Egg in Your Beer, Eierbier

There are many recipes for "Eierbier;" that is, "egg beer." Here are two:

Recipe #1 Ingredients (adjust ingredients for the amount you want to make):

2 12 ounce bottles of light (in color) beer
20 ounces canned evaporated milk or regular milk
4 eggs, beaten
6 tablespoons brown sugar
4 whole cloves
1 cinnamon stick
whipped cream for topping

This requires a little physical work .... stirring, or even better, whisking. If you have a double boiler, you can use it for this; otherwise, you can put all of the ingredients, except the whipped cream, into a bowl and set the bowl on top of a pot of some lightly simmering water. Heat ingredients over low heat, stir well, and stir continuously as the liquid actually heats through. Continuously stir until foamy and a bit thickened. Remove cinnamon stick and cloves. Serve warm, with whipped cream on top.

In the north of Germany, rock candy is commonly used to sweeten beverages, including tea. I have chosen to just use regular white sugar. This drink uses strong dark beer or stout as the main component. 

Second Recipe Ingredients:

2 pints dark beer (or stout)
4 teaspoons white sugar
4 egg yolks

Heat the beer and sugar in a heavy bottomed pan over low heat until the sugar is fully dissolved. Do not allow to boil. Turn off the heat and allow the beer to cool just briefly. Beat the egg yolks, then add about a tablespoon of the warm beer to the eggs, stirring constantly. There should be no curdling. Gradually mix the eggs into the beer, using a stick blender or an eggbeater. Serve immediately.

WORD HISTORY:
Flour-This word, spelled "flower" until the first half of the 1800s, goes back to Indo European "bhel," which meant "to swell." From this notion also came the meaning, "bloom, blossom," as plant buds "swell" and bloom into a blossom. Its Italic offspring took the "f" sound instead of "b," which gave Latin "flos," meaning "flower," and it's accusative case was "florem." Old French, a Latin-based language, rendered this as "flor" (later the spelling changed to "fleur"), along with the figurative meaning "best of, the finest part of." This meaning came to be identified with ground grain, as "the finely ground best part of the grain," which brought along the word as the name for the ground grain. English "meal" and its ancestors were the original English words for "flour," and "meal" was retained for the "coarsely ground grain." English borrowed that meaning in the mid 1200s, but the word "flower," for "blossoming plant," had already been borrowed earlier. The spelling "flour" seems to have been done purely to differentiate it and its meaning from "flower." By the way, "flower" is related to English "blossom," as they come from the same Indo European root, but Old Germanic retained the original Indo European "b" sound.