The One Ingredient I Always Add to My Morning Oatmeal
Getting out of bed on a winter morning is much easier when there’s a hot breakfast waiting. A bowl of oatmeal is one of my favorite ways to start the day because it’s quick to make and fills me up for hours.
To ensure that my morning bowl of oats is something I actually look forward to eating, I like to make it as creamy as possible. I’ve tried every viral hack for making oatmeal, from soaking the oats to whisking an egg white in, and even adding cheese, but nothing compares to the luxurious texture of custard oatmeal. Here’s how to do it.
How to Make Custard Oatmeal
Simmer oats and water. Bring 1 cup of water to a boil, then add 1/2 cup old-fashioned rolled oats and a pinch of kosher salt. Lower the heat and simmer until the oats are tender and the water has thickened and mostly evaporated.
Add cold water. Turn the heat down to low, and stir 1/3 cup cold water into the oats.
Whisk in an egg. Beat 1 large egg with a whisk until combined, pour into the oatmeal, and whisk vigorously to incorporate. Cook for about 3 minutes until the oatmeal has thickened and is very creamy.
Add desired toppings. Serve the custard oatmeal with your choice of toppings, including nuts and fruit for a sweet breakfast. You can also try cheese and kimchi for a savory option.
If You’re Making Custard Oatmeal, Two Helpful Tips
It doesn’t taste eggy. The beaten egg doesn’t add a strong egg flavor — it adds protein from the egg white and richness from the yolk.
Make sure the water is very cold. Adding cold water to the oats before whisking in the egg helps to lower the temperature of the oatmeal. This gives you time to incorporate the egg without unintentionally making scrambled eggs.
Further Reading
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