Avgolemono Soup

First time I saw the recipe online, I was curious as to its taste. Having never tried it before, and having very little experience with Greek food (much less Greek soups), I was excited to give this brew a try.

I was a bit hesitant at first, as it required delicate mixing (eggs may cook), but I gave it a go anyway.

Ingredients:

1.5 Liters Chicken broth/stock
1/4 cup uncooked rice
3 eggs (separate whites and yolk, but both will be used)
2 lemons, juiced
1 Tbsp. cold water
salt and pepper to taste

1. Pour broth into a large saucepan and bring to a boil.
2. Add rice, cook for 5 mins.

in a separate bowl:
3. Whip egg whites until fluffy/stiff.
4. Add lemon juice to eggwhites, mix.
5. Add yolk to combination, mix.
6. Add 1 tbsp. of cold water, mix.
7. Take one ladle full of stock/broth and slowly stir into the mix. *** Be careful not to scramble the eggs***
8. Add one or two more ladles of stock to the mix.
9. Turn off the heat of the saucepan and transfer the mix into the saucepan *** do not transfer if still boiling, as this may curdle.
10. Slowly stir to mix, ready to serve.