LOCATION: Recipes >> Greek >> Avgolemono 07
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Avgolemono 07
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Avgolemeno
1/2 cup uncooked rice or orzo
7-8 cup stock
juice of 1 lemon
2 Tbsp. water
2-3 eggs
salt and pepper to taste
Prepare a stock by boiling slowly lean lamb, meat bones, or chicken
with enough water to cover. Strain stock when meat is done. 1/2
hour before serving, boil stock and add rice or orzo. When orzo
is done, reduce heat to simmer. In a bowl, beat eggs with 2 Tbsp.
water and the lemon juice. Spoon broth into egg mixture STIRRING
CONSTANTLY to prevent curdling. After adding about 5 Tbsp. broth
to eggs, add eggs to the broth on the stove STIRRING CONSTANTLY.
Remove from heat. It should be slightly thick. Serve immediately.
I like this pretty "lemony", so I sometimes add more lemon.
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