Public-domain recipe with an original dish photograph.
2 eggs 500 ml broth Olive oil (optional)
Beat the eggs in a bowl. Heat broth to boiling. Pour the eggs in the broth without removing from the stovetop. Stir with a whip until eggs coagulate. Serve broth and eggs together. If you want, you may season the dish with some olive oil. This dish is best accompanied with toasted bread.