China · Home-style
Milk Oatmeal
A breakfast bowl that brings together the slipperiness of milk, the grain of oats and a fried egg, warm and easy to eat. Add fruit and it feels fresh rather than heavy.
Cooking oats in water rather than milk keeps the grains separate and stops the bowl turning gluey, which is why the drained oats are folded in at the end. Rolled oats take a while; instant oats do not, and the microwave version is the one most people settle on. Seasoning the fried egg with pepper and salt is optional, and a lot of people skip it.
Ingredients
- milk280 ml
- egg1 pieces
- oats40 g
Directions
- 1
Pour the milk into a breakfast cup; cold is fine.
- 2
Get 200ml of water ready; if it is drinking water straight from the tap, add the oats directly, otherwise boil it first and add the oats to the boiling water.
- 3
Once the water boils, cook the oats for two minutes.
- 4
Lift out the cooked oats and stir them into the milk, trying not to pour the cooking water in with them as it affects the texture.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.