Creamy Corn Egg Drop Soup

Another freelancing recipe, complete with horrible picture. It tastes better than it looks, I promise! 

I have zero camera skills. It was also super dark outside because it was storming, and I don’t have any of those fancy photo set up, so here we go. Creamy Corn Egg Drop soup! 

Ingredients:

  • 1 can of cream corn
  • 2 whole eggs, beaten
  • Half can of water
  • Salt and pepper to taste

Instructions:

Basically, put the corn and water in to a heated pot set at medium heat. Keep stirring every couple of minutes or it may burn. Once it is boiling, slowly drop in the beaten eggs. Use a fork in the pot to push the egg around a bit, so it comes out stringy. Let boil for five minutes. Add salt and pepper to taste. 

Eat straight out of the pot. 

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