Homemade Eggnog

Homemade Eggnog! I partnered with Pete and Gerry’s Organic Eggs for a holiday recipe and knew I wanted to make eggnog. I’ve been meaning to make it for some time now, I usually buy it in the store this time of year, and honestly it’s been so long since I’ve had homemade I wasn’t sure what to expect but I can tell you right now it is so much better!

When I shop for eggs there’s such a vast range in price, even on the organic end, so I generally buy somewhere in the middle, thinking what could be so different? Well, there really are differences. These eggs are definitely high-quality. They have a nice hard shell that doesn’t crush in your hand when you break it - no bits of shell falling into the bowl or pan, and the yolks are vibrant in color with excellent flavor. They are good to their free-roaming chickens and they are good to the earth too. Pete and Gerry’s Organic Eggs are free from pesticides, added hormones, antibiotics, and GMOs, and they come from small family farms that are dedicated to humane animal treatment, safety, and environmental sustainability. Most of their farms are on the east coast but their eggs are available here in the Pacific Northwest as well.

As I mentioned before the Eggnog tastes incredible, it’s much lighter and creamier than store-bought. The recipe below is a cooked version which is very similar to making a custard, lots of whisking involved but it comes together very quick. After I added the brandy and bourbon I took a whiff and thought maybe it was too boozy! But it’s fine, after it chills the flavors mellow out and I think it’s a perfect amount. Cheers!

This is a paid partnership with Pete and Gerry’s Organic Eggs, all opinions are my own.

Homemade Eggnog

• 6 whole eggs

• 1/4 cup of sugar

• 1/4 teaspoon salt

• 3/4 cup brandy

• 1/4 cup bourbon

• 1/2 teaspoon of vanilla extract

• 1/4 teaspoon of fresh ground nutmeg

• 1 cup heavy whipping cream

• 2 cups whole milk

• Cinnamon Sticks to garnish

Whisk the eggs and sugar together in a medium bowl until light and creamy.

In a saucepan whisk the cream, milk, nutmeg and salt, cook over medium-high heat, whisking often until mixture just starts to simmer. Then whisk the milk mixture into the egg mixture a little bit at a time using a ladle or measuring cup, whisk vigorously to temper the eggs, (you don’t want scrambled eggs!) once you’ve incorporated about a half of the milk mixture pour all of it back into your saucepan and return to stove. Over a medium heat whisk the mixture until slightly thickened and it reaches 160°F (about 2-4 minutes). Remove from stove and stir in the vanilla, brandy and bourbon. Pour into pitcher or jar and refrigerate for at least 3 hours (or longer) until well chilled. Serve with some freshly grated nutmeg on top and cinnamon stick. The eggnog will stay fresh refrigerated for one week.

The 7-Minute Egg

When it comes to boiling eggs, minutes really matter. I only recently discovered this. My whole life I’ve been starting them in cold water, bring to a boil, cook for an unknown amount of time, which resulted in a hard-boiled egg that was sometimes ok. But then I was watching Salt Fat Acid Heat recently and Samin mentioned the 7-minute egg, and it looked really good, not as runny as soft boiled but not hard boiled either. You start the eggs in boiling water. This makes an enormous difference. Not only the quality of the yolk, but the texture of the white, it’s fully cooked and kinda velvety, not rubbery which I thought all boiled eggs were just like that. And after 7 minutes you put them in an ice bath for a few minutes. Since I’ve been using this method the shell comes off the egg perfectly, no more moon craters of the past. The cooking times range from 6-12 minutes, with 12 minutes being hard boiled, everyone finds their favorite somewhere in-between, but I’m sold on 7-minutes. And, I made another video! If you like you can follow my Youtube channel here and Vimeo here.