Ingredients:
4 eggs
1 cup grated parmesan cheese
grated zest of one lemon
1/4 teaspoon nutmeg - freshly grated
6 cups light chicken stock
1 tablespoon fresh marjoram leaves
salt and freshly ground pepper
In a bowl, beat the eggs with a fork until blended. Add the Parmesan cheese, lemon zest, nutmeg and 1/2 cup of the stock.
In a saucepan, bring the remaining stock to a boil. Pour in the egg mixture while stirring constantly with a fork. Return mixture to a boil then immediately remove from heat.
Add the marjoram and season to taste with salt and pepper. Ladle into warmed bowls and serve immediately.