Avgolemono from Zakynthos. Avgolemono actually refers to a Greek sauce made from eggs, lemon, and warm broth. Commonly added to soups for thickening, the sauce is used to dress up everything from. Avgolemono, avgolémono (Greek: αυγολέμονο or αβγολέμονο) or egg-lemon sauce, is a family of sauces and soups made with egg yolk and lemon juice mixed with broth, heated until they thicken.

Avgolemono sits squarely in the center of the stew/soup continuum. In the island of Zakynthos, where my family comes from, avgolemono soup is a marker for many special occasions and celebrations throughout the year. Whereas in other parts of Greece Xmass. You can have Avgolemono from Zakynthos using 7 ingredients and 6 steps. Here is how you cook it.

Ingredients of Avgolemono from Zakynthos

It's 1 of large bird (chicken, rooster or better turkey).
Prepare 1 cup of rice for pilaf.
It's 3 of lemons.
It's 3 of eggs.
Prepare 1 of little salt.
You need of grated spicy cheese (local cheese from Zakynthos or spicy kefalograviera).
You need of plenty of pepper.

Avgolemono is a Greek soup made with whisked eggs and lemon juice that are combined in a broth up to a point when the soup develops a thick consistency, but not longer. Avgolemono, from the words avgo = egg and lemoni = lemon, is a Greek sauce made with eggs, lemons and stock from the food we are cooking. Chicken soup avgolemono is perhaps the most iconic of all Greek soups. The soup is thickened with eggs, and its flavor is brightened with Chicken Soup Avgolemono: Greek Egg-Lemon Chicken Soup.

Avgolemono from Zakynthos instructions

Boil the bird in a pot with slightly salted water that just covers it..
As soon as it has boiled but hasn't started to break apart, remove from the pot and add the rice. Mix well..
Beat the egg whites in a bowl until stiff. Add the lemon juice folding in softly. Then add the yolks one by one, still folding in softly..
When the rice has boiled remove the pot from heat. Pour the egg and lemon sauce on top softly (without stirring). In Zakynthos we throw kisses as we pour it in the pot so that the sauce doesn't break!.
Cover the pot so that the egg and lemon sauce gets softer in the heat of the soup..
Serve with plenty of grated cheese and plenty of pepper..

This authentic avgolemono sauce recipe has been a staple in my family for generations. It's a traditional Greek egg lemon sauce that's very easy to make. Avgolemono ("egg-lemon") is a Greek mixture of eggs and lemon In the United States, the word is practically synonymous with this tangy and creamy chicken soup in which the avgolemono is used. Of all the dishes Clayton grew up with, Clayton thinks avgolemono soup is the most Greek. It's the classic flavours of lemon and parsley and the way the egg makes the dish so silky smooth.