Lemony egg soup

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      25 min

Appears in
Pimp My Rice: Over 100 inspirational rice recipes from around the world

By Nisha Katona

Published 2017

  • About

I was lucky enough to have a good Cypriot pal with a mother who cooked like a fiend. She called this avgolemono soup – what a weird word, I thought, at the age of ten – but not nearly as funny as the ingredients. I resolved to hate it ... but it was divine.


  • 900 ml/31 fl oz/ cups good chicken stock
  • 55


Bring the stock to the boil in a saucepan and add the rice. Simmer for 12 minutes over a medium heat until the rice is just soft. Remove from the heat and season with salt and pepper.

Whisk the egg yolks, add 2 tablespoons of the lemon juice and continue to whisk until the mixture is smooth