First of all, some information: if you like porridge or other foods with a pulpy consistency, you will definitely like to eat them. The others should rather cook something else.
First roast the oat flakes in a saucepan. This can be done on its own or with a piece of butter. When the oat flakes take on a slight color and begin to smell, pour the broth on them (1 liter for the soup, 700 ml for the porridge) and simmer for 5 minutes. Then add the eggs and immediately stir vigorously in a circle for a few rounds with a fork or whisk. Personally, I like a few visible pieces of egg in them, if you don`t want any (just binding), stir the eggs beforehand and stir when you add them. I beat the eggs straight into the pot, then stir. Finally, season with fresh or frozen herbs.
I`ve been eating the soup or the hearty porridge all my life. It helped me get back on my feet after gastrointestinal infections or with one or the other hangover, but it also tastes so great and is also very low in calories and still filling.
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