Bring the broth to a boil, and add the rice and salt. Let rice cook for

2. Remove pot from stove and let it cool for a while.

3. Separate the whites from the egg-yolks, and beat the whites in a large

4. Now .I carefully, using a ladle, pour some of the warm broth into the e

5. Now serve and, I hope, enjoy!

Author's Notes: "Avgolemono" in greek means "egg and lemon" and is the most popular tec

The process of steps 3 and 4 is known in greek as "avgokomma", and desc kept in the refrigerator for a da

y or two. Be careful not to bring it to a boil when re-heating it, because

Difficulty : moderate (handling of eggwhites in soup takes experience). Precision : Approximate measurement Ok.