Avgolemono from Zakynthos

Name: Avgolemono from Zakynthos
Yield: 6-8 servings
Cuisine: British
Ingredients: 1 large bird (chicken, rooster or better turkey); 1 cup rice for pilaf; 3 lemons; 3 eggs; 1 little salt; grated spicy cheese (local cheese from Zakynthos or spicy kefalograviera); plenty of pepper

Cookpad Greece @cook_8238176

Greece

An avgolemono (egg-lemon sauce) soup from Zakynthos. We have it all winter round and especially at Christmas. It looks more like a thick risotto.

Recipe by Vyzance

An avgolemono (egg-lemon sauce) soup from Zakynthos. We have it all winter round and especially at Christmas. It looks more like a thick risotto.

Recipe by Vyzance

Cookpad Greece @cook_8238176

Greece

An avgolemono (egg-lemon sauce) soup from Zakynthos. We have it all winter round and especially at Christmas. It looks more like a thick risotto.

Recipe by Vyzance

An avgolemono (egg-lemon sauce) soup from Zakynthos. We have it all winter round and especially at Christmas. It looks more like a thick risotto.

Recipe by Vyzance

Saved

Ingredients

6-8 servings

1large bird (chicken, rooster or better turkey)
1 cuprice for pilaf
3lemons
3eggs
1little salt
grated spicy cheese (local cheese from Zakynthos or spicy kefalograviera)
plenty of pepper

Saved

Steps

1

Boil the bird in a pot with slightly salted water that just covers it.
2

As soon as it has boiled but hasn't started to break apart, remove from the pot and add the rice. Mix well.
3

Beat the egg whites in a bowl until stiff. Add the lemon juice folding in softly. Then add the yolks one by one, still folding in softly.
4

When the rice has boiled remove the pot from heat. Pour the egg and lemon sauce on top softly (without stirring). In Zakynthos we throw kisses as we pour it in the pot so that the sauce doesn't break!
5

Cover the pot so that the egg and lemon sauce gets softer in the heat of the soup.
6

Serve with plenty of grated cheese and plenty of pepper.