How to make eggnoggs at home without a stand mixer
When you make an eggnoodle dish, it’s usually the easiest thing in the world.
You just toss some eggs in the sauce and it’s done.
But if you want to get a little more fancy, you can make it even simpler by adding ground turkey.
In fact, if you can get your hands on a ground turkey, you could make the most amazing eggnoodles you’ve ever had.
The trick is to keep the turkey moist in the skillet, which is why it takes some practice to make the right turkey mix and then to put it all together.
First, you’ll want to use the turkey.
You’ll want the turkey that’s been ground into a fine, finely ground powder.
The best way to do this is to use an old fashioned meat thermometer.
Put the thermometer in the center of the skillet and take the time to watch the temperature.
It’s not uncommon to see a temperature reading of 180 to 185 degrees.
When the thermometers reads 180 to 195 degrees, it means the turkey has just finished resting for at least 30 minutes.
If the thermocouple registers a reading of 175 to 190 degrees, you’ve reached a good temperature.
If not, the turkey should be resting for longer, at least an hour.
Once the thermogram registers a 180 to 190 degree reading, it’ll be time to start mixing.
Once you start mixing, you want the eggnogs to be well coated in the mixture.
Don’t worry about mixing them until you’re done.
When you’re ready to start, place the turkey on a plate or other flat surface and put it in the fridge for an hour or two.
If you don’t have a freezer, you should keep it in a large ziploc bag.
It won’t be frozen, but you won’t have much time to do it right.
After an hour, remove the turkey from the refrigerator and slice it into thin slices.
The thin slices should look like a little bit of eggnuggets.
(I’m using a medium size turkey here.)
Remove the turkey’s fat and any juices that may have accumulated from the cooking process.
I like to use a small spoon to gently scrape the skin from the meat.
It’ll be easy to scrape any extra fat off the skin, and it won’t make a mess of the turkey itself.
Once your turkey is clean and nice and crisp, you’re good to go.
The key is to mix it well so that the eggy mixture doesn’t stick to the pan and the turkey doesn’t get too browned.
When it’s mixed thoroughly, you may have to add a bit of water to get it to sit nicely.
If your turkey’s skin is very dry, add a little water to moisten it up.
After a few minutes, you won.t have to worry about the egg noggs sticking to the turkey pan.
If there are any stubborn eggnuggles sticking out, simply wipe them off with a paper towel.
Once everything is mixed and the egg noodle is cooked, remove it from the skillet.
You can do this by simply turning the heat off or by moving it to another dish.
If it’s on the stovetop, place it on a low heat and let it cook for about five minutes.
You don’t want it to get too hot and brown the bottom of the pan.
Remove the egg noodles from the pan once they’ve cooled.
If they’re very hot, place them on a rack in the oven.
After the egg napkins have cooled completely, you need to wash them.
The more you wash them, the better the egg flavor.
Wash them in hot soapy water for about 15 minutes.
Then, dry them with paper towels.
This is where you can experiment with the spices.
You could add them to the egg pasta, or use a combination of herbs and spices.
This way, you have an authentic, flavorful dish to share.
Make sure to rinse and dry the egg dishes and napkins thoroughly before putting them back in the refrigerator.
Next time, we’ll be going back to the stove and adding a few more herbs and seasonings.
All photos by Amy Davis.