Corn Soup with Quail Eggs
This is a Filipino soup, and it is unbelievably delicious, and quick to prepare. This is from a good friend so it is authentic. This can be a breakfast, lunch, or light dinner. This was enjoyed by 4 of us at the house last night, 22 Aug 2018. Link to the Shortcut is listed in the Notes section.
Ingredients
- 24 hard boiled quail eggs, peeled, Shortcut
- 2 cans cream style corn, (410 g/14½ oz each)
- 2 cups chicken broth
- 1 cup water
- ¾ cup spring onion, chopped
- 1 chicken egg, lightly beaten
- 2 tablespoons cornstarch, mixed with 2 tablespoons water
- salt and pepper, to taste
Instructions
- 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 minutes, stirring often.
- Add the spring onion and season with salt and pepper to taste. Simmer for 2 minutes. Pour in the cornstarch and water mix (slurry), stir and simmer for 1 minute.
- Slowly stir in one direction while slowly pouring in the chicken egg. Then add the quail eggs, stir, then cover, turn off the heat and leave on the same burner. Let this sit for 5 minutes.
- Stir and then ladle into bowls, enjoy.
Notes
Low cost per serving.
Shortcut: Perfect Hard Boiled Quail Eggs.
Updated on 12 June 2022.