Corn Soup with Quail Eggs
Corn Soup with Quail Eggs is a Filipino corn soup built on cream-style sweet corn and chicken broth, finished with beaten egg poured in a thin stream so it sets into soft ribbons. Boiled quail eggs go in at the very end.
Servings: 5 people
Calories: 104kcal
Cost: $
Equipment
- 1 Cooking pot Wide enough to stir a whirlpool when the beaten egg goes in.
- 1 Small bowl For diluting the cornstarch in cold water before it reaches the pot.
- 1 Measuring cup with a spout Gives the thin, steady stream that turns the beaten egg into ribbons.
- 1 Slotted spoon For lowering the boiled quail eggs in without cracking them against the pot.
Ingredients
- 24 pieces quail eggs boiled and peeled
- 15 ounces creamed style sweet corn 1 can
- 2 cups chicken broth
- 1 cup water
- 3/4 cup green onions chopped
- 1 piece egg beaten
- 2 tablespoons cornstarch diluted in 3 tablespoons cold water
- Salt and ground black pepper to taste
Instructions
- Combine the chicken broth and water in a cooking pot. Bring to a boil.2 cups chicken broth, 1 cup water
- Add the cream-style sweet corn. Stir and let the mixture return to a boil. Cover the pot and simmer for 15 minutes, adding a little water if needed.15 ounces creamed style sweet corn
- Stir the cornstarch mixture, then pour it slowly into the pot while stirring. Cook for 1 minute, or until the soup thickens slightly.2 tablespoons cornstarch
- Season with salt and ground black pepper. Stir and keep the soup at a gentle simmer.Salt and ground black pepper
- Stir the soup slowly in one direction to create a gentle whirlpool, then pour the beaten egg into the moving broth in a thin, steady stream. Let it cook without stirring for about 15 seconds, then stir gently once or twice to separate the egg ribbons.1 piece egg
- Add the boiled quail eggs and half of the green onions. Cover the pot, turn off the heat, and let the soup sit for 5 minutes.24 pieces quail eggs, 3/4 cup green onions
- Transfer to a serving bowl and top with the remaining green onions.3/4 cup green onions
- Serve warm. Share and enjoy!
Notes
Scaling – The recipe doubles cleanly. Move to a wider pot when you do, so the whirlpool has room to turn and the beaten egg spreads across the surface instead of landing in one spot.
Cream-style corn brands – Thickness varies a lot between brands. Shake the can before opening, and with a thick brand pour in half the slurry first and decide from there.
Egg whites only – Use 2 egg whites in place of the whole egg for a paler broth and lighter ribbons.
Warm the bowls – Rinse the serving bowls with hot water and dry them before ladling. This soup is served in small portions and loses heat quickly in cold bowls.
Nutrition
Calories: 104kcal | Carbohydrates: 20g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 75mg | Sodium: 595mg | Potassium: 191mg | Fiber: 1g | Sugar: 4g | Vitamin A: 288IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 1mg