Tie Dyed Pterrodactyl Egg Nog

Southern posted 01-09-99

Tie-Dyed Pterrodactyl Egg Nog

10 Araucana eggs (at least one of each color), separated
1/3 cup superfine sugar
1 quart heavy cream
750 milliliters cognac
1-1/2 cups rum
2 cups milk
Freshly ground nutmeg

Combine egg whites and sugar. Use an electric mixer to beat until foamy, almost at the soft peak stage. In another bowl, beat yolks until they drip from the beater in a thick yellow ribbon.

Pour egg whites into yolks. Beat about 3 minutes. In the serving bowl, beat cream until it barely holds soft peaks. Continue to beat at medium speed ,while slowly adding egg mixture, cognac, rum, and milk. Garnish with nutmeg. Chill for 4 hours. Stir gently just before serving.

SOURCE: Adapted from Chris Maynard & Bill Scheller, “The Bad for You Cookbook” (NY: Villard Books, 1992)

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