Avgolemono
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2eggs, separated
- Salt
- ½teaspoon cornstarch
- 6tablespoons lemon juice
- 1cup hot chicken stock, reserved from chicken soup Molyvos (see recipe)
- Freshly ground white pepper to taste
Nutritional analysis per serving (2 servings)
123 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 9 grams protein; 492 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a stainless steel bowl, whip the egg yolks with a pinch of salt.
- Step 2
In a separate stainless steel bowl fitted for a double boiler, whip the egg whites with a pinch of salt until fluffy. Fold the yolks into the whites, blending well.
- Step 3
Bring a saucepan or the bottom of a double boiler filled with water to a simmer.
- Step 4
In a small bowl, blend the cornstarch into the lemon juice and whisk into the egg mixture. Put the bowl over the pot of simmering water, whisking constantly. In about 4 minutes, the mixture will lighten in color and the sauce will thicken. Gradually add the reserved cup of hot chicken stock to the egg mixture, whisking constantly. Continue cooking and whisking 2 minutes longer, until the avgolemono thickens. Keep warm if necessary in the double boiler, off the heat. Add to the chicken soup right before serving.
Private Notes
Comments
It is not super clear in the instructions, but this is not the soup. This is what you add *to* the chicken soup to give it the egg and lemon part. Anyone thinking that this 1 cup of very strong lemon and egg mixture is the soup is going to be disappointed... perhaps explaining the low ratings.
I saute finely diced celery, carrot, and onions (about 1/2 c total) in a tablespoon of butter, until soft, and add that to the finished soup with 1/4 cup cooked rice, and heat through.
I have a tiny little electric frother for frothing cappuccino. I used that instead of a wire whisk. It worked.
It is not super clear in the instructions, but this is not the soup. This is what you add *to* the chicken soup to give it the egg and lemon part. Anyone thinking that this 1 cup of very strong lemon and egg mixture is the soup is going to be disappointed... perhaps explaining the low ratings.
I saute finely diced celery, carrot, and onions (about 1/2 c total) in a tablespoon of butter, until soft, and add that to the finished soup with 1/4 cup cooked rice, and heat through.
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