" Brothy: Stracciatella Roman Egg Drop Soup Makes 10 cups (serves 4 to 6) 9 cups Chicken Stock Salt 6 large eggs Freshly ground black pepper 3/4-ounce chunk of Parmesan, finely grated (about 3/4 cup), plus more for serving 1 tablespoon finely chopped parsley Bring the stock to a simmer in a medium pot and season with salt. In a measuring cup with a spout (you can also use a medium bowl), whisk together the eggs, a generous pinch of salt, pepper, Parmesan, and parsley. "

― Samin Nosrat , Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking