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Electric egg cooker — hard, soft, poached eggs, no guessing
Science-driven cooking techniques with rigorous testing
Individual cups for perfectly shaped poached eggs
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
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Electric egg cooker — hard, soft, poached eggs, no guessing
Science-driven cooking techniques with rigorous testing
Individual cups for perfectly shaped poached eggs
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
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Line a 9x9-inch pan with aluminum foil; set aside. In a heavy bottomed saucepan, add eggnog and sugar, bring to a rolling boil over medium to med-high heat (watch that mixture does not boil over the pot, if boiling to hard, turn down heat slightly, but continue a rapid boil), stirring constantly; boil for 2 minutes (this must be timed for exactly 2 minutes). Remove from heat; stir in the marshmallows, cinnamon and pinch of nutmeg (if using). Put saucepan back on element; bring back to a rolling boil for another 6 minutes, stirring constantly, again, turn down the heat if mixture is boiling to hard. The mixture will start to turn a brown colour, which is normal. After boiling for the full 6 minutes; remove from heat; add the butter, vanilla chips and nuts. Stir rapidly, until mixture has a glossy appearance, and the chips and butter are well mixed. Pour the mixture into the prepared foil-lined pan. Cool at room temperature. Remove from pan lifting up sides of foil. Remove the foil from the fudge; cut in small squares.