How to make super creamy custard porridge

breakfasts, recipes

How to make super creamy custard porridge

breakfasts, recipes

How to make super creamy porridge

A good few years ago a lovely blogger posted a recipe for porridge that was made with an egg whipped into it. Can I remember thinking how odd that sounded to begin with, but the bloggers description of how creamy and filling her oats were made me decide to try it. I’m sure glad I did! Unfortunately that blogger is no longer online or I would link to her original recipe, however here is how I make my super creamy custard porridge with all the added healthy protein, fats and nutrients from the egg.

This is a great option if you have to eat early and need a breakfast that is really sustaining. I’ve tried this with health coaching clients who have demanding jobs with no morning breaks for a snack, and this recipe has done the job of keeping them going!

Creamy oats 1

Step 1: Add 1/3 cup or approximately 30g of porridge oats (I use Sainsbury’s Scottish oats) to a pan, along with 1 cup of water or approximately 250ml.

Creamy oats 2

Step 2: Crack in one egg.

Creamy oats 3

Step 3: Whisk the egg into the water and oats until any yolk or egg white has disappeared into the water and it has turned a creamy colour. I just use a fork for this.

Creamy oats 4

Step 4: Place the pan on the hob and turn up the heat to medium. To begin with you don’t need to watch it closely, but after two minutes start stirring the porridge as it cooks. After about 5 minutes you’ll have a super creamy porridge with no signs of scrambled egg. You can add some other ingredients here such as fresh or dried fruit. I sometimes like a mashed banana or some tinned pumpkin. You could also add some sweetener if you need it, and to make a chocolatey porridge, add some cocoa powder. I often add a little pinch of salt to bring out the flavour.

Creamy oats 5

Step 5: Pour into your bowl.

Creamy oats 6

Step 6: Add your toppings! I used fresh figs, tahini, honey and a little sea salt. Nut butter, nuts, seeds, fruit, maple syrup and honey are always good!

On it’s own, I rarely find porridge a filling option (no matter how much I have of it), but with the addition of an egg and the increased protein and fat content, these can keep me going for 5-6 hours. As I’m trying to eat plenty of nutrient dense eggs right now, this recipe is even more useful! If you are vegan, try adding a scoop of vegan protein powder after the porridge has cooked to make it more filling.

If you don’t have time on a morning, try making this the evening before and keeping it in the fridge to reheat in the microwave or give my berry baked oats recipe a try!

Have you tried creamy custardy porridge before? Would you give this a try?

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21 Comments

  1. lindsey

    I usually make my oats in the micro at work-can I do this with an egg in? Will it cook the egg ok?

    Can you taste egg in it?

    Reply
    • Laura

      I can’t taste the egg, it just makes it custardy tasting if that makes sense? I think you’d have to experiment with a microwave, maybe try cooking it at a lower level for longer, and stopping it to have a stir every minute or so?

      Reply
  2. Alissa - Not Just Apples

    Mmm, yummy! I can’t believe I’ve never done this! Made with hemp milk or almond milk this would be amazing :)

    Reply
  3. charlie

    I love adding egg to my porridge, makes it super fluffy! However it certainly gets a lot of attention when I do it in the office!!!!!!

    Reply
  4. Lucy

    Mmm that looks interesting- I’ll have to try it. I don’t find porridge very filling on it’s own, but maybe the extra protein will help. I like the idea of it being custardy!

    Reply
  5. Nicky

    I love egg in oats! I agree, way more filling and I love how creamy and fluffy they are :) Sometimes I add protein powder on top of that (toffee is amazing with an egg!!) and I can keep going for hours.

    Your toppings look so gorgeous! Excited for loads of figs to be at the market soon :)

    Reply
  6. Ms.J

    At long last eh? I was waiting patiently..going to be happening this week :)

    Reply
  7. Rach

    my boyfriend hates the taste of porridge but knows how good it is for you so maybe this recipe will help make it a bit more interesting – thanks!

    Reply
  8. mossy

    As a scots lass have never heard of this. I will deffo try it though as like you no matter how much I eat i never feel full. I don’t make it with milk which I guess is why.
    p.s. When I was pregnant I ate porridge breakfast, lunch and dinner. I think my tastebuds went into overdrive so I ate quite plain tasting foods.

    Reply
  9. Anna @AnnaTheApple

    See this is just not my cup of tea sadly. I much prefer my porridge thick and stodgy. A custardy consistency would freak me out. But the added protein sounds like a cool thing – keeping you fuller for longer.

    Reply
  10. Amanda @ .running with spoons.

    I’ve been adding egg whites to my oats for years and years, and while I’ll occasionally leave them out, it’s definitely still one of my favourite ways to eat them. So fluffy… and the added protein doesn’t hurt either :D

    Reply
  11. Dannii @ Hungry Healthy Happy

    I have never tried this before, but I am always up for trying something new.
    Also, figs are one of those things that I REALLY want to like, they look so good, but I just can’t get on with them. Oh well, plenty more healthy foods for me to eat :)

    Reply
  12. Az

    This sounds interesting, I love porridge but have gtiven up eating it as I am always ravenous an hour later, hopefully the egg will keep me fuller for longer, I am going try it !

    Reply
  13. Veronika

    I make my porridge with an egg too. Only I first cook the oats (or millet flakes – my favourite!) just in water, add the egg at the end and cook for another two minutes or so while stirring constantly. And I also tend to add shredded carrot (right at the beginning), because I love carrots and it’s an easy way to add vegetables to my otherwise sweet breakfast :)
    http://ripetribe.com/

    Reply
  14. Maria @ runningcupcake

    I don’t like the sound of this as I don’t like eggy things, but I find porridge pretty filling anyway- I eat mine at around 7am and usually have lunch at about 12.45 so that is not bad going. I do prefer pancakes make with eggs to egg replacer as I find them more filling, so at the weekends usually opt for that.

    Reply
  15. Rachel

    I’ve seen your ‘custard oats’ and porridge with eggs in before and it hasn’t really appealed but I know what you mean about traditional porridge not being filling. I find it initially filling but then after about 2 hours it seems to ‘disappear’ and then I’m ravenous! I was just saying this today with a colleague about how porridge needs some extra protein to give it more staying power – usually I use nut butter, but tomorrow I am definitely going to try this.

    Thanks for the easy step by step instructions!

    Reply
    • Rachel

      I totally tried this and it tasted fine – no real difference in taste or texture. I had it after the gym, and topped it with pb and nutella (yes a bit naughty) and it probably would have kept me going for longer but I was feeling snacky and was at home so I had some toast about 3 hours later…

      Will feed this to my husband who like porridge but also complains that it doesn’t last til lunchtime. I won’t tell him the egg’s in it though until he’s had it…

      Reply
  16. Tamzin

    Well that looks like a mighty fine bowl of porridge my must say : )

    Reply
  17. Fran

    I’m going to try this on Thursday, I wouldn’t usually try something like this but am going to see what I make of it. as you’re pictures make it look very inviting!

    Thanks for your step by step instructions. It made me chuckle that you use ‘folk’ to whisk the egg into the water. I just got a vision of you hauling your neighbours in for the job!

    Reply
  18. Aaron

    Wow what a great start to the day. Gotta love a creamy hot breakfast especially in the winter. Thanks for sharing!

    Reply

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