Egg Soup

I love the look that people give me when I tell them about egg soup. It’s like a polite form of “Are you serious?” It’s also known as creamed eggs, but I prefer “egg soup” because it just sounds a little bizarre. 🙂 Most people are skeptical at best when I tell them about it, and I can’t blame them – we were too when we heard of it the first time. But now, egg soup is one of our favorite meals. And it’s so easy to make!


Egg Soup (Makes +8 servings.)


6 eggs

3 Tablespoons oil

1/3 heaping cup flour

1/2 Tablespoon minced onion

1/8 teaspoon pepper

2 cups milk, divided

2/3 cup frozen peas

1/3 cup cubed meat (pork, sausage, bacon, etc.)

sliced bread



  1. Boil eggs (15 minutes at a hard boil)
  2. Make white sauce: Stir together oil and flour in a large skillet over medium high heat. Stir in one cup milk, minced onion, and pepper; then stir in the second cup of milk, one third cup at a time.
  3. Add frozen peas and cubed ham to the white sauce and reduce the heat to medium low.
  4. Once the eggs are boiled, peel off the shells under cold water (I find this makes the peeling easier) and dice the eggs into small pieces. Stir these into the white sauce.
  5. Let the creamed eggs simmer over medium low heat for 10 minutes to allow the flavors to mix.
  6. Serve the eggs on toast.I hope you enjoy this favorite as much as we do. Has anyone else heard of this recipe? Any variations out there? I’d love to try them! 🙂