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eGG nOGG

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  • eGG nOGG

    Always buy a, what is it, a pint?



    Never drink it all



    Wind up using it to make French Toast.

  • #2
    This is some surprisingly good ****************....



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    • #3
      I buy this most years but also seldom finish it. It's not bad though. I should get some rum to spike it this year.



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      • #4
        I love it but have to watch how much I drink as it's very high in calories. I even made my own one year.





        Eggnog Recipe



        Total Time:

        15 min

        Prep

        15 min

        Yield:

        6 to 7 cups

        Level:

        Easy





        Holiday Central Main

        Christmas Recipes

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        Ingredients

        4 egg yolks

        1/3 cup sugar, plus 1 tablespoon

        1 pint whole milk

        1 cup heavy cream

        3 ounces bourbon

        1 teaspoon freshly grated nutmeg

        4 egg whites*

        Directions

        In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.



        Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.



        Whisk the egg whites into the mixture. Chill and serve.



        Cook's Note: For cooked eggnog, follow procedure below.



        In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.



        In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.



        In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.



        * Raw Egg Warning



        Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
        Foul language is the sign of a weak mind trying to express itself forcibly. * Thankfully, my computer program masks all the foul language and changes it to @&%)7#

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