2 tablespoons potato starch
2 tablespoons all-purpose flour
1/2 ounce boiled unsmoked ham, diced
6 ounces freshly grated Parmigiano-Reggiano®
How to make the Egg and Ham Soup:
Separate the eggs yolks from the whites.
Mix the potato starch, flour, ham, egg yolks and one tablespoon of grated Parmigiano-Reggiano. Correct for salt.
Whip the egg whites until they form stiff peaks, then fold into the mixture. Place in the oven and bake until the mixture becomes colored a pinkish gold.
Allow to cool and dice. Drop into the hot meat broth, swirl in the remaining grated Parmigiano-Reggiano and serve.