π₯ Avgolemono π | A clever way to use up those extra eggs!
Let me preface this with...I'm not Greek. But, I do β₯πβ₯ me some Greek food! It may be one of my favorite cuisines! And while I may not do this recipe justice, at least in the traditional sense, it still tastes amazing and is a clever way to use up an abundance of eggs!
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My husband, Mark and I, have had the pleasure of hosting @Linzi for the last few Friday nights. You see, we're conducting TGN's seed blessing experiment...so, she's been making the long trek to our house weekly for the last month. I try to pamper her with good food and drink when she's here, as I know it's a long drive! So, what did I do?! Made her a rotisserie chicken!
What does that mean? π Bone broth π₯£, of course!
Also, I happen to have...uh, a few eggs!
And, it's a rare cold front in North Texas...so, π₯ + π₯£ = AVGO {π₯} LEMONO {π}
What is Avgolemono or AvgolΓ©mono you ask? Well, it's comes from the Greek word Ξ±Ο Ξ³ΞΏΞ»ΞΞΌΞΏΞ½ΞΏ or Ξ±Ξ²Ξ³ΞΏΞ»ΞΞΌΞΏΞ½ΞΏ and it means simply egg and lemon sauce! Basically, it's a glorious, velvety mixture of broth, eggs, and lemon! You can get creative and add rice, orzo, chicken, and so much more, or less to this soup / sauce.
I LOVE to not only use this recipe as a stand alone soup. But, also as a sauce for fish, chicken, and even meatballs! Yaasss! Greek meatballs! Oh, and let's not forget about dolmades! YUMMM!
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Here's a quick overview of how I make this velvety smooth delicacy.
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I'm a big fan of onion and garlic in...uh, everything!
Saute' onion and garlic
I used approx. 1 small onion and 5 cloves of garlic
Add spices
I used dill, and oregano
DEGLAZE BABY!
I deglazed using the stock from the rotisserie chicken
Add in the rest of your stock
I had 3 quarts
Next, bring to a boil and add in orzo. Cook approx. 6-8 min.
I used approx. 1/2 cup of Orzo
If you want to make it gluten free, use rice. Just cook it according-ish to the instruction on your rice packaging. Alternatively, just skip the rice all together!
While the grain is cooking, beat some eggs.
I used 6
I also used the leftover breast from the rotisserie chicken. So, I used my time wisely and diced it up while I waited!
I used approx. 1 1/2 to 2 cups of chicken
One your grain is cooked, temper your eggs
This step is super important!!! We're not going for egg drop soup here people! Tempering is easy, just add small amounts of hot stock to your egg mixture until it is approx. the same temp as the soup.
And for the love of God, KEEP WHISKING!!!
*Bonus tip: if you love lemon as much as I do, add the juice of a lemon (or three) to the eggs before tempering.
**Double bonus tip: add 1-2 tbsp. of cornstarch to your egg / lemon mixture before tempering for an even creamier soup / sauce. I know, I know - CORN?! If and when I use cornstarch, I have been using this brand. It's brilliant.
Now, slowly add the tempered egg mixture to the soup
KEEP STIRRING!
π§ Salt and π to your tastes!
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I hope you enjoy this lovely soup as much as I do! It really does a wonderful job of using up "leftover" chicken carcasses and all of those extra eggs you may or may not have!
π _ Ruth
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DISCLAIMER: I post a lot of food related posts here on the TGN forums...and I believe cooking is BOTH an ART and a SCIENCE. However, I'm not very scientific. [Read] π: I don't always use exact measurements or even recipes for that matter! So, my best advice to you...The internet is your best friend! Look it up...figure it out...and make your own extraordinary dish! #youdoyou
Comments
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Thanks for this recipe, Ruth, it looks Amazing.
I love that little egg slide thing on your counter!
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I love Greek food too. Mmmm. I have been exploring this culture's food more & more lately. Exploring the world through food is a wonderful experience for the senses. Thanks! :)
I agree with Jimerson, the egg gadget is beautiful.
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Ooh, this sounds delish!
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Yummy McYummerson! Iβm coming over to your house for dinner, Ruth!
(Btw, egg drop soup is another fantastic way to use up eggs, Iβve found, as long as thatβs what youβre going for! π)
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Indeed it is! I love egg drop too! I am a big fan of soups and stews... I really cannot get enough!
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Made some Greek meatballs to go along w/ the leftover Avgolemono!
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@Ruth Reyes-Loiacano Recipe please!
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I don't follow recipes per say...but, I'll see if I can whip something up for the Greek meatballs. :) Basically, it's ground beef and breakfast sausage mixed w/ onions, garlic, and dill.
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Well, that is all I would need. Thanks!
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You're awesome and you're welcome! Check out this method for making the meatballs and soup in 1 dish β₯ https://www.dimitrasdishes.com/recipes/youvarlakia-avgolemono-greek-meatball-soup I've done this once before and had great results! I think this is the more authentic, traditional method!
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Again, thanks!
I love pork souvlaki skewers with lemon butter baby potatoes (or the 2nd recipe below) with either Greek salad or a tomato, cucumber, & red onion salad. I like to soak the red onions a bit so that they are milder.
Links: https://www.supergoldenbakes.com/greek-pork-souvlaki-with-tzatziki-and/
And here I am making Italian spaghetti & meat sauce. Haha
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Oh, and pampering it was! Ruth, you're such an amazing cook, and I know I gushed over your cooking when I was there, but I'll do it again here! I feel only slightly left-out that I wasn't around for this dish.. haha! I hadn't ever heard of this, but after chatting about it with you, and now seeing your recipe, I've just gotta make some. I have a huge stash of eggs still from my last market run too... so, I may be calling you for advice when I try this out tomorrow. π
I'm quite sad the Seed Blessing has wrapped up.. Working with you on the experiments, hanging out with you and Mark, and the dinners were much fun and so worth the drive! Thank you again for your above and beyond hosting.
You've also officially convinced me I must get an Instant Pot (how much are you charging for those decals btw? lol), and I'm trying to find a rotisserie too that'll work in my electricity-restricted home π
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Here is another good way to use up eggs:
Somewhere I saw that you could make these without the machine, but I don't know how.
This ladies website is good and there is always King Arthur Flour for their recipe.
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Those meat balls look very good!
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When we ended up with an abundance of eggs (we're talking like 4 dozen), I scrambled them all up and dehydrated them. Then I powdered them up and to reconstitute i just add 1 Tbsp water to each Tbsp of powder I want to use. Takes up a lot less space when it's powdered too and doesn't need refrigeration. :)
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@Leslie Carl How can the egg powder be used? Would it be only for recipe use, baking?
Thanks in advance for info!
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@smockv Once reconstituted, you can use them the same as regular eggs. You just can't do things that require the yolk to be intact like sunny side up, etc.. 1 Tbsp. of powder equals 1 egg. I haven't tried it yet but if you separate the yolk from the white and dehydrate them that way, it is said that you can even reconstitute the whites and make meringue out of them.
If you add them to a baking mix, just be sure to add 1 Tbsp. water for each egg, to the liquid ingredients in the recipe.
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