Quote:
Originally Posted by debdeb
OK girls...you can't blame me if someone gets salmonella!  This is made the old way without cooking the eggs. There is probably a way to adapt it but I never have...
Edenton Eggnog
12 eggs; separated
1 pkg powdered sugar; sifted
1.5-2 cups dark rum; divided
1.5-2 cups bourbon; divided
1 quart milk
1.5 quart whipping cream
freshly grated nutmeg
Beat egg yolks until foamy. Gradually add sugar, beating until thick and
lemon colored. Stir in 1cup of rum and 1 cup of bourbon, mixing well. Chill
1 hour.
Stir in the remaining rum and bourbon. Add milk and whipping cream,
stirring well.
Beat egg whites (at room temperature) until soft peaks form. Gently fold
into yolk mixture. Chill thoroughly. Sprinkle eggnog with nutmeg.
Source: Southern Living Annual Recipes, 1984 |
thanks so much!
any recipe from Southern Living is going to be top notch!
I wonder if someone could use egg beaters and the powdered whites for a non-raw version. the egg beaters would be pasteurized. just a thought.
but then I eat cookie dough, so the idea of raw eggs doesn't bother me at all.