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Egg Cube Soup




  1. Mix soup, water and 1/2 teaspoon salt. Heat.
  2. Meanwhile, beat eggs, onions, 1/2 teaspoon salt, sugar and pepper. Pour into an oiled (6-inch) skillet and cook on low flame until lightly browned and the "omelet" has set. Then turn over and brown lightly on the other side.
  3. Place the "omelet" on a cutting board to cool.
  4. Cut omelet into 1/2-inch squares and add to the hot soup.
  5. Serve immediately.


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