蛋柠檬汤
汤55 分钟6 份中等关于此食谱
一种丝滑舒适的希腊柠檬蛋汤，几代以来一直是地中海家庭烹饪的主食。蛋柠檬汤（字面意思是
步骤说明
- 1
Add the Chicken Broth and Chicken Breasts or Thighs to a large Pot. Bring to a boil ^[over medium-high heat], then reduce to a gentle simmer. Skim off any foam that rises to the surface. Simmer for 20–25 minutes, until the Chicken Breasts or Thighs is fully cooked through.
- 2
Remove the Chicken Breasts or Thighs from the Pot and set it aside on a Cutting Board to cool slightly. Keep the Chicken Broth at a gentle simmer.
- 3
Add the rinsed Long-Grain White Rice to the simmering Chicken Broth. Cook for 15–18 minutes, stirring occasionally, until the Long-Grain White Rice is fully tender.
- 4
While the Long-Grain White Rice cooks, shred the cooled Chicken Breasts or Thighs into bite-sized pieces, discarding the skin and bones. Set the shredded Chicken Breasts or Thighs aside.
- 5
In a medium Mixing Bowl, Whisk the Eggs vigorously for about 1 minute until they are pale and frothy.
- 6
Slowly Whisk the fresh Lemon Juice into the beaten Eggs until fully combined.
- 7
Temper the Eggs and Lemon Juice mixture: using a Ladle, slowly add 2–3 ladles of the hot Chicken Broth (one ladleful at a time) into the Eggs and Lemon Juice bowl while Whisk constantly. This gradually raises the temperature of the Eggs so they don't scramble when added to the Pot.
- 8
Reduce the heat ^[to low]. Slowly pour the tempered Eggs and Lemon Juice mixture back into the Pot, stirring gently and constantly as you pour. Do NOT let the soup boil after this point — boiling will cause the Eggs to curdle. Keep it at a very gentle heat.
- 9
Add the shredded Chicken Breasts or Thighs back into the Pot. Stir gently to combine. Season with Kosher Salt and Black Pepper to taste.
- 10
Ladle into bowls and garnish with fresh Dill, Parsley, and a thin Lemon slice if desired. Serve immediately.
