Sriracha Oatmeal with a Soft Boiled Egg

10 Jun

This wasn’t a planned post, but once I took the first bite of this dish, I knew it was worth sharing.  This savory oatmeal is comprised of an Asian flavor profile, amped up a notch with a kick of spice from the sriracha.  It was well balanced by the creamy soft boiled egg.  This would look much prettier and be pretty darn tasty with a garnish of scallions, but after that first bite, I wanted to dig right in rather than gussy this up.

Sriracha Oatmeal with a Soft Boiled Egg

1 egg, refrigerated (older are easier to peel)

3/4 cup rolled oats

1 1/4 cup water

1/2 tbs. butter

1 tbs. sriracha

1 tbs. soy sauce

1 tbs. shaohsing rice wine

1 tsp. sesame oil

Freshly cracked black pepper

Bring a pot of water deep enough to cover the egg by about 1″ to a rolling boil.  Add egg straight from the refrigerator.  Cover pot and remove from heat.  Let sit seven minutes.

Meanwhile, prepare an ice bath. Bring chicken stock to a boil in a medium saucepan.  Add oatmeal and cook, stirring frequently, 4-5 minutes.  Once cooked, keep covered and warm over very low heat. Once seven minutes have passed, carefully transfer the egg to an ice bath.  Let sit about a minute, and then peel under running water.

Mix together oatmeal, butter, sriracha, soy sauce, shaohsing rice wine, sesame oil, and black pepper.  Top oatmeal with boiled egg.

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