Our editor, Carla Tilghman, makes this recipe year-round for her family and friends.
An easy and delicious egg recipe that works for breakfast, lunch or dinner. Stracciatella is a diminutive of the Italian verb stracciare (“to shred”) and means “little shred” or “rags” — describing how you’ll stir the egg into the broth.
A spicy soup made with eggs and broth, similar to the modern day version, was recorded as early as the 15th century by Martino da Como in his Libro de Arte Coquinaria (The Art of Cooking). The contemporary version of Stracciatella is traditionally served at the start of Easter lunches.
Makes: 6 servings
Time to prepare: 20 minutes
- 1 quart chicken broth
- 2 large eggs
- 1/3 cup grated Parmesan
- 1 tablespoon parsley
- 1/2 teaspoon salt
- 2 tablespoons chopped basil
- 2 cups chopped spinach
- salt and pepper to taste
- Bring the chicken broth to a simmer in a medium-sized saucepan.
- In a bowl, whisk together eggs.
- Add Parmesan, parsley, salt and pepper to eggs.
- Slowly pour the egg mixture into the simmering stock.
- Do not stir for a minute or so to let the eggs cook in their ‘rag’ shapes. Then gently stir for a minute until the eggs are completely set.
- Stir in spinach and basil.
- Serve immediately garnished with a little more basil and Parmesan.
You can add cooked pasta to the broth before you add the eggs. Other nice additions include: nutmeg, cayenne pepper, lemon, and extra-virgin olive oil. You can also substitute pecorino for parmesan for a sharper cheese flavour.