Avgolemono with orzo paste (Greek chicken egg and lemon soup dressing) – a detailed recipe for cooking. Share with friends: 
Time: 30 minutes Difficulty: easy Amount: 6 as a snack In recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 l chicken broth
- 2/3 Art. orzo
- 3 eggs
- Juice 1.5 lemons
Recipes with similar ingredients: lemon juice, orzo paste, eggs
Recipe preparation:
- In a saucepan, bring the chicken stock to a boil. Pour the orzo reduce heat and simmer at low boil, without covering, about 10-12 minutes, until the pasta is ready. Turn off the fire and leave pan on the stove.
- Divide the eggs into squirrels and yolks. Put the squirrels in a clean bowl and whisk until foamy, about 2-3 minutes. Add egg yolks and keep whisking until they mix well, about 2 minutes Keep whipping while adding lemon the juice. Slowly pour in about 3 tbsp. hot chicken broth (on use a thermometer at this point to ensure that the temperature broth just below 71 ° C), whisking as you add thin trickle.
- Stir vigorously with a wooden spoon or large fork. and the remaining hot broth, movements in the form of the letter S. Then, while stirring, quickly pour the whole egg-lemon mixture into the pan. Keep the pan warm over very low heat and stir in the shape of the letter S until the soup is slightly thickens, but the foam does not disperse. Serve hot.
