avgolemono

Avgolemono is a soup or sauce originating from Greece, made with chicken stock, egg yolks, and lemon juice. It is also known as egg-lemon soup in English-speaking countries. The preparation requires carefully beating the eggs until foamy and gradually adjusting them to the broth's temperature before adding them to the soup. While Greece is credited with this dish, some historians suggest Sephardic Jews may have been the original inventors. The distinct egg-lemon flavor combination can also be found in Middle Eastern and other European cuisines.12