In season当季Italian意式
Stracciatella in Brodo (Italian Egg-Drop Soup)意式蛋花奶酪高汤
A quick egg-and-cheese soup using already-prepared meat broth, not the fresh cheese of the same name. This version is not vegetarian.已调肉汤做的蛋花干酪快汤，不是同名鲜奶酪，此版不素食。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Measure first先量好先量好Mide antes먼저 계량
- Finely grate cheese. Crack eggs into a clean bowl and wash hands after shells. Use prepared liquid broth, not undiluted concentrate.干酪磨细，鸡蛋打入干净碗中，接触蛋壳后洗手。使用已调好的液体肉高汤，不直接加入未稀释的浓缩高汤。
Written for 2 servings · cooking more? Use batches按 2 人份写 · 加量请分批按 2 人份寫 · 加量請分批Para 2 porciones · si haces más, por tandas2인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 2 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方2人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands; rinse fresh produce and dry it. Use clean utensils. Read all steps before heating.先洗手，把蔬果洗净擦干，备好干净器具。开火前通读步骤，确认食材和工具齐全。
- Measure the displayed list for your selected servings. Times assume the base recipe; larger batches may take longer. Separately mentioned drinking or boiling water is additional.先选好人数，再按清单量好食材。标注时间以基础份量为准，增加人数、分批制作时可能更久；步骤中另提的饮用水和煮面水需要另备。
Ingredients食材
- Eggs鸡蛋4 large个大的
- Grana Padano, freshly finely grated现磨细Grana Padano干酪1.5 oz盎司
- Prepared low-sodium beef broth已调好的低钠牛肉高汤2.5 cups杯
- Ground nutmeg肉豆蔻粉0.125 tsp小勺
- Ground black pepper黑胡椒粉0.125 tsp小勺
Method做法
Bring the broth to a gentle boil in a pot. While it heats, whisk the eggs with the cheese, nutmeg, and pepper until evenly mixed.
把肉高汤倒进锅里，煮到轻轻冒泡。等汤热的时候，另拿个碗把鸡蛋、干酪、肉豆蔻和胡椒打匀。
The broth has small steady bubbles, and the egg mixture is evenly whisked.汤有稳定小泡，蛋液搅匀。
Common mistake & quick fix容易错在哪，怎么补救
Keep small, steady bubbles, not a fierce boil. If liquid runs low before the food is tender, add a little hot water.保持轻轻冒泡，别大滚；食材没软而汤快干时，补少量热水。
Keep the broth at a gentle simmer and pour the egg mixture in a thin stream, stirring gently with a whisk so it forms small ribbons instead of one big lump.
让汤保持轻轻冒泡，把蛋液细细地淋进去，一边用打蛋器轻搅，让它散成细碎蛋花，别一下倒成一大团。
The egg is fully set with no liquid patches.蛋完全凝固，无流动蛋液。
Common mistake & quick fix容易错在哪，怎么补救
If the egg is still wet or runny inside, cover over low heat and continue until set and 160°F (71°C).蛋心仍湿或流动时，盖锅小火继续加热至凝固、中心160°F (71°C)。
Simmer gently, stirring occasionally, until the soup reads at least 160°F (71°C). Don't serve uncooked egg ribbons.
轻轻煮着，偶尔搅一下，直到汤至少到160°F (71°C)。没熟的蛋花别端上桌。
Common mistake & quick fix容易错在哪，怎么补救
If the egg is still wet or runny inside, cover over low heat and continue until set and 160°F (71°C).蛋心仍湿或流动时，盖锅小火继续加热至凝固、中心160°F (71°C)。
Turn off the heat and ladle into bowls. Taste before adding salt, since the broth and cheese already bring plenty; serve right away.
关火，把汤舀进碗里。高汤和干酪本身就有咸味，加盐前先尝一口；趁热上桌。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Eggs鸡蛋Cheap complete protein. Older eggs peel easier; room-temp eggs bake and whip better.便宜的完全蛋白。放几天的蛋好剥壳；回温的蛋烘焙打发更好。
Ground black pepper黑胡椒粉Freshly ground black pepper tastes far brighter than pre-ground; grind it right before using.现磨黑胡椒比预磨的香得多；用前现磨。
Cookware厨具
Pot with lid, spoon or whisk, sieve, knife, board, measuring tools and food thermometer带盖锅、勺或打蛋器、筛、刀、砧板、量具及食品温度计
Make it a balanced meal营养搭配建议
Egg and cheese supply protein, but soup alone lacks a full vegetable and starch portion. Add panzanella and vegetables.蛋酪供蛋白，汤本身缺足量菜和主食，配面包沙拉及蔬菜。
Tuscan Panzanella (Bread & Tomato Salad)托斯卡纳番茄面包沙拉
Zucchine Trifolate (Garlic-Parsley Zucchini)意式蒜香欧芹西葫芦Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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