Oatmeal can be boring, but it holds a place in our cabinets and culinary history for a reason. It is an affordable food with nourishing fiber, nutrients, and an all-around wholesome food for breakfast.
For better or worse, oatmeal can be dressed up in countless ways. Many oatmeal recipes call for toppings and mixes to make it a bit more palatable, but we're going to suggest something a lot different than fruit, chocolate, or anything else. We're talking about adding egg to oatmeal.
The concept is simple. Heat your water or milk, add your oats, and immediately add either a whisked whole egg or whisked egg whites.
We recommend adding the whisked egg little by little, whisking all the while, as this will allow the egg to mix with and even be absorbed by the cooking oats. If you add it all at once, you will get a combination of oatmeal and scrambled eggs. We want something more homogenous and delightful.
By adding gradually and cooking slow, you'll develop a new texture in your eggs. It won't have the mushy, gummy texture that so many people accept as good oatmeal. Instead, the mixture will be fluffier and softer, without any of the stickiness you are accustomed to. When all of the liquid is absorbed and your oats are cooked, your new oatmeal base is ready to go. From here, you have several choices for how to proceed.
Try Adding Egg to Oatmeal With These Recipes
Oatmeal can be boring, but it holds a place in our cabinets and culinary history for a reason. It is an affordable food with nourishing fiber, nutrients, and an all-around wholesome food for breakfast.
For better or worse, oatmeal can be dressed up in countless ways. Many oatmeal recipes call for toppings and mixes to make it a bit more palatable, but we're going to suggest something a lot different than fruit, chocolate, or anything else. We're talking about adding egg to oatmeal.
The concept is simple. Heat your water or milk, add your oats, and immediately add either a whisked whole egg or whisked egg whites.
We recommend adding the whisked egg little by little, whisking all the while, as this will allow the egg to mix with and even be absorbed by the cooking oats. If you add it all at once, you will get a combination of oatmeal and scrambled eggs. We want something more homogenous and delightful.
By adding gradually and cooking slow, you'll develop a new texture in your eggs. It won't have the mushy, gummy texture that so many people accept as good oatmeal. Instead, the mixture will be fluffier and softer, without any of the stickiness you are accustomed to. When all of the liquid is absorbed and your oats are cooked, your new oatmeal base is ready to go. From here, you have several choices for how to proceed.
