Avgolémono (egg sauce)

Recipe from: 14 May 2010

Ingredients 3
Servings
Time
  • 2
    eggs, separated
  • 2
    Juice of lemons
  • 2 1/2
    cup
    stock
 

Method

 
Beat egg whites with a pinch of salt until they are stiff.

Beat the egg yolks and add the lemon juice and the slightly cooled down stock to them bit by bit, stirring constantly.

Now add this sauce to the main dish and fold it in carefully but do not allow it to cook any further.
 

Read more on: eggs
 

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