High Quality Content by WIKIPEDIA articles! Avgolemono is a Greek soup made with egg and lemon juice mixed with broth, heated until they thicken but before they boil and curdle. Avgolemono translates to "egg-lemon," in English. It is also part of certain stew-like dishes such as the Greek pork with celery and the Turkish yuvarlak, added just before serving to thicken the cooking juices. In other Middle Eastern cuisines, it is used as a sauce for chicken or fish. As a soup, it usually starts with chicken broth (though meat, fish, or vegetable broths may sometimes be used). Typically, rice or soup pasta, such as orzo, are cooked in the broth with thin strips of meat before a mixture of eggs and lemon is added. Its consistency varies from near-stew to near-broth. It is important to remove the mixture from the heat before adding the egg-lemon mix, in order to avoid curdling. The safest way to prevent curdling is to remove a cup of broth from the pot and let cool a little, then gradually add the egg and lemon juice while beating the mixture vigorously with a fork or whisk; once the broth is frothy, it is gently added back to the pot and the soup is served immediately.

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