Sracciatella means “little shred “in Italian .
Place 1 litre of chicken stock in a medium saucepan over a high heat .
Now add 1 x 400gm can of creamed corn .
Reduce heat and heat through , stirring constantly .
In a small bowl whisk together 1 egg @ room temperature with 1/3 cup of finely grated Parmesan cheese and 1 tbs of dried chives .
Season with salt and pepper .
Slowly pour the egg mixture into the chicken and corn stock , stirring constantly until egg is just cooked .( about 1 minute ).
Serve in warmed bowls .
Place 1 litre of chicken stock in a medium saucepan over a high heat .
Now add 1 x 400gm can of creamed corn .
Reduce heat and heat through , stirring constantly .
In a small bowl whisk together 1 egg @ room temperature with 1/3 cup of finely grated Parmesan cheese and 1 tbs of dried chives .
Season with salt and pepper .
Slowly pour the egg mixture into the chicken and corn stock , stirring constantly until egg is just cooked .( about 1 minute ).
Serve in warmed bowls .
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