From time to time you will see in various greek recipes to talk about a sauce that is being casually called avgolemono (egg-lemon) which we add in several recipes. As simple as it seems in its creation you need to have done it quite a few times in order to manage and master it. Well, at least for me it took me some time.

I have to say however the combination of avgolemono with some of the greek recipes takes the taste a level higher like for example the magiritisa soup recipe or giouvarlakia.

So I decided to make the following post in order to try and explain it a little bit better but also use this article as a point of reference in future.

In general you will see many variations in the way that is made depending on the chef I guess and how many people are eating. Typically if you are cooking for 4+ people then you will need to increase the number of eggs.

Anyway off with the recipe.

Ingredients for Egg lemon sauce (avgolemono)

2 Eggs
1/2 glass of lemon
1 teaspoon of olive oil

How to cook egg lemon sauce (avgolemono)

Crack eggs in a bowl and whisk until frothy
Continue beating and add lemon juice
Take 2 ladles worth of hot broth from whatever dish you’re cooking and slowly pour into egg froth, mixing. This is important. Don’t forget this or the eggs will curdle.
Add back into your main dish and stir!
You’ve now added Avgolemono to your meal 🙂

Ideally when you are adding the avgolemono to your food, then it’s the last step you are making in creating your food, at least in all the recipes that I know of. After that you should remove the food from the heat and let it cool down keeping in the same time that foamy sauce on top of the food.