Sunday, March 18, 2007

Cream of wheat with egg

We've made cream of wheat for years, but only recently were inspired to try my SO's grandmother's method of making it with an egg added. The added egg makes the cream of wheat smoother, creamier, and golden in tone. Since we just made some for breakfast yesterday morning, it's this week's end-of-the-week recipe blogging post.

3/4 cup dry cream of wheat cereal (or "creamy wheat cereal" or "farina", if you buy generics)
3 cups milk (we use 1%)
Pinch salt
2 large eggs
Cinnamon sugar, brown sugar, and/or jelly for topping

1) Add the dry cream of wheat cereal, milk, and salt to a heavy-bottomed (preferably nonstick) pot and heat over medium-high heat, stirring often.
2) Once the mixture has started to thicken slightly, whisk in the the eggs.
3) Continue cooking, stirring constantly, until the mixture is the consistency you desire; we like ours rather thick.
4) Serve in bowls, giving the cream of wheat a few minutes to cool before eating (it will thicken slightly on standing); add whatever toppings you desire.


We use non-instant dry cream of wheat cereal; we've never tried using instant cereal, so don't know how that would alter the recipe.

This recipe makes enough to feed two hungry people or three mildly hungry people, but also scales extremely well. The basic proportions are 1/2 cup milk to each 1/8 cup (2 tablespoons) of dry cream of wheat, with a minimum of 1 egg and an additional egg for each 3/4 cup of cream of wheat added. In general, we plan on making 3/8 of a cup of cream of wheat per hungry person.

This table should help those who don't like calculating proportions:

Servings Cream of wheat (cups) Milk (cups) Eggs
1 small 1/4 1 1
1 large 3/8 1 1/2 1
2 small 1/2 2 1
3 small or 2 large 3/4 3 2
4 small or 3 moderate 1 4 2
6 small or 4 large 1 1/2 6 3
8 small or 6 moderate 2 8 3
9 small or 6 large 2 1/4 9 4

Note that we haven't made any batches larger than a cup of dry cream of wheat; the larger amounts listed above are extrapolations from our smaller batches.

No comments: