4 eggs
4 tbsp. grated Parmesan cheese
1 tbsp. chopped parsley
Pinch of nutmeg
1 tsp. salt
8 c. chicken stock

Lightly beat eggs. Add the cheese, parsley, nutmeg and salt. Bring the chicken stock to a boil in a large saucepan. Pour in the egg mixture and stir constantly with a fork or a whisk. Cook for 3 minutes. Serves 6.