Recipe for a healthy egg? Can it be done
I don’t know if I would call this recipe “healthy” – but I would call it a huge improvement over the original recipe and anything I could buy in-store.
The problem starts when you ask me, “Snack Girl – make egg rind in a zero-calorie treat!” – My response is BLECH.
There are recipes for eggnog which include egg option, stevia, almond milk, and non-fat milk – and I can’t go there. How can you get a concoction with a combo that touches the real ingredients of the egg-milk and/or cream, sugar, eggs and wine (with a little nutmeg)?
It is not considered healthy – it is believed to be healthy.
To get the egg flavor TRUE you have to make your own eggnog. After trying homemade eggs, you will never buy a container of eggs again.
Now, I use raw eggs in my eggs. For those with a deep apprehension of Salmonella, this is not for you. I know the source of my eggs (a family farm in my area) and they have never had an outbreak of Salmonella so I am keeping my fingers crossed.
Below my raw version is a cooked version for risk.
Where can you cut calories?
Portion control – stick to 4-6 ounces and savor them!
Use less milk – not as DREAMY, but still taste good.
Make it once or twice for the holiday season and share it with friends.
Since I am over 21, I love rum in my eggplant. Bourbon, brandy, and scotch are also good additions. I have seen agog served in a martini glass – which I think is a great idea to help you SIP.
Have you made a homemade egg?
Healthy eggplant recipe
2 tablespoons sugar
1/2 teaspoon vanilla
3 cups less milk
1/2 cup rum (optional)
Nutmeg for dust
Separate the eggs and beat the yolk with sugar. Stir in vanilla, milk and rum. Beat the egg whites and fold them into the milk mixture. Pour nutmeg in a small glass and top with nutmeg. Enjoy it!
For Ripe Eggs:
Separate the eggs and beat the yolk with sugar in a medium bowl. Reserved egg whites for another use. In a medium saucepan over high heat, combine milk and vanilla. Just bring to a boil and remove from heat.
Gently mix the hot liquid into the egg and sugar to prevent the egg from cooking. You add small amounts and mix well until all of the hot milk is mixed. Pour everything back into the pot and heat until it reaches 160 F. Remove from heat, add rum, and put in the refrigerator to cool. When the egg has cooled, top with grated nutmeg and serve.
For a five-ounce glass without rum: 99 calories, 3.4 grams fat, 1.5 grams saturated fat, 10.3 grams carbohydrate, 10.6 grams sugar, 6.9 grams protein, 0 grams fiber, 85 mg sodium, green 4, blue 3, purple 3 points.