This recipe comes down to me from my great grandmother. It’s been updated through the years (I don’t think she had an electric mixer, but my grandmother did). Traditionally the batter was started early on Christmas morning and left to beat in the mixer all day to be served right before dinner. The theory was, the longer the batter is beaten the less chance that the eggs will separate later. If you aren’t comfortable doing that (and these days we know better than to leave eggs at room temperature for 6 or 8 hours — it’s a wonder none of us got sick), the batter can be rebeaten if it separates in the fridge and it will taste fine.

12 eggs
1 lb powdered confectioner’s sugar

Divide eggs. Whip egg whites until stiff peaks form. Set aside. Beat egg yolks until golden yellow. Fold in egg whites. Slowly add in confectioners sugar until well mixed. Beat in electric mixer on low speed for a long, long, time (see note above — probably a minimum of 15 minutes or so).

To server, pour one or two tablespoons of batter into a cup. Add a jigger of favorite flavoring (rum, whiskey, scotch, can be omitted for a “Tom” without the “Jerry”). While stirring rapidly, fill cup with hot water. Sprinkle top with nutmeg.

[ed.] That’s the recipe. But, if you’re in a hurry, you don’t really need to beat the egg whites and yolks separately. Just dump them in your mixer bowl, add in the sugar, and beat like crazy. The batter might not hold together as well in the long run, but it will still taste exactly the same.