Sometimes I end up with extra Parmesan cheese, and I almost always have eggs and chicken broth on hand. I use homemade chicken broth, but store-bought works just as well. The saltiness of the Parmesan cheese is a nice addition to traditional egg drop soup.
Begin with about 6 cups of broth and bring it to a low simmer.
In a measuring cup with a spout, whisk together 4 eggs, 1 teaspoon ground white pepper and 1/4 cup of finely minced parsley. Add to this egg mixture 1/4 cup of shredded Parmesan. With the broth continuing to simmer, slowly stream this mixture into the broth in a slight serpentine pattern. This way, your eggs cook in ribbons instead of one big clump.
Consider adding some chicken or finely shredded carrots for extra flavor. Garnish with additional cheese or croutons.
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