Avgolemono with Egg Yolks

The choice of gourmets. While the whole egg version is more rustic and frothy, Avgolemono made exclusively with egg yolks is silkier, richer, and creamier, almost like a thinner Hollandaise sauce. The fat content of the yolk ensures extra creaminess, and the colour will be a beautiful, deep sunny yellow.
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine Greek

Ingredients

Equipment Needed

  • Egg separator
  • Pot
  • Whisk

Allergen Information

⚠️ Eggs
⚠️ Celery

Instructions

1

Cook the chicken and rice in the stock in the usual way.

Tip: Make sure the stock is tasty, it's the soul of the dish.
2

Separate the eggs. Mix the yolk until smooth with the lemon juice.

Tip: The emulsifying ability of the yolk (lecithin) is stronger than that of the white.
3

Heat equalization: add hot soup to the yolk very slowly.

Tip: Yolk is even more sensitive to heat than white, be patient.
4

Mix the yolk mass into the soup (removed from heat), and serve immediately.

Tip: The result is a luxury quality cream soup texture.

Recipe FAQ

What should I do with the egg white?
Freeze it, or make meringue or pavlova for the next day.

Ingredients

  • 500 g Chicken meat
  • 3 items Egg yolks
  • 1 items Lemon juice
  • 100 g Rice
  • 1 l Stock
  • 1 tsp Salt
  • 1 sprig Parsley