Boiling Vegetable Stock with Egg Recipe

Serves 4

• 5 eggs

• salt to taste

• 1/4 tsp grated nutmeg

• 4-8 tbsp freshly grated Parmesan cheese + extra to serve

• 1 1/2 quarts/1.5 liters boiling Vegetable Stock

1. Beat the eggs with a dash of salt and the nutmeg. Add the Parmesan and beat until smooth.

2. Pour the egg mixture into the boiling stock. Beat with a fork for 3-4 minutes over medium heat until the egg begins to cook and has formed lots of tiny lumps.

3. Serve immediately, with extra Parmesan to pass 2 around separately.