Whisk 2 egg yolks with 2 tablespoons of lemon juice in a bowl. Slowly drizzle in one ladle of hot soup broth while whisking vigorously to warm the eggs safely. Turn off the soup’s heat completely and stir the egg mixture into the pot. This will emulsify your floaty chicken fat bubbles.
Whisk 2 egg yolks with 2 tablespoons of lemon juice in a bowl. Slowly drizzle in one ladle of hot soup broth while whisking vigorously to warm the eggs safely. Turn off the soup’s heat completely and stir the egg mixture into the pot. This will emulsify your floaty chicken fat bubbles.
Thank you for the tip. I’m going to have to give that a try. Does it also thicken the soup a bit?