Eggnog

In November our chickens began to molt, during this time they did not lay any eggs.  They just began again, just in time to make Christmas treats.  I'm starting with eggnog, based upon the Laura Ingles Wilder Cookbook. 

In Laura's day people did not worry about eating raw eggs.  This was for a few reasons, first the assessment of risk on the frontier was different than it is now.  When life is that risky people just cannot worry about as many dangers.  The other is that eggs are actually more dangerous than they were.  Chickens raised with space and freedom are less likely to be ill and less likely to pass salmonella on through the eggs.  Factory farming actually makes eggs more dangerous and it is likely with our fresh eggs there would be no danger, however I still modified the recipe to cook the eggs.  (Please note that that putting rum into your eggnog is not enough to kill salmonella). 

We start by separating 3 eggs, set the whites aside.  Beat the yokes with 1/4 cup sugar.

Heat 2 cups milk and 1 cup heavy cream.  Heat until it is warm but not boiling. 

Poor the milk into the eggs while mixing, then put back into the pot and heat until the mixture coats the back of a spoon.

Cool the milk and yokes while you beat the whites until stiff peaks form.  Fold whites into mixture and put a dash of nutmeg into it.  Put into picture to serve and add rum as you wish.