Egg nog

[Guest guest]

At 03:03 PM 8/8/2002 +0000, you wrote:

>Does anyone have a good recepie for REAL egg nog?

>

>DMM

You might search the archives. I have a cookbook with several versions from

the 1800's (and I posted some of them awhile ago), but it depends what you

mean by " real " . There were, and are, SO MANY versions. Most of the old ones

basically whip up some eggs and add them to some wine, and then maybe add

some brandy too for kick. More recent recipes make a custard (cook the eggs

and some cream into a pudding), then stir in milk and spices to make a

thick drink.

Heidi

[Guest guest]

>At 03:03 PM 8/8/2002 +0000, you wrote:

>>Does anyone have a good recepie for REAL egg nog?

>>

>>DMM

This is whats become my real egg nog from all the recipes I've seen

whip 1 cup real cream in a large bowl till peaks form

add 6-12 eggs

sweetener of your choice 1/4 cup

1 tsp. vanilla extract

whip till blended

add 3 cups real milk

nutmeg to taste

whip again till blended

Makes 1/2 gallon. It will separate and can be remixed with a wire whip.

Doesn't

last long for many remixes here. Good raw energy in the AM. Have added yogurt

and kefir too for the probiotics. Coconut milk or oil too.

Wanita

[Guest guest]

Quoting ChrisMasterjohn@...:

> Does anyone have any good egg nog recipes?

There are a few in the archive. Basically you want to throw some milk and

eggs in a blender, with optional cream or (warm) butter to make it richer,

and sweeten and season to taste with honey, cinnamon, nutmeg, vanilla

extract, or anything else that strikes your fancy. Also, some opt to

separate the eggs and use just the whites. I generally use a ratio of two

yolks to one white.

--

Berg

bberg@...

[Guest guest]

I've looked through the archives and have found a recipe there, but I was

wondering if anyone worries about the risk of salmonella with raw eggs? Should

a 2yo or 1yo drink this? (they do like cookie dough with eggs). I don't know

much about salmonella and exposure, how high the risks are. We have had our own

egg layers a few times before, but right now we don't , so I'm not so trusting.

But I don't know much about the reality, just the stuff I've read in magazines,

newspaper, etc.

Michele

Quoting ChrisMasterjohn@...:

> Does anyone have any good egg nog recipes?

There are a few in the archive. Basically you want to throw some milk and

eggs in a blender, with optional cream or (warm) butter to make it richer,

and sweeten and season to taste with honey, cinnamon, nutmeg, vanilla

extract, or anything else that strikes your fancy. Also, some opt to

separate the eggs and use just the whites. I generally use a ratio of two

yolks to one white.

[Guest guest]

Also, some opt to

> separate the eggs and use just the whites. I generally use a ratio

of two

> yolks to one white.

>

> --

> Berg

> bberg@c...

I don't know if you meant to say " whites " , but I would separate the

egg and just use the YOLKS. That is what Sally recommends, however,

I have eaten tons of raw eggs with the white for almost a year now

with no ill effects. OF course, these eggs were from my own

chickens. Your digestion might have an easier time without the

whites though...

Becky

[Guest guest]

I would not use storebought eggs raw, even organic ones. I would try

to find a local person that has chickens and use those eggs as long

as the chickens are being raised well.

Becky

> I've looked through the archives and have found a recipe there, but

I was wondering if anyone worries about the risk of salmonella with

raw eggs? Should a 2yo or 1yo drink this? (they do like cookie

dough with eggs). I don't know much about salmonella and exposure,

how high the risks are. We have had our own egg layers a few times

before, but right now we don't , so I'm not so trusting. But I don't

know much about the reality, just the stuff I've read in magazines,

newspaper, etc.

>

> Michele

>

>

> Quoting ChrisMasterjohn@a...:

>

> > Does anyone have any good egg nog recipes?

>

> There are a few in the archive. Basically you want to throw some

milk and

> eggs in a blender, with optional cream or (warm) butter to make

it richer,

> and sweeten and season to taste with honey, cinnamon, nutmeg,

vanilla

> extract, or anything else that strikes your fancy. Also, some opt

to

> separate the eggs and use just the whites. I generally use a

ratio of two

> yolks to one white.

>

>

>

>

[Guest guest]

In a message dated 12/9/02 2:09:18 AM Eastern Standard Time,

jrowley8@... writes:

> I've looked through the archives and have found a recipe there, but I was

> wondering if anyone worries about the risk of salmonella with raw eggs?

> Should a 2yo or 1yo drink this? (they do like cookie dough with eggs). I

> don't know much about salmonella and exposure, how high the risks are. We

> have had our own egg layers a few times before, but right now we don't , so

> I'm not so trusting. But I don't know much about the reality, just the

> stuff I've read in magazines, newspaper, etc.

The risk of salmonella is next to nothing. One in 30,000 eggs are

contaminated, and that _includes_ factory-farmed eggs, where pretty much

_all_ the risk is concentrated. To protect yourself, buy only free-range

eggs, or organic if you don't have access or can't afford free-range organic

ones. If you are really concerned, roll the egg on its surface, and only use

if it rolls wobbly, use it only if the yolk stays in tact when you crack it,

and make sure it doesn't smell rancid.

Beyond this, I wouldn't worry about it at all, and wouldn't worry about

feeding them to a child either. Sally recommends feeding raw egg yolks to

infants, and my boss does this, and no one has apparently had any problems.

Salmonella exists on _all_ food and is basically harmless. It is the mutant

strains you have to watch out for, for the most part, that are largely a

result of overuse of antibiotics.

Chris

[Guest guest]

In a message dated 12/9/02 8:05:57 AM Eastern Standard Time,

beckymauldin@... writes:

> I don't know if you meant to say " whites " , but I would separate the

> egg and just use the YOLKS. That is what Sally recommends, however,

> I have eaten tons of raw eggs with the white for almost a year now

> with no ill effects. OF course, these eggs were from my own

> chickens. Your digestion might have an easier time without the

> whites though...

This is a recipe for egg nog, not daily breakfast eggs though. Sally's

deserts use raw egg whites in numerous recipes.

The whites are easier to digest raw than cooked. Most people say to avoid

them because they contain avadin, a glycoprotein that can bind biotin, a B

vitamin. However, egg yolks are _loaded_ with biotin, so while you will get

much richer biotin if you cook the whites, the risk of deficiency seems

minimal. In any case, if you make some egg nog once or twice a year with egg

whites, there's certainly no risk of biotin deficiency if you usually cook

the whites.

Chris

[Guest guest]

In a message dated 12/9/02 8:21:54 AM Eastern Standard Time,

beckymauldin@... writes:

> I would not use storebought eggs raw, even organic ones. I would try

> to find a local person that has chickens and use those eggs as long

> as the chickens are being raised well.

I agree that this is a superior choice. However, I eat raw egg yolks almost

every day, and many others on this list and elsewhere do so with store-bought

eggs, and I've never heard of a problem with it. The chances of getting

salmonella from organic eggs, even without taking any safety precautions like

checking for wobblyness are pretty much zero. Even still, if one were to get

it, it is a minor self-correcting illness in most people.

I would opt for pastured eggs, but wouldn't worry at all about salmonella

with any eggs except the commercial non-organic battery-raised ones. (and

even that is more or less safe)

Chris

[Guest guest]

What are the conditions that promote salmonella in eggs? For local

eggs, what do you look for to see that the chickens are " raised

well " ?

Is salmonella a non-issue for eggs from well-raised chickens or is

there still some risk?

I'm not healthy, so I'm more cautious.

Thanks,

> I would not use storebought eggs raw, even organic ones. I would

try

> to find a local person that has chickens and use those eggs as long

> as the chickens are being raised well.

>

> Becky

>

[Guest guest]

> > I would not use storebought eggs raw, even organic ones. I would

> try

> > to find a local person that has chickens and use those eggs as

long

> > as the chickens are being raised well.

> >

> > Becky

> >

[Guest guest]

----- Original Message -----

From: <beckymauldin@...>

> Also, some opt to

> > separate the eggs and use just the whites. I generally use a ratio

> of two

> > yolks to one white.

>

> I don't know if you meant to say " whites " , but I would separate the

> egg and just use the YOLKS.

Sorry. Typo.

[Guest guest]

In a message dated 12/9/02 8:43:06 PM Eastern Standard Time,

dkemnitz2000@... writes:

> I don't think the wobbly test indicates the egg is salmonella

> free. However it may indicate the egg is lopsided due to the air sac

> at one end. That may indicate something about bacteria but I've not

> heard of it. Dennis

It was mentioned as part of a test on Dr. Mercola's site. I'm not sure what

it is supposed to measure, but I guess it is supposed to be wobbly when it

roles, and Mercola mentioned it in the context of salmonella.

In any case, I think the risk of salmonella is minimal. As a total average,

it is 1 in 30,000 eggs. I think buying organic ones should be sufficient to

prevent it, even if they are not free-range, because I think the use of

antibiotics is prime in producing mutant virulent strains of salmonella.

Mercola, in any case, feels compelled enough to tell the _millions_ of people

that visit his site to eat store-bought organic eggs raw. I think he would

have to be pretty sure of it, considering how visited his site is and the

responsiblity he would bear if people got sick or died because of his advice.

Granted, whatever he is convinced of is not necessarily the truth-- but you

eat raw eggs, right? Have you ever had a problem?

I just don't think it's worth worrying about. I think the best thing one

could do is call up the producer of the eggs one is considering using, and

asking them if they've ever had a salmonella outbreak on their farm. If they

haven't, all should be fine. If they have, it might be a sign their caring

for their chickens is deficient, and look for another. Country Hen brags

they have never had an outbreak.

Aside from that and making sure their fresh, I wouldn't worry.

Chris

____

" What can one say of a soul, of a heart, filled with compassion? It is a

heart which burns with love for every creature: for human beings, birds, and

animals, for serpents and for demons. The thought of them and the sight of

them make the tears of the saint flow. And this immense and intense

compassion, which flows from the heart of the saints, makes them unable to

bear the sight of the smallest, most insignificant wound in any creature.

Thus they pray ceaselessly, with tears, even for animals, for enemies of the

truth, and for those who do them wrong. "

--Saint Isaac the Syrian

[Guest guest]

I should add that the chances of getting into a life-threatening car accident

are probably similar or worse. The chances are something like 85% or so that

each driver will get into a " serious " accident at some point in my life, and

getting into a car is something we do less than 30,000 times in a lifetime--

the same probably rings true for egg-eating for the majority of people.

But we drive cars anyway...

Chris

____

" What can one say of a soul, of a heart, filled with compassion? It is a

heart which burns with love for every creature: for human beings, birds, and

animals, for serpents and for demons. The thought of them and the sight of

them make the tears of the saint flow. And this immense and intense

compassion, which flows from the heart of the saints, makes them unable to

bear the sight of the smallest, most insignificant wound in any creature.

Thus they pray ceaselessly, with tears, even for animals, for enemies of the

truth, and for those who do them wrong. "

--Saint Isaac the Syrian

[Guest guest]

> In a message dated 12/9/02 8:21:54 AM Eastern Standard Time,

> beckymauldin@h... writes:

>

>

> > I would not use storebought eggs raw, even organic ones. I would

try

> > to find a local person that has chickens and use those eggs as

long

> > as the chickens are being raised well.

>

> > eggs, and I've never heard of a problem with it. The chances of

getting

> salmonella from organic eggs, even without taking any safety

precautions like

> checking for wobblyness are pretty much zero. > [Non-text portions

of this message have been removed]

I don't think the wobbly test indicates the egg is salmonella

free. However it may indicate the egg is lopsided due to the air sac

at one end. That may indicate something about bacteria but I've not

heard of it. Dennis

[Guest guest]

--- I perused Mercola's info about fresh eggs a few minutes ago. I'm

not a micro expert and I do agree basicly with his and your info. I

just wanted to point out " something " . I guess that is, to detect

Salmonella, one must grow it or use some rapid Salmonella " test "

which has been developed in the past 10 or 15 years. I eat raw eggs

sometimes(whenever I want to and mostly in smoothies). Heck I can't

even get my wife to wash the egg shell, which looks contaminated to

my naked eye, when I'm not watching her (put the egg in the frying

pan)! Her test is, " I didn't get sick! " Dennis

In , ChrisMasterjohn@a... wrote:

> In a message dated 12/9/02 8:43:06 PM Eastern Standard Time,

> dkemnitz2000@y... writes:

>

> > I don't think the wobbly test indicates the egg is

salmonella

> > free. However it may indicate the egg is lopsided due to the

air sac

> > at one end. That may indicate something about bacteria but I've

not

> > heard of it. Dennis

>

> It was mentioned as part of a test on Dr. Mercola's site. I'm not

sure what

> it is supposed to measure, but I guess it is supposed to be wobbly

when it

> roles, and Mercola mentioned it in the context of salmonella.

>

> In any case, I think the risk of salmonella is minimal. As a total

average,

> it is 1 in 30,000 eggs. I think buying organic ones should be

sufficient to

> prevent it, even if they are not free-range, because I think the

use of

> antibiotics is prime in producing mutant virulent strains of

salmonella.

>

> Mercola, in any case, feels compelled enough to tell the _millions_

of people

> that visit his site to eat store-bought organic eggs raw. I think

he would

> have to be pretty sure of it, considering how visited his site is

and the

> responsiblity he would bear if people got sick or died because of

his advice.

>

> Granted, whatever he is convinced of is not necessarily the truth--

but you

> eat raw eggs, right? Have you ever had a problem?

>

> I just don't think it's worth worrying about. I think the best

thing one

> could do is call up the producer of the eggs one is considering

using, and

> asking them if they've ever had a salmonella outbreak on their

farm. If they

> haven't, all should be fine. If they have, it might be a sign

their caring

> for their chickens is deficient, and look for another. Country Hen

brags

> they have never had an outbreak.

>

> Aside from that and making sure their fresh, I wouldn't worry.

>

> Chris

>

> ____

>

> " What can one say of a soul, of a heart, filled with compassion?

It is a

> heart which burns with love for every creature: for human beings,

birds, and

> animals, for serpents and for demons. The thought of them and the

sight of

> them make the tears of the saint flow. And this immense and

intense

> compassion, which flows from the heart of the saints, makes them

unable to

> bear the sight of the smallest, most insignificant wound in any

creature.

> Thus they pray ceaselessly, with tears, even for animals, for

enemies of the

> truth, and for those who do them wrong. "

>

> --Saint Isaac the Syrian

[Guest guest]

--- How's that for really REALLY bad customer service? Dennis

In , " dkemnitz2000

<dkemnitz2000@y...> " <dkemnitz2000@y...> wrote:

> ---

> sometimes(whenever I want to and mostly in smoothies). Heck I

can't

> even get my wife to wash the egg shell, which looks contaminated to

> my naked eye, when I'm not watching her (put the egg in the frying

> pan)! Her test is, " I didn't get sick! " Dennis

>

>

>

> In , ChrisMasterjohn@a... wrote:

[Guest guest]

As far as the wobbly egg test, I know from reading when we had our own egg

layers that a fresh egg would be wobbly because of the thick, firm egg white (

and yolk, I suppose). As the egg gets older the white gets very watery and I

think air penetrates through to the egg over time( that causes it to float

instead of sink in water[before it's cracked open]). I know I'm not describing

this very well, but as an example if you have ever cracked an egg (probably

store bought) and it ran across the hot pan like water that is a sign of a very

old egg. When we had our egg layers all the eggs were very firm and thick when

cracked. Now when I get a watery egg I just am sick about how old it must be,

or possibly kept at too warm a temp for too long. Most of the time the eggs I

buy from the health food store are firm and not watery. I know this test to be

accurate because I've seen it first hand having had our own chickens.

Michele

I'm not sure what

it is supposed to measure, but I guess it is supposed to be wobbly when it

roles,

[Guest guest]

Eggnog2 cups almond milk1 cup macadamia nuts½ cup raw honey1 tablespoon cinnamon1 teaspoon nutmeg¼ teaspoon turmeric1 vanilla bean1 banana Blend together, chill and serve

Suzi

What is a weed? A plant whose virtues have not yet been discovered.

health/

www.onegrp.com/?mamanott organic cosmetics

http://suziesgoats.wholefoodfarmacy.com/

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