Rice-and-Egg Soup

Directions

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