Avgolemono

The Greek sauce with lemon and egg is a regional specialty. Cook it according to the recipe by Chrysoula Stergiou, organic citrus grower from Argolida – guaranteed success!

05/03/2026

Ingredients

Ingredients for 4 portions

Lemon-Egg Sauce

2 Eggs

750 ml Broth

3-4 tbsp Cornstarch

1-2 Lemons, juice

Chicken Soup Variant

2 Eggs

1-2 Lemons, juice

Chicken, as needed

Oil

Salt

Pepper

Rice, as needed

Water

Preparation

Lemon-Egg Sauce

Warm the broth, do not boil. Add cornstarch and dissolve completely.

Separate the eggs. Whip the egg whites until stiff. Add the yolks and lemon juice, mix well.

Slowly add the mixture to the broth, stirring, and bring to a simmer.

Carefully mix the lemon-egg sauce with the dish (stuffed vine leaves, etc.), serve immediately.

Chicken Soup Variant

Fry the chicken in oil, deglaze with water, cook until done. Season with salt and pepper.

Cook the rice in the chicken broth. Keep the meat warm meanwhile.

Separate the eggs. Whip the egg whites until stiff. Add the yolks and lemon juice, mix well. Add some broth from the rice, continue stirring. Add the mixture to the rice, mix.

Serve with the chicken, serve immediately. Kali orexi!