Time 15m Number Of Ingredients 3 Steps:
To prepare the classic Avgolemono recipe, start by cracking the eggs into a bowl and whisk well. Gradually add the lemon juice and whisk again to combine. Add a little of the warm stock or soup and whisk quickly, add more and whisk again. The reason for slowly adding the broth is to gradually warm up the eggs so you don’t end up with an omelette instead of a sauce! Pour gradually the egg mixture back into the pot, whilst constantly stirring and bring just below boiling point. Remove the pan from the stove and serve.
Time 15m Number Of Ingredients 4 Steps:
Without turning on the heat, whisk the eggs in a medium saucepan until frothy. Juice the lemons and whisk the juice into the eggs. Slowly whisk in 1 cup of broth. Turn heat on medium and continue whisking until the sauce begins to thicken. Mix starch with some of the remaining 1/2 cup of broth to make a paste, and then mix in the rest of the broth. Slowly whisk the tapioca mixture into the pot on the stove until it thickens up. Turn off the heat and serve.
Time 10m Yield 1 cup Number Of Ingredients 5 Steps:
In a small saucepan, bring broth to a boil. In a medium bowl, whisk the eggs, then add the lemon juice and whisk until frothy. While continuing to whisk, pour half the boiling broth into the eggs in a small stream, whisking vigorously and continually so that the eggs don’t cook. Return the broth to the flame and pour the tempered eggs into the remaining broth, whisking the whole time. Cook until the sauce thickens slightly, but NEVER LET THE SAUCE BOIL. This will take about five minutes. Serve immediately. This sauce doesn’t reheat well.
Time 10m Yield 6 serving(s) Number Of Ingredients 5 Steps:
Mix a little flour with the lemon juice then add the eggs and beat well. Slowly add the broth while continuing to beat. Pour and mix the avgolemono sauce into your food. Remove from heat before the sauce thickens.
Time 2h5m Yield 6 to 8 servings Number Of Ingredients 9 Steps:
Place the chicken, bay leaf and broth in a large pot and bring to a simmer over medium heat. Simmer 1 1/2 hours, or until the chicken is cooked through. Remove the chicken to a plate and let it cool. Strain the broth through a fine-mesh sieve into a large bowl. Clean out any scum in the bottom of the pot and add the broth back to the pot. Bring to a simmer, then add the orzo and cook until al dente, about 10 minutes. Check for seasoning here, as you may need to add a few teaspoons salt. In a medium bowl, whisk together the lemon zest and juice and the flour. Whisk the eggs into the lemon mixture. Pour a little of the simmering broth slowly over the egg mixture and whisk it together. Reduce the heat under the broth to low and whisk in the egg mixture. The soup will thicken slightly and become cloudy. Make sure you don’t bring the soup to a rolling boil after you add the eggs. Your eggs will scramble, which will leave you with more of an egg drop soup (which would still be fantastic, but just not the same). Chop up the chicken, removing the skin and bones, and add it to the soup along with the dill. Serve immediately.
Time 2h45m Yield 4 to 6 servings Number Of Ingredients 11 Steps:
Place the chicken in a large pot and add enough water to cover the chicken. Bring to a boil and reduce the heat to low, skimming when necessary. Heat the oil in a separate pan over medium heat and add the onions. Cook the onions until clear, about 5 minutes. Set aside. When the chicken is cooked through, 45 minutes to 1 hour, remove from the broth. Let the chicken cool, and then pull the meat from the bones. Dice into large cubes and set aside. Add the bay leaves, carrot, leek and reserved onions to the broth and simmer, about 1 hour. Remove the carrot and leek from the broth and add the rice. Bring to a boil, and then turn the heat to medium-high to simmer until the rice is cooked to al dente, about 30 minutes. Add the chicken back into the broth. Add more water if needed. In a small bowl, beat the lemon juice and eggs together. Pour 2 cups of broth slowly into the bowl, whisking continuously. Once all the broth is incorporated, add the mixture into the pot of chicken soup and stir to blend well throughout. Add the salt and pepper. Serve hot.
More about “avgolemono sauce recipes”
Time 20m Yield About 1 1/2 cups Number Of Ingredients 6 Steps:
Fill the bottom of a double boiler about 1/3 full of water and bring it to a simmer. Combine the lemon juice and flour in a stainless-steel bowl and whisk until smooth. Add the egg yolks and whisk until thoroughly combined. Set aside. In the top of the double boiler (but not over the heat), whip egg whites and a pinch of salt until fluffy. Slowly drizzle the yolk mixture into the whipped whites, whisking constantly to maintain the volume. Place over the simmering water and cook, whisking constantly, until the mixture is light in color, fluffy and begins to thicken, about 4 minutes. Very slowly whisk in the hot stock. Continue cooking and whisking for another 2 minutes to thicken. Reserve sauce off the stove in the double boiler. Do not reheat or the sauce may curdle. Season to taste with salt and white pepper.
