Not exact matches
Mix a small portion of the hot
mixture with egg
yolks (to bring up the temperature of the eggs
without scrambling them).
(I've made this and I just whisk them into the cream
mixture without cooking them if I want to keep the
yolks raw.)
Fill a piping or plastic bag with your deviled egg
mixture, snip one of the corners off with scissors, then pipe your deviled
yolks into the whites
without making a huge mess.
How about you make the
mixture in advance
without the egg
yolks and add them just before you drink it?
The eggs are dropped into the
mixture without breaking the
yolks.