Ayglemono - Greek Egg and Lemon Sauce

A community recipe by Markella

Not tested or verified by Nigella.com

Introduction

This sauce is used in Greek cooking and is used over most soups, as well as meals like Vine or Cabbage Dolmades. Reading it - it may sound strange - but give it a try!! You won't regret it.

Ingredients

Serves: 5

Metric Cups

2 eggs
1 lemon (juice - separated)

2 eggs
1 lemon (juice - separated)

Method

Ayglemono - Greek Egg and Lemon Sauce is a community recipe submitted by Markella and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Beat the egg whites until fairly stiff.
Add the egg whites and beat again.
Slowly pour some hot liquid from whatever soup you are making, into the egg mixture, beating all the time.
Add the Lemon juice - again beating all the time.
Pour this mixture over your soup and stir in with a wooden spoon. 6. Allow to heat through - but not to boil.
Serve and enjoy - and you will never look back.

Beat the egg whites until fairly stiff.
Add the egg whites and beat again.
Slowly pour some hot liquid from whatever soup you are making, into the egg mixture, beating all the time.
Add the Lemon juice - again beating all the time.
Pour this mixture over your soup and stir in with a wooden spoon. 6. Allow to heat through - but not to boil.
Serve and enjoy - and you will never look back.