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Breakfast

Quaker Oats

A simple cooked oatmeal made with sweet milk, sea salt, Quaker oats, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and oats 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

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Cook

  1. Bring the sweet milk to a boil in a pot.

  2. Add the coarse sea salt and stir in the Quaker oats.

  3. Cook for thirty minutes.

  4. Just before removing from heat, stir in the beaten eggs.

Serve

  1. Serve hot or cold, with cream or sugar.

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. Milk + oatstop 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
Provide the main body, as their starch thickens and softens the porridge while cooking.
Sweet milk
Supplies the cooking liquid, giving the porridge a creamy, soft texture and mild sweetness.
Eggs
Set when heated, adding richness and extra thickness to the cooked oats.

The step that matters

Stirring in the eggs. Egg proteins set when heated, so stirring them in just before removing the pot from heat lets them thicken the oats smoothly. Adding them too early can scramble them into lumps.

“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.

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