Cyprus-Forum.com

by **SSBubbles** » Mon Aug 25, 2008 9:39 am

I am looking for a recipe for the 'avgolemoni' soup that is so highly recommended on here. (The one that is eaten more so at Easter if I am not mistaken)

Can anyone assist please? Thanks in advance

by **tessintrnc** » Mon Aug 25, 2008 9:46 am

Is that the Greek equivelant of the soup Halil posted for you? My sister in law at Paphos made it and she used chicken stock and no yoghurt, but it had the egg and rice in it.

by **tessintrnc** » Mon Aug 25, 2008 9:47 am

Is that the Greek equivelant of the soup Halil posted for you? My sister in law at Paphos made it and she used chicken stock and no yoghurt, but it had the egg and rice in it.

by **SSBubbles** » Mon Aug 25, 2008 9:49 am

tessintrnc wrote:Is that the Greek equivelant of the soup Halil posted for you? My sister in law at Paphos made it and she used chicken stock and no yoghurt, but it had the egg and rice in it.

Is it one and the same? Surely not?

Thanks Tess

by **Raymanoff** » Mon Aug 25, 2008 9:59 am

Rice, Egg, Chickin Stock + Lemon.

Pretty easy but adding an egg requires masters in Chemistry...

by **SSBubbles** » Mon Aug 25, 2008 10:03 am

Raymanoff wrote:Rice, Egg, Chickin Stock + Lemon.

Pretty easy but adding an egg requires masters in Chemistry...

Explain please Raymanoff!

by **Raymanoff** » Mon Aug 25, 2008 10:06 am

Well, HOT WATER + LEMON (ACID) and EGG doesnt quite mix well together...egg hardens so quick that you will end up with big chunks of egg floating in the soup. So there is a spoon by spoon mixing procedure

by **tessintrnc** » Mon Aug 25, 2008 10:12 am

SSBubbles wrote:
tessintrnc wrote:Is that the Greek equivelant of the soup Halil posted for you? My sister in law at Paphos made it and she used chicken stock and no yoghurt, but it had the egg and rice in it.

Is it one and the same? Surely not?
Thanks Tess

It MUST be true, 'cos I posted it twice!!! :oops:

It does look very similar except the Greek version has a lot more more egg yolks in it!!!

by **SSBubbles** » Mon Aug 25, 2008 10:14 am

Raymanoff wrote:Well, HOT WATER + LEMON (ACID) and EGG doesnt quite mix well together...egg hardens so quick that you will end up with big chunks of egg floating in the soup. So there is a spoon by spoon mixing procedure

Better to get someone else to make it then! :wink:

Thanks

by **Nikitas** » Mon Aug 25, 2008 10:18 am

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.

Cyprus-Forum.com

Recipe wanted!

Recipe wanted!

Who is online