“Avgolemono” is a Greek term that translates to “egg-lemon.” It refers to the creamy sauce made by combining eggs and lemon ...

But what truly sets this Greek soup apart is the lemon-egg sauce (Avgolemono), which gives the soup its unique flavor and ...

Add the lettuce and dill and mix to combine. Lower the heat and let simmer while you make the egg and lemon sauce. To make sauce, whisk the eggs in a bowl and then slowly add the lemon juice while ...

As a staple in Greek cuisine, this soup brimming with rich flavor and ... Slowly ladle 1 cup of hot broth into lemon and egg mixture. Once tempered, gradually whisk egg mixture into pot of ...

Whisk the egg whites in a bowl until they have medium peaks. In another bowl, mix the egg yolks and lemon juice together ... Keep the heat very low. The soup will thicken as the egg cooks.

I had never seen this egg-thickened soup served with a poached egg ... Whisk the remaining 4 eggs with the lemon juice in a bowl. Pour half the hot stock over the egg and lemon mixture, whisking ...

Avgolemono — pronounced Ahv-go-lem-oh-no — literally translates to egg (avgo) and lemon ... delicious Greek pasta and a baklava you'll never forget) always whips up avgolemono soup for ...

Avgolemono soup is a rich and special dish from Greek cuisine ... whisk the lemon juice and eggs well. 5. When the rice is tender, add a cup of soup to the egg mixture while stirring, and pour ...