Very amusing banter, guys, but "all ye need to know" indeed!
There's poor koukouvagia who doesn't know how to make an eggnog and here we are talking about lamps and oil and pretty ladies.
Here is a wonderful egg nog recipe, nice and thick and very pleasant indeed. I got it very long ago from something called the Women's Day Encyclopedia of Home Cooking which my mother got volume by volume at the supermarket. It was quite useful actually. Not all the recipes were wonderful, but it was full of information and was something like 12 volumes, in alphabetical order, and a huge index.
This is one of the good ones:
3 egg yolks
1/2 cup sugar
1/4 tsp salt
3 cups milk
1 cup heavy cream
3 egg whites
1/4 cup sugar
Heat the milk and cream.
Separately, beat egg yolks gradually adding the 1/2 cup sugar and salt in a large saucepan
gradually add the milk and cream and cook in a double boiler or VERY carefully on direct heat on low. DON'T BOIL or it will curdle.
add vanilla and chill
Beat egg whites till stiff, gradually add 1/4 cup sugar, beating till stiff. Fold into cold custard. Makes 2 quarts. You can, of course, add anything in the way of alcohol you want. a little nutmeg on top is nice.
Back when i was 20 i was away at a friend's house with a bunch of other friends for a week of cross country skiing, and on new years eve they wanted to make eggnog. I, showoff that I am, said "i know a really good one!" and so was designated to make it. But i let it boil. It curdled terribly. I was very young and early into my cooking/baking experiences, but i knew how to beat stuff. I figured, let me get it cold, and then beat the h**k out of it. I put the pot out in the snow so it would cool quickly, with pounding heart.. My budding reputation as a cook was at stake here. I might have, like the groundhog, hid myself another 20 years, for the shame of curdled eggnog. But no! Behold! I beateth it into ploughshares or whatever you beat it into, with mine trusty whisk, and brought it forth, triumphantly with trumpets and cheers.
So, moral is, if you let it curdle, all MAY not be lost, if you have a very strong arm and some snow. I just don;t have patience for double boiler cooking. So now i heat the milk first to boiling.