Greek Lemony Pheasant Soup
The fun part about this recipe is that you’ll learn how to temper, which essentially means bringing together two different liquids to a similar temperature. Dumping cold-whisked eggs into a simmering pot of soup won’t give you avgolemono—instead, you’ll get something closer to egg-drop soup. By bringing the egg up to temperature slowly, you maintain a smooth texture.
Find the recipe on MeatEater: https://www.themeateater.com/wild-and-whole/wild-recipes/greek-lemony-pheasant-soup