205477 egg ade eggnog Recipes

eggs, separated, sugar, cinnamon, nutmeg, vanilla, heavy whipping cream, milk, meyers dark rum, powdered sugar, nutmeg, for top

egg yolks, milk, cream, light rum, sugar, sugar, vanilla essence, vanilla essence, ground cinnamon, ground nutmeg

eggs, vanilla extract, almond extract, superfine sugar, heavy cream, rum (dark ), nutmeg, cinnamon

egg yolks, sugar, whole milk, heavy cream, bourbon, dark rum, freshly grated nutmeg

egg yolks, sugar, divided, water, divided, dark rum, brandy, ground nutmeg, cartons (8 oz each) mascarpone cheese, heavy whipping cream, vanilla extract, semisweet chocolate chips, coffee liqueur, instant espresso powder, crisp ladyfinger cookies

egg yolks, freshly-squeezed lemon juice, unsalted butter , cut into pieces, white wine, white vinegar, coarse salt and pepper to taste, toast english muffin slices under the broiler or in the oven for approximately 3 minutes or until golden brown. remove from broiler, spread with 1 tsp butter. in a large frying pan, cook ham or canadian bacon slices until lightly browned and place them on each english muffin half., if you can poach an egg read no further, use a pan that is at least 3-inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. note: to prevent sticking, grease the pan with a little oil before filling with water. add vinegar and salt to the poaching liquid; bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs (bubbles should not break the surface). hint: when you poach eggs, adding a little vinegar and salt to the water will helps the egg to hold its shape. without it, the eggs will become skeins of protein tangling up in the water., break each egg onto a saucer or into small cups or bowls. slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. let the eggs flow out. immediately cover with a lid and turn off the heat. set a timer for exactly three minutes for medium-firm yolks. adjust the time up or down for runnier or firmer yolks. cook 3 to 5 minutes, depending on firmness desired., water with slotted spoon. lift each perfectly poached egg from the with a slotted spoon, but hold it over the skillet briefly to let any clinging to the egg drain off. drain well before serving. top each english muffin half with 1 poached egg. spoon warm hollandaise sauce over eggs and garnished with a small parsley sprig or chopped chives.

eggs, separated, granulated sugar, homo milk, heavy cream, ground nutmeg

eggs, granulated sugar, good quality bourbon, sherry wine, whole milk, heavy cream, freshly grated nutmeg , plus, freshly grated nutmeg, to garnish

eggs, sugar, light cream, brandy, vanilla extract, nutmeg, french bread, 3/4-inch thick, sliced almonds, butter, frozen strawberries, sugar, water

eggs (seperated), white sugar , plus, white sugar, rye meal, rum (dark is best ), sherry wine (can be the inexpensive type), carton whipping cream, coffee creamer or 1/2 pint half-and-half, evaporated milk

egg yolks, sugar, whole milk, heavy cream, freshly grated nutmeg, bourbon

eggnog, dark rum, dr. mcgillicuddy s vanilla schnapps or any brand, cream, nutmeg

eggs, vanilla extract, qt milk, nutmeg, salt, pumkin pie spice (you may need a little more, it s really according to your taste)

eggs separated, cream or half and half, sugar, whiskey, nutmeg, salt, milk

eggs, separated, sugar, divided, salt, milk, unflavored gelatin, cold water, bourbon or brandy, rum, baked (9-inch) pastry shell, whipping cream, rum

eggs, separated, sugar, milk, bourbon, cognac, salt, whipping cream , whipped, ground nutmeg

egg yolks, sugar, vanilla extract, salt, half-and-half, bourbon, ground nutmeg, candied cherries