"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."
Custard oatmeal is prepared by simmering rolled oats in water until the oats are tender and most liquid has evaporated. Cold water is stirred into the hot oats to lower their temperature before adding a beaten egg. The egg is whisked into the oats and cooked for about three minutes until the mixture becomes very creamy. The egg contributes protein and yolk richness without imparting a strong egg taste. Custard oatmeal can be served with sweet toppings like nuts and fruit or savory toppings such as cheese and kimchi. Using very cold water helps prevent the egg from scrambling during incorporation.
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