CIRCLE WITH A DOT

@cwicseolfor @NilaJones I dunno, it’s hounds like you would need something with thick walls and a gentle heat release, ideally ceramic. Maybe cast iron would do, if the lid were snug, but I know ceramic makes a difference in my Greek stewed pulses, and I bet here too.

@NilaJones But it depends on a heat-retaining ceramic vessel, with a lid, not a metal and usually unlidded Bain Marie.

Augolemono is made off the heat, because otherwise the egg proteins overcook and separate. I would say ‘curdle ‘, but they haven’t gone bad, just stopped being part of an emulsion.

@skinnylatte @NilaJones @virtualbri This is fascinating, thank you. I am now wondering if I can find the correct kind of pot in Greece…