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Avgolemono
Preparation info
- Serves
Four to Six
- Difficulty
Easy
Appears in
Published 2016
Egg and lemon mixed together and then cooled to make a creamy sauce, has long been a traditional favourite of Jews throughout the Mediterranean. This is a traditional break the-fast dish for Yom Kippur.
Ingredients
1.75 litres 3 pints 7½ cups 115
Method
- Pour the stock into a large pan, and bring to boiling point. Add the pasta and cook for 5 minutes.
- Beat the eggs until frothy, then add the lemon juice and a tablespoon of cold water. Slowly stir in a ladleful of the hot chicken stock
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