Leftover egg yolk? Use it to enrich your broth or soup! This is avgolemono – I used a recipe passed to me by a friend’s mum that is super simple – just broth, egg, lemon, salt, rice, parsley and dill. I added the spinach for a nutrient boost. I often crave this when I’m under the weather and need nourishing.
You can use whole egg or egg yolk here if you’re looking to use some up.
To temper your eggs (this means slowly bringing them to temperature so you get a smooth silky consistency not scrambled eggs – no shade to egg drop soup but this isn’t meant to be egg drop!) whisk with lemon juice and salt in a bowl and slowly add a few drops of hot broth while whisking, after you’ve done this three to four times, you can slowly add a ladle while whisking, and then add this mixture back in to the pot – remove from the heat and serve.
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