Best Roman Eggs Recipes

ROMAN EGG DROP SOUP

Roman Egg Drop Soup image

Stracciatella alla Romana, or Roman egg drop soup, can be made in any season, and goes together quickly, as long as you have the most important ingredient: good homemade chicken stock. Parmesan and eggs are whisked together and poured into the bubbling broth to make "i straccetti," or savory, eggy little rags.

Provided by David Tanis

Categories dinner, easy, quick, soups and stews, appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 8

Ingredients

12 cups homemade chicken broth
Salt
6 large eggs
Nutmeg, for grating
Zest of 1 lemon, grated
Freshly ground black pepper
Parmesan for grating
2 to 3 tablespoons chopped Italian parsley

Steps:

In a soup pot over high heat, bring chicken broth to a boil. Season to taste with salt and reduce heat to a simmer.
Crack eggs into a medium-size bowl and beat lightly with a wire whisk. Whisk in about 1/2 teaspoon of grated nutmeg, the lemon zest, a large pinch of salt, several twists of the pepper mill and 1 3/4 ounces grated Parmesan.
Pour egg mixture into simmering chicken broth and stir gently until mixture forms little rags. Simmer for another minute or so.
Ladle the soup into individual bowls and sprinkle parsley over each serving. Pass more grated Parmesan separately.

STRACCIATELLA ALLA ROMANA (ROMAN EGG DROP SOUP)

Stracciatella alla Romana (Roman Egg Drop Soup) image

Tendrils of quickly cooked eggs, seasoned with cheese, nutmeg and pepper, float in a meaty stock in this traditional Italian soup. To avoid clumps that make the dish seem more like failed scrambled eggs than a delicate broth, pour the egg mixture into the hot stock in a thin stream, whisking as you go and promptly pulling it off the heat when done. In the dead of winter, when warmth is elusive and colds seem to be overtaking everyone, there's nothing better.

Provided by Samin Nosrat

Categories dinner, lunch, soups and stews, appetizer, main course

Time 25m

Yield About 6 servings

Number Of Ingredients 9

Ingredients

1/4 cup extra-virgin olive oil
2 medium yellow onions, diced
Kosher salt
6 large eggs
1/2 cup finely grated fresh Parmesan, rind reserved, plus more for serving
Pinch of freshly grated nutmeg
Freshly ground black pepper
8 cups chicken stock, preferably homemade
2 tablespoons finely chopped flat-leaf parsley

Steps:

Set a large Dutch oven or soup pot over medium-high heat. Add oil. When it shimmers, add the onions and a generous pinch of salt. Reduce heat to medium. Stirring occasionally, cook onions for 10 to 15 minutes until tender. It's fine if they start to take on a little color.
In a large measuring cup or medium bowl with a spout, thoroughly whisk together the eggs, ½ cup grated Parmesan, nutmeg, black pepper, and a generous pinch of salt.
When onions are tender, add Parmesan rind and stock to pot. Increase heat to high and bring to a boil. Reduce to a strong simmer. While gently whisking soup with one hand, pour egg mixture into pot in a thin stream with the other. Once all of the egg mixture has been added, turn off the heat. Remove Parmesan rind. Taste and adjust for salt.
Ladle soup into bowls and serve immediately, garnished with Parmesan, black pepper, and parsley.

Nutrition Facts : @context http, Calories 322, UnsaturatedFat 14 grams, Carbohydrate 16 grams, Fat 20 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 5 grams, Sodium 994 milligrams, Sugar 7 grams, TransFat 0 grams