Avgolemono - egg-lemon - is both a sauce and a soup, and the technique defines a cornerstone of Greek cooking. In its soup form, a rich chicken broth is tempered with a stabilizing emulsion of beaten eggs and fresh lemon juice that is whisked together and then slowly introduced to the hot broth, transforming it from a clear consomme into a silky, cloud-like, pale golden elixir of remarkable gentleness. The science lies in the egg proteins denaturing gradually in the hot broth to create a natural thickener without curdling.
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Bring the chicken broth to a in a medium saucepan. Add the orzo or rice and cook until just tender, about 8 to 10 minutes . Reduce heat to a low .
In a medium bowl, whisk the eggs vigorously until frothy and pale - this takes about 2 minutes of vigorous whisking. The air incorporated into the eggs is crucial for the silky texture.
While still whisking, gradually add the fresh lemon juice to the beaten eggs in a thin stream. Continue whisking until the mixture is well combined.
The critical step - tempering. Using a ladle, slowly add hot broth from the pot to the egg-lemon mixture, one ladle at a time, whisking constantly between each addition. Add 4 to 6 ladles, whisking continuously. This brings the eggs up to temperature gradually so they thicken without scrambling.
Pour the tempered egg-lemon mixture back into the pot of broth in a slow, steady stream while stirring constantly. Do not allow the soup to after adding the avgolemono - a will cause the eggs to curdle.
Add the shredded chicken and warm through. Serve immediately in warm bowls with freshly cracked black pepper and a final squeeze of lemon.
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