Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Beid Bi Lamoun (Egg and Lemon Soup) Recipe
    Lost? Site Map

    Beid Bi Lamoun (Egg and Lemon Soup)

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Mirj's Note:

    This is a great favorite all over the Middle East. It is the Greek avgolemono. Egg yolks alone or whole eggs are used as a thickening for this very lemony soup.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 7 1/2 cups chicken stock (see below)
    • salt
    • white pepper
    • 1/3 cup rice, washed,or 1/3 cup italian pastina,or 1/4 cup tapioca
    • 3 egg yolks or 2 whole eggs
    • 1 -2 lemon, juice of
    • 2 teaspoons finely chopped parsley (optional) or 2 teaspoons finely chopped chives (optional)

    Directions:

    1. 1
      Make a rich chicken stock with leftover chicken bones or giblets.
    2. 2
      If it is not strong enough, add a stock cube.
    3. 3
      Season with salt and pepper.
    4. 4
      Add the rice, pastina, or tapioca to the boiling stock and simmer until tender.
    5. 5
      Beat the egg yolks or whole eggs and add the lemon juice, beating constantly.
    6. 6
      Add a ladleful of the soup to the egg mixture and beat well.
    7. 7
      Pour this back into the pan slowly, still beating constantly.
    8. 8
      Keep the heat under the pan very low, and cook the soup gently, stirring all the time, until it thickens.
    9. 9
      On no account allow it to boil, or the eggs will curdle.
    10. 10
      Taste and adjust seasoning, adding more lemon juice if necessary.
    11. 11
      Garnish, if you like, with chopped parsley or chives, and serve immediately.

    Ratings & Reviews:

    • on November 18, 2010

      55

      Super easy... tastes AAAmazing just like my friend's Gramma used to make! I used spaghettini noodles. I broke them up into 1 inch long peices before cooking. Topped off the soup with some chives and parsley. Can't wait to make this comfort food again :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 30, 2007

      55

      This is one of my favorite soups - I can't believe I'm the 1st reviewer! This is very easy to prepare & doesn't take long to cook. It's light & refreshing. My younger megavore was in heaven because lemon is her favorite flavor! Thanks, Mirj!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Beid Bi Lamoun (Egg and Lemon Soup)

    Serving Size: 1 (327 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 173.5
     
    Calories from Fat 51
    29%
    Total Fat 5.6 g
    8%
    Saturated Fat 1.7 g
    8%
    Cholesterol 103.4 mg
    34%
    Sodium 432.8 mg
    18%
    Total Carbohydrate 20.1 g
    6%
    Dietary Fiber 0.1 g
    0%
    Sugars 4.9 g
    19%
    Protein 9.5 g
    19%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites