Project Description

Corn Egg Porridge

After coming to the south of China, I often miss the stickiness and sweetness of northern corn more than  corn here with crispy and water taste. A nice porridge recipe include corn, egg and rice can warm you in winter.

This dish takes a little more time than other porridge recipes. The corn needs to be processed with a grater.  After the porridge is cooked, the foam floating on it must be removed. Before turning off the heat, sprinkle the egg mixture evenly into the porridge.


  • one egg , beaten
  • one sticky corn, processed with a grater
  •  30 gram polished round-grained rice, washed
  • 4 cup water


  1. Add sticky corn and rice to a pot, boiling  over low heat, while stirring.
  2. After fully cooked about 30 minutes, add the egg mixture evenly into the porridge.