Wayne Gisslen

Avgolemono

Preparation info
  • 3 qt 2.9 l ) portions:

    12

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Bring the stock to a boil in a large sauce pot or in a stockpot.
  2. Place the rice in a strainer and rinse under cold water. Add to the stock. Simmer until the rice is cooked.
  3. Remove from the heat.
  4. Just before serving, beat the eggs with the lemon juice in a stainless-steel bowl.
  5. Gradually beat in about 8 fl oz (240 mL) of the hot sou

Per serving: Calories, 10; Protein, 1 g; Fat, 0 g (0% cal.); Cholesterol, 10 mg; Carbohydrates, 1 g; Fiber, 0 g; Sodium, 5 mg.