Avgolemono (Egg/lemon sauce)


Ann Hatzimangas Recipe

By Ann Hatzimangas amhgr


Rating:
Prep Time:
Cook Time:
Method:
Stove Top
Comments:

This is the basic recipe for Avgolemono, the sauce in turn can be poured over stuffed zucchini and is also used in a chicken soup and a soup known as Youvarlakia (meatball soup/egg/lemon soup)
(Avgo means egg in greek)

Ingredients

2
eggs, separated
lemon juice
broth/stock

Directions Step-By-Step

1
Beat the egg yolks and lemon juice. (Save egg-whites for another dish)
Remove some of the broth from whatever you're finished cooking.This sauce is added in the last 5 minutes. (Boiling chicken, meatballs, zucchini) and gradually add it to the beaten egg yolks. You want to increase the temperature without ending up with omelette!
2
Add the beaten egg mixture back to the pot, do not stir the soup, simply gently shake the pot to distribute the mix. Do not let it boil. It will start to thicken and will be ready in five minutes.
3
You can add more lemon, salt/pepper now if you want.

About this Recipe

Course/Dish: Other Soups, Other Sauces
Main Ingredient: Eggs
Regional Style: Greek
Other Tag: Quick & Easy
Hashtags: #lemon, #Egg, #stock broth


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7 Comments

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Maria * WWCook1
May 7, 2014
I tried this recipe and say it's Family Tested & Approved!
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Jun 10, 2012 - Ann Hatzimangas shared a photo of this recipe. View photo
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Jean Campbell gwashington1961
May 1, 2012
I tried this recipe and say it's Family Tested & Approved!
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Jean Campbell gwashington1961
May 1, 2012
I repeat, thanks for posting this recipe for all the members of JAP! LOL :-)