Grandad Bacons Old Kentucky Egg Nog Recipes

Steps:

• "9 eggs. Bet yellows and whites separately-whites stiff. Then yellows, 3/4 tea cup of sugar and mix all. Then into the mixed yellows and sugar add slowly the liquor, composed of 1 1/2 tea cups of brandy (not fruit brandy), 1 tea cup of whiskey, 1/2 tea cup rum (light) Continue beating and mixing. Beat into this compound the stiff white of eggs. Then add and mix in 3 qts whipped cream. Grate a little nutmeg on top of each glass of egg nog.

Steps:

• Cook bacon in 12" cast iron skillet until crispy. When bacon is done, set aside and reserve one cup oil. Put oil back into it over Meduim Heat (I usually just leave the oil in pan). Crack eggs and cook to desired doneness. Salt and Pepper to Taste.
• Plate up 3 Eggs per 4 oz. Bacon.

Steps:

• Beat the egg whites until soft peaks form. Add 6 tablespoons of the sugar, one spoon at a time, beating until stiff, but not dry. Transfer to a gallon container or punch bowl. Beat the egg yolks and ¾ cup sugar in a large bowl until pale yellow and a slowly dissolving ribbon forms when the beater is lifted. Fold gently into the egg whites. Beat the whipping cream until soft peaks form. Add to the egg mixture and fold together gently. Gently stir in the milk, then gently stir in the bourbon and rum. Cover and refrigerate overnight. Just before serving, gently fold together to recombine. Top with freshly grated nutmeg.
• From Bon Appetit magazine.

Steps:

• 1. Beat the egg yolks and sugar together until thick. Slowly stir in the brandy, rum, milk and cream. Refrigerate until thoroughly chilled and pour into a punch bowl. Beat the egg whites until stiff and fold gently into the eggnog. Grate a little nutmeg on top and serve in 4-ounce punch glasses

Steps:

• 1. Separate the eggs. Put the whites in a small mixing bowl and whip until stiff peaks form. Add 1/4 cup sugar to the whites and gently fold to combine.
• 2. Add the remaining 1/2 cup sugar and beat into the yolks until light.
• 3. Mix the whites with the yolk mixture in a punch bowl. Stir in the cream and milk. Add the whiskey and rum. Stir thoroughly.
• 4. Serve cold with grated nutmeg.

Steps:

• Beat yellow and whites of the eggs separately. Beat the whites stiff. Add to yellows the sugar and mix well. Then into the mixed yellows and sugar add slowly the liquors: brandy, whiskey, and rum. Continue beating and mixing. Next -- Mix and beat into the compound the stiff whites of eggs, then add and mix in 3 quarts (stiff) cream. Grate a little nutmeg on top of each glass of egg nog and serve.