Given the background description of some cooking related query, summarize the question into a title

[Q]: I'm playing around with making cereal, and one of the cereals I want to replicate is the "bunches of oats" style, with crispy clusters that include oats. Every time I try to toast oats, though, they get more flavorful but not much more crispy, until they get burnt.My current method: I use minute oats (problem #1?) but otherwise just put them in the oven at 350F. I'd like to avoid adding sugars if possible, but I'm not stuck on that idea if it's not possible.
[A]: how do I toast oats so that they are crispy?

[Q]: I'm making some saffron rice. After sauteing some onions and saffron and then toasting the rice, it calls for simmering with broth for 8 minutes with a parchment lid. What is the difference between a parchment lid and a top? Is it just the vent for steam? If so, can I just partially cover with a lid? Does the parchment need to be directly resting on the rice for it to "work"?note: I know what a parchment lid is, I just don't fully understand why you'd use one.
[A]: What's the purpose of a parchment lid?

[Q]: I am making a recipe today that is basically fried mashed potato bites:Take cold mashed potatoes and mix in a whole egg.Form a little ball of potato around a little cube of cheese.Coat in an egg wash and bread crumbs to make a crust.Pan-fry the mashed potato ball until crispy.Bake for a few minutes to finish.However there is an issue that I did not consider until just now, a few hours before dinner: a guest is allergic to egg yolks. If it were just one egg per four cups of potatoes to help bind them or a little egg wash he might be okay, but the recipe as written has too many yolks. Based on experience, this will cause an allergic reaction.What can I do to get the same binding effect in the recipe with fewer or no egg yolks?Is there something I can substitute? So far my Google-fu brings up many alternatives... for brushing on top of bread, not breading and frying.Could I dilute the egg yolks and still have enough of an effect? For example, if I make a double portion and use one full egg plus the white from a second egg for both mixing in as well as the egg wash. That would likely be dilute enough not to trigger an allergic reaction, but would there be enough yolk to get the job done?There are no other dietary restrictions relevant to this question.The recipe: Loaded Cheese-Stuffed Mashed Potato BallsFour cups of cold mashed potatoes mixed with another cup of toppings and one egg, and another egg used as an egg wash.
[A]:
Egg wash with no yolks or reduced yolks