The Egg White Oatmeal Experiment

I finally tried adding egg whites to my oatmeal. I couldn’t find a microwave “recipe,” but I used this one to get an idea of what to do. Here’s what I came up with:

• I measured 1/3 cup Quaker Old Fashioned Oats into my over-sized mug, added 2/3 cup water, and microwaved for 90 seconds (until it was just about to overflow).
• Meanwhile, I whisked 2 egg whites until they were frothy.
• I stirred the egg whites into the partially cooked oatmeal, added a small box of raisins, a splash of vanilla, a dash of cinnamon, and a bit more water, and microwaved the mixture for 60 seconds (again, until it was just about to overflow).

The oatmeal looked fluffier than it usually does, and it really did taste good. The egg whites seemed to change the consistency, but did not add an “eggy” flavor.

Still, I found the taste a bit bland without my usual peanut butter, so I stirred in about 1 teaspoon of peanut butter to give my taste buds what they were expecting.

All in all, it was a success, but I’m not sure how often I’ll go through the extra steps of whisking egg whites to make my oatmeal. On the other hand, the egg whites did add about 8 grams of protein to my breakfast, which probably makes the effort worth it.