Egg Custard Breakfast Porridge

Egg Custard Breakfast Porridge is is sugar-free and totally PSMF/keto friendly.

If you’re bored with just eggs and bacon but you love to make new things with eggs, this is the answer for you!

I cannot claim the concept of this myself, it’s an adaptation of a recipe that’s very popular this year on YouTube for what amounts to basically a steamed egg pudding or custard… and I added a few twists (and you can choose to add them or not).

Basically, I enjoy this Egg Custard Breakfast Porridge cold the next day after cooking it, it’s kind of like having a treat for breakfast.

All it really is, is eggs, whisked very well with an equal amount of liquid (cream, milk, water), and stevia or flavorings to taste. 

I did not use granular sweetener with this, I simply used liquid Sucralose, you could try stevia, or whatever you like.

Anyway, the Egg Custard Breakfast Porridge recipe is completely adaptable to your tastes, use whatever flavor combination you like, as long as they don’t change the ratio of liquid to egg. Then, once done, mash it up to make a porridge. Enjoy!

Love pudding? I have made both chocolate and pumpkin pie style puddings with this recipe, with just a couple of additions and steps. 

I love this recipe for PSMF and for using up leftover egg yolks after making the keto bread, I just add liquid egg white to the yolks to equal whole eggs.

INGREDIENTS

3 eggs
An equal amount of liquid to eggs (water, cream, milk)

Sweetener to taste

A dash each, of
Salt
Vanilla

DIRECTIONS

FOR STOVE TOP

Blend ingredients until smooth. Fill the mixture into greased ramekins (heat-safe glass or metal), then cover them tightly with foil or a heat-safe lid.

Prepare a steam rack in a pan on the stove to fit one or two shallow ramekins.

Cover and steam 10 minutes until done. The top / middle should be slightly dry / longer wet.

Fluff with fork, add any other flavorings, and eat hot or cold. 

FOR INSTANT POT/PRESSURE COOKER

Blend ingredients until smooth.

Fill the mixture into greased ramekins (heat-safe glass or metal), then cover them tightly with foil or a heat-safe lid.

Use a steam rack or insert, cover ramekin tightly with foil, and set to 12 mins on quick release. The top / middle should be slightly dry / longer wet. Fluff with fork, add any other flavorings, and eat hot or cold. 

FOR OVEN

Blend ingredients until smooth.

Pour mixture into greased ramekins (heat-safe glass or metal).

Place ramekins in a shallow pan. Fill pan 1/2 with water. Bake at 350 for 30 mins. The top / middle should be slightly dry / longer wet. Fluff with fork, add any other flavorings, and eat hot or cold. 

FOR MICROWAVE

Blend ingredients until smooth.

Pour mixture into greased microwave-safe ramekins/heat safe bowl

Cover with a microwave-safe lid, plastic wrap, or glass plate. Microwave 4-6 minutes, in 1-2 minute intervals, checking for doneness in between. The top / middle should be slightly dry / longer wet. Fluff with fork, add any other flavorings, and eat hot or cold. 

NOTES:

This makes 2-3 servings, depending on how many eggs you use. I find the 3-egg base recipe makes 1 big serving. 

I’ve now made this Egg Custard Breakfast Porridge using several variations:

Just the base recipe, served with sugar-free maple syrup

A mocha version (using cold coffee for the liquid + 1 TB unsweetened cocoa powder)

This version has pumpkin pie spices thrown in after cooling, and mashed with a fork

1. Judy | March 27th, 2022

   Looks very interesting. I’m going to try this and your egglife wraps. I bought glucomannan a long time ago for a pizza crust. Just sitting there now.

   Really excited about trying your recipes with glucomannan. Any tips on using it would be appreciated.

   I think I found your site from Wes

   Reply
   • bobbi jo woods | March 28th, 2022

     Hi Judy

     Thanks! I hope you like the copycat egg life wraps!

     I have found a number of ways to use glucomannan, and I like it a lot. I use it as a substitute / swap in place of cornstarch, as well as instead of flour for sauces, soups, and gravies.

     The ratio I keep is 1/4 teaspoon to every 1 teaspoon of cornstarch called for in recipes.

     I never use glucomannan as a slurry, it will only gel up rapidly otherwise (this is fine for a pudding or something you’re going to whisk, though…some people have even made rice or noodles this way by pressing the semi-solid gel mixture through garlic press or pasta extruder tools, into simmering hot water—I have not tried this but there are several YouTube videos on making glucomannan noodles/rice this way).

     For thickening sauces, stews, gravies, or soups, I add it after the cooking is complete, turn off th heat, and finish by dusting it very finely over the surface (I sometimes use a small wire mesh strainer), then let the dish sit for a few moments, then whisk. I always start with 1/4 to 1/2 tsp and whisk. You run the risk of making it too thick otherwise.

     I have also added glucomannan to canned coconut milk + water + cocoa powder + dash of salt and vanilla, for egg-free chocolate pudding: Heat the milk 30 secs in a mason jar or 2-cup glass measuring cup, add rest of the ingredients, plus your sweetener and any other flavorings, then whisk or stick-blend, and chill until thick.

     When making stir-fry or other non-soup/stew dishes, just sprinkle the glucomannan over the sauteed ingredients in the pan before de-glazing, or before adding your sauce ingredients (broth, garlic, spices, vinegar, sweetener, etc.), then whisk thoroughly, cooking until heated through, then remove from heat and it will thicken even more before serving.

     It’s sort of the same application as with xanthan gum, but I find xanthan gum works best as an emulsifier for condiments and refrigerated things like my sugar-free “maple syrup” (Keto Sugar-Free Maple Syrup), Allulose simple syrup, homemade salad dressings, and sugar-free ketchup.

     Here are a few recipes that use glucomannan:
     Low Carb Biscuits & Gravy https://ketolish.us/recipes/low-carb-biscuits-sausage-gravy/

     Keto beef stew https://ketolish.us/recipes/keto-beef-stew/

     Pumpkin pie pudding https://ketolish.us/recipes/pumpkin-pie-pudding/

     Sugar-free zucchini relish (canning recipe) https://ketolish.us/recipes/sweet-spicy-zucchini-relish/

     Keto black pepper chicken https://ketolish.us/recipes/keto-black-pepper-chicken-psmf/

     Sugar-free fajita seasoning https://ketolish.us/recipes/sugar-free-fajita-seasoning/

     Keto egg foo young https://ketolish.us/recipes/keto-egg-foo-young-with-gravy-2/

     Sweet & spicy chicken stir-fry https://ketolish.us/recipes/sweet-spicy-chicken-stir-fry/

     Cheers & happy keto cooking!