Buzz
I’m a seasoned grits enthusiast, with experience ranging from the simplest versions to those made entirely from scratch. I’ve prepared grits with everything from Smartfood popcorn to going all-in on making hominy through nixtamalization, a process where corn is transformed. With all this grits experience, trust me when I say you should stir a raw egg into your next bowl.
Just like tamago kake gohan, a Japanese breakfast that combines hot rice, a raw egg, soy sauce, and other seasonings, the heat from the grits subtly cooks the egg, turning the once runny yolk and slippery whites into a silky, creamy sauce. The egg flavor is hardly noticeable, but it makes the grits taste deeper, with a velvety, satisfying texture. Plus, it’s an easy way to sneak in some extra protein—about six grams per egg—and I’ve found it enhances the cheesiness of cheese grits without adding more dairy.
No need to worry about tempering the egg beforehand
Eggs are often used to thicken soups like avgolemono, a Greek chicken and rice soup with lemon and dill. The result is rich and velvety, but you have to add the egg carefully to avoid it scrambling in the hot liquid. However, just like with tamago kake gohan, you don’t have to worry about this. Simply take the grits off the heat, and the temperature will lower enough to allow the egg to cook gently, losing its raw, gooey texture without turning into curds. Follow the grits instructions (or my elaborate recipe), remove them from the heat, crack an egg into the pot, and stir quickly until it's fully blended and no egg white remains. Season with salt and pepper, and top with an extra egg yolk for a little indulgence—you’ve earned it.
