You Should Add a Raw Egg to Your Cereal.
I’m a well-established grain grower and lover, and I’ve tried a wide range of them, from the simplest and simplest to the truly homemade. I made stupid Smartfood popcorn grits and did everything I could to make it myself without growing the corn myself, including turning the corn into hominy through a process known as ” nixtamalization .” You can trust my opinion on hot corn mush, and I think you’d want to add a whole raw egg to your next bowl.
Like tamago kake gohan, a Japanese breakfast dish consisting of hot rice, raw egg, soy sauce and other seasonings, the spicy grain gently “cooks” the egg, transforming the slippery white and runny yolk into a creamy, emulsifying sauce. . It doesn’t actually taste like egg, but it does give the grits a richer flavor, with a more cohesive, rib-like texture. It’s also an easy way to get a little more protein in there—six grams per egg—and I find that it enhances the cheesy flavor of the cheese grits without adding extra dairy.
There is no need to temper the egg.
Eggs are sometimes used to thicken soups such as avgolemono , a chicken and rice soup flavored with lemon and dill. It’s thick and silky, but the egg needs to be folded in carefully so it doesn’t curdle when dropped into the hot liquid. But just like Tamago Kake Gohan, you don’t have to worry about all that. Remove the cereal from the burner and the temperature drops quite dramatically. The egg will lose its raw and sticky properties without turning into curd. Simply cook the grits according to package directions (or my elaborate recipe ), remove them from the burner, and crack the egg directly into the pan, stirring quickly until thoroughly combined and leaving a sticky white color. Season with salt and pepper and add more egg yolk , because you deserve a little worldly decadence.