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Harper's Kitchen: Egg Noggy-Noggy!
We made egg nog last night! Now, I'm not much of a drinker, and ouzo would taste terrible in egg nog, so we made it without alcohol, but you can add some alcohol if you like.
My Favourite Egg Nog Recipe
You need:
A dozen eggs
Icing sugar (powdered sugar, Americans)
Half a pint of whipping cream (8 oz/473ml US or 10 oz/568ml UK)*
Vanilla extract
Freshly grated nutmeg
Bourbon (optional, about four ounces)
Set out three bowls that you can use with your electric mixer. One of them should be the bowl you're going to serve the egg nog from.
Separate the eggs. Put the yolks in one bowl and the whites in another. Be very careful not to let any yolks get into the whites-- I usually use a smaller bowl and then pour the perfectly separated whites into the larger bowl of whites in case I make a mistake.
In the first bowl, beat the yolks together with 12 tablespoons (180 grams) of icing sugar until they're thick and lemony-- they will look like cake batter when you're done. If you're going to add the bourbon, the way to do it is to stir it in now. Set this bowl aside.
CLEAN YOUR BEATERS! You don't want the egg yolk mixture getting into the next step.
In the second bowl, add just a dash of salt to the liquid egg whites, and beat them until the whites are very, very stiff, nearly dry. Add about 4 more tablespoons (60 grams) of icing sugar to sweeten the whites, but do this after they're already fluffy. Beat again until they're very stiff. Set this bowl aside.
In the third bowl (the bowl you're going to serve out of), beat the whipping cream with a little powdered sugar (maybe a tablespoon/15 grams) until it's thick and smooth, but not stiff, whipped cream.
Now, carefully pour the egg yolk mixture over the whipped cream and blend together with a spoon or whisk. Add a tablespoon (20 ml) of vanilla extract at this point. Then, last of all, add the beaten egg whites, folding them in carefully and finally stirring until it's creamy.
Serve with a ladle and sprinkle nutmeg over each serving. If this egg nog is too thick for you without the alcohol mixed in, dilute servings of egg nog in a glass of milk.
*It doesn't matter whether you use an American pint or a UK pint; it'll just make the mixture more whipped-creamy if you use the larger UK pint.
Yum!
Freebie:
Cooking conversion tables
Or if you don't like that one, try this one.
My Favourite Egg Nog Recipe
You need:
A dozen eggs
Icing sugar (powdered sugar, Americans)
Half a pint of whipping cream (8 oz/473ml US or 10 oz/568ml UK)*
Vanilla extract
Freshly grated nutmeg
Bourbon (optional, about four ounces)
Set out three bowls that you can use with your electric mixer. One of them should be the bowl you're going to serve the egg nog from.
Separate the eggs. Put the yolks in one bowl and the whites in another. Be very careful not to let any yolks get into the whites-- I usually use a smaller bowl and then pour the perfectly separated whites into the larger bowl of whites in case I make a mistake.
In the first bowl, beat the yolks together with 12 tablespoons (180 grams) of icing sugar until they're thick and lemony-- they will look like cake batter when you're done. If you're going to add the bourbon, the way to do it is to stir it in now. Set this bowl aside.
CLEAN YOUR BEATERS! You don't want the egg yolk mixture getting into the next step.
In the second bowl, add just a dash of salt to the liquid egg whites, and beat them until the whites are very, very stiff, nearly dry. Add about 4 more tablespoons (60 grams) of icing sugar to sweeten the whites, but do this after they're already fluffy. Beat again until they're very stiff. Set this bowl aside.
In the third bowl (the bowl you're going to serve out of), beat the whipping cream with a little powdered sugar (maybe a tablespoon/15 grams) until it's thick and smooth, but not stiff, whipped cream.
Now, carefully pour the egg yolk mixture over the whipped cream and blend together with a spoon or whisk. Add a tablespoon (20 ml) of vanilla extract at this point. Then, last of all, add the beaten egg whites, folding them in carefully and finally stirring until it's creamy.
Serve with a ladle and sprinkle nutmeg over each serving. If this egg nog is too thick for you without the alcohol mixed in, dilute servings of egg nog in a glass of milk.
*It doesn't matter whether you use an American pint or a UK pint; it'll just make the mixture more whipped-creamy if you use the larger UK pint.
Yum!
Freebie:
Cooking conversion tables
Or if you don't like that one, try this one.
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("Take a dozen eggs" is reminiscent of Mrs. Beaton *g*...)
Take LOTS of eggs...
Re: Take LOTS of eggs...
(Of course, a thousand quail or lark eggs wouldn't be quite so much egg -- but a /lot/ more fiddly to cook with...)
Who put the 'nog' in eggnog? Noggin, that famous Viking?
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otoh, fug it. Who wants to live forever?
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I take it that ouzo was the only alcohol in the house?
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