{"id":4461,"date":"2026-08-04T10:18:34","date_gmt":"2026-08-04T10:18:34","guid":{"rendered":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-grecs\/youvarlakia-avgolemono\/"},"modified":"2026-08-04T10:18:34","modified_gmt":"2026-08-04T10:18:34","slug":"youvarlakia-avgolemono","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-grecs\/youvarlakia-avgolemono\/","title":{"rendered":"Youvarlakia avgolemono"},"content":{"rendered":"\n<style>\n#recipe-fr-gr-youvarlakia-avgolemono{--page:#f8f5ef;--paper:#fff;--ink:#18201e;--copy:#46514e;--muted:#68726f;--line:#e7dfd4;--gold:#a36b12;--gold2:#6d4307;--sage:#176745;--blue:#285c9d;--rose:#994435;--violet:#6c5094;--night:#192622;--shadow:0 1px 2px rgba(38,32,24,.05),0 18px 46px rgba(38,32,24,.075);--font:\"Barlow\",\"Segoe UI\",Arial,sans-serif;position:relative;isolation:isolate;box-sizing:border-box;width:min(1200px,calc(100% - 24px));margin:20px auto 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(forced-colors:active){#recipe-fr-gr-youvarlakia-avgolemono .tsh-card,#recipe-fr-gr-youvarlakia-avgolemono .tsh-masthead,#recipe-fr-gr-youvarlakia-avgolemono .tsh-close,#recipe-fr-gr-youvarlakia-avgolemono .tsh-quick-nav{border:1px solid CanvasText;box-shadow:none}}\n@media print{#recipe-fr-gr-youvarlakia-avgolemono{width:100%;margin:0;color:#000;font-size:10.5pt}#recipe-fr-gr-youvarlakia-avgolemono .tsh-quick-nav,#recipe-fr-gr-youvarlakia-avgolemono .tsh-hero{display:none!important}#recipe-fr-gr-youvarlakia-avgolemono .tsh-card,#recipe-fr-gr-youvarlakia-avgolemono .tsh-masthead,#recipe-fr-gr-youvarlakia-avgolemono .tsh-close{border:1px solid #aaa;border-radius:0;box-shadow:none}#recipe-fr-gr-youvarlakia-avgolemono .tsh-step-grid{grid-template-columns:1fr}#recipe-fr-gr-youvarlakia-avgolemono details.tsh-faq:not([open])>.tsh-faq-answer{display:block!important}}\n<\/style>\n<section id=\"recipe-fr-gr-youvarlakia-avgolemono\" lang=\"fr\" dir=\"ltr\" aria-labelledby=\"recipe-title-fr-gr-youvarlakia-avgolemono\" aria-describedby=\"recipe-summary-fr-gr-youvarlakia-avgolemono\">\n<header class=\"tsh-masthead\"><div class=\"tsh-title-wrap\"><p class=\"tsh-main-kicker\">Boulettes tendres \u00b7 liaison \u0153uf-citron<\/p><h2 class=\"tsh-title\" id=\"recipe-title-fr-gr-youvarlakia-avgolemono\"><span class=\"tsh-title-main\"><b>Youvarlakia avgolemono<\/b> aux boulettes de b\u0153uf et riz,<\/span><span class=\"tsh-title-accent\">bouillon soyeux au citron et \u00e0 l\u2019aneth<\/span><\/h2><p class=\"tsh-lead\" id=\"recipe-summary-fr-gr-youvarlakia-avgolemono\">Des boulettes de b\u0153uf et de riz cuisent \u00e0 petit fr\u00e9missement dans un bouillon clair, puis une liaison avgolemono aux \u0153ufs et au citron donne une texture p\u00e2le et velout\u00e9e. Le temp\u00e9rage \u00e9vite les filaments d\u2019\u0153uf et pr\u00e9serve une acidit\u00e9 fra\u00eeche.<\/p><ul class=\"tsh-tags\" aria-label=\"Classement de la recette\"><li>Soupe de viande<\/li><li>Cuisine grecque<\/li><li>Mijotage doux<\/li><li>Interm\u00e9diaire<\/li><\/ul><\/div>\n<figure class=\"tsh-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Youvarlakia-Avgolemono-3.webp\" alt=\"Large bol de six boulettes de b\u0153uf et riz dans un bouillon avgolemono avec aneth, quartiers de citron et cuill\u00e8re\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>Un avgolemono correctement temp\u00e9r\u00e9 reste p\u00e2le et lisse autour de boulettes intactes li\u00e9es au riz.<\/figcaption><\/figure>\n<dl class=\"tsh-facts tsh-facts--6\" aria-label=\"Quantit\u00e9, dur\u00e9es et estimation \u00e9nerg\u00e9tique\"><div class=\"tsh-fact\"><dt>Quantit\u00e9<\/dt><dd>6 portions<\/dd><\/div><div class=\"tsh-fact\"><dt>Pr\u00e9paration<\/dt><dd>35 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Cuisson<\/dt><dd>40 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Repos<\/dt><dd>5 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Total<\/dt><dd>1 h 20 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Par portion<\/dt><dd>\u2248 395 kcal<\/dd><\/div><\/dl><\/header>\n<nav class=\"tsh-quick-nav\" aria-label=\"Navigation rapide dans la recette\"><a href=\"#overview-fr-gr-youvarlakia-avgolemono\">Pr\u00e9sentation<\/a><a href=\"#ingredients-fr-gr-youvarlakia-avgolemono\">Ingr\u00e9dients<\/a><a href=\"#method-fr-gr-youvarlakia-avgolemono\">Pr\u00e9paration<\/a><a href=\"#controls-fr-gr-youvarlakia-avgolemono\">Points de contr\u00f4le<\/a><a href=\"#practical-fr-gr-youvarlakia-avgolemono\">Service et conservation<\/a><a href=\"#faq-fr-gr-youvarlakia-avgolemono\">Questions<\/a><a href=\"#nutrition-fr-gr-youvarlakia-avgolemono\">Valeurs nutritionnelles<\/a><\/nav>\n<section class=\"tsh-card tsh-anchor\" id=\"overview-fr-gr-youvarlakia-avgolemono\" aria-labelledby=\"overview-title-fr-gr-youvarlakia-avgolemono\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-gold\"><p class=\"tsh-kicker\">01 \u00b7 Contexte, texture et m\u00e9thode<\/p><h3 id=\"overview-title-fr-gr-youvarlakia-avgolemono\">Une soupe grecque o\u00f9 la douceur des boulettes rencontre le citron<\/h3><p class=\"tsh-head-copy\">Deux temp\u00e9ratures comptent: un fr\u00e9missement calme pour la viande et une chaleur ma\u00eetris\u00e9e pour l\u2019avgolemono.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-copy-grid\"><div class=\"tsh-prose\"><p>Les youvarlakia associent une farce de viande hach\u00e9e et de riz \u00e0 un bouillon fini avec l\u2019avgolemono, m\u00e9lange d\u2019\u0153ufs et de citron tr\u00e8s pr\u00e9sent dans la cuisine grecque. Dans le bol, les boulettes doivent rester enti\u00e8res tout en \u00e9tant assez tendres pour se couper \u00e0 la cuill\u00e8re. Le bouillon n\u2019est ni une cr\u00e8me ni une sauce lourde: il nappe l\u00e9g\u00e8rement, garde une couleur claire et laisse le citron apporter une fra\u00eecheur franche.<\/p><p>Le riz est ajout\u00e9 cru dans la farce. Pendant la cuisson, il absorbe une partie du bouillon et gonfle au c\u0153ur des boulettes, ce qui donne leur texture caract\u00e9ristique. La viande de b\u0153uf relativement maigre reste souple gr\u00e2ce \u00e0 l\u2019\u0153uf, \u00e0 l\u2019oignon r\u00e2p\u00e9 et \u00e0 l\u2019huile d\u2019olive. Le m\u00e9lange est travaill\u00e9 seulement une minute environ; un p\u00e9trissage prolong\u00e9 le rendrait compact et \u00e9lastique au lieu de tendre.<\/p><p>Les boulettes sont fa\u00e7onn\u00e9es avec les mains humides en dix-huit portions proches de 43 g. Cette r\u00e9gularit\u00e9 assure une cuisson uniforme et une r\u00e9partition simple de trois pi\u00e8ces par bol. Le repos de dix minutes pendant que le bouillon chauffe aide le riz et les prot\u00e9ines \u00e0 se stabiliser. Elles sont ensuite d\u00e9pos\u00e9es une par une dans une casserole large, sans les empiler ni provoquer une forte \u00e9bullition.<\/p><\/div><div class=\"tsh-prose\"><p>Un fr\u00e9missement discret prot\u00e8ge leur surface. Le bouillon doit bouger doucement, sous un couvercle entrouvert, pendant vingt-cinq \u00e0 trente minutes. Les boulettes sont retourn\u00e9es une fois afin que le riz cuise de fa\u00e7on r\u00e9guli\u00e8re. Une temp\u00e9rature interne d\u2019au moins 71 \u00b0C confirme la s\u00e9curit\u00e9 de la viande hach\u00e9e; le riz, de son c\u00f4t\u00e9, ne doit plus pr\u00e9senter de centre ferme ou crayeux.<\/p><p>L\u2019avgolemono est pr\u00e9par\u00e9 hors du feu. Les \u0153ufs sont fouett\u00e9s, le citron est incorpor\u00e9, puis trois louches de bouillon chaud sont vers\u00e9es lentement dans le bol sans cesser de fouetter. Ce temp\u00e9rage rapproche progressivement les temp\u00e9ratures. Lorsque le m\u00e9lange retourne dans la casserole, la soupe ne doit plus bouillir: une chaleur forte coagulerait les \u0153ufs et transformerait la liaison lisse en petits grains.<\/p><p>Le repos final de cinq minutes permet au bouillon de se poser autour des boulettes. L\u2019aneth r\u00e9serv\u00e9 est ajout\u00e9 \u00e0 ce moment, et les dix derniers millilitres de citron servent uniquement \u00e0 rectifier l\u2019acidit\u00e9. La soupe \u00e9paissit encore au r\u00e9frig\u00e9rateur parce que le riz continue d\u2019absorber le liquide. Au r\u00e9chauffage, un peu de bouillon et une chaleur basse rendent sa fluidit\u00e9 sans casser l\u2019\u00e9mulsion.<\/p><\/div><\/div><div class=\"tsh-key-grid\" aria-label=\"Rep\u00e8res de r\u00e9ussite\"><section class=\"tsh-key\"><span class=\"tsh-key-no\" aria-hidden=\"true\">01<\/span><h4>Travailler la farce bri\u00e8vement<\/h4><p>Une farce juste li\u00e9e reste tendre apr\u00e8s la cuisson.<\/p><\/section><section class=\"tsh-key\"><span class=\"tsh-key-no\" aria-hidden=\"true\">02<\/span><h4>Maintenir un petit fr\u00e9missement<\/h4><p>Une \u00e9bullition forte fend les boulettes et trouble le bouillon.<\/p><\/section><section class=\"tsh-key\"><span class=\"tsh-key-no\" aria-hidden=\"true\">03<\/span><h4>Temp\u00e9rer hors du feu<\/h4><p>Le bouillon chaud rejoint les \u0153ufs progressivement avant le retour en casserole.<\/p><\/section><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"ingredients-fr-gr-youvarlakia-avgolemono\" aria-labelledby=\"ingredients-title-fr-gr-youvarlakia-avgolemono\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">02 \u00b7 Composants mesur\u00e9s<\/p><h3 id=\"ingredients-title-fr-gr-youvarlakia-avgolemono\">Ingr\u00e9dients pour 6 bols, environ 3 boulettes par portion<\/h3><p class=\"tsh-head-copy\">Chaque quantit\u00e9 est reprise dans la m\u00e9thode; les notes pr\u00e9cisent l\u2019\u00e9tat utile des ingr\u00e9dients.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-ingredient-grid\"><section class=\"tsh-ingredient-card\" aria-labelledby=\"ingredient-group-1-fr-gr-youvarlakia-avgolemono\"><h4 id=\"ingredient-group-1-fr-gr-youvarlakia-avgolemono\">Pour les boulettes de b\u0153uf et riz<\/h4><ul><li><span class=\"tsh-amount\">500 g<\/span><span>de b\u0153uf hach\u00e9 maigre<small>Environ 10 \u00e0 15 % de mati\u00e8re grasse.<\/small><\/span><\/li><li><span class=\"tsh-amount\">100 g<\/span><span>de riz blanc \u00e0 grains longs, rinc\u00e9 et \u00e9goutt\u00e9<small>Utiliser le riz cru.<\/small><\/span><\/li><li><span class=\"tsh-amount\">120 g<\/span><span>d\u2019oignon jaune finement r\u00e2p\u00e9<small>Retirer seulement le liquide le plus abondant.<\/small><\/span><\/li><li><span class=\"tsh-amount\">1 gros<\/span><span>\u0153uf<small>Environ 50 g sans coquille.<\/small><\/span><\/li><li><span class=\"tsh-amount\">20 g<\/span><span>d\u2019aneth frais finement cisel\u00e9<small>R\u00e9server 5 g pour la finition.<\/small><\/span><\/li><li><span class=\"tsh-amount\">15 g<\/span><span>de persil plat finement cisel\u00e9<small>Feuilles et tiges tendres.<\/small><\/span><\/li><li><span class=\"tsh-amount\">15 ml<\/span><span>d\u2019huile d\u2019olive vierge extra<small>Pour la farce.<\/small><\/span><\/li><li><span class=\"tsh-amount\">6 g<\/span><span>de sel marin fin<small>Environ 1 cuill\u00e8re \u00e0 caf\u00e9.<\/small><\/span><\/li><li><span class=\"tsh-amount\">1 g<\/span><span>de poivre noir fra\u00eechement moulu<small>Environ 1\/4 de cuill\u00e8re \u00e0 caf\u00e9.<\/small><\/span><\/li><\/ul><\/section><section class=\"tsh-ingredient-card\" aria-labelledby=\"ingredient-group-2-fr-gr-youvarlakia-avgolemono\"><h4 id=\"ingredient-group-2-fr-gr-youvarlakia-avgolemono\">Pour le bouillon<\/h4><ul><li><span class=\"tsh-amount\">1,5 litre<\/span><span>de bouillon de volaille pauvre en sel<small>Le garder chaud avant d\u2019ajouter les boulettes.<\/small><\/span><\/li><li><span class=\"tsh-amount\">1<\/span><span>feuille de laurier<small>\u00c0 retirer avant l\u2019avgolemono.<\/small><\/span><\/li><li><span class=\"tsh-amount\">15 ml<\/span><span>d\u2019huile d\u2019olive vierge extra<small>Elle donne un peu de corps au bouillon.<\/small><\/span><\/li><li><span class=\"tsh-amount\">2 g<\/span><span>de sel marin fin<small>Ajuster seulement apr\u00e8s avoir go\u00fbt\u00e9 le bouillon.<\/small><\/span><\/li><\/ul><\/section><section class=\"tsh-ingredient-card\" aria-labelledby=\"ingredient-group-3-fr-gr-youvarlakia-avgolemono\"><h4 id=\"ingredient-group-3-fr-gr-youvarlakia-avgolemono\">Pour l\u2019avgolemono<\/h4><ul><li><span class=\"tsh-amount\">2 gros<\/span><span>\u0153ufs<small>\u00c0 temp\u00e9rature ambiante.<\/small><\/span><\/li><li><span class=\"tsh-amount\">80 ml<\/span><span>de jus de citron frais<small>R\u00e9server 10 ml pour l\u2019ajustement final.<\/small><\/span><\/li><\/ul><\/section><\/div><div class=\"tsh-note-grid\"><aside class=\"tsh-note\" role=\"note\"><strong>Allerg\u00e8nes.<\/strong> Contient de l\u2019\u0153uf. V\u00e9rifier l\u2019\u00e9tiquette du bouillon pour le c\u00e9leri, le gluten ou toute autre contrainte alimentaire.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Mat\u00e9riel.<\/strong> Une casserole large de 5 litres, un grand saladier, une r\u00e2pe fine, un fouet, une louche et un thermom\u00e8tre \u00e0 lecture instantan\u00e9e facilitent le contr\u00f4le.<\/aside><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"method-fr-gr-youvarlakia-avgolemono\" aria-labelledby=\"method-title-fr-gr-youvarlakia-avgolemono\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-blue\"><p class=\"tsh-kicker\">03 \u00b7 S\u00e9quence ex\u00e9cutable<\/p><h3 id=\"method-title-fr-gr-youvarlakia-avgolemono\">Pr\u00e9paration en 7 \u00e9tapes claires<\/h3><p class=\"tsh-head-copy\">L\u2019ordre suit le d\u00e9roulement r\u00e9el, avec dur\u00e9es et signes de cuisson ou de texture.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-stages\"><section class=\"tsh-stage-card\" aria-labelledby=\"stage-1-fr-gr-youvarlakia-avgolemono\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">1<\/span><h4 id=\"stage-1-fr-gr-youvarlakia-avgolemono\">M\u00e9langer et fa\u00e7onner les boulettes<\/h4><span class=\"tsh-stage-time\">environ 25 min<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-01-fr-gr-youvarlakia-avgolemono\"><span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span><div><h4>Pr\u00e9parer la farce<\/h4><p>R\u00e9unir le b\u0153uf, le riz, l\u2019oignon, l\u2019\u0153uf, 15 g d\u2019aneth, le persil, 15 ml d\u2019huile, 6 g de sel et le poivre. M\u00e9langer doucement pendant 60 \u00e0 90 secondes, juste assez pour obtenir une masse uniform\u00e9ment collante.<\/p><span class=\"tsh-cue\">La farce se tient sans devenir lisse ni p\u00e2teuse.<\/span><\/div><\/li><li class=\"tsh-step\" id=\"step-02-fr-gr-youvarlakia-avgolemono\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Former et laisser reposer<\/h4><p>Avec les mains mouill\u00e9es, fa\u00e7onner 18 boulettes d\u2019environ 43 g. Les poser sur un plateau et les laisser 10 minutes pendant que le bouillon chauffe.<\/p><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"stage-2-fr-gr-youvarlakia-avgolemono\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">2<\/span><h4 id=\"stage-2-fr-gr-youvarlakia-avgolemono\">Cuire les boulettes \u00e0 petit fr\u00e9missement<\/h4><span class=\"tsh-stage-time\">30 \u00e0 35 min<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-03-fr-gr-youvarlakia-avgolemono\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Mettre le bouillon en route<\/h4><p>Porter le bouillon, le laurier, 15 ml d\u2019huile et 2 g de sel \u00e0 \u00e9bullition dans une casserole large, puis r\u00e9duire \u00e0 un fr\u00e9missement r\u00e9gulier.<\/p><\/div><\/li><li class=\"tsh-step\" id=\"step-04-fr-gr-youvarlakia-avgolemono\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Cuire sur une seule couche<\/h4><p>D\u00e9poser les boulettes une par une dans le bouillon. Couvrir partiellement et laisser fr\u00e9mir tr\u00e8s doucement 25 \u00e0 30 minutes, en les retournant une fois apr\u00e8s 15 minutes.<\/p><span class=\"tsh-cue\">Le centre atteint au moins 71 \u00b0C et le riz est tendre.<\/span><\/div><\/li><li class=\"tsh-step\" id=\"step-05-fr-gr-youvarlakia-avgolemono\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span><div><h4>Pr\u00e9parer la liaison<\/h4><p>Retirer la feuille de laurier. \u00c9loigner la casserole du feu et laisser d\u00e9couvert 2 minutes afin que le bouillonnement marqu\u00e9 cesse.<\/p><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"stage-3-fr-gr-youvarlakia-avgolemono\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">3<\/span><h4 id=\"stage-3-fr-gr-youvarlakia-avgolemono\">Temp\u00e9rer et ajouter l\u2019avgolemono<\/h4><span class=\"tsh-stage-time\">environ 10 min<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-06-fr-gr-youvarlakia-avgolemono\"><span class=\"tsh-step-no\" aria-hidden=\"true\">06<\/span><div><h4>Fouetter les \u0153ufs et le citron<\/h4><p>Fouetter les \u0153ufs jusqu\u2019\u00e0 ce qu\u2019ils soient fluides, puis incorporer 70 ml de jus de citron. Verser trois louches de bouillon chaud en filet, sans cesser de fouetter.<\/p><span class=\"tsh-cue\">Le bol devient chaud, mais le m\u00e9lange reste parfaitement lisse.<\/span><\/div><\/li><li class=\"tsh-step\" id=\"step-07-fr-gr-youvarlakia-avgolemono\"><span class=\"tsh-step-no\" aria-hidden=\"true\">07<\/span><div><h4>Finir sans faire bouillir<\/h4><p>Verser l\u2019avgolemono temp\u00e9r\u00e9 dans la casserole en la balan\u00e7ant doucement ou en remuant autour des boulettes. Ajouter l\u2019aneth r\u00e9serv\u00e9 et laisser reposer 5 minutes. Go\u00fbter, puis ajouter les 10 ml de citron restants si n\u00e9cessaire.<\/p><span class=\"tsh-cue\">Le bouillon nappe l\u00e9g\u00e8rement une cuill\u00e8re sans pr\u00e9senter de grains d\u2019\u0153uf.<\/span><\/div><\/li><\/ol><\/section><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"controls-fr-gr-youvarlakia-avgolemono\" aria-labelledby=\"controls-title-fr-gr-youvarlakia-avgolemono\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-rose\"><p class=\"tsh-kicker\">04 \u00b7 Temp\u00e9rature, dur\u00e9e et correction<\/p><h3 id=\"controls-title-fr-gr-youvarlakia-avgolemono\">Points de contr\u00f4le pour un r\u00e9sultat r\u00e9gulier<\/h3><p class=\"tsh-head-copy\">Le temps guide le travail; temp\u00e9rature, texture et aspect confirment le moment juste.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-control-grid\"><section class=\"tsh-control\"><p class=\"tsh-control-label\">Cuisson \u00e0 c\u0153ur<\/p><strong>\u2265 71 \u00b0C<\/strong><p>Cette temp\u00e9rature minimale concerne le b\u0153uf hach\u00e9.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Fr\u00e9missement<\/p><strong>Tr\u00e8s doux<\/strong><p>La surface bouge sans secouer ni fendre les boulettes.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Apr\u00e8s l\u2019avgolemono<\/p><strong>Sans \u00e9bullition<\/strong><p>La liaison reste lisse lorsque la chaleur est contenue.<\/p><\/section><\/div><div class=\"tsh-table-wrap\"><table class=\"tsh-table\"><caption>Probl\u00e8mes courants et corrections utiles<\/caption><thead><tr><th scope=\"col\">Probl\u00e8me<\/th><th scope=\"col\">Cause probable<\/th><th scope=\"col\">Correction<\/th><\/tr><\/thead><tbody><tr><td data-label=\"Probl\u00e8me\">Les boulettes se d\u00e9sagr\u00e8gent<\/td><td data-label=\"Cause probable\">La farce \u00e9tait trop humide ou le bouillon bouillait fortement.<\/td><td data-label=\"Correction\">\u00c9goutter l\u2019oignon plus soigneusement, laisser reposer les boulettes et maintenir un fr\u00e9missement discret.<\/td><\/tr><tr><td data-label=\"Probl\u00e8me\">La liaison forme des petits grains<\/td><td data-label=\"Cause probable\">Les \u0153ufs ont re\u00e7u la chaleur trop vite ou la soupe a rebouilli.<\/td><td data-label=\"Correction\">Ajouter le bouillon en filet hors du feu et ne plus porter la casserole \u00e0 \u00e9bullition.<\/td><\/tr><tr><td data-label=\"Probl\u00e8me\">La soupe devient trop \u00e9paisse le lendemain<\/td><td data-label=\"Cause probable\">Le riz a continu\u00e9 d\u2019absorber le bouillon.<\/td><td data-label=\"Correction\">Ajouter du bouillon pendant un r\u00e9chauffage lent, jusqu\u2019\u00e0 retrouver une texture nappante.<\/td><\/tr><\/tbody><\/table><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"practical-fr-gr-youvarlakia-avgolemono\" aria-labelledby=\"practical-title-fr-gr-youvarlakia-avgolemono\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-violet\"><p class=\"tsh-kicker\">05 \u00b7 Apr\u00e8s la pr\u00e9paration<\/p><h3 id=\"practical-title-fr-gr-youvarlakia-avgolemono\">Service, conservation et ajustements utiles<\/h3><p class=\"tsh-head-copy\">Seules les indications qui modifient r\u00e9ellement la qualit\u00e9, la s\u00e9curit\u00e9 ou l\u2019organisation sont retenues.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\"><section class=\"tsh-practical-card\"><h4>Service<\/h4><p>R\u00e9partir trois boulettes par bol avec assez de bouillon pour couvrir leur moiti\u00e9 inf\u00e9rieure. Ajouter poivre, aneth et un quartier de citron plut\u00f4t que de la cr\u00e8me.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Conservation<\/h4><p>Refroidir rapidement et conserver jusqu\u2019\u00e0 3 jours dans un r\u00e9cipient peu profond \u00e0 4 \u00b0C ou moins. Le riz absorbera encore du liquide.<\/p><\/section><section class=\"tsh-practical-card\"><h4>R\u00e9chauffage<\/h4><p>Chauffer doucement jusqu\u2019\u00e0 au moins 74 \u00b0C, en remuant avec pr\u00e9caution et sans forte \u00e9bullition. Ajouter un peu de bouillon si la soupe a \u00e9paissi.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Pr\u00e9paration \u00e0 l\u2019avance<\/h4><p>Les boulettes crues peuvent \u00eatre fa\u00e7onn\u00e9es et r\u00e9frig\u00e9r\u00e9es jusqu\u2019\u00e0 8 heures. Pr\u00e9parer l\u2019avgolemono seulement apr\u00e8s leur cuisson compl\u00e8te.<\/p><\/section><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"faq-fr-gr-youvarlakia-avgolemono\" aria-labelledby=\"faq-title-fr-gr-youvarlakia-avgolemono\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-gold\"><p class=\"tsh-kicker\">06 \u00b7 Questions cibl\u00e9es<\/p><h3 id=\"faq-title-fr-gr-youvarlakia-avgolemono\">Questions sur Youvarlakia avgolemono<\/h3><p class=\"tsh-head-copy\">Ces r\u00e9ponses compl\u00e8tent la m\u00e9thode sans reprendre mot pour mot les tableaux de correction.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\"><details class=\"tsh-faq\" name=\"faq-fr-gr-youvarlakia-avgolemono\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">01<\/span><h4>Pourquoi employer du riz cru ?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Il absorbe le bouillon assaisonn\u00e9 pendant la cuisson, gonfle dans la viande et contribue \u00e0 la texture tendre propre aux youvarlakia.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-fr-gr-youvarlakia-avgolemono\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">02<\/span><h4>Peut-on congeler cette soupe ?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Les boulettes cuites se cong\u00e8lent bien dans le bouillon sans liaison pendant deux mois. Ajouter un avgolemono frais apr\u00e8s d\u00e9cong\u00e9lation et r\u00e9chauffage.<\/p><\/div><\/details><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"nutrition-fr-gr-youvarlakia-avgolemono\" aria-labelledby=\"nutrition-title-fr-gr-youvarlakia-avgolemono\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">07 \u00b7 Estimation par portion<\/p><h3 id=\"nutrition-title-fr-gr-youvarlakia-avgolemono\">Valeurs nutritionnelles<\/h3><p class=\"tsh-head-copy\">Calcul indicatif fond\u00e9 sur les ingr\u00e9dients et le rendement annonc\u00e9s; marques, absorption et d\u00e9coupe peuvent modifier le r\u00e9sultat.<\/p><\/div><div class=\"tsh-card-body\"><dl class=\"tsh-nutrition\"><div><dt>Calories<\/dt><dd>\u2248 395 kcal<\/dd><\/div><div><dt>Glucides<\/dt><dd>\u2248 28 g<\/dd><\/div><div><dt>Prot\u00e9ines<\/dt><dd>\u2248 26 g<\/dd><\/div><div><dt>Lipides<\/dt><dd>\u2248 20 g<\/dd><\/div><div><dt>Fibres<\/dt><dd>\u2248 2 g<\/dd><\/div><div><dt>Sodium<\/dt><dd>\u2248 700 mg<\/dd><\/div><\/dl><p class=\"tsh-nutrition-note\"><strong>Portion :<\/strong> 1 bol (environ 3 boulettes et du bouillon). <strong>Estimation :<\/strong> valeur approximative fond\u00e9e sur des r\u00e9f\u00e9rences standard, non sur une analyse en laboratoire.<\/p><\/div><\/section>\n<footer class=\"tsh-close\"><p class=\"tsh-close-kicker\">R\u00e9sultat final<\/p><p class=\"tsh-close-quote\">Des boulettes souples au riz dans un bouillon clair, citronn\u00e9 et d\u00e9licatement li\u00e9.<\/p><p class=\"tsh-close-copy\">Le fr\u00e9missement prot\u00e8ge les boulettes; le temp\u00e9rage prot\u00e8ge l\u2019avgolemono. Ces deux contr\u00f4les suffisent \u00e0 obtenir une soupe homog\u00e8ne, tendre et lumineuse.<\/p><\/footer><\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-fr-gr-youvarlakia-avgolemono\">{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Youvarlakia avgolemono aux boulettes de b\u0153uf et riz, bouillon soyeux au citron et \u00e0 l\u2019aneth\",\n  \"description\": \"Des boulettes de b\u0153uf et de riz cuisent \u00e0 petit fr\u00e9missement dans un bouillon clair, puis une liaison avgolemono aux \u0153ufs et au citron donne une texture p\u00e2le et velout\u00e9e. 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