Kogel Mogel Connects Dessert Lovers with Polish History
A Kogel Mogel or Gogel Mogel (Yiddish) is an egg-based homemade dessert popular in Poland made from egg yolks, sugar, and flavorings such as chocolate or rum. In its classic form it is served slightly chilled or at room temperature. Here is the simple recipe I have used.
2 egg yolks, traditionally from free-range hens
Separate yolks from whites. Place yolks in cup and beat with whisk or beater until creamy. Add honey and stir thoroughly. Enjoy immediately or chill and serve later. Various sweeteners may be used instead of honey. Sugar, brown sugar, molasses, sorghum, maple syrup--anything you can imagine may be used. Also raisins, chocolate, cream, nuts, marshmellows or any other ingredients of your choice may be added. I like to add a little milk.
Want to hear some tidbits of eggnog history about this Polish eggnog?
Its origins go back to 17th-century Jewish communities in Central Europe. The dessert was made popular during the communist era when sweets were rare. It is still eaten in Poland and Polish communities around the world. Kogel Mogel is also used as a home remedy for treating sore throat. Research done in Israel suggests that it may assist in the treatment of sore throats, according to information at Wikipedia.
You are reading this recipe on grassfedrecipes.com, a website dedicated to providing healthy recipes and information about the physical and mental benefits of grassfed meat, milk and eggs. Traditionally, in Poland as well as the world over, all eggs came from free-range hens. There were no such things as grain-fed chickens. All hens ranged freely. Eggs from grassfed hens are lower in cholesterol, higher in lutein and omega-3 fatty acids than eggs from caged hens. Go back to the future--use eggs from grassfed hens!