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Adding egg to your oatmeal?

fshippen Oct 9, 2006 07:20 PM

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?


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  1. Karl S RE: fshippen Oct 9, 2006 09:22 PM

    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.

    1. Covert Ops RE: fshippen Oct 9, 2006 09:24 PM

      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. :-)

      1. PBSF RE: fshippen Oct 9, 2006 09:32 PM

        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.

        1. mabziegurl RE: fshippen Oct 9, 2006 09:35 PM

          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

          1. b
            Blackbird RE: fshippen Oct 9, 2006 10:39 PM

            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.

            4 Replies
            1. re: Blackbird
              fshippen RE: Blackbird Oct 10, 2006 12:09 AM

              That sounds amazing. I'll have to try it next time I want a quick, warm and comforting dinner.

              1. re: Blackbird
                samjensen RE: Blackbird Sep 13, 2007 09:59 AM

                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. :)

                1. re: Blackbird
                  foodwinemaven RE: Blackbird Feb 22, 2010 04:40 PM

                  Sounds great as I have always preferred a savory oatmeal with cheese and salami sides.

                  1. re: foodwinemaven
                    eclecticsynergy RE: foodwinemaven Oct 16, 2011 08:31 PM

                    I like to fry the salami- gives it a whole extra dimension. Comes out like garlicky bacon, with undertones of corned beef.

                2. chowser RE: fshippen Oct 9, 2006 10:43 PM

                  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.

                  10 Replies
                  1. re: chowser
                    The Dairy Queen RE: chowser Dec 8, 2006 12:29 PM

                    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?


                    1. re: The Dairy Queen
                      chowser RE: The Dairy Queen Dec 8, 2006 03:13 PM

                      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.

                      1. re: chowser
                        The Dairy Queen RE: chowser Dec 8, 2006 03:38 PM

                        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.


                      2. re: The Dairy Queen
                        p.j. RE: The Dairy Queen Dec 8, 2006 06:53 PM

                        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.

                        1. re: The Dairy Queen
                          mollyomormon RE: The Dairy Queen Sep 13, 2007 01:38 PM

                          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.

                          1. re: The Dairy Queen
                            fastflyguy RE: The Dairy Queen Oct 11, 2009 07:02 AM

                            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.

                            1. re: The Dairy Queen
                              mjhch1 RE: The Dairy Queen Mar 19, 2011 08:49 AM

                              Check the nutrition label. 1/2 cup of uncooked oatmeal provides 5 grams of protein...that's not shabby at all.(I am talking about Old Fashioned oats here, not the little packets of instant stuff)
                              If you add an egg, you are adding another 6 grams of protein.
                              So far that's 11 grams..
                              but really, most of us eat more than 1/2 cup of cereal. For me it's more like a full cup of oatmeal, and I have some milk and nuts to that,...or an egg. Then we are talking about around 20 grams all total for my breakfast. Thats' good given an adult usually needs somewhere around 50 grams to meet a suggested daily requirement.
                              As for carbs in oatmeal, a good bit of that is fiber, and excellent for you in all kinds of ways.

                              1. re: mjhch1
                                paulj RE: mjhch1 Mar 19, 2011 08:53 AM

                                1/2c of uncooked oatmeal takes 1 1/2 - 2 c of water. That's a pretty big serving for one person!

                                1. re: paulj
                                  sandib RE: paulj May 10, 2011 10:19 AM

                                  I use 3/4 c uncooked oatmeal with 1 1/2 c water for a serving for myself (125 lb female). When I was younger (higher metabolism?) I used 1 cup uncooked oatmeal.

                            2. re: chowser
                              allmyflyboys RE: chowser May 24, 2012 12:53 PM

                              see this post about adding raw egg to the raw oats then toasting the oats, it cooks up great, not mush or gummy


                            3. rosielucchesini RE: fshippen Oct 9, 2006 10:48 PM

                              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.

                              1. Funwithfood RE: fshippen Oct 9, 2006 11:10 PM

                                I do a Baked Oatmeal that has milk, eggs, and sugar--tastes a bit like sticky toffee pudding.

                                1 Reply
                                1. re: Funwithfood
                                  chocolate chick RE: Funwithfood Dec 8, 2006 12:22 PM

                                  Sounds amazing! Would you be willing to post?

                                2. pikawicca RE: fshippen Oct 9, 2006 11:48 PM

                                  Eggs with oatmeal sounds very strange to me. I love oatmeal, though, so I'll try to muster the courage to try this variant.

                                  1. y
                                    yimay RE: fshippen Oct 20, 2006 09:53 PM

                                    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".

                                    1. a
                                      ankm2 RE: fshippen Nov 14, 2006 08:38 AM

                                      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!

                                      1. j
                                        josrom RE: fshippen Dec 8, 2006 02:58 AM

                                        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)

                                        1. JenMarie66 RE: fshippen Dec 8, 2006 06:08 PM

                                          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.

                                          2 Replies
                                          1. re: JenMarie66
                                            chowser RE: JenMarie66 Dec 8, 2006 06:53 PM

                                            I don't know about in oatmeal, but it's really good in coffee!

                                            1. re: chowser
                                              Kajikit RE: chowser Jan 26, 2007 09:18 AM

                                              Don't bother with eggnog french toast though... I tried making it at christmas time and it was icky!

                                          2. pancake RE: fshippen Dec 10, 2006 05:13 PM

                                            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.

                                            1 Reply
                                            1. re: pancake
                                              rose water RE: pancake Dec 12, 2006 12:11 PM

                                              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.

                                            2. k
                                              kobetobiko RE: fshippen Dec 10, 2006 06:20 PM

                                              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?


                                              1. rosielucchesini RE: fshippen Dec 11, 2006 11:40 AM

                                                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.

                                                1. FoodFuser RE: fshippen Jan 26, 2007 05:29 AM

                                                  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.

                                                  1 Reply
                                                  1. re: FoodFuser
                                                    arpi RE: FoodFuser Oct 4, 2009 10:56 AM

                                                    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

                                                  2. Kitchen Queen RE: fshippen Jan 26, 2007 10:10 AM

                                                    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.

                                                    1. b
                                                      bakergal RE: fshippen Sep 13, 2007 12:21 PM

                                                      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.

                                                      1. Gio RE: fshippen Sep 13, 2007 12:28 PM

                                                        My morning oatmeal is cooked in chicken broth instead of water. Nothing else added.

                                                        1. j
                                                          JaneEyrez RE: fshippen Jan 25, 2008 07:01 AM

                                                          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!

                                                          1. Cheesenhoff RE: fshippen Mar 23, 2009 01:25 PM

                                                            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.

                                                            1. j
                                                              just_M RE: fshippen Oct 4, 2009 12:57 PM

                                                              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!

                                                              1. paulj RE: fshippen Oct 4, 2009 01:27 PM

                                                                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).

                                                                1 Reply
                                                                1. re: paulj
                                                                  p.j. RE: paulj Oct 23, 2009 09:19 AM

                                                                  Just to clarify, bulgur is cracked wheat.
                                                                  Buckwheat groats are called "kasha" and are used in the preparation you mentioned.

                                                                2. b
                                                                  baybritta RE: fshippen Oct 5, 2009 08:23 PM

                                                                  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.

                                                                  1 Reply
                                                                  1. re: baybritta
                                                                    momma_t RE: baybritta Nov 17, 2009 04:21 AM

                                                                    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.

                                                                  2. w
                                                                    will47 RE: fshippen Feb 22, 2010 08:44 PM

                                                                    I use thinly-sliced salted duck egg sometimes in my savory porridge (either rice porridge or steel cut oats), along with salt, green onion, sometimes some soy sauce or vegetarian shacha sauce.

                                                                    1. k
                                                                      krishs RE: fshippen Feb 10, 2011 03:24 PM

                                                                      tried it this morning... cooked oatmeal the regular way, about half a cup with water with a pinch of salt. when it was almost done, i turned off the heat, cracked an egg into it, a fistful of grated parmesan, and a generous amount of freshly ground pepper. stirred vigorously to combine and cook the egg through. the final texture was creamy, like grits. topped with some toasted crushed walnuts, tamari/soy, and more pepper. fantastic! definitely a repeat, perhaps with an additional egg the next time

                                                                      5 Replies
                                                                      1. re: krishs
                                                                        JaneEyrez RE: krishs Feb 10, 2011 05:37 PM

                                                                        I'm glad you enjoyed it. Oddly enough, I got this from you today via Chowhound and I had just had it for dinner, after not making it for a long time. Such a coincidence.

                                                                        1. re: krishs
                                                                          jwright15 RE: krishs Mar 18, 2011 08:52 PM

                                                                          Have you tried to make a batch of oatmeal/eggs ahead of time and then heat a portion up for a single meal? I love the idea of having eggs with oatmeal but don't have time in the morning for the cooking.

                                                                          1. re: jwright15
                                                                            JaneEyrez RE: jwright15 Mar 19, 2011 07:59 AM

                                                                            No, I don't usually add egg in advance because I make a lot of oatmeal and use it different ways. But I don't see any reason why you couldn't do it that way.

                                                                            1. re: JaneEyrez
                                                                              geminigirl RE: JaneEyrez Mar 19, 2011 05:22 PM

                                                                              just curious how else you use your oatmeal? I've made "leftover oatmeal bars" but nothing i've loved. I usually just portion out the leftovers and eat for breakfast all week. It's become my staple to make a crock pot full of oatmeal on the weekend!

                                                                            2. re: jwright15
                                                                              nothingswrong RE: jwright15 Mar 20, 2011 12:00 AM

                                                                              I have a friend who makes oatmeal every morning with an egg. She cooks it in the microwave and cracks the egg in before microwaving, then stirs it all up with whatever else she adds in (either savory--cheese/herbs/spices or sweet--sliced fruit/berries/honey) and microwaves it that way. Worth a try if you're pressed for time. All you do is hit the button...

                                                                          2. tcamp RE: fshippen Mar 19, 2011 08:20 AM

                                                                            Never thought to mix an egg in while cooking but my preferred oatmeal delivery method is savory (green onion, chopped leftover veggies, peanuts, salted 'black' beans, a dash of soy sauce) with a fried egg on top. Then puncture the yolk and mix it all together. Yum.

                                                                            1. FoodFuser RE: fshippen Mar 19, 2011 05:52 PM

                                                                              There is always at morning breakfast the gift of the ovum,

                                                                              How else could find pleasure upon oats of the feedbag and also the crackle of egg stil in their shell?

                                                                              Oaties love eggs.

                                                                              1. c
                                                                                cathyeats RE: fshippen May 10, 2011 07:28 PM

                                                                                It's a different thing, but egg is great in baked oatmeal. Here is my favorite recipe:

                                                                                Baked Blueberry Oatmeal

                                                                                2 cups old fashioned oats
                                                                                ½ cup unsweetened applesauce
                                                                                1 large egg, beaten
                                                                                1 tablespoon canola oil
                                                                                1 cup nonfat milk
                                                                                ½ cup yogurt
                                                                                1 teaspoon cinnamon
                                                                                1 teaspoon baking powder
                                                                                ¼ teaspoon salt
                                                                                2 tablespoons turbinado sugar, or other sweetener
                                                                                ½ teaspoon vanilla
                                                                                1 cup fresh blueberries
                                                                                ½ cup walnuts or pecans, chopped

                                                                                Combine all ingredients except blueberries and walnuts in a medium bowl. Cover and refrigerate overnight. In the morning, preheat the oven to 350. Lightly oil an 8-inch square baking dish. Place the blueberries on the bottom, and cover with the oatmeal mixture. Sprinkle the walnuts on top. Bake, uncovered, for 35 minutes. Slice and serve, either plain or topped with warm milk.

                                                                                1. h
                                                                                  HillJ RE: fshippen Sep 21, 2011 08:44 PM


                                                                                  With just a few cooler mornings/evenings here in NJ, I quickly turn to my fav fall bowl of love, baked oatmeal. This recipe from Heidi Swanson is just the satisfying ticket; oats, nuts, fresh fruit baked off into a lovely warm meal.

                                                                                  1. g
                                                                                    goodeatsgal RE: fshippen Sep 21, 2011 11:16 PM

                                                                                    I sometimes add a cut-up hard boiled egg to my oatmeal. It's really good and filling. I like my oatmeal savory, though. Just the oatmeal, some vegetable bouillon, maybe some black pepper, water and the egg.

                                                                                    1. c
                                                                                      cathyeats RE: fshippen Sep 22, 2011 02:33 PM

                                                                                      I add egg to my BAKED oatmeal, but not regular. Here is my recipe (a kickass one, if I don't say so myself!) I noted a vegan variation when I posted this on my blog, but I like the one with egg better. It does change the texture in a good way.

                                                                                      Baked Blueberry Oatmeal

                                                                                      2 cups old fashioned oats
                                                                                      ½ cup unsweetened applesauce
                                                                                      1 large egg, beaten
                                                                                      1 tablespoon canola oil
                                                                                      1 cup nonfat milk
                                                                                      ½ cup yogurt
                                                                                      1 teaspoon cinnamon
                                                                                      1 teaspoon baking powder
                                                                                      ¼ teaspoon salt
                                                                                      2 tablespoons turbinado sugar, or other sweetener
                                                                                      ½ teaspoon vanilla
                                                                                      1 cup fresh blueberries
                                                                                      ½ cup walnuts or pecans, chopped

                                                                                      Combine all ingredients except blueberries and walnuts in a medium bowl. Cover and refrigerate overnight. In the morning, preheat the oven to 350. Lightly oil an 8-inch square baking dish. Place the blueberries on the bottom, and cover with the oatmeal mixture. Sprinkle the walnuts on top. Bake, uncovered, for 35 minutes. Slice and serve, either plain or topped with warm milk.

                                                                                      2 Replies
                                                                                      1. re: cathyeats
                                                                                        magiesmom RE: cathyeats Sep 22, 2011 02:50 PM

                                                                                        This sounds wonderful. What function does the canola oil serve? I am not averse to fats ( though I Don't like canola oil) but don't see the purpose here, cathyeats. Can you enlighten me, please?

                                                                                        1. re: cathyeats
                                                                                          HillJ RE: cathyeats Sep 22, 2011 03:30 PM

                                                                                          I'd like to know about the addition of oil too.

                                                                                        2. p
                                                                                          plantainchips RE: fshippen Oct 19, 2011 10:15 PM

                                                                                          This sounded kind of odd at first. But I gave it a try and for the last few days have been enjoying an egg stirred into my oatmeal, after cooking as usual. I microwave, so zap the bowl another few seconds after thoroughly beating in the egg.

                                                                                          I had been looking for a way to add protein to morning oatmeal, and had been trying peanut butter, coconut etc. But as one of the other posters mentioned, an egg gives the oatmeal a fluffy texture, almost like a pudding.

                                                                                          This idea would not have occurred to me, but it's definitely a winner!

                                                                                          1. r
                                                                                            RLugo23 RE: fshippen Aug 10, 2012 07:49 PM

                                                                                            Hi, well I don't know if you're still interested in this recipe, since this post was made back in 2006. I don't know if you've already found your answer, but I have my family recipe, we are Puerto Rican, and this is the way that it's been made since my grandparents were younger. It's 1/2 cup oats, 1.5 cups whole milk, 2 Tbsp. white granulated sugar, 1 egg yolk, pinch of salt, 2 Tbsp. butter. Bring milk, egg yolk, sugar, salt, and butter in a pot, stirring constantly on high heat, until just before it boils. Lower heat to med-low, Pour in oats, and stir continuously about 5 minutes, or until oats are soft, and mixture is creamy. I hope that this has helped. Enjoy!

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