Savory oats with soy, sesame and egg
Oats simmered in broth with ginger and finished with silky ribbons of egg, soy and sesame, a warm, salty bowl that eats like congee in 15 minutes.
- 15 min total
- 12 min hands-on
- Anyone can make this
- Serves 2
- About $1.45 a serving
- 280 calories
- Dairy-free
Dolly says: It’s ready in 15 minutes, start to finish.
Ingredients
For 2 servings.
- 1 tsp fresh ginger, grated
- 2 green onions, thinly sliced
- 2 cups chicken broth
- 1 cup rolled oats
- 2 large eggs
- 1 tsp sesame oil
- 1 tsp chili garlic sauce, for serving (optional)
From your pantry
- 2 tsp soy sauce
Each serving has about 280 calories, 14 g protein, 33 g carbs and 11 g fat, and costs about $1.45 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No green onions? Chives work.
- No chicken broth? Vegetable broth or bone broth works.
Steps
Tap an underlined word for a quick explanation.
the ginger and the green onions.
Grate. Grating means rubbing food across the holes of a grater to make fine shreds or flakes. It spreads cheese, garlic or ginger evenly through a dish so it melts right in.
How you’ll know: Even shreds fall off the back of the grater, and you stop while the piece is still big enough to hold.
Thinly slice. Thinly slicing means cutting slices about an eighth of an inch thick, roughly two coins stacked. Thin slices cook in seconds and soften fast, which quick dishes need.
How you’ll know: A slice bends a little when you hold it by one edge, and slow, steady cuts beat fast ones.
Bring the broth and ginger in a medium over high heat.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
High heat
Stir in the oats, to medium and 5 minutes, stirring often, until thick and creamy.
Reduce the heat. It means turning the burner down, usually to medium-low or low, so food cooks gently instead of hard. Electric burners cool slowly, so lift the pan off for a moment if it’s bubbling hard.
How you’ll know: Within a minute the bubbling calms to a gentle simmer, or the sizzle turns quiet.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Medium heatTimer: 5 min
Beat the eggs with a fork in a small bowl.
Pour the eggs into the oats in a thin stream while you stir slowly, then keep 1 minute, until the egg sets into soft ribbons with no runny bits.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Medium heatTimer: 1 min
Dolly’s tip: Stir gently. Slow circles give you long, silky ribbons instead of tiny crumbs.Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Take the pan off the heat and in the soy sauce and sesame oil.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Spoon into bowls and top with the green onions, plus a little chili garlic sauce if you like heat.
Plan this in Dollop, and get the grocery list
Dollop plans your breakfasts along with the week’s dinners, puts what you need on the same grocery list, and walks you through each step.
