In Greek cooking, lemon and whipped eggs are a classic — and essential — combination. It’s called avgolemono, a creamy but tart combination used to thicken sauces and soups, and that gives so many Greek dishes their characteristic tangy richness.
The eggs are beaten until frothy while the lemon juice is drizzled in. Then warm liquid from a broth or sauce is added slowly to the mixture to temper the eggs and prevent them from curdling. Finally, the tempered mixture is slowly incorporated into the dish.
