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shanghaiborn's Profile

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Best Eggnog

We do add the egg whites at the very start. We bottle the nog after about 3 weeks because the pot we make it in takes up so much room in the fridge. I have to take out a shelf to fit the pot. By 3 weeks the whites have pretty much blended in. After bottling I can lay the bottles down on a shelf for the rest of the aging in the fridge--probably another 2-3 weeks. We get about 9 screw top wine bottles worth. My dad's recipe calls for brandy, dark rum and rye. The rye makes a really smooth eggnog.

Jan 05, 2015
shanghaiborn in Recipes

Best Eggnog

My recipe is from Shanghai in the 20s also. My dad's recipe included the beaten (soft peaks) egg whites folded into the mix as the last ingredient. All the cream was added as well and not whipped at serving time just nutmeg. You can reduce the recipe keeping the same formula. My dad's recipe starts out with 5 dozen eggs, etc. Shanghai was a big party town! Needless to say we have cut back his amounts starting out with 2 doz. eggs 2 lbs. sugar, etc. We stir every night as the whites have a tendency to float. After 2 or 3 weeks we bottle. Lots of bottles go to friends as presents.

Dec 30, 2014
shanghaiborn in Recipes

Best Eggnog

Interesting! Another Shanghai connection! Dad's recipe also uses Rye instead of bourbon but the dark rum and brandy are the same. We also add the egg whites at the start and then stir gently every day. I don't know if this recipe started in the Orient. A lot of the American population were from the east coast---maybe it came from there. My mother, sister and I got out of Shanghai just in time but dad was put in Bridgehouse prison for a time and let out in time to catch the last ship out. That was right after Pearl Harbor.

Jan 02, 2010
shanghaiborn in Recipes

Best Eggnog

Amazing to stumble on this recipe! My father and mother lived in Shanghai for years before WWII and always made this eggnog. When we returned to the states in '41 Dad continued to make it every year. I make it now as does my daughter-in-law. His recipe starts out with 5 doz. eggs---needless to say I have cut it down---our parties aren't that big. As to adding the whipped egg whites at the start, we have always done that without problems. One does need to lightly fold the whites in every night and taste of course. Such good stuff. We lable it "Andy's Eggnog" after my Dad.

Dec 23, 2009
shanghaiborn in Recipes