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  • 1 quart store-bought chicken broth (salted, not unsalted)
  • 3 large eggs


Serves: 3


In a medium saucepot, bring the chicken stock to a simmer. Crack 3 eggs into a bowl and whisk together. When the chicken stock is at a low bubble, slowly stream in eggs while constantly stirring stock with a spoon. Cook a couple of seconds and serve.