Every year at this time since I was a little boy, I've been looking forward to egg nog. I remember at the grocery store, the Borden milk man would be adding a spot in the dairy case for those green quart cartons of Egg Nog. They would fly off the shelves as everyone just had to have some egg nog. People were always asking the same question, "Why don't they offer egg nog for sale all year long?" Good question. One answer I can see is that Egg Nog is RICH. It's like drinking melted ice cream. We would weigh 450 pounds if allowed to indulge all year long.
It was a rainy Saturday and Tricia got together the ingredients for her annual homemade egg nog. Not many ingredients. It's all stuff we have. 2 cups milk, 1 cup cream, and 6 egg yolks and a half cup of sugar. She got that heating up.
If you're gonna make egg nog, you gotta break a bunch of eggs. In November and December, our hens' egg production drops way off due to the short days. With 42 hens in the flock, we're picking up an average of five eggs a day. We have no eggs to sell at this time. We give a dozen a week to Russ and a dozen a week to Benjamin, and Tricia and I eat the rest. Needless to say, egg nog making puts a dent in our egg inventory, but it's worth it.
One small problem is you are left with the egg whites from 6 eggs. Tricia simply made scrambled eggs, but had to crack a few more eggs in the skillet WITH yolks to give a yellow color back to it. I know some fast food restaurant I won't mention sells an "Egg White Delight," but we like whole eggs with yolks.
We allowed the egg nog to cool and then chilled it in the fridge. By night time, it was ready to drink. As we watched National Lampoon's, Christmas Vacation and laughed, we enjoyed a glass of egg nog with grated nut meg on top. Delicious!
The smell of egg nog and nutmeg brings back a lot of good memories.
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