Egg and Corn Soup

Ingredients

• • Corn cobs (fresh) - 3
• • Onion - 1
• • Butter - 1 tablespoon
• • Ginger - ½ inch
• • Green chillies - 2
• • Eggs - 2
• • Salt - as required
• • Sugar - as required
• • Pepper (powdered) - ½ teaspoon
• • Ajinomoto - ½ teaspoon
• • Milk - ½ cup
• • Tomato ketchup/Soya sauce - 1 tablespoon

Method

• 1. Grate corn cobs. Fry onions in butter for one minute.
• 2. Add ginger, chilly and onion to the grated corn, add enough water, and pressure cook for fifteen minutes.
• 3. Cool it, remove ginger, chilly from that and churn well in a mixie.
• 4. Strain, add milk and water to dilute it and keep on fire with salt, sugar, pepper and ajinomoto.
• 5. When the soup becomes steaming hot, beat the eggs well and pass it through a stainer by keeping the strainer on top of the soup.
• 6. Egg coagulates in a minute, long strings will be formed in soup.
• 7. Do not stir. Remove from heat and serve by adding tomato ketchup, or soya sauce according to taste.