A drink of raw eggs, milk, sugar, and alcohol is probably originated in the British Isles, where due to expensive ingredients was originally popular among the wealthy. Overcoming Atlantic ocean, already in the 18th century egg-foot became traditional attribute of Christmas holidays in the United States. He is popular in this capacity and in other western countries. Adding different spices and types of alcohol, you can modify the recipe as you wish. The taste of the drink will not suffer without alcohol. Egg-toe can also add to coffee – you get homemade latte. 18 + Excessive drinking alcohol is harmful to your health! Share with друзьями: 
Time:15 minutes. Difficulty: easy Servings: 6-7 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 egg yolks
- 1/3 Art. sugar and an additional 1 tbsp. l
- 470 ml. whole milk
- 1 tbsp. fat cream
- 90 ml. bourbon
- 1 tsp freshly grated nutmeg
- 4 egg whites
Recipes with similar ingredients: eggs, sugar, milk, cream, bourbon, whiskey, nutmeg, egg-toe
Recipe preparation:
- In the bowl of the stationary mixer, beat the egg yolks until enlightenment. Slowly pour 1/3 tbsp. sugar and continue beat until it is completely dissolved. Add milk cream, bourbon, nutmeg and mix.
- Place the egg whites in the bowl of the stationary mixer and beat to soft peaks. Without turning off the device, gradually add to weight of 1 tbsp. l Sahara. Beat until stable peaks.
- Stir quickly, add the whites to the yolk mixture. Cool and serve.
- Note: for cooking egg-leg, which heat treatable, use the following recipe.
- Beat the egg yolks in the bowl of the stationary mixer while they are do not brighten. Gradually add 1/3 tbsp. sugar and continue beat until completely dissolved. Set aside for a while.
- In a medium saucepan, combine milk, fat cream, nutmeg nut and over high heat bring to a boil, stirring occasionally. Remove from the stove and gradually add the hot mixture to the whipped yolks with sugar. Then transfer everything back to the saucepan and heat up to 70 degrees. Remove from heat, stir in bourbon. Pour mixture into medium bowl and refrigerate to cool.
- In a medium bowl, beat the egg whites until soft peaks. At working mixer gradually add 1 tbsp. l Sahara. Whisk until stable peaks form, after which, quickly stirring, enter the proteins into the chilled mixture.
