Semolina Porridge with Egg in Milk
Tasty, original, and healthy - a breakfast for the whole family! Semolina porridge with egg in milk is a variation of the well-known porridge with whipped yolk and egg white. This makes the dish more nutritious; the egg perfectly replaces butter, and the porridge turns out airy, beautiful, and very delicious!
Updated : 05 September, 2025
Easy
About 30 min.
Ingredients
500 milliliters
Milk
3 tablespoon
Semolina
1
Eggs
2 tablespoon
Sugar
0.5 teaspoon
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use milk of any fat content, but choose natural, tasty, and good quality. The amount of semolina is given for medium-thick porridge, closer to liquid. If you prefer it thicker, increase the semolina amount.
Step 2
Take a saucepan (preferably with a thick bottom to prevent burning). Add the semolina first. Pour in the milk while stirring with a spoon. Adding semolina before cooking, rather than during, helps avoid lumps.
Step 3
Place the saucepan on low heat. Stir constantly, bring the milk to a boil, and cook the porridge for 2 minutes. Then immediately remove from the heat.
Step 4
Wash and dry the egg. Separate the yolk and the white carefully, ensuring no yolk gets into the white, otherwise it won’t whip.
Step 5
Add sugar to the yolk and whisk until sugar crystals are fully dissolved. Adjust sugar to taste.
Step 6
Add a pinch of salt to the white. Whip with a mixer on high speed until stiff peaks form.
Step 7
Pour the yolk-sugar mixture into the hot porridge and stir well.
Step 8
Add the whipped egg white spoon by spoon, gently mixing. You can make it completely smooth or leave “islands” of fluffy egg white - both ways are delicious.
Step 9
Serve immediately. The porridge will be the perfect temperature while you’ve been working with the egg. Add jam, preserves, or fresh berries if desired. Enjoy!