Avgolemono Greek Egg Recipe

Time30m

Serves4

Make Avgolemono Greek Egg Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prepare the Broth
In a large pot, bring the chicken or vegetable broth to a gentle simmer over medium heat.
2
Combine Cornstarch
In a small bowl, mix the cornstarch with a few tablespoons of the warm broth until smooth. This will help to thicken the soup without clumping.
3
Add Cornstarch to Broth
Slowly stir the cornstarch mixture into the simmering broth, continuing to stir until the broth thickens slightly.
4
Whisk the Eggs and Lemon
In a separate bowl, whisk together the eggs and lemon juice until well combined and frothy.
5
Temper the Egg Mixture
Gradually add a ladleful of the hot broth into the egg and lemon mixture while whisking continuously. This will temper the eggs, preventing them from scrambling.
6
Combine Mixtures
Once tempered, slowly pour the egg mixture back into the pot with the remaining broth while stirring constantly to avoid curdling.
7
Season and Serve
Season with salt and black pepper, and stir in the chopped parsley. Serve warm in bowls, garnished with additional parsley if desired.