Corn Soup with Quail Eggs | Just A Pinch Recipes
In a medium size pot, add the water and broth and bring to a boil. Add the creamed corn, stir, and allow to come to a boil again then reduce to a simmer and cook for 15...
Ingredients
- 24 hard boiled quail eggs, peeled
- 2 can(s) cream style corn, (410 g/14 1/2 oz each)
- 2 cup(s) chicken broth
- 1 cup(s) water
- 3/4 cup(s) spring onion, sliced
- 1 chicken egg, lightly beaten
- 2 tablespoon(s) cornstarch, mixed with 2 tablespoons water
- salt and pepper, as desired
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