Tom and Jerry (drink) Tom and Jerry (drink) A Tom and Jerry is a traditional Christmastime cocktail in the United States, devised by British journalist Pierce Egan in the 1820s. It is a variant of eggnog with brandy and rum added and served hot, usually in a mug or a bowl. Another method uses egg whites, beaten stiff, with the yolks and sugar folded back in, and optionally vanilla extract added. A few spoonfuls are added to a mug, then hot milk and rum are added, and it is topped with nutmeg. Pre-made Tom and Jerry batter, typically produced by Wisconsin and Minnesota manufacturers,
Egg drop soup "moon viewing." In Italy, "stracciatella", a version made of egg and parmesan cheese, is a popular variant of egg drop soup. Similarly in France "le tourin", a garlic soup, is made with egg whites which are drizzled into the soup in a similar way to how traditional egg drop soup is made. Also in Spain, the similar and traditional "sopa de ajo" (literally "garlic soup") uses egg whites to thicken the broth in a similar fashion. In Austria, egg drop soup (Eierflockensuppe or Eierflöckchensuppe) is a simple, traditional recipe generally made for very young children or sick people. Scrambled eggs