After whisking the broth, the beaten egg mixture is poured in a slow stream to produce the "stracciatelle" ("little shreds") of cooked egg in the broth, which is clarified in the process.
After whisking the broth into a whirl, the beaten egg mixture is gently poured into it in a slow stream. This produces the "stracciatelle" ("little shreds") of cooked egg in the broth, which is clarified in the process.