Avgolemono

Ingredients

• Pepper

  Spices, black

  1 dash or 0.1g

• Salt

  Table

  1 dash or 0.4g

• Chicken broth

  Soup, canned, ready-to-serve

  4 cup or 960g

• Egg

  Whole, fresh eggs

  3 extra large or 168g

• White rice

  Long-grain, regular, raw, enriched

  ¼ cup or 46g

• Lemon juice

  Raw

  3 tbsp or 45g

Directions

1. 1. In a large saucepan, bring the broth to a boil.
2. 2. Add the rice and cook until tender but still al dente, about 20 minutes. Season with the salt and pepper and reduce heat to low; simmer.
3. 3. Meanwhile, in a medium bowl, whisk together the eggs and lemon juice until smooth.
4. 4. Ladle about 1 cup of the hot broth into the egg-and-lemon mixture, then whisk to combine.
5. 5. Add the mixture back to the simmering saucepan. Stir just until the soup becomes opaque and thickens as the eggs cook, 1 to 2 minutes. Add more salt and pepper, if desired, and serve.