Ingredients
- 1 egg
- 2 lemons (juice)
- broth from the cooking soup
Method
- In a bowl beat the egg white until it becomes tight meringue.
- Add the egg yolk and beat for a while.
- Slowly add the lemon juice and beat well.
- With a deep scoop take some broth from the saucepan, add to the bowl and mix gently (repeat that step 2-3 more times)
- Pour the mixture into the saucepan and stir gently.
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