Egg-Lemon Soup(Greek Soup) - cooking recipe

Ingredients

2 qt. chicken stock
1 c. rice
salt and pepper
3 eggs, separated
1 large lemon (juice)

Preparation

Bring stock to a boil.
Add rice and simmer over low heat until tender, 15 to 20 minutes.
Add salt and pepper to taste. Prepare egg-lemon sauce.
Beat egg whites until stiff.
Add yolks, one at a time.
Continue beating.
Beat in lemon juice.
Very gradually add 2 cups of hot broth to egg-lemon mixture, stirring constantly.
(Too much heat and not enough stirring may cause curdling.)
Stir egg mixture into broth; cover and let stand 5 minutes off the heat.
Serve at once.