the egg-speriment

So recently I have been musing on how wonderfully versitile eggs are--and even better--incredibly cheap. For people wanting to stay on a food budget, eggs are a great healthy option (unless of course, you are adding tons of sugar, such as in the recipe below).

With that in mind I thought it would be fun to start compiling egg recipes and ideas. I am planning on making some of them staples in our weekly menus, and thought perhaps you would like to be in on the experiment. So, in the holiday spirit, and to get us started, I am posting a recipe from the American Egg Board
www.aeb.org
So here ya go

Classic Cooked Egg Nog



(1 1/2 quarts or 12 (1/2-cup) servings)

• 6 eggs
• 1/4 cup sugar
• 1/4 teaspoon salt, optional
• 1 quart milk* divided
• 1 teaspoon vanilla
• Garnishes or Stir-Ins, optional

In large saucepan, beat together eggs, sugar and salt, if desired. Stir in 2 cups of the milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F. Remove from heat. Stir in remaining 2 cups milk and vanilla. Cover and refrigerate until thoroughly chilled, several hours or overnight. Just before serving, pour into bowl or pitcher. Garnish or add stir-ins, if desired. Serve immediately

Now I know that there are better recipes for eggnog, and even for eggs... so send your ideas my way, if we get enough, I'll start a new blog just for recipes. :-)