I am trying to master the avgolemono sauce/ soup.
Down to basic, I have continual problems with the whole process of integrating the egg with the hot broth. I know in theory what needs to happen.
- The broth needs to be the right temperature.
- The eggs shouldn't be directly from the fridge (without keeping them out too long)
- The eggs should be separated yolk and egg, beaten separately, and integrated.
- The integration should be gentle, allowing for the sauce to stay hot without curdling the eggs
Honestly a lot can (and has) gone wrong. I'd love if you guys could help talk me through it. What do you all do?
Down to basic, I have continual problems with the whole process of integrating the egg with the hot broth. I know in theory what needs to happen.
- The broth needs to be the right temperature.
- The eggs shouldn't be directly from the fridge (without keeping them out too long)
- The eggs should be separated yolk and egg, beaten separately, and integrated.
- The integration should be gentle, allowing for the sauce to stay hot without curdling the eggs
Honestly a lot can (and has) gone wrong. I'd love if you guys could help talk me through it. What do you all do?