Sweet Corn Egg Drop Soup- under 5 minutes.

  • Prep Time : 2m
  • Cook Time : 3m
  • Ready In : 5m

Winter has set in and my little fellow has ordered that I make him soups for tea!

I can’t argue there, because the cold weather does makes one desire to eat something warm constantly.

The rule is this- he demands it, I make it- whether he actually eats the soup or not is a completely different matter.

But it was nice, warm and satisfying. He loved it.

Try it, this recipe will get you a soup from hob to bowl in 5 minutes.


Sweet corn cream style- 1 tin

Cornflour/ plain flour- 2 tsp

Water to mix the corn flour – 5 tsp

Salt- to taste

Pepper powder- 1/4 tsp

Egg white- 1

Water- 1/2 cup

For serving:

Chillies in vinegar

Soya sauce

Chilli sauce



Pour the contents of the tin into a pan. Mix in the water and cook for 3-4 minutes until hot.


In the meantime, separate the egg white and beat.

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Add in the salt, pepper and soy sauce to the corn mixture in the pan.

In a bowl, mix the corn flour with water and add into the soup while stirring briskly.


While boiling, quickly add in the beaten egg white.


You will be amazed to see how the egg whites cook in seconds, transforming the bland looking sweetcorn mix with its little white flecks.


Serve hot with soya sauce, chilli vinegar and chilli sauce added to taste.

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