I’m a well-documented grits maker and eater, and have run the gamut of preparations from the lowest of the low to downright homemade. I’ve made crazy grits from Smartfood popcorn, and I’ve gone as DIY as I can without growing the corn myself, including transforming the corn into hominy through a process known as “nixtamalization.” You can trust my opinion of the hot, corn-based porridge, and I’m of the opinion that you should stir a whole, raw egg into your next bowl.

Similar to tamago kake gohan, a Japanese breakfast dish consisting of hot rice, a raw egg, and some soy sauce and other seasonings, hot grits gently “cook” the egg, turning the smooth white and runny yolk into a creamy, emulsifying sauce. It doesn’t really taste like egg, but it does make the grits richer in flavor, with a more cohesive, ribbed texture. It’s also an easy way to sneak in a little more protein — six grams per egg — and I’ve found that it enhances the cheesiness of cheesy grits without adding any extra dairy.

Eggs are sometimes used to thicken soups, such as avgolemono, a chicken and rice soup flavored with lemon and dill. It’s thick and silky, but the egg must be added carefully to prevent it from curdling when it hits the hot liquid. But like tamago kake gohan, you don’t need to worry about that. Remove the semolina from the heat and the temperature will drop just enough for the egg to lose its raw, sticky properties without turning into curds. Simply prepare your semolina according to the package instructions (or my extensive recipe), remove from the heat, and crack an egg into the pan, stirring quickly until it’s fully combined and there’s no more sticky white. Season with salt and pepper and finish with an extra egg yolk, because you deserve a little everyday decadence.

Claire is Lifehacker's Senior Food Editor. She has a BS in Chemistry, ten years of experience in food journalism, and a deep love of mayonnaise and MSG.