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Reviewed Wassail

Dec 19, 2010 in Food Network Community Toolbox on FoodNetwork.com

Leave out the eggs. Everything worked fine at first, but with my slow cooker on the lowest keep warm setting (which kept it around 140F), the eggs broke out of emulsion and curdled after about an hour.

The eggs are not necessary in my opinion, and considering the problems they can cause, they are best left out.

Reviewed Wassail

Dec 19, 2010 in Food Network Community Toolbox on FoodNetwork.com

Leave out the eggs. Everything worked fine at first, but with my slow cooker on the lowest keep warm setting (which kept it around 140F, the eggs broke out of emulsion and curdled after about an hour.

The eggs are not necessary in my opinion, and considering the problems they can cause, they are best left out.

Reviewed Wassail

Dec 19, 2010 in Food Network Community Toolbox on FoodNetwork.com

Leave out the eggs. Everything worked fine at first, but with my slow cooker on the lowest keep warm setting (which kept it around 140F, the eggs broke out of emulsion and curdled after about an hour.

The eggs are not necessary in my opinion, and considering the problems they can cause, they are best left out.

Reviewed Wassail

Dec 19, 2010 in Food Network Community Toolbox on FoodNetwork.com

Leave out the eggs. Everything worked fine at first, but with my slow cooker on the lowest keep warm setting (which kept it around 140F), the eggs broke out of emulsion and curdled after about an hour.

The eggs are not necessary in my opinion, and considering the problems they can cause, they are best left out.

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