Egg And Lemon Sauce For Soup

1. 1

   Beat eggs until light and fluffy.

2. 2

   Add lemon juice and continue beating.

3. 3

   Then pour gradually, a tablespoon at a time, to the broth or stock.

4. 4

   Be sure to do this slowly and beat constantly so that the eggs will not curdle.

5. 5

   Pour sauce over the food and remove from fire at once and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.