Ingredients
8 c. chicken stock
1 c. orzo
4 eggs/separated
juice of 3 lemons
fresh ground pepper
thinly slice lemon for garnish
Preparation
Boil broth, add orzo and simmer til tender (20 min.) Whip whites until medium peaks form Add yolks beating continuously Add juice, beating. Temper eggs with 2 c. broth, adding in constant slow stream while continuing to beat furiously so you do not curdle the eggs. Add egg mixture back to remaining broth and serve. when reheating, do not re-boil - heat slowly until very warm. Garnish with thinly sliced lemon. You should taste lemon, richness of eggs, salt of chicken, and starch of rice, in that order and you’ve made it perfectly.
