How long does it take to make Egg-Lemon Soup?
For chicken stock: half a cup of rice, 3 eggs and the juice of one lemon; the rice cooks in the stock over low heat about a quarter of an hour, until tender.
26 minTotal
11 minActive time
15 minSetting
Step by Step
| # | What to do | How long |
|---|
| 1 | Bring the stock to a boil in a pot | 5 min |
| 2 | Add the rice. Turn down the heat and simmer 15 minutes | 15 min |
| 3 | In a separate bowl, whisk the eggs, and add the lemon juice while whisking | 1 min |
| 4 | Pour the hot soup gradually, one ladleful at a time, into the mixture of eggs, whisking constantly | 1 min |
| 5 | Pour the egg mixture back into the pot in a thin stream, stirring | 1 min |
| 6 | Heat over low heat 2 minutes, stirring | 2 min |
| 7 | Season with salt and black pepper | 1 min |
How to Tell It's Done
- until the rice is tender
- until the soup turns pale and thickens slightly
Tips
- Once the eggs are in, the soup doesn't boil: boiling sets them into pieces, and instead of a velvety soup you get strands of egg.
Common Mistakes
- A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
- The hot liquid goes into the eggs slowly while whisking, and only about a third of it in the first batch: that way they warm gradually and don't turn into scrambled eggs.
More Ways
- Whisk the eggs with the lemon juice, add a ladleful of the hot soup while whisking, and return to the pot, stirring, until the soup turns pale and thickens; after that, don't boil.
- The soup should be pale yellow and velvety, with no strands of set egg; season with salt and pepper at the end and serve with chopped parsley.
The full recipe: Egg-Lemon Soup (Avgolemono) →
Recipes with Egg-Lemon Soup
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