|Eggs||4 , separated|
|Cream of tartar||1⁄8 Teaspoon|
|Chicken broth||1 Cup (16 tbs) (canned / freshly made / from a stew)|
Beat yolks until light and thick.
Whip whites with cream of tartar until whites hold short distinct peaks; fold in salt, flour, and yolks.
Have broth just below boiling point in wide pan (10 to 12-inch diameter); pour in foam.
Cover, cook 3 to 4 minutes or until foam is set on top.
Do not allow stock to boil actively.
Cut through foam with slotted spoon; lift sections from liquid, draining.