A classic binding agent with lemon and egg in a spicy chicken soup.
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How to Make Greek Lemon and Egg Soup with Chicken (Avgolemono) | You Can Cook That | Allrecipes
Greece has given us an impressive cast of mythical hybrid creatures. There’s the Minotaur with his body of a man and his head of a bull; Pegasus the great winged horse; centaurs those impressive human torsos that galloped about on horse legs; and of course the Avgolemono—that strange little creature whose name translates into English as “Egg-Lemon.”
Serious Eats / Morgan Hunt Glaze Food Stylist: Margaret Monroe Dickey Props Stylist: Claire Spollen
According to legend the Avgolemono was a silent killer in Greek kitchens particularly in soups and saucepans. It crept silently into broths and sauces and immediately unleashed its magical powers transforming watery liquids into thick creamy ones adding a touch of sour tangy sunny citrus to otherwise bland flavors.
