Rice And Egg Soup - cooking recipe

Ingredients

4 large eggs
4 cups chicken broth
1 1/2 cups cooked white rice
salt
fresh ground pepper

Preparation

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.