Cooking with TAY, Movie Night edition!

We've got movies. we've got popcorn. We've got friends. What are we missing!? Heyo, I'm back to doing a movie night cooking show. Bork bork bork.

It's been far too long! I'll get back into it by copy/pasting from Alton Brown.

You like Eggnog? Of course you don't. It's absolutely disgusting. I'm with you.

But, for those that want this gross egg protein mash....

Ingredients
4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites*
Directions
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.

Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.

Whisk the egg whites into the mixture. Chill and serve.

KEY THINGS: Egg white beatings. I've known a lot of people in my family, ie. everyone, has absolutely no idea that when it says "peaks" it means "peaks". They'll just half heartedly whisk the whites a bit and then add. THIS IS BAD.

You beat the ever living stuffing out of those egg whites until they look like whipped cream. Whipped cream consistency. Remember! This is key to a good thick eggnog and not "LOOK I MADE EGG SOUP!"

Also you can take out the bourbon if you want because who the heck has bourbon lying around. You're not going to ruin the nog. There's no intricate scientific interaction between the alcohol molecules and the oh god how gross molecules from the raw eggs.

Raw egg warning. Don't lick the shells and you'll be fine. If the bacteria is present it is always on the OUTSIDE of the egg.