Master Recipe 
This soup is light, flavorful, and so very quick to prepare! It’s a favorite weeknight supper when I want something that’s truly satisfying but I’m not in the mood for a complicated preparation. Removing the pot from the heat before adding the eggs allows them to cook slowly, achieving a delicately silken texture.
6 SERVINGS
EQUIPMENT: A 3-quart (3 l) saucepan; 6 warmed, shallow soup bowls.
2 large eggs, free-range and organic
6 tablespoons (45 g) grated Parmigiano-Reggiano cheese, plus more for serving
Coarse, freshly ground black pepper
1 quart (1 l) Chicken Stock or Vegetable Stock
4 cups (60 g) loosely packed spinach leaves, cut into a chiffonade
Fine sea salt
1. Crack the eggs into a medium bowl. With a fork, very gently break up the egg yolks. Do not whisk. Gently stir in the cheese and season lightly with pepper.
2. In the saucepan, bring the stock to a boil over high heat, then reduce the heat to its lowest setting to achieve a gentle simmer. Add the spinach and cook until wilted, about 1 minute. Remove the pan from the heat. (The heat allows the eggs to cook gently to achieve a delicately silken texture.)
3. Very slowly pour the egg mixture in a thin stream from about 8 inches (20 cm) above the pot into the stock, at the same time stirring carefully with a wooden spoon in one direction, until the eggs turn into elegant ribbons. This is a very delicate operation, so move slowly but deliberately. If the stock is too hot or the eggs are overbeaten or whisked, the eggs could turn into rubbery clumps. Taste for seasoning and add additional pepper and salt as needed.
4. Transfer the soup to the warmed soup bowls and garnish with more cheese. Serve immediately.