Rice-and-Egg Soup

1. 1

   Crack each egg into a medium-mesh sieve, letting the thin white drain away.

2. 2

   Transfer the remaining yolk and white into a small bowl.

3. 3

   Beat the eggs with a fork for 20 seconds.

4. 4

   In a medium covered pot, bring the chicken stock and rice to a boil over medium heat.

5. 5

   Remove the lid and circulate the stock with the fork to create a whirlpool.

6. 6

   Pour in the eggs over the tines of the fork to separate strands.

7. 7

   Cover the pot and cook for 1 minute, then turn off the heat and let sit for 1 minute more.

8. 8

   Taste for seasoning and ladle into bowls.

* Per serving · 4 servings · Values may vary.

No additional tips available.