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Are there some tricks to making the avgolemono sauce?

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blopez34

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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?
 
I don’t separate yolk and whites
I place them in a blender with one cup water and juice of half lemon
Best till frothy and slowly add a cup or two of your hot broth
Then slowly add that to your soup stirring so you don’t curdle the broth
 
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Rhea said:
I don’t separate yolk and whites
I place them in a blender with one cup water and juice of half lemon
Best till frothy and slowly add a cup or two of your hot broth
Then slowly add that to your soup stirring so you don’t curdle the broth
Click to expand...
My aunt does a method similar to this~ thank you for sharing! Her soup comes out great so I wondered if this method would be a time-saver.

I separate the eggs and it works for me, but some members of my family have switched to the blender method and I was curious the details. She explained it to me once and I forgot.
 
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