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Old 12-09-2007, 07:30 PM   #1
eulipion2
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Hello,
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!
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Old 12-09-2007, 07:52 PM   #2
Yuri_Rage
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The same thing happened to my nog when I made Emeril Lagasse's recipe a couple of years ago. I just gave it the occasional stir to keep everything fairly mixed together.
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Old 12-09-2007, 08:13 PM   #3
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It's just the nature of the beast- happens to me too. The alternative would be to mix the eggs in more, but then you'd deflate the foam, and your nog wouldn't be as frothy. I just stir it in a little more when I serve a glass.
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Old 12-09-2007, 08:19 PM   #4
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okay, thanks. Glad it's not a question of technique (I'm a bit of a stickler).

Thanks!
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