A question about a recipe: Greek Lemon Soup —Avgolemono

I have a question about the recipe "Greek Lemon Soup —Avgolemono " from ChristineQ. When I incorporated the egg mixture back into the soup the whipped whites kind of floated on top like pond scum. I had to scoop It off and the soup underneath was pretty good. Anyone make this without whipping the whites and just incorporating the whole eggs

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Recipe question for: Greek Lemon Soup —Avgolemono

4 Comments

boulangere April 14, 2015
I have a friend who was raised in Greece, who makes her by whisking together the whole eggs, then tempering them with some hot soup before whisking them into the pot. It is divine.
 
QueenSashy April 13, 2015
I tried both ways and experienced similar results to yours when using whipped eggs. I prefer to make avgolemono with beaten eggs, I like the texture of it better...
 
dinner A. April 13, 2015
Here is an easy and delicious recipe for Avgolomono from my blog.
http://dinneratsheilas.com/post/19840168802/avgolemono-greek-egg-and-lemon-soup
 
Nancy April 9, 2015
Yes this soup tHough not this recipe, with whole eggs. Tastes great. Just be sure to temper the eggs with some hot soup before adding them to the pot, or else you''ll get scrambled eggs.
 
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