This Avgolemono soup recipe uses a Greek method of mixing eggs and lemon into soup in order to thicken it and brighten it with a burst of citrus flavor. In order to have control over the flavor, it is best to add these two ingredients separately. Be careful adding in the eggs, however. It is best to add a bit of the hot broth to the eggs before putting them in the soup to ensure they don’t scramble when added to the hot soup.
- “Avgolemono” isn’t a specific soup or dish – it’s just describing the lemon and egg mixture, which can be added to a variety of dishes
- There’s much disagreement over the “right” amount of egg or lemon in any recipe, so there isn’t one ratio that’s the “correct” one – find what works for your tastes
- Be sure to start your soup with a good base – a quality chicken soup or stock – which you will use to cook the orzo or rice
“This recipe is easy as can be—the biggest change we made is adding the eggs and lemon juice separately since there’s no technical benefit to adding them together and you have more control over your final flavor and texture if you keep them separate.”
(abstract 3URJ6VVYUPNH0UP5V44K4HMTB6U4OI 3OS46CRSLFZSSL0A57OFLRV05GZV6S A2FJUGTKTCIB0)(authorquote 3PCPFX4U40QUJMZAUYS7KQEKFXLQF0 3OVR4I9USPJM8Q0F0K1QI6CESYK4QU ATSZCAVI441RM)(keypoints 3FBEFUUYRK56DDZI49SH0KM2IGX6A7 3XLBSAQ9Z4CS55JPPEIACB8SO34Z7C A2AN1RX16SR1IL)