In cooking with kasha, we recommend adding an egg to maintain consistency and shape. Here's why:

Egg albumin seals the uncooked kasha with a binding that helps the kernels remain separate and retain their individual shapes when cooked. The surface of the kernels is only partially coated, so the starch found in kasha is still able to absorb moisture and swell during cooking. At the same time, egg adds to the protein value of the cooked kasha.