Avgolemono (Lemon mixture)

This mixture is used to add to the chicken soup if you want some tang in your soup. It can be used for other soups which is why I have created a seperate recipe. The Greek word avgolemono is a combination of two words, the first is avgo (egg) and lemoni (lemon). So you only require 2 ingredients for this but enhances the taste of the chicken soup two fold.


  • 1 egg
  • 2 lemons

Crack the tip of the egg and remove the white into a small bowl. Once all the white is removed whisk the egg white until it becomes fluffly, this could take up to five minutes.

When egg white is ready add the yolk and continue mixing for another 2-3 minutes until completely mixed. You can do this with a mixer but I use good old elbow grease.

Squeeze two lemons in the mixture and it is now ready.

You are now ready to pour the mixture in the chicken soup, please keep in mind, before pouring mixture into the chicken soup that you have previously left to cool for about 15 mins

The trick is to pour the mixture in small amounts and stir requrlarly otherwise the egg will cook and not create the right taste.

No comments: