How to make Babycorn And Egg Flower Soup -

Babycorn soup topped with flowers made with egg white

Sanjeev Kapoor

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

Babycorn And Egg Flower Soup Recipe Card


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!

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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.