I made a batch of eggnog for my homebrew club's Christmas party using Alton Brown's recipe from Food Network's Good Eats with a few minor mods (e.g. less nutmeg, more whiskey). It turned out very well, I got a ton of compliments on it, but there was just one thing that bugged me: the egg whites separated out and rose to the top during chilling, leaving a ton of foam. Any cooks out there know what would cause such an occurrence? Did I not whisk enough? Too much?
Thanks in advance!