Avgolemono from Zakynthos

Boil the bird in a pot with slightly salted water that just covers it.

As soon as it has boiled but hasn't started to break apart, remove from the pot and add the rice. Mix well.

Beat the egg whites in a bowl until stiff. Add the lemon juice folding in softly. Then add the yolks one by one, still folding in softly.

When the rice has boiled remove the pot from heat. Pour the egg and lemon sauce on top softly (without stirring). In Zakynthos we throw kisses as we pour it in the pot so that the sauce doesn't break!

Cover the pot so that the egg and lemon sauce gets softer in the heat of the soup.

Serve with plenty of grated cheese and plenty of pepper.