| 1. | The ratio for a regular egg lemonade is one egg for three servings. |
| 2. | Break the eggs into a bowl all together, the egg white and the yolk. |
| 3. | One person beats the eggs until they are homogenized and the helper uses a spoon to add some of the soup (fish) juice, so as not to cut it. |
| 4. | At the same time, add a quantity of lemon, if you did not add it to the pot. |
| 5. | Continue whisking and add broth from the soup, gradually increasing the amount until the broth in the bowl reaches about the same temperature as the dhava. |
| 6. | Finally, slowly pour the entire amount of the bowl into the pot, stirring in the same direction. |
| 7. | Adjust the salt and lemon if necessary, adding chopped dill or parsley and serve. |