Recipe courtesy of Robert Irvine
Total:
18 min
Active:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Bring broth to a boil in a 3 quart saucepan over medium heat. In a medium bowl, whisk eggs, lemon juice and lemon pepper until well blended, then slowly whisk in 1 cup of the hot broth. Lower heat; add egg mixture, stirring constantly. Cook over low heat, stirring until heated through. (Don't boil! Eggs will curdle.)

Remove from heat and stir in lemon zest. Ladle into serving bowls and sprinkle each serving with a little Parmesan.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Ultimate Deviled Eggs

Recipe courtesy of Nancy Fuller

Eggs Over Easy

Recipe courtesy of Alton Brown

Classic Deviled Eggs

Recipe courtesy of Mary Nolan

Lemon Yogurt Cake

Recipe courtesy of Ina Garten

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Deviled Eggs

Recipe courtesy of Sandra Lee

Scrambled Eggs over Asparagus

Recipe courtesy of Claire Robinson

Roasted Branzino with Lemons

Recipe courtesy of Giada De Laurentiis

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.