1. Combine stock, saffron, lemon peel, bay leaf in a pot. Bring to a boil (gentle simmer), turn off heat and steep for 5 minutes, leaving the lid on.
2. In a separate bowl, combine lemon juice, yolks, whole eggs and hot sauce. Whisk together.
3. Temper the eggs. Ladle soup into the egg mixture while whisking.
4. Put the soup back on low heat and remove the lemon peel and bay leaf. Whisk the remainder of the egg into the soup.
5. Add rice or orzo and cook.
