21.   Add milk and beaten egg.

22.   Add milk and cook until it is absorbed and porridge is thick and creamy like a very stiff risotto.

23.   Add milk and mix well.

24.   Add milk and stir again.

25.   Add milk gradually with short pulses until dough begins to clump.

26.   Add milk, mixing well.

27.   Add more milk, a tablespoon at a time, if needed to keep mixture from being too dry.

28.   Add the milk and mix quickly.

29.   Add the milk and stir briskly to blend well.

30.   Add the milk gradually while constantly kneading the mixture.