Recipe for Avgolemono – Greek Style Egg and Lemon Soup
Avgolemono is perhaps the most iconic of all Greek soups.
Greek Style Egg and Lemon Soup (Avgolemono) Recipe Ingredients:
- 2 -3 eggs
- Broth (usually chicken)
- 1 -2 lemons lemon juice
Instructions to Make Greek Egg and Lemon Soup:
To make the soup, use 2 or 3 eggs, or only the egg yolks. The most sensitive part of an egg is the white, because heat cooks it much more rapidly than egg yolks.
To avoid this problem, work as follows:
Prepare a simple soup, a bouillon broth, for example. Remove from the fire and let stand.
Squeeze the juice of 1-2 lemons.
Beat the eggs in a bowl, slowly adding the lemon juice.
Take one ladleful of broth from the soup and add to the beaten eggs. If desired, add 1 tablespoon of flour to the beaten eggs.
Beat well with a fork and gradually pour the mixture into the soup, stirring constantly.
The egg yolks can be beaten separately from the white, combining them afterwards to add to the soup, stirring all the while.
Typically, rice, orzo, pastina, or tapioca are also cooked in the broth before the mixture of eggs and lemon is added. Its final consistency varies from near-stew to near-broth.
This post was written by GreekBoston.com