“Avgolemono” is a Greek term that translates to “egg-lemon.” It refers to the creamy sauce made by combining eggs and lemon ...

Whisk the egg whites in a bowl until they have medium peaks. In another bowl, mix the egg yolks and lemon juice together ... Keep the heat very low. The soup will thicken as the egg cooks.

I love this soup, which is tart ... Remove the pan from the heat. Whisk the egg yolks with the lemon juice. Add about 100ml of the hot stock to this mixture and whisk immediately.

Add the lettuce and dill and mix to combine. Lower the heat and let simmer while you make the egg and lemon sauce. To make sauce, whisk the eggs in a bowl and then slowly add the lemon juice while ...

Add extra hot water if here is not much liquid. To make avgolemono (egg and lemon) sauce, whisk the remaining 3 eggs in a bowl and then slowly add the lemon juice (1 ½ lemons) while continuing to ...

The Greek lemon-chicken soup avgolemono is the inspiration for this 20-minute recipe. Eggs and lemon are tempered into the broth to add richness and creaminess. You can use microwaveable brown ...

Sephardic chicken soup with lemon and egg, or sopa de huevos y limon, is a traditional first course for breaking the Yom Kippur fast among Jews from Turkey, the Balkan states and the Greek port ...

For the 10th anniversary of NYT Cooking, we’ve collected recipes that racked up five-star ratings, topped our charts and went ...

We’ve included all those delicious, classic Greek flavours - dill, mint, parsley, feta, lemon juice, olive oil… This salad is fresh and healthy, with a tangy lemon dressing. The currants add ...

One of those dishes was the classic Greek comfort soup, avgolemono. Avgolemono translates to egg-lemon sauce, which is ...