Avgolemono, meaning "egg‑lemon," is a traditional Greek comfort food that dates back to the Byzantine era. It was originally a way to stretch scarce ingredients, turning simple broth, rice, and eggs into a nourishing, celebratory dish often served at Easter and family gatherings.

In the islands, the soup may use orzo instead of rice and include fresh herbs like dill. In mainland Greece, long‑grain rice is common, and some families add a touch of cinnamon or nutmeg for warmth. The core egg‑lemon base remains the same across regions.

It is typically served hot in shallow bowls, often accompanied by crusty country bread or a slice of pita. A final drizzle of extra lemon juice and a sprinkle of fresh parsley are common finishing touches.

Avgolemono is a staple at Easter feasts, family reunions, and winter comfort meals. Its bright flavor is believed to symbolize renewal and hope, making it popular during holidays and special gatherings.

Greek cuisine emphasizes fresh, simple ingredients and balanced flavors. Avgolemono embodies this philosophy by combining a clear chicken broth, citrus, and protein, showcasing the Greek love for lemon and egg‑based sauces found in many other dishes like pastitsio and dolmades.

Authentic ingredients include chicken stock, long‑grain rice, fresh eggs, and lemon juice. Acceptable substitutes are orzo or barley for rice, and bottled lemon juice if fresh lemons are unavailable, though the flavor will be less vibrant.

Serve it alongside a Greek salad with feta and olives, or with spanakopita (spinach pie) and a side of grilled vegetables. The lightness of the soup balances richer pastries and meat dishes.

The silky, velvety texture achieved by tempering eggs with lemon‑infused broth is unique to Greek cooking. This technique creates a luxurious mouthfeel without using cream or butter, highlighting the Greek skill of building richness from simple ingredients.

Originally a peasant dish, Avgolemono has become a restaurant staple. Modern versions may incorporate different grains, herbs, or even seafood, but the classic egg‑lemon emulsion remains the defining feature.

Many think the soup must be thick and creamy, but the authentic version is light, with a delicate, glossy broth. Another myth is that it requires heavy cream; the richness comes solely from the egg‑lemon mixture.

Common errors include letting the soup boil after adding the egg mixture, which causes curdling, and adding the hot broth too quickly when tempering the eggs. Also, overcooking the rice can make the broth cloudy.

Tempering gently raises the temperature of the eggs, preventing them from scrambling when they meet the hot broth. This creates a smooth, velvety emulsion that defines the soup’s texture.

Yes. Prepare the stock and chicken a day ahead, refrigerate, and reheat gently. Keep the egg‑lemon mixture separate until just before serving; store it in a sealed container in the fridge for up to 24 hours.

The broth should be glossy and slightly thickened, coating the spoon with a smooth sheen. The rice should be tender but not mushy, and the chicken pieces should be moist and easily flaked.

When the rice is just tender, the chicken is heated through, and the broth has a velvety, slightly thickened consistency after the egg‑lemon mixture is incorporated, the soup is ready. A gentle steam and a glossy surface are good indicators.

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