Bring the stock to a simmer in a medium saucepan.
With a whisk, mix the eggs and Parmesan cheese together in a bowl. Make sure the stock is not boiling and slowly pour in the egg and cheese mixture. Wait a minute for the eggs to just set. Gently stir in the parsley, slightly breaking up the cooked egg. Turn off heat and season with salt and pepper. Divide among bowls and serve immediately.
George Stella's Livin' Low Carb: Family Recipes Stella-Style, Simon and Schuster, 2005