HOMEMADE EGGNOG
Once, I asked my mother how to make eggnog, and she showed me this recipe. After just one taste, folks will know this homemade holiday treat came from the kitchen, not from the store. -Pat Waymire, Yellow Springs, Ohio
Provided by Taste of Home
Time 45m
Yield 12 servings (3 quarts).
Number Of Ingredients 8
Steps:
- In a heavy saucepan, whisk together eggs, sugar and salt. Gradually add 4 cups milk; cook and stir over low heat until a thermometer reads 160°-170°, 30-35 minutes. Do not allow to boil. Immediately transfer to a large bowl., Stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring until milk mixture is cool. (If mixture separates, process in a blender until smooth.) Refrigerate, covered, until cold, at least 3 hours. , To serve, beat cream until soft peaks form. Whisk gently into cooled milk mixture. If desired, sprinkle with additional nutmeg before serving.
Nutrition Facts : Calories 411 calories, Fat 25g fat (14g saturated fat), Cholesterol 247mg cholesterol, Sodium 251mg sodium, Carbohydrate 35g carbohydrate (35g sugars, Fiber 0 fiber), Protein 13g protein.
AMAZINGLY GOOD EGGNOG
It's taken me several years to perfect this homemade eggnog recipe. Now everyone asks, 'When are you making the eggnog?!' This uses cooked eggs for safety, and you can use more or less rum to taste. It's a bit of work to make, but well worth it. You'll never buy store-bought eggnog again! Enjoy!
Provided by NATALIESMOM
Categories Drinks Recipes Eggnog Recipes
Time 1h28m
Yield 12
Number Of Ingredients 10
Steps:
- Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
- In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about 1 hour.
- Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate for 8 hours, or overnight, before serving.
Nutrition Facts : Calories 404.2 calories, Carbohydrate 32.1 g, Cholesterol 59.3 mg, Fat 17.1 g, Fiber 0.1 g, Protein 4.9 g, SaturatedFat 10.7 g, Sodium 65.9 mg, Sugar 29 g
YUMMY LIGHT SCRAMBLED EGGS
Make and share this Yummy Light Scrambled Eggs recipe from Food.com.
Provided by Nye McClelland
Categories Breakfast
Time 18m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Put all ingredients into a large mixing bowl and whip well.
- Heat frying pan with 1/2 tsp olive oil and 1/2 tsp butter (add the olive oil so that the butter doesn't burn).
- Add the eggs to the frying pan on a medium to high heat and slowly scrap the bottom of the pan.
- Cook until the eggs are light in colour and serve with hot sauce or ketchup.
PERFECT SCRAMBLED EGGS
Provided by Alton Brown
Time 10m
Number Of Ingredients 0
Steps:
- Whisk the eggs: Whisk 3 large eggs, 1 pinch of kosher salt, 1 grind of black pepper and 3 tablespoons whole milk together until light and foamy.
- TIP: Odds are you're going to be serving these on a plate. If so, I strongly suggest you park an ovensafe one in a low oven or in hot water while you're cooking. Cold plates suck the heat right out of food.
- Add to the pan: Add 1 tablespoon unsalted butter to a 10-to-12-inch nonstick skillet and put it over high heat. When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed.
- Scramble the eggs: Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.
- Let rest: As soon as no more liquidous egg is running around the pan, kill the heat and gently transfer the scramble to the warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.
YUMMY EGGNOG SCRAMBLED EGGS
A real treat! I was looking for recipes this morning to use Eggnog in, and the majority of them were for things like French toast. I went to the kitchen to make scrambled eggs and used eggnog rather than milk. Turned out AMAZING and will be a regular seasonal treat in my house. Actually, they ended up being far fluffier than my normal scrambled eggs, too. Try it! Tell me what you think [but the kids will love it ;) ]
Provided by Dying4Eternity20
Categories Breakfast
Time 8m
Yield 2 , 2 serving(s)
Number Of Ingredients 5
Steps:
- Heat your Seasoned iron skillet to medium heat.
- In a bowl, crack 4 eggs and beat/mix well.
- Add eggnog (I didn't measure, I just poured what I'm assuming was 1/3 cup. May have been more), and beat together well.
- Once skillet is good and hot, slowly pour egg mixture into skillet and let sit for a few seconds until the bottom is set.
- With a metal spatula, scrape the cooked egg off the bottom of the pan and create a pile in the center making room for more liquid egg to cook. Over stirring leads to smaller pieces of eggs, and reduces the fluff dramatically.
- Continue this way until all the liquid egg has cooked.
- Continue tossing egg bits until throughly cooked.
- Serve topped with a few dashes of ground cinnamon, pinch of nutmeg and a quick swirl of honey (it really only takes a LITTLE swirl).
- Enjoy!
Nutrition Facts : Calories 204.1, Fat 13.1, SaturatedFat 5, Cholesterol 447.9, Sodium 162.8, Carbohydrate 6.5, Sugar 4.3, Protein 14.2
FRENCH SCRAMBLED EGGS
Make and share this French Scrambled Eggs recipe from Food.com.
Provided by PrimQuilter
Categories Breakfast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Whisk eggs, milk, salt and pepper in 1 bowl.
- Mash cream cheese, parsley and dill in another bowl.
- Heat butter in a large skillet.
- When melted, pour in eggs.
- When eggs begin to thicken, add cream cheese mixture in several chunks until eggs are set and creamy.
Nutrition Facts : Calories 317, Fat 25.5, SaturatedFat 11.8, Cholesterol 529.7, Sodium 840, Carbohydrate 2.8, Fiber 0.1, Sugar 1.1, Protein 18.4
MEXICAN SCRAMBLED EGGS
We got this from my step-son. His step-dad makes this at home for him. We tried it and love it. You could add lots of things to this like cheese, onions, peppers, or even hot sauce, but we think it's great as is. (My husband adds ketchup, but he does that to all of his eggs, ick!) I have tried omitting the step of pre-crisping the tortillas strips (in order to save on fat and calories) and it just wasn't the same. The small amount of fat and time in this step makes all the difference in taste.
Provided by DbKnadler
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Heat oil in medium skillet.
- Cut tortillas into thin strips. Add to oil and saute' til crispy.
- While those are cooking break all eggs into bowl and whisk.
- Add scrambled eggs to crispy tortilla strips and cook until desired done-ness. I like mine a little soft, but hubby likes em cooked til dry, must be why he needs the ketchup ;).
Nutrition Facts : Calories 217.2, Fat 13.9, SaturatedFat 3.4, Cholesterol 423, Sodium 148.1, Carbohydrate 8.8, Fiber 1.1, Sugar 0.9, Protein 13.6
HEAVENLY SCRAMBLED EGGS
The sour cream, believe it or not, makes scrambled eggs heavenly. They are so fluffy and good. I was told years ago that you never put milk in scrambled eggs, BUT water. Can you believe it? I tried it and never put milk in them again.
Provided by Mimi in Maine
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Whisk the eggs in a bowl.
- Add the sour cream, water, salt, and pepper.
- Mix well.
- In a fry pan, melt the butter and do the eggs to the consistency that you like.
- Shredded cheese can be added at the "almost done point" and it will be a little like an omelet.
FRENCH SCRAMBLED EGGS
Make and share this French Scrambled Eggs recipe from Food.com.
Provided by Alan in SW Florida
Categories Breakfast
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Combine eggs, salt, and pepper; stir briskly with a fork until blended.
- Melt butter in a large skillet, rotating skillet to coat bottom; add egg mixture.
- Cook over medium-low heat, stirring constantly, until eggs are firm, but still moist.
- Remove from heat; stir in cream.
- Serve immediately.
Nutrition Facts : Calories 194.3, Fat 15.2, SaturatedFat 6.7, Cholesterol 389, Sodium 274.6, Carbohydrate 0.9, Sugar 0.4, Protein 12.7
MEDITERRANEAN SCRAMBLED EGGS
This recipe came about by combining a number of things that I enjoy but hadn't used in eggs before. It also gets more vegetables into my diet!
Provided by Captains Lady
Categories Breakfast
Time 15m
Yield 5 Cups, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat a large non stick skillet over medium high heat.
- Add olives, mushrooms and sundried tomatoes to the pan. Sauté these ingredients until the majority of the oil and liquid is absorbed by the mushrooms.
- Add spinach to the skillet and sauté briefly until the spinach has wilted.
- Add the eggs to the pan and mix around until the ingredients are well incorporated. Turn heat down to medium low and let eggs cook for 30-45 seconds. Continue to scramble eggs until they are cooked to your preference.
- Turn heat off. Add feta cheese and gently stir. Most will be melted but there will be some soft larger chunks.
- Serve with sour cream and/or salsa if desired.
Nutrition Facts : Calories 257.7, Fat 17.8, SaturatedFat 6.4, Cholesterol 439.7, Sodium 801.4, Carbohydrate 8.2, Fiber 2.4, Sugar 4.2, Protein 17.1
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