Wednesday, April 6, 2016

E is for Egg



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



















Add the chicken broth, chicken, minced/crushed garlic, and brown rice to a large pot. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and simmer for 35-45 minutes, or until both the rice and the chicken are fully cooked – the rice should be tender and the chicken should be cooked through, with no pink in the middle when you cut into it.
Remove the chicken from the pot and place on a cutting board. When cool enough to handle, tear into bite-sized pieces, and set aside.
Beat the egg white with a whisk in a medium bowl until it is white and thick. Lightly beat the egg yolk, then add the egg yolk to the beaten egg white and whisk together. Slowly pour the lemon juice into the egg mixture as you whisk. The mixture should be pale yellow and fairly thick. Slowly add a thin stream of the hot broth-rice mixture to the egg-lemon mixture, whisking the eggs vigorously as you do so, to temper the eggs. Use about half of the broth mixture in doing this. Pour the tempered egg-lemon mixture back into the pan, whisking the soup as you do so. Continue to stir, and add the chicken pieces, chickpeas, and dill to the pot. Cook over low heat for 2-3 minutes, stirring, to heat all ingredients through and slightly thicken the soup. Season to taste with salt and pepper, and serve hot.
Servings: 2

Have a great day
 

36 comments:

  1. Yes, there are many different kinds of eggs. I get fish eggs on my sushi all the time.

    Thanks for sharing the recipe. The soup looks nice and creamy.

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    1. Not had fish eggs, or roe, on my sushi but I do like it Cynthia.

      It was very good.

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  2. I love my eggs. Interesting about the lobster fishermen but I suspect things will have changed now and if they did that they'd lose their licence. Here at least egg carrying female have to be put back to ensure breeding stock remains viable.

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    1. Very versatile food Helen. You are probably right about the lobster fishermen. That is probably the same in the UK now too.

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  3. I had wonderful caviar in Moscow, Russia, but I don't think I have ever purchased it. Saw some in Costco once.

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    1. The best caviar I ever had was on a plane brought through from 1st class Denise. Caviar in Russia was probably exceptional. My mother was crazy about the stuff. Costco? You do surprise me.

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  4. Russell loves lobster roe. Gross. I wouldn't touch that stuff when I was able to eat shellfish. I love eggs though, but I only buy white now. Ever since I cracked a brown one and it was all red inside. Clearly it hadn't passed candling and someone missed it. I almost threw up.

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    1. Never eaten lobster roe JoJo so can't argue. You can get an egg like that whatever the colour of the shell.

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  5. My E is Eggs & Bacon but I defy you to make a recipe using it.

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    1. Well I could with real eggs and bacon but not with a flower Bob.

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  6. i think myself a big egg eater as my mom used to have lots of chickens and eggs in the house and i was the one who used to eat them more then chicken itself but i don't like any other eggs,

    your recipe looks amazing ,have a wonderful blessed day dear

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    1. I haven't had any other eggs for years Baili but we do eat a fair few eggs. We both love omelettes.

      Thanks.

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  7. That looks delicious! Never thought of putting egg into a soup recipe. Will have to try it when things cool down in the winter months here :)

    I eat two hard boiled eggs every morning for breakfast Monday through Friday. The protein in them keeps me satisfied until lunchtime.

    betty

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    1. It's delicious Betty. 2 eggs every day, don't you find that a) boring and b) causes constipation? Matt eats the same cereal every day but I couldn't do that I would be bored to tears.

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  8. Jo
    Another great post. I`ve never put eggs in a soup either. You`re pushing my kitchen walls nicely. thanks
    Jo-Ann

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    1. I'm glad you like having your kitchen walls pushed Jo-Ann. I love to learn new foodie things.

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    2. I would love to visit you Jo-Ann but I can't find you.

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  9. Unfortunately, we don't eat eggs anymore.

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    1. Not at all Alex? I couldn't live without eggs for cooking all kinds of things.

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  10. This kind of soup is so good!

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  11. I think it's been 20 years since I've eaten an egg. We use egg replacer for recipes, but I'd love to find something that would make a veggie omelet. I miss those.

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    1. A pity Diane, but much as I like animals, I'm afraid I don't like them that much.

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  12. Lovely prelude to your recipe and a very nice photo!

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  13. I've eaten caviar but not the very expensive type. I like it on water crackers with smoked salmon and sour cream. I love the way it pops on the tongue.

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    1. Replied and forgot to hit publish, duuh. I said, Ooh yeah Pinky I had forgotten about the tongue pop. It is very good with smoked salmon and sour cream I agree.

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  14. I know all about eggs since my mom created Faberge eggs. I love cavier

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    1. Funny I thought Farbergé eggs were created by Peter Carl Fabergé in Russia!! I love caviar too Birgit.

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    2. Hhaaaaaa, yes that is true and if we had those gems I wouldn't be living where I am:) I should have said she got inspiration from those eggs and she did use swararski (spelling) crystals.

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  15. Hi, Jo,

    Interesting how much diversity we have with eggs of all kinds.... Looks like a delicious meal!

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    1. We certainly do have lots of diversity Michael. It's a great food source. Yes, the soup is delicious.

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  16. I had a turkey egg from a friends yard and it was a good egg. Bigger than her chicken eggs, though, didn't taste all that different, but still good.

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    1. I don't remember ever eating a turkey egg Ivy. I have eaten duck eggs in the past and they were very different.

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    2. I seem to recall they were a lot stronger in taste and I have heard people say they are fishy, but it's so long ago Ivy, I don't really remember.

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