Egg and lemon sauce us the most usual way for making a typical Greek soup. To make the soup, use 2 or 3 eggs, or only the egg yolks. The most sensitive part of an egg is the white, because heat cooks it much more rapidly than egg yolks. To avoid this problem, work as follows. Prepare a simple soup, a bouillon broth, for example. Remove from the fire and let stand. Squeeze the juice of 1-2 lemons. Beat the eggs in a bowl, slowly adding the lemon juice. Take one ladleful of broth from the soup and add to the beaten eggs. Beat well with a fork and gradually pour the mixture into the soup, stirring constantly. If desired, add 1 tablespoon of flour to the beaten eggs. The egg yolks can be beaten separately from the white, combining them afterwards to add to the soup, stirring all the while. |
