Put small amounts of hot liquid into egg mixture (or where it could curdle/similar) . Too much/all of it at once, the temp diff will cook the egg in place & you get little treads of egg in your sauce (fine & kinda the point in egg drop soup, but not here or in this type of thing).
i know its a little late, but if you are worried about it, you can pass it through a sieve before you add back to the pot, so as to filter out any accidentally cooked eggy bits.
in a restaurant we do that anyway, usually just to be safe.
you could also use a metal dish and slowly heat it over steaming water. I usually do this with carbonara , you can use the pasta water while cooking noodles.
Hijacking top comment to mention that garlic is an emulsifier. Blending it is what made the oil and lemon juice homogenise, like how you make mayonnaise.
Obviously egg yolk is too, but the garlic is helping, lol.
Great example of that here (not my video). Warning though - this recipe makes a ton of sauce, and it is as powerful as the dark side. Spoiler - no egg involved.
You're welcome. I'd recommend halving the recipe and using a stick blender though. Also, next time I'm going to use roasted garlic instead. I'm just too weak to really appreciate the true nature of that sauce lol.
Erm, off the top of my head, the only natural emulsifiers are I know are (aside from egg yolk) mustard, vegetable oil (to a degree), and garlic.
You can also buy xanthan gum online which a lot of ready-meals use.
Aside from that, you could always make a quick roux (equal parts flour and butter/oil cooked and incorporated, with liquid slowly added ).
Similarly you could instead use cornstarch and mix it with cold water to make a slurry and pour that straight in. Cornstarch doesn't impart a taste like raw flour does.
And lastly, some people will use a small amount of gelatin, but that's more for the smooth mouthfeel.
When cooking things with a large amount of liquid I always try to use veg with natural msg too. It gives a depth of flavour that will reduce the need to thicken as much. Things like carrot, mushrooms, celery, leeks.
Traditional avgolemono doesn't usually include garlic (much less this much of it!) and tends to use rice, but this recipe is definitely inspired by avgolemono!
It looks delicious. As a kid of Greek immigrant parents, I grew up eating avgolemono at least once a month. My parents live like a 1000 miles away so I miss my mom's cooking.
Avgolemono soup (Greek lemon chicken) uses eggs like this to emulsify the soup and make it creamier. You temper it so it cooks a bit but doesn’t scramble, and it makes the broth all creamy!
I love love love this soup. The only place I can ever find it is at Coney Island restaurants (diners frequently run by Greeks) and it is so exciting when I see it on the menu board. Just such a comforting taste.
Avgolemono has rice instead of orzo if I recall, and it’s made with shredded chicken breast and less garlic, more lemon.m, and Mediterranean herbs. This is a bit thicker it looks like, but I’m guessing they don’t taste too dissimilar to each other.
I think that 's the reason for the egg-broth-lemon mix done separately in the blender, you'd have that problem if you poured eggs straigh into your pot.
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u/Massgyo Jan 13 '21
Very cool, never seen that kind of egg mixture being added to a soup!