2 eggs, separated
2 tablespoons flour
ΒΌ teaspoon salt
1. Beat egg whites and salt until stiff, not dry, peaks form.
2. Beat yolks separately just until frothy. Fold into whites. Fold in flour.
3. Gently spoon onto boiling soup or broth. Cover; cook 2 minutes. Turn; cook a few seconds longer.
4. To serve, break into separate portions with a spoon.
ABOUT 4 SERVINGS