3 eggs
1/4 cup water
pinch of coarse salt
2 tablespoons chicken fat, for frying
Beat eggs with egg beater or wire whisk until fluffy. Add water and salt. Beat for 1-2 minutes.
Heat 2 tablespoons fat in 10?inch skillet over medium high flame. Pour entire mixture into pan. Fry as you would a pancake to golden brown on each side.
Flip out onto a large platter and cut into strips. Add to hot soup. Serves 6.
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