Avgolemono Egglemon Sauce Recipes

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TRADITIONAL GREEK MEATBALL SOUP (GIOUVARLAKIA/ YOUVARLAKIA) IN EGG-LEMON SAUCE RECIPE



Traditional Greek Meatball Soup (Giouvarlakia/ Youvarlakia) in Egg-lemon sauce recipe image

Want to make a traditional Greek Meatball Soup in Egg-lemon sauce (Youvarlakia Avgolemono)? This is a hearty and delicious dish, perfect for a cold winter's day!

Provided by Eli K. Giannopoulos

Categories     Soups

Time 1h

Number Of Ingredients 13

500g lean minced beef (18 ounces)
¼ of a cup long-grain rice (not boiled)
½ cup parsley, finely chopped
1 medium sized onion, finely chopped
1 egg
2 tbsps olive oil
½ carrot, grated (optional)
3 tbsps fresh dill, finely chopped (optional)
1 tsp salt
a pinch of coriander
freshly ground pepper
2 eggs
juice of 2 lemons

Steps:

  • To prepare this Greek meatball soup, start by making the meatballs (youvarlakia). Place all the meatball ingredients into a large bowl, knead the mixture squeezing the ingredients with your hand until smooth. Leave the mixture to rest in the fridge for 15 minutes. This will prevent the youvarlakia to break up when boiled. Form the meatballs (youvarlakia) and set them aside.
  • Pour into a large pan 2 ½ cups of water and bring to the boil. Turn the heat down and gently add the meatballs (youvarlakia) in the water, put the lid back on and cook for 20-25 minutes. (The water should be enough to cover the meatballs, so add some more warm water if needed)
  • To prepare the egg lemon sauce for the Greek meatball soup, crack the eggs into a bowl and whisk. Add the lemon juice and whisk well. Add into the bowl a ladle of hot soup and whisk quickly. Add one more ladle and whisk again until combined.
  • Stir in the egg lemon sauce into the youvarlakia soup and cook for 2-3 minutes over medium heat, until warm but not boiling.
  • Serve this extra warming Greek meatball soup, while still hot with a sprinkle of chopped parsley.
  • Make sure that you do not cover any left overs until they have cooled; the sauce may curdle otherwise!!

Nutrition Facts : ServingSize 1 bowl, Calories 337kcal, Sugar 2.3g, Sodium 734.1mg, Fat 14.6g, SaturatedFat 4.1g, UnsaturatedFat 9.6g, TransFat 0.1g, Carbohydrate 16.7g, Fiber 1.4g, Protein 33.9g, Cholesterol 214.5mg

AVGOLEMONO: CHICKEN SOUP WITH EGG-LEMON SAUCE



Avgolemono: Chicken Soup with Egg-Lemon Sauce image

Provided by Cat Cora

Categories     main-dish

Time 2h45m

Yield 4 to 6 servings

Number Of Ingredients 11

One 3-pound free-range chicken
2 tablespoons olive oil
1 onion, finely diced
2 bay leaves
1 carrot, peeled and quartered
1 leek, cleaned and quartered
2/3 cup arborio rice
1/2 cup fresh lemon juice
2 large eggs
1 tablespoon salt
1 teaspoon ground pepper

Steps:

  • Place the chicken in a large pot and add enough water to cover the chicken. Bring to a boil and reduce the heat to low, skimming when necessary.
  • Heat the oil in a separate pan over medium heat and add the onions. Cook the onions until clear, about 5 minutes. Set aside.
  • When the chicken is cooked through, 45 minutes to 1 hour, remove from the broth. Let the chicken cool, and then pull the meat from the bones. Dice into large cubes and set aside.
  • Add the bay leaves, carrot, leek and reserved onions to the broth and simmer, about 1 hour.
  • Remove the carrot and leek from the broth and add the rice. Bring to a boil, and then turn the heat to medium-high to simmer until the rice is cooked to al dente, about 30 minutes. Add the chicken back into the broth. Add more water if needed.
  • In a small bowl, beat the lemon juice and eggs together. Pour 2 cups of broth slowly into the bowl, whisking continuously. Once all the broth is incorporated, add the mixture into the pot of chicken soup and stir to blend well throughout. Add the salt and pepper. Serve hot.

EASY AVGOLEMONO SAUCE



Easy Avgolemono Sauce image

I'm Hispanic, my husband is a first generation Greek-American. Suffice to say that he's a Greek Food Purist...!!! He never thought I'd be able to produce anything that would be considered authentic. This easy version of Avgolemono Sauce, I'm happy to say, passes muster. This can be served on so many things, but our favorite is over Dolmades and over stuffed peppers. Nothing scary here, it's easy so long as you temper the eggs carefully and never let the sauce come to a boil.

Provided by Jostlori

Categories     Sauces

Time 10m

Yield 1 cup

Number Of Ingredients 5

2/3 cup chicken broth (preferably homemade)
2 large eggs
1/4 cup lemon juice
salt
pepper

Steps:

  • In a small saucepan, bring broth to a boil.
  • In a medium bowl, whisk the eggs, then add the lemon juice and whisk until frothy.
  • While continuing to whisk, pour half the boiling broth into the eggs in a small stream, whisking vigorously and continually so that the eggs don't cook.
  • Return the broth to the flame and pour the tempered eggs into the remaining broth, whisking the whole time. Cook until the sauce thickens slightly, but NEVER LET THE SAUCE BOIL. This will take about five minutes.
  • Serve immediately. This sauce doesn't reheat well.

AVGOLEMONO (EGG-LEMON SAUCE)



Avgolemono (Egg-Lemon Sauce) image

Provided by Jonathan Reynolds

Categories     condiments

Time 20m

Yield About 1 1/2 cups

Number Of Ingredients 6

2 tablespoons lemon juice
1/2 teaspoon flour
2 large eggs, separated
Kosher salt to taste
1 cup simmering chicken stock
Freshly ground white pepper to taste

Steps:

  • Fill the bottom of a double boiler about 1/3 full of water and bring it to a simmer. Combine the lemon juice and flour in a stainless-steel bowl and whisk until smooth. Add the egg yolks and whisk until thoroughly combined. Set aside.
  • In the top of the double boiler (but not over the heat), whip egg whites and a pinch of salt until fluffy. Slowly drizzle the yolk mixture into the whipped whites, whisking constantly to maintain the volume. Place over the simmering water and cook, whisking constantly, until the mixture is light in color, fluffy and begins to thicken, about 4 minutes. Very slowly whisk in the hot stock. Continue cooking and whisking for another 2 minutes to thicken. Reserve sauce off the stove in the double boiler. Do not reheat or the sauce may curdle. Season to taste with salt and white pepper.

Nutrition Facts : @context http, Calories 81, UnsaturatedFat 3 grams, Carbohydrate 4 grams, Fat 4 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 287 milligrams, Sugar 2 grams, TransFat 0 grams

THE TRADITIONAL EGG-LEMON SAUCE (GREEK AVGOLEMONO) RECIPE



The traditional Egg-lemon sauce (Greek Avgolemono) recipe image

The traditional Greek Avgolemono recipe can be a tricky affair. Not any more! Find out how to make the perfect egg lemon sauce with these 3 easy recipes and expert tips.

Provided by Eli K. Giannopoulos

Time 15m

Number Of Ingredients 3

warm stock or broth from your prepared soup. You'll need about 2-3 cups depending on how thick or runny you like your avgolemono.
juice from 2-3 lemons
2-3 eggs

Steps:

  • To prepare the classic Avgolemono recipe, start by cracking the eggs into a bowl and whisk well.
  • Gradually add the lemon juice and whisk again to combine.
  • Add a little of the warm stock or soup and whisk quickly, add more and whisk again. The reason for slowly adding the broth is to gradually warm up the eggs so you don't end up with an omelette instead of a sauce!
  • Pour gradually the egg mixture back into the pot, whilst constantly stirring and bring just below boiling point. Remove the pan from the stove and serve.

ARTICHOKES AND PEAS IN AN EGG-LEMON SAUCE (Αγκινάρες με αρακά αυγολέμονο)



Artichokes and peas in an egg-lemon sauce (Αγκινάρες με αρακά αυγολέμονο) image

A stew of artichoke hearts, peas and potatoes in a rich and tangy egg-lemon broth.

Provided by Mia Kouppa

Categories     Main Course     Soup

Number Of Ingredients 12

3/4 cup chopped yellow onion (cut into small dice)
1/3 cup (80 mL) olive oil
14 ounces artichoke heart bottoms, frozen (approximately 13 of them)
1 cup frozen green peas
2 cups (500 mL) water (or to cover vegetables in the pot)
2 medium potatoes (cut into quarters)
1 tsp salt
1/4 tsp ground black pepper
2 tbsp chopped fresh mint
2 tbsp chopped fresh parsley
2 eggs
1 lemon, juiced

Steps:

  • In a medium size pot heat the olive oil and saute the onion until translucent, approximately 3 - 5 minutes.
  • To the pot add the artichoke hearts, frozen peas and the potatoes. Cover with the water and bring to a boil. Reduce the heat to medium. Add the chopped mint and parsley as well as the salt and pepper. Cover and cook for 30 - 45 minutes stirring occasionally. Check your potatoes and artichokes and when ready (a knife is easily inserted into the vegetables), remove the pot from the heat.
  • Use a ladle to place approximately 1 cup of broth into a small bowl. Set aside.
  • Separate the eggs. In a large bowl, beat the egg whites until soft peaks form. Add the egg yolks and continue to beat. Slowly pour in the lemon juice and then the reserved 1 cup broth while beating continuously. See video here.
  • Pour the egg-lemon sauce into the pot with the soup. Shake the pot gently so that the egg-lemon sauce gets evenly dispersed throughout the vegetables.
  • Serve and enjoy!

AVGOLEMONO (GREEK LEMON CHICKEN SOUP)



Avgolemono (Greek Lemon Chicken Soup) image

Chicken soup avgolemono is perhaps the most iconic of all Greek soups. The soup is thickened with eggs, and its flavor is brightened with lemon.

Provided by Lynn Livanos Athan

Categories     Entree     Appetizer     Dinner     Lunch     Soup

Time 2h15m

Yield 8

Number Of Ingredients 13

1 whole chicken (about 3 1/2 lbs., with excess fat, trimmed and breast skin removed)
12 cups water
2 carrots (cut in half)
2 celery stalks (cut in half)
1 large onion (peeled and cut in half)
2 bay leaves
5 whole black peppercorns
2 teaspoons salt (plus more for seasoning, to taste)
1/2 cup orzo pasta (or rice)
3 eggs (room temperature)
1 teaspoon fresh lemon zest
2 lemons (strained juice)
Optional: black pepper (freshly ground, to taste)

Steps:

  • Gather the ingredients.
  • Add the chicken, water, carrots, celery, onion, bay leaves , peppercorns, and salt to a large stockpot . Bring to a rapid boil, lower the heat to medium-low and simmer, partially covered, for about 1 to 1 1/2 hours.
  • Remove the chicken and vegetables to a bowl and carefully strain the broth through a fine sieve into a separate large bowl. Return the strained broth to the stockpot and bring to a boil.
  • Add the orzo and cook until al dente, according to package directions.
  • While the pasta is cooking, prepare the egg-lemon mixture. In a medium bowl, whisk the eggs until nice and frothy.
  • Add the lemon zest and the lemon juice in a steady stream while continuing to whisk.
  • When the pasta has finished cooking, turn off the heat. Ladle about 2 cups of broth into a large measuring cup.
  • Slowly add the hot broth to the egg-lemon mixture while continuing to whisk. This will temper the eggs and prevent them from curdling once they are added to the hot broth.
  • Continuously stir the egg-lemon mixture back into the pot over very low heat until the mixture is heated through, 5 to 10 minutes. Be careful not to boil the soup once the eggs have been added. Adjust the seasoning with salt and pepper.
  • Traditionally, this soup is served without the chicken meat or vegetables. You can add them back or serve on the side as you prefer. Garnish with dill and serve.

Nutrition Facts : Calories 573 kcal, Carbohydrate 15 g, Cholesterol 244 mg, Fiber 2 g, Protein 59 g, SaturatedFat 8 g, Sodium 749 mg, Sugar 2 g, Fat 29 g, ServingSize 1 pot (6 to 8 servings), UnsaturatedFat 0 g

CHICKEN SOUP (GREEK, WITH AVGOLEMONO - EGG/LEMON SAUCE)



Chicken Soup (Greek, With Avgolemono - Egg/Lemon Sauce) image

This is the Greek way to cure the common cold. It is delicious. Make sure to mince the vegetables quite fine - you want them soft and melt-in-the-mouth. This is not the soup for crunchy veggies. Please note that the eggs are not 'raw' in this soup, but are actually tempered in the hot broth.

Provided by evelynathens

Categories     Chicken

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

3 lbs chicken or 3 lbs chicken pieces
8 cups water
1/2 bunch parsley
1 medium onion, minced very fine
1 teaspoon salt
1/3 cup long-grain rice
1 large carrot, minced very fine
1 stalk celery, minced very fine
1 1/2-2 lemons, juice of, adjust to taste
2 eggs
1 1/2 tablespoons cornstarch

Steps:

  • Put chicken, water, parsley, onion and salt in a large pan and bring to a boil.
  • Cover pan and let simmer for 45 minutes.
  • Remove chicken and parsley, discard parsley.
  • Let chicken cool a bit, so you don't burn yourself, and cut into cubes.
  • Set aside.
  • Add rice, carrot and celery to broth and cook for 20 minutes.
  • Add lemon juice to the soup.
  • Stir.
  • Turn off heat.
  • Beat the eggs and cornstarch in a small bowl.
  • While whisking, slowly dribble in hot chicken stock- never stop whisking.
  • Do this until you have used up a couple of ladlefuls of stock.
  • This tempers the eggs so they do not curdle.
  • Slowly add egg to the hot soup and give a good stir.
  • Add chicken and serve, sprinkled with a bit of pepper (if desired).
  • Note: I would just like to point out that the eggs in this soup are not raw - they are cooked by the hot stock. That is what the tempering process is all about (and to make sure the eggs don't curdle :-) ).

Nutrition Facts : Calories 572.8, Fat 35.9, SaturatedFat 10.3, Cholesterol 232.1, Sodium 595.1, Carbohydrate 14.1, Fiber 1, Sugar 1.9, Protein 45.4

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