Yummy Eggnog Scrambled Eggs Recipes

AMAZINGLY GOOD EGGNOG

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.

LUSCIOUS EGGNOG

Steps:

• In a heavy saucepan, combine eggs, white sugar, and salt; gradually stir in milk. Stirring constantly, cook for 10 to 15 minutes over medium heat, until mixture just coats a metal spoon. Remove from heat, and stir in 1 teaspoon vanilla extract. Place saucepan over ice water until custard cools, and then refrigerate until chilled.
• In a chilled bowl, combine heavy cream, confectioners' sugar, and 1/2 teaspoon vanilla extract. Beat until stiff peaks form. Stir in rum and yellow food coloring. Fold whipped cream mixture into the cooled custard. Pour into serving bowl, and sprinkle with nutmeg. Serve immediately.

EGGNOG

Steps:

• Bring milk just to a boil in a 2-quart heavy saucepan. Whisk together eggs and sugar in a large bowl, then add hot milk in a slow stream, whisking. Pour mixture into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until mixture registers 170°F on thermometer, 6 to 7 minutes.
• Pour custard through a fine-mesh sieve into cleaned large bowl and stir in cream, bourbon, brandy, and vanilla. Cool completely, uncovered, then chill, covered, until cold, at least 3 hours and up to 24.

EGGNOG LATTE

Steps:

• Tip: Eggnog (especially homemade eggnog) has the potential to turn to scrambled eggs during this step. Follow the directions carefully and do not over-heat the eggnog!Stovetop method:Warm eggnog on medium-low in a small pot, testing often, and removing from heat as soon as eggnog is warm but not hotUse a steam wand on a pump-powered espresso maker:Heat the eggnog for approximately 10 seconds. While warming, hold your hand underneath the milk frothing container, and stop frothing as SOON as the container feels warm. Do not attempt to use the frothing wand on a steam-powered espresso maker, because the steam is too hot and the eggs will scramble.
• Divide eggnog between two large mugs.Next, brew espresso and steam milk. If you don't have a milk steamer, heat milk on stovetop and use a hand-held frother or immersion blender to create some froth (froth optional).
• Pour half the espresso in each cup, and then stir to help blend the eggnog and espresso. Pour milk into each espresso, holding back the froth with a spoon. Top with foam.Optionally, top with whipped cream and dust with nutmeg or cinnamon.Serve immediately.

HOMEMADE EGGNOG (SPIKED OR NOT)

Steps:

• Whisk together the egg yolks, sugar, and salt until smooth and light in color.
• Add in the whole milk, whipping cream, nutmeg, vanilla, bourbon, and amaretto (if using). Whisk until smooth.
• In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, whip the egg whites until soft peaks form-about four minutes.
• Fold the whipped egg whites into the cream mixture until smooth.
• Chill until cold, then serve with more freshly grated nutmeg on top.

YUMMY EGGNOG SCRAMBLED EGGS

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!

THE BEST EASY EGGNOG RECIPE

Steps:

• In a bowl or medium sized pot, add egg yolks and beat with whisk or hand mixer.
• Stir in sugar, mix well to combine.
• In another pan, add milk.
• Then add cream.
• Stir in spices and vanilla.
• Heat cream and milk, while whisking vigorously, over medium high heat to hot - but NOT boiling.
• Slowly temper eggs by pouring milk and cream mixture into eggs while whisking vigorously. Pour only a little bit of the cream and milk at a time, so you do not cook the eggs and make scrambled eggs!
• Whisk well when fully mixed.
• Return pot to stove and cook on medium heat, whisking vigorously, until eggnog thickens (about 4-5 minutes) - and reaches 160 degrees Fahrenheit using a candy thermometer.
• Remove from heat and strain.
• Let cool in refrigerator for at least 30 minutes.
• Serve with a cinnamon stick and a bit of fresh nutmeg grated on top.
• Stir in a shot of rum or whiskey as desired.
• Can also be heated up to serve hot, if desired.