Avgolemono

Bring the well-flavoured stock to a simmer and cook the rice in it for 15 minutes, until soft. Add the shredded cooked chicken and warm through.

Take the pan off the heat and let it stop bubbling completely. This pause is what saves the eggs.

Whisk the room-temperature eggs hard in a bowl for 1 minute until pale and frothy, then whisk in the lemon juice.

Ladle the hot broth into the egg mixture one ladleful at a time, whisking constantly. Add at least four before you stop.

Pour the warmed mixture back into the pan, stirring as you go.

Set over the lowest heat for 2 to 3 minutes, stirring, until it thickens enough to coat a spoon. It must not boil.

Season with salt and freshly ground black pepper, add the chopped dill if using, and serve at once.