Colorado Egg Producers


The Colorado Egg Producers Association Sends You Well Wishes And Egg-cellent Recipes This Holiday Season

Tuesday, December 1, 2009

The holiday season is finally here, which means lots of food, family and friends… and not to mention everyone’s favorite holiday drink – eggnog! Eggs are an extremely versatile food and can be eaten alone, used in holiday cookie recipes and in many prepackaged foods.

“It is important to us as local egg farmers that Coloradans using our eggs for their holiday cooking and baking know our eggs come from only healthy and well cared for hens,“ said Derek Yancey, a Colorado egg farmer. “As an association, we were the first state to develop and implement an Animal Care Doctrine to ensure the best possible care of our hens based on scientific principles and animal husbandry standards.”

The Colorado Egg Producers (CEP) Association, a membership organization representing seven family farms throughout Colorado, is committed to doing what’s right for our community, as illustrated by their regular donation of thousands of eggs to food banks throughout the state. Egg farmers throughout Colorado pride themselves on providing eggs, a high quality, protein-dense food, to Coloradans. We are also proud to offer consumers the choice between cage, cage-free eggs, organic, nutrient enhanced, brown or white eggs.

During the holiday season, we may not think about what we are eating as we are constantly munching on dips, cookies and other yummy treats. Eggs – which are a powerhouse of nutrition – are often overlooked. At a mere 75 calories a piece, each egg has 13 essential nutrients – including high quality protein, choline, folate, iron and zinc. Not only are eggs a great source of nutrition, but they also work well for families on any size budget.

So this year why not make your own eggnog? Not only will you know where your eggs came from, but it can be cost-effective and fun as well. Not to mention, you’ll have bragging rights to all of your party guests. Below are two different types of eggnog for you to try out, courtesy of

Christmas Eggnog
12 egg yolks
5 cloves, whole
4 cups milk
4 cups cream
3 cups light rum
1 3/4 cups sugar
2 1/2 teaspoons vanilla essence
1 teaspoon cinnamon, ground
3/4 teaspoon ground nutmeg

In a saucepan over low heat, blend the milk, cinnamon, cloves and half a teaspoon of the vanilla essence. Keep stirring while mixture heats, and remove from heat just before boiling point. In a bowl, mix together the sugar with all those egg yolks. Make sure you whisk them well so that they're light and fluffy. Gently and a little at a time, pour in the milk mixture while continuing to whisk. Transfer mixture back into your saucepan over a medium heat while continuing to stir. Keep stirring until your eggnog mixture starts to resemble custard. Never let the mixture to reach boiling point! Pour and strain the mixture into a jug, making sure to remove the cloves. Stand jug in the fridge for an hour or two. Gently stir in the cream, light rum, remaining vanilla and ground nutmeg. Put back into the fridge overnight. Serve in cups with a little extra ground nutmeg, cinnamon or baking cocoa sprinkled lightly on top. Makes 8 servings.

Chocolate Eggnog
8 eggs
3 cups chocolate milk
2 cups milk
1 cup cream
1 cup Kahlua liqueur (or freshly brewed strong coffee)
1 cup dark rum
1/2 cup brown sugar
3/4 teaspoon cinnamon, ground
3/4 teaspoon nutmeg, ground
pinch cinnamon, ground (as garnish)
pinch chocolate, grated (as garnish)

In a large saucepan over a medium heat, pour the milk and chocolate milk. Heat the milks, but DO NOT BOIL. In a large bowl, beat the eggs and brown sugar until they are well combined and of a reasonably thick consistency. When the milk mixture is hot (but not boiling!), add approximately half of it to the bowl containing the beaten eggs and brown sugar. Whisk well. Pour all of the egg, sugar and milk mixture back into the large saucepan. Reduce heat to low. Slowly and gently, add in the Kahlua liqueur/ coffee, and then the cream. Stir continuously until the mixture has thickened enough to be able to coat the back of a spoon. Remember not to ever allow the mixture to boil. Remove the eggnog from the low heat. Stir in the dark rum, ground cinnamon and ground nutmeg. Cover with plastic wrap and refrigerate until chilled (at least 3 hours). To serve, ladle the eggnog into individual glasses, and garnish with a little grated chocolate or ground cinnamon.

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