Avgolemeno
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INGREDIENTS
INSTRUCTIONS
Prepare a stock by boiling slowly lean lamb, meat bones, or chicken with enough water to cover. Strain stock when meat is done. 1/2 hour before serving, boil stock and add rice or orzo. When orzo is done, reduce heat to simmer. In a bowl, beat eggs with 2 Tbsp. water and the lemon juice. Spoon broth into egg mixture STIRRING CONSTANTLY to prevent curdling. After adding about 5 Tbsp. broth to eggs, add eggs to the broth on the stove STIRRING CONSTANTLY. Remove from heat. It should be slightly thick. Serve immediately. I like this pretty "lemony", so I sometimes add more lemon. From archives of rec.food.recipes Date: Tue, 31 Jan 1995 08:20:10 GMT From: trev@wg.icl.co.uk (Trevor Hall)
NOTES
Nutrition
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| Serving Size: 1 Serving (4015g) | ||
| Recipe Makes: 1 | ||
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| Calories: 2279 | ||
| Calories from Fat: 815 (36%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 90.5g | 121 % | |
| Saturated Fat 26.4g | 132 % | |
| Monounsaturated Fat 38.8g | ||
| Polyunsanturated Fat 14.2g | ||
| Cholesterol 2215.8mg | 682 % | |
| Sodium 5667.2mg | 195 % | |
| Potassium 4327.7mg | 114 % | |
| Total Carbohydrate 202.1g | 59 % | |
| Dietary Fiber 2.8g | 11 % | |
| Sugars, other 199.3g | ||
| Protein 154g | 220 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 2279
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