Wuhan Egg Wine

Wuhan Egg Wine

　　Wuhan’s breakfast egg wine is a “zǎoguò” (morning meal) drink, often enjoyed with youtiao (fried dough sticks) or mianguo (savory doughnuts). This richly aromatic and pleasantly sweet egg wine has a light color and smooth taste, with minimal alcohol content—yet it leaves you feeling warmly comforted. Many families like to make egg wine using sweet fermented rice and use it as a home remedy at the onset of a cold. Drinking it induces sweating and reduces fever. When suffering from a cold or fever, appetite often declines and the body weakens easily; egg wine contains both eggs and alcohol, providing nourishment and calories.

　　For younger children or those allergic to alcohol, the egg wine can first be heated in a pot until the alcohol evaporates before drinking. Sip it while warm, then get a good night’s sleep, and the cold will soon improve. Aside from its use at the early stage of a cold, egg wine is also effective for relieving fatigue or treating insomnia. Since it warms the body, it is also suitable for people with a cold constitution.

　　Ingredients: 1 egg, an appropriate amount of sweet fermented rice (rice wine), 1 tablespoon of white sugar.

　　Preparation: 1. In a pot, first add water and 1 teaspoon of sweet fermented rice. 2. Add white sugar and bring the water to a boil. 3. Beat the egg in a bowl, pour it into the boiling pot, then simmer over low heat until the egg ribbons and sweet fermented rice float to the surface.

　　Origin of Egg Wine: Egg wine was introduced to North America from Europe in the 17th century. Since it is primarily made from milk, eggs, and alcohol, the origin of its name has an interesting backstory. During the colonial period in North America, people mixed rum with eggs and milk to make egg wine. At that time, rum was also called grog, and the resulting drink was called “egg-and-grog.” It was traditionally served in a wooden mug called a noggin, and over time, this rum-based egg drink came to be known as “eggnog.” Starting in the 19th century, eggnog became popular across North America and remains to this day a staple festive drink during Christmas.

　　Egg wine can generally be divided into seven main categories: grain-based liquor, spice & herbal liquor, fruit wine, milk & egg wine, plant sap wine, honey wine, and mixed wine. Based on the timing of consumption, it can also be categorized into aperitifs (appetizers), table wines, digestifs, and specialty drinks. There are also varieties such as Wuhan breakfast egg wine and Hakka dim sum egg wine.