. The result will be rags of eggs in the broth. When the eggs are all incorporated into the broth, add parsley and turn off the heat. Ladle out soup and serve with crusty bread.
(This is also in some Chinese cookbooks, with a few variations, and can be called "egg flower", since the egg pieces seem to "bloom" when they hit the pot.)
The brioche is being made now--for finishing tomorrow.