SSScout Posted December 26, 2015 Share Posted December 26, 2015 Happy Holidays to all Scouters and Scouts out there in Scout Land... May I counsel you NOT to waste your money on the poor gooey excuse for egg nog you find in the grocer's cooler case. Here is the recipe handed down in my family for at least the past (one) generation(s)..... Please note, this recipe has NOT been approved by any cardiologist. Bon Appetite! EGG NOG Need: 3 Bowls: #1) 2 gallons, at least #2) & #3), smaller , ? one gallon or so… Hand whisks (3?), big rubber spatula, electric hand mixer, ladle and cups.. Ingredients: 6 eggs, separate (see below) 1 Pint REAL whipping cream (Heavy & unpasteurized if possible) 1 Quart whole milk ¾ Cup sugar Nutmeg, Brandy/Whiskey to taste (extra) * * * * * * * * * * * >>In #1, Beat egg yolks until thick. Use whisk here. >>In #2, Beat egg whites until soft peaks form. Use hand mixer here… >>In #3 whip cream until stiff. Use hand whisk or mixer, as you will. >>In #1, blend Milk and Sugar and Egg yolks fully. Use hand whisk. ***FOLD into #1 the contents of #2 and #3 in turn. EASE all into fancy punch bowl, if desired. Add B/W and N as desired to taste. * * * * * * * * * * TIPS: Copper bowls, prechilled on the back porch (if it's cold out!), whip eggs & cream quicker, yield stiffer egg whites. More fun and better results if 3 celebrants do the various whipping concurrently. Enjoy! 1 Link to comment Share on other sites More sharing options...
desertrat77 Posted December 26, 2015 Share Posted December 26, 2015 SSScout, sounds sublime! Merry Christmas! Link to comment Share on other sites More sharing options...
qwazse Posted December 27, 2015 Share Posted December 27, 2015 Son #2's girlfriend brings us farm fresh eggs ... This'll come in handy. Link to comment Share on other sites More sharing options...
Stosh Posted January 7, 2016 Share Posted January 7, 2016 One has to be careful when eating raw eggs. One can avoid this by heating the milk to just below boil and slowly blending in the egg whites (small amounts over an extended period of time) and then the egg yokes. VERY slowly. It's the same principle as making homemade mayonaise. One ends up with pasturized eggs and no threat of eating raw eggs. One does have to allow extra time to make sure everything cools down in time for the party. Link to comment Share on other sites More sharing options...
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