The Columbian10 天
Egg-lemon mixture gives soup velvety texture
The yolk in the egg-lemon mixture coagulates as it hits the hot liquid, thickening the broth and giving it a velvety texture. To prevent the eggs from curdling, keep these tips in mind ...
The Grand Junction Daily Sentinel5 天
Egg, lemon give Greek soup a velvety texture
The yolk in the egg-lemon mixture coagulates as it hits the hot liquid, thickening the broth and giving it a velvety texture. To prevent the eggs from curdling, keep these tips in mind ...