Avgolemono

also called egg-lemon soup · chicken lemon rice soup · kotosoupa avgolemono · Greek lemon chicken soup

The table

1/2 cup(95 g)long-grain ricesimmer 18 minwarm 3 mintemper, stir in off the heatseason
8 cups(1.9 L)chicken stock
1 tspkosher salt
2 cups(280 g)shredded cooked chicken
3 largeeggswhisk until frothy
1/3 cup(80 mL)lemon juice
2 Tbsdill
1/2 tspblack pepper
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.8 things to get out.

1simmer 18 min

2whisk until frothy

3warm 3 min

goes in with what step 1 made

5season

goes in with what step 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 21 mintwo waits that overlap count once
Needs you
3 minof the steps that give a time

3 of the 5 steps never say how long they take, so both numbers are floors. Nothing here says whether you can walk away, so all 3 min of it is counted as time you are standing over it. The recipe itself says 40 min.

  1. simmer 18 min

    18 minwalk away(read off the step)from the start

  2. whisk until frothy

    not timedfrom the start

  3. warm 3 min

    3 minneeds you(assumed)18 min in

  4. temper, stir in off the heat

    not timed21 min in

  5. season

    not timed21 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

Goes with

See how it is written
>> title: Avgolemono
>> category: Soups
>> tags: chicken, lemon, eggs, greek, rice
>> counters: Shawarma Counter, Diner
>> aka: egg-lemon soup, chicken lemon rice soup, kotosoupa avgolemono, Greek lemon chicken soup
>> pairs-with: pita-bread
>> servings: 6
>> time: 40 min
>> step.1: simmer 18 min
>> step.2: warm 3 min
>> step.3: whisk until frothy
>> step.4: temper, stir in off the heat
>> step.5: season

Simmer @long-grain rice{1/2%cup}(95 g) for ~{18%min} with @chicken stock{8%cups}(1.9 L) and @kosher salt{1%tsp}.

Warm @&(~1)soup{} for ~{3%min} with @shredded cooked chicken{2%cups}(280 g).

Whisk @eggs{3%large} with @lemon juice{1/3%cup}(80 mL) until pale and frothy.

Temper @&(~1)egg mixture{} with a ladleful of @&(~2)hot soup{}, then stir it back into the pot off the heat.

Season @&(~1)soup{} with @dill{2%Tbs} and @black pepper{1/2%tsp}.