Pani e ovi

Method

Bring the water to a rolling boil in a large pot and add salt to taste. Crack the eggs into a bowl and beat them lightly with a fork, then slowly pour them into the boiling water whilst stirring constantly to create thin egg threads. Continue stirring for 2-3 minutes until the eggs are fully cooked and distributed throughout the broth. Remove from heat and stir in the butter until melted. Ladle into bowls and finish generously with grated Parmigiano Reggiano and freshly cracked black pepper. Serve immediately whilst piping hot.