How to make Babycorn And Egg Flower Soup - Babycorn soup topped with flowers made with egg white

This recipe is from the book Best of Chinese Cooking.

Main Ingredients : Babycorns (बेबी कॉर्न), Eggs (अंडे)

Cuisine : Chinese

Course : Soups

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Babycorn And Egg Flower Soup Recipe Card

Babycorn And Egg Flower Soup

Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!

You can also find more Soups recipes like Corn Soup, Nutritious Rasam, Vegetable Clear Soup, Chunky Vegetable Soup.

Prep Time : 6-10 minutes

Cook time : 26-30 minutes

Serve :

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Babycorn And Egg Flower Soup Recipe

  • Babycorns 4-5 small

  • Eggs 1

  • Spring onions with greens 1

  • Cornflour/ corn starch 2 tablespoons

  • Oil 1 tablespoon

  • Garlic,crushed 2 cloves

  • Vegetable stock 4 1/2 cup

  • Sweet corn kernels 2 tablespoons

  • White pepper powder 1/4 teaspoon

  • MSG 1/4 teaspoon

  • Salt to taste


Step 1

Finely chop the spring onion and slice the spring onion greens for garnish. Mix the cornflour in half a cup of water. Separate the egg white and keep aside the yolk to use elsewhere

Step 2

Beat the egg white lightly and keep aside. Heat the oil in a wok, add the garlic and stir-fry for half a minute.

Step 3

Add the spring onion and cook for two to three minutes on high heat. Add the babycorn cobs and continue to cook for a minute.

Step 4

Add the vegetable stock along with the sweetcorn kernels and bring it to a boil. Add the white pepper powder, MSG and salt.

Step 5

Stir in the cornflour mixture into the soup, stirring continuously. Bring it to a boil cook for one minute.

Step 6

Lower the heat, pour a spoonful of beaten egg white into the simmering soup and let it come up to the surface in the form of a white flower.

Step 7

Repeat till all the beaten egg white is used. Garnish with the reserved spring onion greens and serve hot.