In Greek cuisine, "avgolemono"—literally, "egg-lemon"—is used to infuse a variety of recipes with bright flavor and luscious texture.
In the U.S., if you order avgolemono from a Greek restaurant, you’ll probably be served a bowl of chicken soup, thickened with an egg-lemon mixture. We’re not saying it's a bad thing—in fact, we encourage you to order it at any opportunity. But in Greece, the term avgolemono refers not to one specific dish, but to the luscious lemon-egg mixture itself, which is used to flavor a wide range of recipes.
Below, you’ll find two basic examples of avgolemono: a soup and a sauce. Both feature dairy and citrus emulsified into broth to yield a texture reminiscent of a cream sauce, but with a bright, tangy flavor. And they’re both simple to make: the soup, a meal in itself, requires just four ingredients besides salt and pepper, while the sauce requires only three, and makes a perfect accompaniment to chicken, fish, or grape leaves.
While the ingredients are simple, you’ll need to employ a bit of technique when combining the egg-lemon mixture with the hot broth: move too quickly, and you’ll cook the eggs and break your sauce beyond repair. Separating the whites from the yolks helps safeguard against this, as does constant whisking while adding the broth in a slow stream. With a little patience, you’ll understand why avgolemono in any form is a Greek comfort food classic.
Avgolemono (Egg-Lemon) Soup
Ingredients:
8 cups chicken stock
1 cup orzo or rice
4 eggs, separated
Juice of 3 lemons
Salt & pepper to taste
Preparation:
- Bring broth to a boil.
- Add orzo or rice. Simmer 20 minutes or until tender.
- While the orzo simmers, whisk the egg whites in a large bowl until soft peaks form.
- Maintaining a steady stream, whisk the egg yolks and the lemon juice into the whites, making a creamy sauce.
- When orzo is cooked, ladle two cups of the broth into a measuring cup with a good spout for pouring. Slowly pour this broth into the egg mixture, whisking constantly to avoid cooking the eggs into solids.
- When all the broth has been added and thoroughly incorporated, pour the liquid back into the cooking pot, whisking to incorporate with the orzo and existing liquid. Add salt and pepper to taste.
Avgolemono (Egg-Lemon) Sauce
Ingredients:
1 cup chicken stock
3 eggs, separated
Juice of 3 lemons
Salt & pepper to taste
Preparation:
- Bring the cup of broth to a boil.
- While the broth heats, whisk the egg whites in a medium bowl until soft peaks form.
- Maintaining a steady stream, whisk the egg yolks and the lemon juice into the whites, making a creamy sauce.
- Slowly pour the broth into the egg mixture, whisking constantly to avoid cooking the eggs into solids. If the sauce is not liquid enough for your liking, whisk in a tablespoon of warm water.
- When sauce is desired consistency, add salt and pepper to taste. Ladle over meat or rice.
Serves: 4-6
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