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Greek Egg-Lemon Soup

A Greek soup made with chicken broth, rice, eggs, lemon, and herbs.

From the Recipes Wiki (Fandom) · 9 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Greek Egg-Lemon Soup

Time15 minutes

Ingredients

Directions

Make the soup

  1. Dissolve bouillon cubes in boiling water; add rice slowly so as not to stop the boiling.

  2. Cover, reduce heat to low, and let simmer gently for 15 minutes or until rice is tender but firm.

Add the egg and lemon

  1. Combine eggs and lemon juice.

  2. Slowly pour half of the hot mixture into the egg mixture, stirring quickly.

  3. Return the mixture to the remaining soup, and cook over very low heat for 3–4 minutes, stirring constantly, until the mixture is smooth and coats the spoon.

  4. Avoid boiling or cooking at high heat to prevent curdling.

  5. Stir in herb seasoning immediately.

Nutrition, whole recipe (rough)

467Calories
42 gProtein
10 gFat
51 gCarbs

Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions
IngredientPortion assumedkcal
Rice1 cup cooked (158g) white206
Chicken100g cooked165
Egg1 large egg (50g)78
Lemonjuice of 1 lemon (48ml)12
Black Pepper1 tsp ground (2.3g)6
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Chicken + ricetop 5% of all pairs
    Smell alikemoderate
    Cooked together4,769 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  3. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Rice + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together4,366 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  5. Chicken + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together5,092 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Thicken the soup and give it a silky, creamy body when gently heated.
Lemon juice
Adds acidity that brightens the soup and balances the richness of the eggs.
Rice
Adds body and soft texture as it cooks in the broth.

The step that matters

Return the egg mixture to the soup over very low heat. Egg proteins set and curdle when they get too hot. Tempering with hot broth first and then cooking gently while stirring keeps the soup smooth and thick.

Swap the lemon

How well each one fits the dish's main ingredients (chicken, rice, egg, pepper):

  1. Lemonthe original
  2. Coconutfits about as well
  3. Limefits less well
  4. Avocadofits less well

Fit is the average pairing score against chicken, rice, egg, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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