Ingredients
6 egg whites
14 cup white sugar
6 egg yolks
12 cup light corn syrup
12 pint half-and-half
1 pint vanilla ice cream
nutmeg (optional)
Method
Sources
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RecipeNLG
dataset
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Recipes1M
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RecipeNLG
Recipes1M
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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In large bowl with mixer at high speed beat egg whites until foamy. Gradually beat in sugar until stiff peaks form. In small bowl with mixer at medium-low speed beat egg yolks and corn syrup about 5 minutes until thick and lemon colored. Add half and half beat until well mixed. Fold into egg white mixture. Cover and refrigerate until ready to use. When ready to use place vanill ice cream, in one piece, in punch bowl, pour eggnog over. Sprinkle with nutmeg if desired. Enjoy.