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add raw egg to un cooked oatmeal, then toast it before adding water, yum

I have been making this for my family for years, they love it. This is a very hearty dish. It has a nice bite, and the oats stay separated, not mushy of gummy.

We add cinnamon and either brown sugar or maple syrup. Usually any combination of raisins, nuts, chopped or dried fruit works really well....just play with it. Easily doubles or triples, but the liquid may need to be cut back just a wee bit.

1 1/2 cup Quaker Oats (I use Old Fashioned, uncooked)
1 egg beaten
3T butter for pan
3/4 cup water
1/4 tsp salt

Mix the oats and egg in a bowl, toss until oats are thoroughly coated.
Melt butter in a 10-inch skillet over medium high to high heat, pour in oats, cook, stirring constantly, 3 to 5 minutes or until oats are dry, separated and toasted. Add water and salt; continue cooking, stirring occasionally, 2 to 3 minutes or until liquid evaporates.

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  1. Very similar to how kasha is prepared, is that what gave you this idea? Mmmm, kasha, haven't made that in far too long. Your oatmeal sounds very tasty too!

    2 Replies
    1. re: GretchenS

      I saw the recipe in an old cookbook, and wanted to add nutrition to the morning oatmeal. It really is scrumptious...enjoy!

      1. re: GretchenS

        THIS is how you do kasha? Man, my baltic forebears can rest easy knowing I'll be a groat-pro soon enough. Thanks!

      2. doesnt the egg cook and stick everything together?

        5 Replies
        1. re: woodburner

          No, as you would cook kasha, the egg coats the grain and doesn't cause any sticking; you toast the coated grain until dry and separated.

          If you haven't tried buckwheat groats (kasha, Wolff brand, most supermarkets carry it) you should, and I'm definitely going to give this technique a try with oats.

          1. re: bushwickgirl

            I'm a big kasha fan, too, and this technique makes perfect sense to me. The thing that's different with preparing kasha is that I put the egg/kasha mixture directly into a dry, heated pan -- no butter or oil. Can't wait to try this.

            1. re: CindyJ

              You know, the butter isn't crucial. I've used both a non-stick skillet and my wok (for a very large batch) with good success. The wok left a slight savory overtone, which didn't cause a single raised eyebrow by the happy diners.

              This can be prepared as a savory side dish by omitting any sweets, and adding onion...broth...what ever works.

          2. re: woodburner

            no, it gets partially absorbed by the oats, then as it has adhered to the oats, it gets toasted.

            1. re: allmyflyboys

              Thanks for explaining... I thought the same thing: "scrambled eggs with oats in them, then you add water? ICK!"

              I only have steel cut oats; would this work the same way with those? (With longer cooking time, of course.)

          3. I'm stupid. Are the oats done at this point, or do you still need to boil them?

            1 Reply
            1. re: DrMag

              The pan will be quite hot at the point which you add the water, everything sizles up and then settles down as the oats absorb the liquid. The viola! They're done.

            2. 3/4 cup water doesn't seem like enough liquid for 1 1/2 oats.

              1 Reply
              1. re: wonderwoman

                Well, to be sure this recipe does cut down on the yield of how many serving you get by cooking oats the traditional way. I've never tried adding more liquid and letting the oats cook longer.
                The oats in this recipe have an al-dente texture. It's more a cooked grain cereal than porridge. If you try adding more liquid, let me know how it turns out :)