Add Egg Yolk to Grits and Unsweetened Oatmeal
Egg yolk is the best part of the egg. This cannot be denied. The yolks are mostly flavorful balls with a rich golden sauce that are delicious for all tastes and should be added to your savory breakfast cereals, especially cereals.
Adding raw eggs and raw egg servings to grains and cereal-based meals is not a new concept. Tamago kake gohan – a raw egg mixed with a bowl of rice – is a very common Japanese breakfast, and carbonara pasta is made by stirring hot noodles with a mixture of raw yolks and cheese. Both are tasty and satisfying in equal measure. Adding raw egg yolk to a bowl of hot cereal or savory oatmeal makes the dish more sophisticated, cooked, and sumptuous.
Simply prepare a bowl of hot breakfast cereals (or ramen ) as usual, separate the yolk from the protein , and then gently place it in the center of the cereal, oatmeal, or puree. You can crush the yolk and stir it all together, frying the entire bowl in one go, or use it as a dipping sauce by taking small scoops of golden substance with each bite. (I prefer the latter.) You can add other breakfast-friendly ingredients like bacon or grated cheese, but I love the glistening of the yolk by adding a little salt and pepper, maybe a little diced green onions to brighten it up.
This method, of course, leaves you with egg white every time, but that’s okay. Egg white may not taste that great, but it makes great cocktails, especially sour ones , that go well with breakfast (because, as you can imagine, they contain citrus juice).