Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, avgolemono from zakynthos. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Avgolemono from Zakynthos is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Avgolemono from Zakynthos is something which I’ve loved my entire life.
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. Avgolemono, avgolémono (from Greek: αυγολέμονο or αβγολέμονο) or egg-lemon sauce, is a family of sauces and soups made with egg yolk and lemon juice mixed with broth, heated until they thicken.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook avgolemono from zakynthos using 7 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Avgolemono from Zakynthos:
- Prepare 1 large bird (chicken, rooster or better turkey)
- Get 1 cup rice for pilaf
- Get 3 lemons
- Make ready 3 eggs
- Get 1 little salt
- Get grated spicy cheese (local cheese from Zakynthos or spicy kefalograviera)
- Get plenty of pepper
Avgolemono is a Greek soup made with whisked eggs and lemon juice that are combined in a broth up to a point when the soup develops a thick consistency, but not longer. Chicken soup avgolemono is perhaps the most iconic of all Greek soups. The soup is thickened with eggs, and its flavor is brightened with Chicken Soup Avgolemono: Greek Egg-Lemon Chicken Soup. This authentic avgolemono sauce recipe has been a staple in my family for generations.
Steps to make Avgolemono from Zakynthos:
- Boil the bird in a pot with slightly salted water that just covers it.
- As soon as it has boiled but hasn't started to break apart, remove from the pot and add the rice. Mix well.
- 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.
- 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!
- Cover the pot so that the egg and lemon sauce gets softer in the heat of the soup.
- Serve with plenty of grated cheese and plenty of pepper.
The soup is thickened with eggs, and its flavor is brightened with Chicken Soup Avgolemono: Greek Egg-Lemon Chicken Soup. This authentic avgolemono sauce recipe has been a staple in my family for generations. It's a traditional Greek egg lemon sauce that's very easy to make. Avgolemono (av-go-lemon-o!) is an enriched, silky sauce made of egg yolk, lemon, and a broth of some sort. Here, we bulk it up and turn it into a soup, complete with shredded chicken, lots of dill, and.
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