Classic semolina porridge with egg

Ingredients for 2 servings:

• 60 g wheat semolina
• 500 ml whole milk
• 15 g butter
• 1 egg(s)
• 1 tbsp sugar
• 1 packet of vanilla sugar
• 1 pinch of salt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

This is a classic method for cooking semolina porridge. The porridge is very light and slightly viscous. If you prefer it a little firmer, add a little more semolina. For more people, we recommend double the amount. Bring the milk to a boil with a pinch of salt, then reduce the heat and slowly and gradually stir in the semolina with a whisk. Continue cooking at a low heat until the semolina is completely puffed up. Stir occasionally and add the sugar and vanilla sugar. In the meantime, separate the egg. Beat the egg whites until stiff peaks form. When the semolina has puffed up, remove the pan from the heat and stir in the egg yolks. Then add the butter and mix everything well. Finally, carefully fold in the beaten egg whites and serve the semolina porridge immediately.