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