Bring stock to the boil and add rice or noodles and salt to taste
Stir until stock returns to a slow boil, cover and simmer gently
or 20 minutes or until rice or noodles are tender
Skim during
cooking if necessary
In a bowl beat egg whites until stiff, add
yolks and beat until light and creamy
Gradually beat in lemon
juice
Ladle about a quarter of the simmering soup into the eggs,
whisking constantly
Gradually add egg mixture to soup, stirring
vigorously
Remove soup from heat
Keep stirring for 1 minute
and adjust seasoning with salt and pepper
Serve immediately
Serves 6