Obviously everyone knows about the humble egg and yet I believe it is one of the most versatile ingredients ever discovered. Most people think of chicken eggs when they think of them at all, but there are many other bird's eggs which have been eaten by humans (and other animals) for thousands of years. Not that anyone eats alligator eggs as far as I am aware. Other popular choices are duck, quail, roe and caviar. I know that once upon a time in the north of England, the fisherman would go out for lobsters and when they found a female with eggs, they would eat her roe instantly as a great treat. We used to eat a lot of roe in England but always cooked in one way or another. Caviar, which is roe of course, was not usually eaten cooked and many people would never try it. I have never eaten the really good stuff, but even the cheaper kinds are excellent to my palate.
Egg and Lemon or as the Greeks call it Avgolemono, is so very typical a flavour in Greece. I made this recipe a while ago. It was delicious but, unfortunately I didn't have any dill and I subbed with cooked chicken. It was still very good. Me being me, I nearly forgot to take a picture. It would have looked much nicer with a dill garnish.
Greek Egg and Lemon Soup with Chicken, Rice and Beans
I used cooked chicken from a store bought rotisserie. Obviously cooking times have to be changed.
4 cup chicken broth
1 boneless skinless chicken breast, fat trimmed (about 8 oz.)
1 clove garlic, peeled and crushed or finely minced
1/4 cup rice
1/2 cup cooked navy beans
1 egg, separated, at room temperature
2 Tbs fresh lemon juice (from about 1/2 lemon)
1/4 cup chopped dill salt and pepper to taste
Have a great day
Have a great day