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wildmissus wrote: That sounds horrible, I had images of an oaty omlette! I have porridge most mornings and I like eggs and the pictures do look really good but surely the egg will make the porridge set. Maybe I'll try it.
@wildmissus , when I was little, making my grandfather's porridge used to make me gag because I loathed eggs back then - but, no, it didn't set, if whipped properly, it just adds a velvety unctuousness to the dish of oats, IYSWIM (like the lovely custardy yolk you sometimes get in a poached, boiled, or fried egg, you know when you cut into it and it flows like a sauce?). He especially liked it with a dash of top of the milk, a lick of extra salt, and a small crunch of Demerara sugar, iirc.
ETA: my grandfather's porridge had a whole egg but I can see how it would still work with lightly whisked egg whites - I've used egg whites with a traybake or baked granola clusters before now.
rawkaren wrote: It's only like a Dukan pancake.
The recipe in the OP is similar ingredients but different proportions and a very different texture (definitely still a bowl of porridge rather than a pancake/galette). It may be worth trying for those people who'd like a bit more protein in their breakfast and prefer foods such as porridge to eating eggs (say)? It might also be useful for those people for whom oats are not a low GI/GL food, no matter what the standard references say and for whom the protein addition might be rather more satiating.
programmedsmiles wrote: Wow! Egg in porridge sounds delicious. It would definitely make me feel really full. I'm going to try that! Thanks!
Welcome to the forum, @Programmedsmiles Please feel free to head over to the "Introduce Yourself" forum and post and introduction https://forum.fastday.com/introduce-yourself-f1/
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