Avgolemono

Ingredients

• 1 1/2 quartschicken stock
• 3 1/2 ozlong grain rice, uncooked
• 3eggs
• 2lemon, juiced
• 1 tspsea salt, or to taste

Method

1. 1

   Bring the stock to a simmer in a large saucepan, add the rice and the salt, and cook for 15 to 18 minutes until the grains are soft and have swollen. Taste and adjust the salt now.

2. 2

   In a large bowl, whisk the eggs hard for a minute until pale and frothy, then whisk in the lemon juice.

3. 3

   Take the pan off the heat. Ladle about 250 ml of the hot broth into the egg mixture in a thin stream, whisking constantly, then repeat with a second ladle. The bowl should now feel warm to the touch.

4. 4

   Pour the tempered mixture back into the pan, stirring the whole time, and warm it over a very low heat for 2 to 3 minutes until slightly thickened. It must not boil. Serve at once.