The handful of people I've mentioned this to have reacted in a variety of ways. I was all, "Oh man, I had this oatmeal this morning that was so good! I put a whole egg in it and stirred it in!" Then I heard reactions like, "WHOA DUDE, THAT IS GROSS." Or, "Why are you always trying to put eggs in everything?"
First of all, Renee, (Uh, Renee is my older sister.) I always try to put eggs in everything because THEY TASTE GOOD. And they have protein. And lots of other vitamins. GAWD. Second of all, why is it so weird to put eggs in oatmeal? It makes perfect sense. It's not like chunky egg bits, it gets stirred in at the last moment to make the oatmeal all silky and rich, almost custard-like.
Anyway, by request, here is a post about my oatmeal with egg. It's really straightforward, I just use the 5-minute Quaker oatmeal because it's really cheap and because I don't actually like the texture of the fancier, (and healthier, oh well) slow-cooked oats. Sometimes I am a lazy-ass, and so I eat the cheap-o oatmeal. But, because I'm a yuppie and I have like, PRINCIPLES and shit, I don't get the 1-MINUTE stuff, I stick with the 5-MINUTE stuff.
Anyway, I cook it as per the package directions, throw in a splash of milk, 2 tablespoons of brown sugar, a drizzle of vanilla extract, and stir it all together. Then, keeping the oatmeal on low heat, I crack in one egg and immediately stir as fast as I can without making a mess. The egg is quickly incorporated and it doesn't really leave any chunks at all. I keep stirring for almost a full minute to make sure it's all the way mixed in, and then I spoon it into bowls, with an extra pinch of brown sugar on top and a little bit of kosher salt to bring out the flavors. This is my new favorite cool-weather breakfast staple and I plan to eat it all winter.