makes 3 to 4 cups (720 to 960 ml)
This rendition with whole eggs is the easiest. As a rule of thumb, for every quart (liter) of liquid, use 2 large whole eggs and the juice of 1 large lemon, which amounts to about ¼ cup (60 ml).
2 large eggs, at room temperature
Pinch of salt
¼ cup (60 ml) strained fresh lemon juice
2 to 3 cups (480 to 720 ml) hot broth, from the cooking liquid of any soup or stew to which you wish to add the avgolemono
Vigorously whisk together the eggs and salt in a metal bowl until frothy. While whisking, slowly add the lemon juice and whisk until the mixture changes color and texture, becoming pale yellow and creamy.
Take a ladleful of the hot broth and, while whisking, very slowly, almost drop by drop, drizzle it into the egg-lemon mixture. Continue drizzling and whisking until all the hot broth has been added and incorporated into the mixture.
Pour the avgolemono back into the soup (or the pot you used to heat the broth), tilt the pot back and forth to distribute the avgolemono evenly, and heat very gently, stirring, for a few minutes to warm through. One caveat: Do not cover the pot unless you want an omelet!
NOTE: You can make avgolemono using just egg yolks following the same directions as those for whole eggs. You can also borrow a trick from many a restaurant and stabilize the mixture by whisking 1 teaspoon cornstarch into the egg-lemon mixture before adding the hot broth.