How to Make Simple, Delicious Sauces With Eggs and Lemon
Here is a recipe or two for a good tasting, easy to make Avgolemono Sauce of the Greek heritage of cuisine. A few other recipes are related to it and offered below for your enjoyment.
Chicken Soup and Sauce Combo
- 1 Whole stewing chicken - Free range, if you can obtain it.
- 2 Qts (half a gallon or 8 Cups) water - I use fresh spring water.
- 2 Tbsp olive oil
- 1 White Onion, diced 2 Bay leaves
- 1 Leek, quartered
- 1 Large Carrot, pared and quartered
- 2/3 Cup aborio rice (any yellow rice is OK)
- 3 Large whole eggs
- 1/3 to 1/2 Cup fresh lemon juice, depending on how lemony you like it)
- 2 tsp each salt and fresh ground black pepper, or to taste
- Place chicken in a soup pot with the water and bring to the boil; immediately lower heat to low.
- In another pot onlow heat, heat olive oil, then toss in onions. Sweat onions until translucent and turn off burner.
- As chicken stews, skim fat. remove bird and let chicken cool on a platter. Pull the meat from the bones and discard bones. Cut meat to bite sized portions.
- To the chicken water, add onion mixture, bay leaves, leek, and carrot. Simmer 60 minutes.
- When the carrot is completely soft, brother is done. Remove carrot and leek and add in the rice. Bring to the boil again and immediately reduce heat to simmer until rice is done.
- Add chicken pieces to the broth and rice, heat through. Meanwhile, beat eggs and lemon juice in a small bowl, add 2 Cups broth gradually while beating. Then add this egg mixture into the broth pot and stir well.
- Season with salt and pepper and serve in bowls. If you wish, garnish the soup in bowls with thinly sliced green onions, chopped parsley, or dill.
Note: You can substitute tofu cubes for the chicken and you might want to brown the tofu first.
Free Range Chicken
Free Range Chickens
According to the USDA, "free range" or "free roaming" means that chicken farmers must demonstrate to the USDA that their poultry has been allowed access to the outside of their coops.
Cooking With Sauces
Lamb Chops with Lemony Egg Sauce
- 1/2 Cup all purpose flour and salt and pepper, to taste, for dredging
- 12 Lamb chops
- 3 Tbsp olive oil
- 1/2 Cup white wine <or> rice wine vinegar
- 1/2 Cup chicken broth
- 2 Whole large eggs
- 2 Tbsp lemon juice
- 2 Tbsp chopped parsley
- 1 tsp marjoram
- In a shallow pan, combine flour, salt, and pepper and dredge chops.
- In a cast iron skillet or Dutch oven, heat olive oil.
- Add chops and cook 3 to 4 minutes on first die; turn chops and cook another minute. Internal temperature on a meat thermometer should register 125 degrees F.
- Transfer chops to a warm platter in a slow oven (200 degrees F).
- In the same skillet on medium-high heat, add wine or wine vinegar and deglaze by scraping up browned bits from the bottom. Add chicken broth and continue cooking until liquid is reduced by almost half.
- In a small bowl, beat eggs, lemon juice, parsley. and marjoram. Season with salt and pepper, stir, and turn heat to low.
- Gradually add egg mixture to skillet, stirring constantly. Heat until sauce is thick.
- Remove from heat and pour sauce over the lamb chops on the platter or on individual service plates. Garnish with chopped parsley.
Eggs with Lemon Chive Butter Sauce
This is a light, lemony variation of Eggs Benedict.
- 4 Whole eggs
- 1 Tbsp white vinegar
- 1/3 Cup unsalted butter
- 2 Tbsp fresh chives, chopped fine
- 1 Tbsp fresh squeezed lemon juice
- 1/2 tsp each salt and fresh ground black pepper
- 2 English muffins - split in halves and toasted (do not butter)
- Chopped parsley
- Poach eggs to desired "set" in slow simmering water into which you've added the vinegar.
- Melt butter in a small pan, add chopped chives, lemon juice, salt and pepper; then beat together well with a wisk.
- Toast English muffin halves.
- When eggs are done, remove from water with a slotted spoon; drain on paper towels.
- Place a poached egg on each muffin half and pour sauce over top. The butter is in the sauce, so no need to butter the muffin. Garnish with chopped parsley and serve.
If you want to add meat to this dish, you can heat thin slices of ham, Canadian bacon, or sliced turkey (or turkey bacon) briefly in a skillet or microwave oven and place one slice on each muffin before adding the egg. Then cover with the lemony sauce. Delicious!
For still another variation, place a slice of meat on the muffin, place a slice of a white cheese on top of the heated meat, place the hot egg, and cover with sauce, all of which will begin to melt the cheese.
Simple Lemon Eggs
- 6 Hard boiled eggs
- Juice of 2 lemons
- 1/2 Cup vegetable oil
- 1/4 Cup mustard
- Salt and pepper, to taste
- Chopped parsley
- in a bowl mix the oil, lemon juice, and mustard together into a nice dressing.
- Let the eggs cool somewhat after boiling, remove shells, and cut each egg into 4 pieces lengthwise.
- Place egg slices on a platter.
- Season with salt and pepper and pour the dressing over the eggs.
- Garnish with chopped parsley and serve.
Another way to serve this dish is to place the egg slices on top of a mixed greens salad and pour the dressing over all. Eggs and dressing can be either hot or cold.