Eggnog to celebrate our backyard eggs!
Corinna Borden | Contributor
Our girls started laying on December 26th, supported with lights, our best wishes, and laying mash (which has nutrients for strong shells).
We augmented our collection with eggs from Dragonwood Farm and plunged into making the recipe of family lore. Handed down on index cards to email, from my grandmother to my father to me.
Corinna Borden | Contributor
This remarkably simple recipe resulted in a great amount of nog. After folding in the egg whites and the whipped cream, the color was a soft inviting light yellow (thanks to the bright orange of the yolks, rum, and brandy). The texture felt to me like the almost melted bits at the end of a milk shake. The taste was wonderful, light, not overly alcoholic, a nice balance between kick and cream. I added cinnamon along with nutmeg and the aroma of the rum, brandy, and spices brought me back immediately to those holiday parties 20 years ago.
Corinna Borden | Contributor
I also like the idea of expanding my repertory of egg recipes as the girls hit their stride. I feel I need to be worthy of their beautiful eggs.
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Comments
GabrielleT
Mon, Jan 4, 2010 : 10:58 a.m.
What a wonderful holiday gift, fresh eggs from one's own hens! Thank you for the egg nog recipe, plus the new information on the origin of the 'nog'. Have been purchasing egg nog for the past few years, and this recipe reeks of deliciousness, the kind to be enjoyed only on occasion, with nothing but the best ingredients. Thank you again, Ms. Borden!