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home - Egg drop soups - Egg drop soup recipe with corn

Egg drop soup recipe with corn



An even quicker preparation is to use canned corn.


fresh-corn
source: tom-arthur at flickr

Ingredients

2 eggs
100g fresh corn
500m soup stock
2 tbsp cornstarch solution

Seasonings

Salt and pepper
2 tsp sugar

Directions
  1. Bring the soup stock to a boil in a pot

  2. Add the corn, salt, and sugar

  3. Cook till the corn is cooked and soft

  4. Add the cornstarch mixture to thicken the soup

  5. Beat the eggs

  6. Lower the heat and stream the eggs into the soup

  7. Stir the soup a bit to spread out the egg flowers

  8. Remove from heat

  9. Serve with pepper


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