Re: mildly sour

Just to clarify, it's best just to use the raw egg yolk, not the egg white. Raw egg white contain a substance called avidin, which interferes with the absorption of biotin, a B vitamin; they also contain trypsin inhibitors which interfere with protein digestion. These antinutrients are neutralized by light cooking. Egg yolk is the most concentrated source known of choline, a B vitamin found in lecithin that is necessary for keeping the cholesterol moving in the blood stream (so for those of you consuming yucky bi-product soy lecithin, I'd go for the egg yolks!).

Buy the best quality eggs you can find (organic, pasture fed if possible). When broken into a bowl, the egg should have a dark yellow yolk that stands up in a round hemisphere. Properly produced eggs are rich in just about every nutrient yet discovered, especially fat soluble vitamins A and D. They are good brain food due to being an excellent source of special long-chain fatty acids called EPA and DHA which play a vital role in the development of the nervous system in the infant and the maintenance of mental acuity in the adult.

Info from Nourishing Traditions cookbook.

I'm off to buy stevia and maple syrup today to try your eggnog recipe Caitlin!! Can't wait.... Tweet