蛋柠檬汤
Soup55 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.
