Rice-and-Egg Soup

• 4 large eggs
• 4 cups seasoned chicken stock
• 1 1/2 cups cooked white rice
• Salt
• Freshly ground black pepper

1. Crack each egg into a medium-mesh sieve, letting the thin white drain away.
2. Transfer the remaining yolk and white into a small bowl.
3. Beat the eggs with a fork for 20 seconds.
4. In a medium covered pot, bring the chicken stock and rice to a boil over medium heat.
5. Remove the lid and circulate the stock with the fork to create a whirlpool.
6. Pour in the eggs over the tines of the fork to separate strands.
7. Cover the pot and cook for 1 minute, then turn off the heat and let sit for 1 minute more.
8. Taste for seasoning and ladle into bowls.

eggs, chicken, white rice, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/12048 (may not work)