332675 Mon Oct 09 19:20:04 -0700 2006 40 31 Home Cooking 0 1933184 I'm currently on an oatmeal kick. I've been eating McCann's Irish oatmeal with just a pinch of salt and a splash of maple syrup, but I remember somewhere reading about adding an egg to make the oatmeal even more tasty. I couldn't turn up anything helpful on Google, so has anyone out there tried this? Thanks!!! Mon Oct 09 19:20:04 -0700 2006 31289 fshippen 1 1933570 Well, I imagine you can poach an egg in or atop the oatmeal as it cooks. You can also do it after you remove the oatmeal from the heat, then cover and let the residual heat from the oatmeal cook it. Mon Oct 09 21:22:55 -0700 2006 1933184 13819 Karl S 1 1933574 I prefer scrambled to poached eggs. . .so I guess if I were you I'd under-scramble it and then mix into the hot oatmeal. Who needs Google? Just try what sounds good to you. :-) Mon Oct 09 21:24:07 -0700 2006 1933184 12858 Covert Ops 1 1933601 My mother is on a daily oatmeal breakfast diet. She folds an egg white into her hot cooked oatmeal. The heat of the oatmeal cooks the egg. She does it occasionally with a whole egg. It might taste great, but I find a poached or scrambled egg on top of my oatmeal very strange. Mon Oct 09 21:32:24 -0700 2006 1933184 10756 PBSF 1 1933613 the only way i know how to eat oatmeal is with milk, and then right before its done, break an egg into the pot, then break the yolk and stir.... add sugar and yummy Mon Oct 09 21:35:47 -0700 2006 1933184 14643 mabziegurl 1 1933786 I often make a savory oatmeal with 2 eggs, salt, pepper and occasionally cheese and green onions. I cook the oatmeal with water until nearly done and then add the other ingredients. It's great for breakfast but can also be a very satisfying dinner. Mon Oct 09 22:39:27 -0700 2006 1933184 12283 Blackbird 2 1934056 That sounds amazing. I'll have to try it next time I want a quick, warm and comforting dinner. Tue Oct 10 00:09:02 -0700 2006 1933786 31289 fshippen 2 2937970 That sounds delicious. Perhaps add some bacon in the mix. I'm eating it with an egg folded in after cooked right now (brown sugar & milk) and it's great. I'll never see oatmeal the same way again. :) Thu Sep 13 09:59:38 -0700 2007 1933786 127042 samjensen 1 1933798 My MIL does this with a slightly sweet oatmeal. It makes it creamier and it does taste good. I think you have to temper the egg first and then add it back so you don't get chunks of cooked eggs. I didn't know she used egg but knew she made great oatmeal. Mon Oct 09 22:43:02 -0700 2006 1933184 39874 chowser 2 2081354 How interesting. I'm definitely going to try this. We're definitely moving into the season where hot cereal in the morning is the best way to go, but my complaint about oatmeal is that it doesn't provide any protein, so, I always have to find another way to get protein in the morning. One question (forgive my ignorance, I'm not much of a cook,) but how does one temper an egg? EDIT: actually, while I'm asking dumb questions--I make my oatmeal in the rice cooker in the morning (it cooks while I pack lunches and I don't have to babysit it) but I just use boring old Quaker oats. Has anyone tried McCann's or any other good oatmeal in the rice cooker with any success? ~TDQ Fri Dec 08 13:29:09 -0800 2006 1933798 12005 The Dairy Queen 3 2081749 My MIL doesn't temper it--she just turns the heat to low, stirs constantly and add the egg. If you tempered the egg, you'd add a small amount of the oatmeal to the egg while you were stirring it (to raise the temperature) and then you'd add that back to the oatmeal. That way, the egg stays smooth and not chunky. I've done steel cut oatmeals, like McCann's, in the rice cooker. I must have the proportions wrong or something but it boils over and makes a big mess! I usually cook up a big pot, refrigerate and microwave in the morning. Fri Dec 08 16:13:52 -0800 2006 2081354 39874 chowser 4 2081820 Ok, thanks for that tip on tempering the egg. As far as steel cut oats in the rice cooker, I think proportion must be key; I don't understand how the rice cooker knows, but I believe the moisture level remaining is how it knows when to shut off. ~TDQ Fri Dec 08 16:38:27 -0800 2006 2081749 12005 The Dairy Queen 3 2082603 TDQ, The protein comes in by way of making the oatmeal with milk. I use 1/2 C. Quaker's Old Fashioned Rolled Oats with 1 C. skim milk in a large bowl in the microwave for 2 min. at full power, then stir, add raisins and/or nuts, and continue to nuke at medium power for 1 min. at a time, stirring between minutes, until it is as thick as you like it. Usually 4-5 min. total cooking time. I add a little squeeze of honey, a dash of salt, and enjoy. I am going to have to try the egg thing this weekend. p.j. Fri Dec 08 19:53:27 -0800 2006 2081354 13038 p.j. 3 2938865 I add a scoop of chocolate protein powder to my oatmeal to balance out the carbs. I also add a tablespoon of peanut butter at the end for some healthy fats. Very tasty and satisfying. Thu Sep 13 13:38:41 -0700 2007 2081354 12268 mollyomormon 3 5094744 We find McCanns not only tastes better but it's slower to digest so it's more satisfying; it "sticks to your ribs" as my mother used to say. The Quaker Steel Cut 100% Whole Grain isn't too bad either. Sun Oct 11 07:02:02 -0700 2009 2081354 1115431 fastflyguy 1 1933827 A coworker of mine does this daily at work for breakfast and he swears by it. After reading these other posts, I think I'll have to give it a try. Mon Oct 09 22:48:21 -0700 2006 1933184 33941 rosielucchesini 1 1933887 I do a Baked Oatmeal that has milk, eggs, and sugar--tastes a bit like sticky toffee pudding. Mon Oct 09 23:10:56 -0700 2006 1933184 10309 Funwithfood 2 2081345 Sounds amazing! Would you be willing to post? Fri Dec 08 13:22:15 -0800 2006 1933887 10670 chocolate chick 1 1933986 Eggs with oatmeal sounds very strange to me. I love oatmeal, though, so I'll try to muster the courage to try this variant. Mon Oct 09 23:48:24 -0700 2006 1933184 11995 pikawicca 1 1961429 i've always grown up eating oatmeal with an egg in it. you stir it in towards the end of cooking over the stove. sometimes it does scramble it slightly so there are small bits of visible egg, but doesn't change the taste too drastically. it seems to smell richer and "eggy". Fri Oct 20 21:53:39 -0700 2006 1933184 43533 yimay 1 2019958 I recently tried a savory combination of steel cut oats (or instant if i'm in a hurry), garlic powder, a little chipotle pepper and salsa topped off with an egg fried in Pam or olive oil. Sometimes i add some ground walnuts for texture and omega 3's. I know it sounds odd but it's a vitamin and fiber packed combo that will fill you up for hours! Tue Nov 14 09:38:38 -0800 2006 1933184 53072 ankm2 1 2080862 Yes. I actually add a couple of egg whites to my morning mix of GoLean Kashi Instant Oatmeal. (or a decent brand with good nutirional numbers) I add water to 2 packets of oatmeal in a bowl, mix so its a bit soupy (sorry - I mix this by feel, about a half a cup of water)and 2 egg whites, mix thoroughly, cook in microwave for at least 3 minutes. (actually cook for 2 minutes, add additional water, mix thoroughly and cook for another minute) To serve, I add a touch of pure maple syrup or fresh fruit and some fat free milk. Its a quick and easy preparation for a tasty and healthy morning bowl of oatmeal. (this is probably one of thousands of variations of this.....yeah I know, you have probably heard this before....but I thought I'd post anyway) Fri Dec 08 03:58:19 -0800 2006 1933184 58468 josrom 1 2082420 The first time I read the title of the OP, I thought it said "adding eggnog to your oatmeal." Now THAT'S something I am definitely going to try. Fri Dec 08 19:08:18 -0800 2006 1933184 38077 JenMarie66 2 2082606 I don't know about in oatmeal, but it's really good in coffee! Fri Dec 08 19:53:55 -0800 2006 2082420 39874 chowser 3 2229811 Don't bother with eggnog french toast though... I tried making it at christmas time and it was icky! Fri Jan 26 10:18:02 -0800 2007 2082606 67657 Kajikit 1 2086818 just added egg to my morning oatmeal.......honestly, taste wise, there is no difference.......texture wise, the oatmeal did become smoother. I guess the only difference is the increase in cholesterol, fat and protein. It makes for a heartier breakfast. Maybe i'll try it savoury instead. Sun Dec 10 18:13:05 -0800 2006 1933184 29331 pancake 2 2091964 I just added an egg to my oatmeal this morning. Made oatmeal in milk, stove top, and added a scrambled egg in the last minute or so of simmering. As pancake said, it changes the taste minimally (if at all), but dramatically changes the texture. This was the fluffiest oatmeal I've ever had. Tue Dec 12 13:11:32 -0800 2006 2086818 15695 rose water 1 2086932 One way to add egg to oatmeal that will create a smooth, silky texture is the follow: -Cook your oatmail on stovetop like you mormall do -Add milk or cream and other other condiments (salt, sugar, etc.) -When the oatmeal is cooked, turn off the heat or take the pot away from the heat completely -Stir in the egg (usually 1 whole egg or 2 egg white), and quickly stir it with a stirrer. Make sure the pot is away from the heat! - Stir it fast enough and in a minute or so, it will see the "egg drop soup" effect with smooth strands of egg incorporated into the oatmeal! This method is best done over stove top. I suppose if you cook it first with microwave and then quickly stir the egg in it may have the same effect? Enjoy! Sun Dec 10 19:20:05 -0800 2006 1933184 54254 kobetobiko 1 2088435 I finally started doing this about a month ago but mine is very simple...regular (not instant oats) cooked w/water and then I add 1/2 cup of egg whites and cook for another minute in the microwave-stir and eat..very tasty. Mon Dec 11 12:40:58 -0800 2006 1933184 33941 rosielucchesini 1 2228878 Miso instead of salt, for a savory oatmeal. Put a spoonful of miso in large microvaveable bowl, add water to form slurry, add old-fashioned oats and water at your preferred ratio, but on the drier side as egg will add wetness. Nuke till done. Add raw egg and stir in. Fri Jan 26 06:29:45 -0800 2007 1933184 17562 FoodFuser 2 5078203 I found this topic after my carpool friend recommended it. With egg in there, savoury makes more sense. Am trying it (steel cut oatmeal, of course) with a pinch of salt which I never do. I like the miso idea, it is traditional japanese breakfast miso soup meeting western oatmeal brekkie :) Will try that tomorrow Sun Oct 04 10:56:56 -0700 2009 2228878 1113844 arpi 1 2230072 I do this often. I over easy the egg, browning on both sides, then flip on top of a creamy bowl. subs as a slice of bread. YUM. I keep the regular fixin's for a bowl of oatmeal too, a little butter, maple syrup. Siding w/smoky bacon is also a good thing. Fri Jan 26 11:10:23 -0800 2007 1933184 11934 Kitchen Queen 1 2938545 This is my husband's favorite breakfast: Butterscotch Oatmeal -- with 1+2/3 cup milk (skim okay), 1 cup old-fashioned oatmeal, 1/4 cup light brown sugar, 1 beaten egg, pinch salt. Whisk well. Bring to boil, and cook until thickened, whisking often. The more you whisk, the more starch is released from the oatmeal, and that keeps the egg from curdling. Thu Sep 13 12:21:59 -0700 2007 1933184 14803 bakergal 1 2938566 My morning oatmeal is cooked in chicken broth instead of water. Nothing else added. Thu Sep 13 12:28:02 -0700 2007 1933184 75332 Gio 1 3331477 I love steel cut oats and have found that I really like them better savoury than sweet. I make chicken soup with onion and celery and oftentimes add a dollop of cooked oats to the soup to make it more like a hearty barley-type soup meal. Also, directly on point to the topic, just today I cut up one small precooked turkey sausage patty into the bottom of a bowl, overtopped it with a serving of precooked oats. While I was warming those two items in the microwave, I cooked an egg over easy, which I then put onto the top of the bowl. I just broke up the egg in pieces in the middle of the bowl so I could incorporate bites of it with the oatmeal/sausage mixture, or not. Just for those who might want to know, I have for years used a small size teflon pot to break one or two eggs into for making it easy to cook them over medium. My pot has a clear glass lid, so it's easy to monitor whether the yellow has set yet. To be really sure, occassionally take off the lid and shake the pot to see whether the yellow still quivers, if, like me, you don't like to go all the way to hard-cooked in the middle. I love this site... such a good source of information about food! Fri Jan 25 08:01:21 -0800 2008 1933184 160470 JaneEyrez 1 4530706 1/2 cup oats, 1 cup water, then whisk in a whole egg when it's a couple minutes from done. I just tried it recently and it's delicious. I also love to add flax seed meal; it adds a nutty flavor and it's really good for you. Mon Mar 23 13:25:13 -0700 2009 1933184 276765 Cheesenhoff 1 5078401 We do something a little different, sort of a sweet/savory oatmeal. I dice with kitchen shears into a pan 1 - 1 1/2 slices of bacon per serving and brown till crisp. Pour off most of the fat, but leave bacon in pan. Add 1/2 - 3/4 C old fashioned oats per serving to pan along with any nuts/seeds (I like pecans) and toast for a minute. Add any fruit if wanted (dried apricots are good). Add a pinch of salt, pepper and allspice, and about 1Tbsp sweetener per serving (I like brown sugar or maple syrup), mix thoroughly. Add 1 1/2 parts liquid to oatmeal (I use milk and water). When cooked I stir in 1 egg at a time, like a Pate a Choux until I've incorporated 1 egg per serving. The oatmeal becomes glossy and luscious and I love the salty bacon against the sweet comfort of the oatmeal especially with a bit of cream on top Yum! Sun Oct 04 12:57:24 -0700 2009 1933184 279577 just_M 1 5078452 In some of the older Joy of Cooking editions, there's a recipe for 'farina pudding' (under desserts). It is, essentially, cream of wheat using milk, with added sugar, butter, egg yolks, and beaten whites right at the end (with vanilla). Richer and fluffier than straight cream of wheat. I'm not sure, though, how the same thing would work with oats, whether rolled or cut. I believe bulgur, partially cooked buckwheat groats, are coated with beaten egg and toasted prior to cooking (in some eastern European preparations). Sun Oct 04 13:27:30 -0700 2009 1933184 12139 paulj 2 5125225 Paulj, Just to clarify, bulgur is cracked wheat. Buckwheat groats are called "kasha" and are used in the preparation you mentioned. p.j. Fri Oct 23 09:19:04 -0700 2009 5078452 13038 p.j. 1 5081604 My mom did this for us as we were growing up. My sister and I spent the night at a friends house and come breakfast time, my mom received a frantic call. What did she do to make the oatmeal yellow? We wouldn't eat our breakfast because it looked wrong. Mon Oct 05 20:23:18 -0700 2009 1933184 225355 baybritta 2 5187941 Ha! I was trying to think of a way to incorporate protien into my sons breakfast when I was making oatmeal a bit ago. I wanted him to stay full longer, and get the benefits of the whole grains of oatmeal. Plus its said kids stay fuller, and are more productive when they get both at breakfast. So, here I thought I was being clever by adding an egg, and well, looks like I was beaten to the punch..lol. by the way, he loved it, and didnt notice a taste difference. Oh I made my oatmeal with quick oats, lightly salted water, a cap full of vanilla, cook till its bubbling, then I whipped an egg with a little water, stirred it in as the oatmeal was cooking/thickening. We eat our oatmeal with a bit a butter mixed in, then brown sugar and milk on top. Tue Nov 17 05:21:50 -0800 2009 5081604 1125183 momma_t