Can you fry egg nog?

The first attempt was pure undiluted, non-tampered basic Warninks Advocaat™. The drink was poured straight onto a frying pan containing heated walnut oil.

The eggnog began immediately to bubble and separate.

This bubbling got worse as it cooked.

The end result was really a bit of a bright yellow mush.

The mush was served up on a bed of fresh spinach leaf salad, with no garnish.

The taste challenge!

In conclusion frying eggnog was a great disappointment, a rather measly morsel was sampled which was quickly spat straight out again. The prevalance of suger in the Warninks Advocaat™ meant that rather than fry up to resemble an omelette it caramelised into a glazed yellow snot.

Rather than accept defeat a plan was hatched! As eggnog is mostly egg and milk, surely the addition of a little flour would produce the perfect boozy pancake?

The flour was added, and after a quick whisk, in the pan it went.

Already a great improvement was observed.

There was still a little excessive bubbling taking place, and a reluctance to solidify like you’d expect a pancake to.

Thanks to the mix staying rather unstable it was impossible to flip the bugger over for a few minutes which resulted in some singeing to the underside.

Once cooked throughout the dish was served up to a now eager awaiting test taster.

The proof of the pudding is in the eating!

And the final verdict was “it tastes like burnt”.

There is an obvious boozy quality to it, but not a good one. It’s like the horrid aftertaste you get from a very cheap brandy, but with none of the initial taste. That sensation mixed with a dose of charcoal.

Never one to give in lightly the dish was doused in golden syrup to see if there was an improvement.