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Recipe Name: Avgolemeno Submitted by: Administrator
Source: Source Description:
Ethnicity: Greek Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1/2 Cup(s) Uncooked rice or orzo
7 Cup(s) Stock, up to 8
1 Lemon, juice of
2 Tablespoon(s) Water
2 Eggs, up to 3
Salt and pepper to taste
Prepare a stock by boiling slowly lean lamb, meat bones, or chicken
with enough water to cover. Strain stock when meat is done. 1/2 hour
before serving, boil stock and add rice or orzo. When orzo is done,
reduce heat to simmer. In a bowl, beat eggs with 2 Tbsp. water and the
lemon juice. Spoon broth into egg mixture STIRRING CONSTANTLY to
prevent curdling. After adding about 5 Tbsp. broth to eggs, add eggs
to the broth on the stove STIRRING CONSTANTLY. Remove from heat. It
should be slightly thick. Serve immediately. I like this pretty
"lemony", so I sometimes add more lemon. From archives of Date: Tue, 31 Jan 1995 08:20:10 GMT From: (Trevor Hall)

Nutrition (calculated from recipe ingredients)
Calories: 761
Calories From Fat: 273
Total Fat: 29.8g
Cholesterol: 422.4mg
Sodium: 2545.9mg
Potassium: 1963.2mg
Carbohydrates: 64.1g
Fiber: <1g
Sugar: 28.4g
Protein: 55.1g

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