Avgolemono

* Exported from MasterCook II *

Avgolemono

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Greek Eggs
Soups & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Cups Chicken Stock
1 Cup Rice
4 Whole Eggs -- separated
6 Tablespoons Lemon Juice
Salt

Bring chicken stock to boil in a large pot. Add rice and simmer, covered, for
20
minutes. Remove from heat. Beat egg whites till stiff, add the egg yolks,
beat
well. Slowly add lemon juice to eggs, beating constantly; slowly add 2 cups of
t
he hot chicken
stock, beating continuously till well mixed. Pour the egg mixture into the
rema
ining chicken stock, stir well. Heat, but do not allow to boil. Serve garnished
with lemon slices.

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