Scald the milk. Beat the egg until well blended and pour over the hot milk gradually. Add sugar and nutmeg and strain into custard cups. Set filled cups in a pan or hot water until firm. Test with a knife. If it comes out clean, the custard is done. Serve cold with cream or cake. Makes about two custard cups.
One time the USDA set me some frozen eggs. I got a shipment of them. I opened some for a meal to cook and noticed that they had streaks of blood in them. I immediately called the USDA office and this wise cracker on the phone told me that the chickens had PMS. The morale to this is when in doubt throw them out. Always check eggs in the cartons at the store as you do not want any type of cracked products. If a egg floats on top of the water, throw it out as well.
Next time around, my table have egg-eating time.
Arritta Morris is a graduate of Eastern Kentucky University with a degree in nutrition and a master’s degree in counseling. She is a certified as a food service specialist by the School Nutrition Association.