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Originally Posted by Brianna
So...you guys are drinking raw eggs?!
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If you do it properly, the whiskey cooks the eggs. Here is an old piney woods East Texas recipe:
14 eggs - separated
9 tbsp sugar
1 cup 100 proof whiskey
1 pint heavy cream
Mix sugar with egg yolks and beat well, adding whiskey very slowly while beating. Beat egg whites until stiff (Make sure your egg beating device is not contaminated with yolks, or the whites will never get stiff). Fold the stiff whites into the yolk and whiskey mixture. Whip the heavy cream and fold in with the rest (be gentle to avoid deflating the mixture). Serve with nutmeg on the side.
This is excellent with pound cake, but be sure everyone has room to crash as over 60% of those who partake will need to sleep very soon.
JerryM