Recipe: Variation on tomato soup - from a can and with an egg.

Recipes are not finished, this is a first draft of the sequencing of the recipe.
It does not come with reliable measurments. It does not come with diagramming of chopping or stirring. It is merely the first draft of the sequenced recipe.

With thanks to echolalaphile.

Tomato soup with scrambled egg:

1.  Check that you have the following items:

a. Suitable size can of condensed tomato soup. (I have been told that 11oz/3.25 dl is suitable.)

b. Egg 

2.       Get can of tomato soup. 
3.       Get saucepan. 
4.       Get preferred implement for can opening. 
5.       Open soup can. 
6.       Pour soup into pan. 
7.       Measure same amount of water [feel free to use the can]. 
8.       Add water to pan. 
9.       Get preferred stirring implement. [It will be used for soup and for egg.] 
10.   Stir soup until even consistency. 
11.   Put pan on hob. 
12.   Turn on hob at suitable heat. 
13.   Get soup bowl. 
14.   Get spoon. 
15.   Get egg. 
16.   Get preferred bowl-type-thing for egg scrambling. 
17.   Crack egg into bowl. 
18.   If you want small pieces of egg: Use stirring implement to scramble egg. 
19.   When soup is simmering pour egg into soup. 
20.   For small pieces of egg: Stir/whisk immediately, for about 30 seconds. 
21.   For larger pieces of egg: Wait 15 second. 
22.   For larger pieces of egg: Stir/whisk for about 30 seconds. 
23.   Turn off hob. 
24.   Pour soup into bowl. [Feel free to eat out of the pot.] 
25.   Eat.

For an added serving of grains:
1. Check that you have the following items:
              a. Bread
2. Get bread.
3. Get cutting board.
4. Get preferred knife to cut bread with.
5. Estimate number of bread slices required.
6. Cut bread slices to dip into soup.
7. Eat.


The soup is easily scalable: one portion is one measure soup, one measure water, and one egg. Add one of each for each added person you are feeding.