This is a very quick, easy and simple egg drop soup recipe. Fresh corn and eggs... that is it.
Want it even simpler and quicker?
Use canned corn.

Photo source: tom-arthur at flickr
2 eggs
100g fresh corn
500m soup stock
2 tbsp cornstarch mixture
Seasonings
Salt and pepper
2 tsp sugar
Directions
- Remove the corn kernels from the cob and wash thoroughly
- Bring the soup stock to a boil in a pot
- Add the corn, salt, and sugar
- Simmer till the corn is cooked and soft
- Add the cornstarch mixture to thicken the soup
- Beat the eggs
- Lower the heat and do the egg drop
- Stir the soup a bit to spread out the egg flowers
- Remove from heat
- Serve with pepper
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