Athentic Chinese Egg Drop Soup

Ingredients:
2 cups chicken broth
1 egg at room temperature
fresh lemon juice

Directions:
Heat the broth in a saucepan until it boils vigorously.
Reduce the heat to a slow simmer.
Break the egg into a cup and beat very lightly
(just enough to combine yolk and white).
Hold the cup in one hand,
about 5 inches above the soup,
while gently swirling the fork in
circles in the soup with the other.

Slowly pour a thin stream of egg into the soup,
catching the egg with the fork (in the soup)
and drawing it into wide circles in the soup.
Interrupt the pouring several times so as to form several long,
filmy threads. Season to taste.
Add a generous squeeze of lemon.
Serve immediately.