Rice And Egg Soup

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   ["In a medium covered pot, bring the chicken broth and rice to a boil over medium heat.", "Crack each egg into a medium mesh strainer, letting the thin white of the egg drain away. Transfer the remaining yolk and white into a small bowl.", "Beat well with a fork. (20 seconds).", "Remove the lid and circulate the broth with a fork to create a whirlpool effect.", "Pour the eggs into the pot through the tines of the fork to separate strands as it goes into the ""whirlpool."".", "Cover the pot and cook for 1 minute, then turn off the heat and let set for 1 minute more.", "Season to taste with salt and fresh ground pepper.", "Ladle into bowls."]

* Per serving · 4 servings · Values may vary.

No additional tips available.