- Joined
- Sep 10, 2019
I've never heard of tempering eggs for eggnog. Though I suppose that would give you a thicker, more custard like consistency. The way I have always done it is to beat the egg whites until they start to form peaks, then fold that in to the yolks and other already combined ingredients.Note: You're supposed to fucking temper the eggs in eggnog last I checked. So he just drank a holiday themed Amber Moon, aka an Egg Shot.
But yeah, he's an alkie. He once got so drunk he slammed face first into a stop sign and cried buttery tears over losing his hamburger over the amount of injury he did while blindingly drunk.Note he was embarrassed about losing food, not for being so drunk he slammed into an inanimate and brightly colored object.
Of course thats ignoring how bad Jack was at that recipe. Those eggs aren't even fully mixed, let alone frothy. Also boozey eggnog is good. I once accidentally added too much bourbon to mine and my family liked it more than when I make it properly.
Last edited: