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Egg-Lemon Soup (Avgolemono)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)19.1247
Energy (kCal)232.3933
Carbohydrates (g)6.692
Total fats (g)14.4602
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Add orzo to the boiling chicken stock. | 2. Simmer about 15 minutes until cooked. | 3. Remove from heat. | 4. Separate eggs and beat the whites with salt, until stiff. | 5. Add yolks one at a time, beating gently. | 6. Slowly add lemon juice, still beating. | 7. SLOWLY add about one cup of the hot stock, mixing well. | 8. Pour mixture into remaining stock, stirring constantly until thickened enough to coat spoon. | 9. Do not boil or curdling will result! | 10. Add salt to taste, if necessary. | 11. DELICIOUS! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    turkey stock chicken 6 -7 cups - - - -
    orzo pasta 1/3 cup - - - -
    egg 3 separated 214.5 1.08 18.84 14.265
    salt 1/4 teaspoon - - - -
    lemon juice 1/3 cup 17.8933 5.612 0.2847 0.1952

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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