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What Are Your Thoughts on Egg Nog?
Shasta542:
I love it -- it's very rich, so I'm glad that I can get it only during the holidays around here, or I'd probably drink too much and get sick of it. As it is -- just for holiday time ---- YUMMY!!
Brown Eyes:
Wow Chrissi! Thanks for sharing the pictures and info about your baking house! Really interesting looking structure... It's amazing the new things we learn about one another all the time.
8)
belbbmfan:
Egg nog is a complete mystery to me. Do you just mix the milk and the eggs, the alcohol (if you want any) and the spices and that's it? Without using any heat? Do you use an electric blender?
:-\ :-\
Brown Eyes:
Well, following ineedcrayon's earlier example, I did some quick googling and discovered that there are really tons of variations on how to make egg nog.
I'm copying a particularly extensive recipe from Food Network's website (the link to the website where I found this recipe quoted below is http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_32424,00.html ). This recipe goes into some thorough description and gives different alternatives for preparations
--- Quote ---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*
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.
--- End quote ---
Ellemeno:
--- Quote from: belbbmfan on November 21, 2007, 12:29:38 pm ---Egg nog is a complete mystery to me. Do you just mix the milk and the eggs, the alcohol (if you want any) and the spices and that's it? Without using any heat? Do you use an electric blender?
:-\ :-\
--- End quote ---
I don't know, Fabienne, I just buy it in a container that looks like this:
I'm not familiar with that actual brand, but I chose it because it has a picture on the container of what a cup of egg nog typically looks like. The brown stuff on the top of the liquid in the cup is powdered nutmeg.
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