Hen didn't get the memo...

[saysfaa]

I love real eggnog. My family insists on the over-sweet, custardy storebought version.

Are you willing to share your recipe?

 

[LabMomma]

That’s great! I have 7 laying hens, and all of them are still laying! All of my chickens are around a year old or younger though so that might be part of it. I am getting 4-6 eggs each day! Loyal little layers

 

[3KillerBs]

Are you willing to share your recipe?

I would, but my cookbooks are still packed from the move last year.

If you can get your hands on the E volume of the Women's Day Encyclopedia of Cookery it's in there.

 

[saysfaa]

Does this look right?
https://www.recipelink.com/msgbrd/board_21/2006/NOV/6158.html

12 eggs, separated*
1 cup sugar
2 cups rye or bourbon whiskey
1 cup rum
8 cups heavy cream or half and half

Beat egg yolks until thickened a lemon color, gradually beat in sugar, whiskey, and rum.

Beat egg whites until stiff, but not dry, then fold egg whites into whiskey mix.

Beat heavy cream into whiskey mixture. Blend well and chill.

Makes 3 quarts of thick rich eggnog that you can eat with a spoon.

Found it in a 1966 Woman's Day Cookbook Encyclopedia volume 1... "


Followed by directions by Betsy at recipelink on cooking egg yolks and egg white for use in recipes

 

[U_Stormcrow]

Does this look right?
https://www.recipelink.com/msgbrd/board_21/2006/NOV/6158.html

12 eggs, separated*
1 cup sugar
2 cups rye or bourbon whiskey
1 cup rum
8 cups heavy cream or half and half

Beat egg yolks until thickened a lemon color, gradually beat in sugar, whiskey, and rum.

Beat egg whites until stiff, but not dry, then fold egg whites into whiskey mix.

Beat heavy cream into whiskey mixture. Blend well and chill.

Makes 3 quarts of thick rich eggnog that you can eat with a spoon.

Found it in a 1966 Woman's Day Cookbook Encyclopedia volume 1... "


Followed by directions by Betsy at recipelink on cooking egg yolks and egg white for use in recipes

looks similar to the old Mr. Boston recipe I linked as well.

 

[yakitori]

mine are still on post molt pause Honestly though, i’m glad they’re taking a break

 

[3KillerBs]

Does this look right?
https://www.recipelink.com/msgbrd/board_21/2006/NOV/6158.html

12 eggs, separated*
1 cup sugar
2 cups rye or bourbon whiskey
1 cup rum
8 cups heavy cream or half and half

Beat egg yolks until thickened a lemon color, gradually beat in sugar, whiskey, and rum.

Beat egg whites until stiff, but not dry, then fold egg whites into whiskey mix.

Beat heavy cream into whiskey mixture. Blend well and chill.

Makes 3 quarts of thick rich eggnog that you can eat with a spoon.

Found it in a 1966 Woman's Day Cookbook Encyclopedia volume 1... "


Followed by directions by Betsy at recipelink on cooking egg yolks and egg white for use in recipes

Yes, though I always had a non-alcoholic version made with milk because this was a childhood thing.

Also, we made a smaller batch for just a small family.

 

[saysfaa]

Replacing the alcohol with milk? Or just leave the alcohol out?

 

[3KillerBs]

Replacing the alcohol with milk? Or just leave the alcohol out?

Replaced with milk, IIRC.