Heat the broth in a saucepan until it boils vigorously. Reduce the heat to
a slow simmer (bubbles form and collapse BELOW the surface of the liquid).
Break the egg into a cup and beat very lightly (just enough to combine yolk
and white). Hold the cup in one hand, about 5 inches above the soup, while
gently swirling the fork in WIDE circles in the soup with the other. Slowly
pour a thin stream of egg into the soup, catching the egg with the fork (in
the soup) and drawing it into wide circles in the soup. Interrupt the
pouring several times so as to form several long, filmy threads. Season to
taste. Add a generous squeeze of lemon. Serve immediately. Posted By
Joel.Ehrlich@salata.com (Joel Ehrlich) On rec.food.recipes or
rec.food.cooking
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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