1 can water
3 eggs
salt (to taste)
white pepper (to taste)
- Heat cream of corn soup and water over high heat until boiling
- Mix eggs until slightly blended (I use a fork and the original soup can to save dishes)
- When soup/water mixture begins to boil, slowly pour egg mixture into the soup/water mixture
- Return to a boil, reduce heat to low and allow to simmer for a few minutes
- Salt and pepper to taste
* more or less eggs may be added depending on desired consistency
* black pepper may be substituted for white
1 comment:
Loved it! I had never heard of corn egg-drop soup, so it was fun to try it. And so easy to make. Allyson loved it, too. She tipped up her bowl and drank it.
Next time I'm going to try it with a little cheddar on top.
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