Cyprus-Forum.com

[Raymanoff]

SSBubbles, you see... NIkitas confirmed the procedure

[SSBubbles]

The one Halil posted had yoghurt and other stuff in it, if I remember right.

The secret to avgolemono is to beat the egg and keep it in a separate bowl and add spoonfuls of the soup to the bowl. First you must let the soup quantity to be added to cool to a temperature that will not set the egg, otherwise you will have chunks of poached egg in the soup. Then you put the diluted egg to the soup. I think the lemon goes in last. Now that is avgolemono (egglemon) soup, cause there is an avgolemono sauce which is not a personal favorite. They use it to ruin dolmades and youvarlakia.

I have been waiting for you to respond Nikita
Do you have any specific quantities please? Some say the whole egg, some just the yolks

[CBBB]

Avgolemono Soup (Greek Egg-Lemon Soup)

A classic and flavorful soup, originating in Greece.
SERVES 10

Ingredients
473.18 ml milk
29.58 ml cornstarch
6.00 egg yolks, beaten
1,892.00 ml chicken stock
118.30 ml long grain rice
59.15 ml butter
chopped parsley
118.30 ml fresh lemon juice (or more to taste)
1.00 lemon, rind of, grated
salt and pepper
Directions
1Stir the milk and cornstarch together and beat in the egg yolks.
2Set aside.
3Bring the stock to boil in a 4 quart soup pot and add the rice.
4Cook, covered, until the rice is puffy and tender, about 25 min.
5Remove the soup from heat, add milk and egg mixture, stirring carefully.
6Continue to cook for a moment until all thickens.
7Remove from the heat again and add the butter, chopped parsley, lemon juice, and finely grated lemon peel.
8Note: the amount of lemon juice in this recipe has been halved from its original 1 cup amount.

Nicked from http://www.cyprus-forum.com/posting.php ... ly&t=19502

[Raymanoff]

1,892.00, 473.18, 29.58, 118.30, 59.15....

make sure you have your laptop next to you whilst cooking with special Avgolemono Formula Edition 2.0 Software installed...

[CBBB]

I know, but it is better than the alternative US measures.

[SSBubbles]

SSBubbles, you see... NIkitas confirmed the procedure

True.............but I like poached eggs!

[SSBubbles]

Avgolemono Soup (Greek Egg-Lemon Soup)

A classic and flavorful soup, originating in Greece.
SERVES 10

Ingredients
473.18 ml milk
29.58 ml cornstarch
6.00 egg yolks, beaten
1,892.00 ml chicken stock
118.30 ml long grain rice
59.15 ml butter
chopped parsley
118.30 ml fresh lemon juice (or more to taste)
1.00 lemon, rind of, grated
salt and pepper
Directions
1Stir the milk and cornstarch together and beat in the egg yolks.
2Set aside.
3Bring the stock to boil in a 4 quart soup pot and add the rice.
4Cook, covered, until the rice is puffy and tender, about 25 min.
5Remove the soup from heat, add milk and egg mixture, stirring carefully.
6Continue to cook for a moment until all thickens.
7Remove from the heat again and add the butter, chopped parsley, lemon juice, and finely grated lemon peel.
8Note: the amount of lemon juice in this recipe has been halved from its original 1 cup amount.

Nicked from http://www.cyprus-forum.com/posting.php ... ly&t=19502

Thank you CBBB Not plagiarism I hope

[Nikitas]

The corn starch will thicken it and make it more like that yucky sauce thing than soup.

[Nikitas]

Gotta to admit that I am no great soup person. Soup makes my nose run and that in turn makes me unsightly dinner company.

My info is from what I saw others do. I have seen up to four yolks used in soup. Never more. The cooled soup, to lukewarm, is added to the beaten yolk slowly to dilute it before the whole shebang is added to the soup. I have seen one person use the whole egg, most use just yolks.

No cornstarch was used in the soup. Lemon added later to taste and cut lemons served at table for those that are hell bent on having an ulcer.

[SSBubbles]

The corn starch will thicken it and make it more like that yucky sauce thing than soup.

ARRGGGGHHH!

I am going to buy it!