Empty can of soup in a medium to large pot.

Fill can with water and add to the soup.

Add previously cooked carrots to the soup.

Beat an egg.

As the soup begins to boil, drop the egg little by little into the soup.

Gradually stir the soup so that the egg doesn't all drop into one big clump.

The boiling water will cook the egg similar to scrambled egg texture.

Serve with crackers.