3 eggs, well-beaten
¼ cup water
Juice of 2 lemons
In mixing bowl, beat eggs until light and fluffy; add lemon juice, and water, blending well. Gradually add hot liquid of Dolamades, a little at a time, until the eggs are lukewarm, beating constantly. Remove saucepan from heat; pour egg sauce slowly over Dolamades. Shake saucepan to spread sauce evenly. Serve at once.