This Greek soup gets its name, avgolemono, from the egg-lemon mixture used to thicken the broth. Some versions are simply broth that’s thickened and seasoned, while others are more substantial and inc ...
The success of any omelet demands that the pan and the fat be hot enough in order to bind the base of the egg at once so as to hold the softer eggs above, but not so hot as to toughen the ...