Variations on Greek Lemon Chicken soup

I'm going to add these to the original post as "variations" at the bottom (idea stolen from Alice Waters), but I thought I'd also point one out in a post. I hate when a recipe calls for only the yolks or only the whites, because then I have half an egg, or many eggs, in the fridge. Because these recipes generally demand more work than normal ones, I usually don't feel like cooking anything for a few days, and by then the half eggs would probably be better off not used. Such was the predicatment with the Greek Lemon Chicken Soup. But no longer! I found a really neat way to use the white. So, with the yolk you want to temper it so it mixes into the broth without scrambling. I thought it would be neat to then add the white, but without tempering and actually scrambling it on purpose by stirring, like in egg drop soup. It WAS neat! And, it adds protein. Hurray!