Avgolemono

Ingredients

• 2 eggs, separated
• Salt
• ½ teaspoon cornstarch
• 6 tablespoons lemon juice
• 1 cup hot chicken stock, reserved from chicken soup Molyvos (see recipe)
• Freshly ground white pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    126 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 9 grams protein; 189 milligrams cholesterol; 243 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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about 1 1/2 cups

Preparation

1. In a stainless steel bowl, whip the egg yolks with a pinch of salt.
2. In a separate stainless steel bowl fitted for a double boiler, whip the egg whites with a pinch of salt until fluffy. Fold the yolks into the whites, blending well.
3. Bring a saucepan or the bottom of a double boiler filled with water to a simmer.
4. In a small bowl, blend the cornstarch into the lemon juice and whisk into the egg mixture. Put the bowl over the pot of simmering water, whisking constantly. In about 4 minutes, the mixture will lighten in color and the sauce will thicken. Gradually add the reserved cup of hot chicken stock to the egg mixture, whisking constantly. Continue cooking and whisking 2 minutes longer, until the avgolemono thickens. Keep warm if necessary in the double boiler, off the heat. Add to the chicken soup right before serving.