Skip to main content
Breakfast

Quaker Oats with Egg

A simple oatmeal cooked with milk and topped with a beaten egg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Oats and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 2,119 recipes. Both carry 2,3,5-trimethylpyrazine, which smells cocoa, roasted. The science ↓

Quaker Oats with Egg

Ingredients

Directions

  1. In a double boiler, combine Quaker oats and milk.

  2. Cook on an asbestos mat to prevent burning.

  3. Once cooked and just off the boil, stir in the beaten egg.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Oats + milktop 14% of all pairs
    Smell alikemoderate
    Cooked together2,119 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

  2. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Oats + eggtop 24% of all pairs
    Smell alikemoderate
    Cooked together2,317 recipes

    Shared aroma: 2-octenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Quaker oats
Their starch swells and thickens the milk as it cooks.
Milk
Liquid that hydrates the oats and gives a creamy texture.
Egg
Its proteins set when heated, adding richness and thickening the porridge.

The step that matters

Stirring in the beaten egg. Egg proteins set when heated and can scramble if the mixture is too hot. Adding the egg once the mixture is just off the boil, and stirring steadily as it goes in, keeps the texture smooth.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Rice GruelRice Gruel28 recipesPeptoned Milk GruelPeptoned Milk Gruel9 recipes