Eggs play an everyday role in the foods we love.
Ask any chef about his or her earlier memories of putting a skillet on a burner, and chances are, an egg was involved.
Eggs supply the proteins that hold our breads and cakes together when we bake holiday treats for our families and friends; they give us the morning boost we need to start our days off right or compliment a savory dish at dinner time with unique refinement.
However, eggs are extremely useful in the world of beverage, as well.
Whether one is shaking up Ramos Gin Fizz or whiskey sour to foamy perfection, or using egg whites to clarify the finest Cabernet, eggs perform their often overlooked tasks.
One month a year, the egg gets the rich, robust credit it’s due in the world of drinks.
We like to refer to this as “Eggnog Season”.
Good eggnog should be delicate, light, and retain the simple, rich flavor of eggs, sugar, and cream.
It should transcend the store-bought thickness, and allow room for freshly ground nutmeg.
It should complement the addition of holiday spirits as opposed to masking them.
Most importantly it should remind us that we are following tradition.
The holiday season is a perfect time to spend a few extra minutes whipping up a treat for those we love; it’s a time for sharing in the decadence of another year under our belts and for understanding that sometimes the most simple, overlooked items in our lives, such as the egg, can in fact provide us with the greatest sense of satisfaction.
-CBG’s David Burnette
Join CBG’s David Burnette as he and Chef Tandra compete in the “7th Ever Nog-Off” this Friday, Dec 9th from 5-8:00 pm at the Heritage of Arkansas Museum.
Part of 2nd Friday Art Night, the Nog-Off is “a culinary celebration of a favorite holiday drink and friendly competition for the best eggnog in town.
Sample the nogs and vote on your favorite.”