From “Salt to Taste,” by Marco Canora with Catherine Young. Serves 6.
Ingredients
3 large eggs
2 tablespoons freshly grated Parmigiano- Reggiano plus additional for serving
1 tablespoon finely chopped fresh flat-leaf parsley
Pinch of freshly ground nutmeg
Kosher salt and freshly ground black pepper
4 cups rich homemade broth (vegetable- or meat-based)
Directions
Beat the eggs and then mix in the cheese and the parsley. Season the egg mixture with nutmeg, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
Bring the broth to a rolling boil in a small deep pot over high heat. Turn off the heat and add the eggs all at once. Immediately cover the pot and allow the steam to cook the eggs for 5 minutes. Do not stir.
Remove the lid and then, using a small whisk, gently break the egg into strands or “little rags” (the literal translation of stracciatella). Adjust seasoning if necessary, then serve immediately with parmigiano.
