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Eggnog

seagrass_gw Cape Cod

8 years ago

last modified: 8 years ago

I have a recipe for eggnog in my late father's handwriting from the 1960's. I remember it fondly. I cannot stomach the gloppy stuff in the cartons that are sold in supermarkets now - but my DH grew up drinking the nutmeg laden gloppy stuff. So for New Year's Eve I want to make my father's recipe (which I will post below). My concern is finding eggs I can use in it that are salmonella free. I don't know how to tell. What to do?

Here's the recipe:

6 eggs

3/4 c. sugar

1 pint whipping cream

1 pint whole milk

1/2 tsp. grated lemon rind (optional)

1/2 cup rum

Beat yolks & whites of eggs separately. Add 1/2 cup sugar to yolks. Add 1/4 cup sugar to whites after whites are beaten very stiff. Whip cream (use cold bowl and cold beaters!) Add lemon rind. Fold cream and egg mixture together. Add milk and rum,

Serve cold with grated nutmeg.

______________________________________

My Dad always used 151 Ron Rico rum!!

Featured Answer

sheilajoyce_gw

8 years ago

Just use freshly bought eggs and keep them refrigerated till you use them. Avoid using eggs with cracked shells. This is much like my aunt's recipe for egg nog, and I love it. The stuff they sell in the dairy section of the store is nothing at all like real egg nog. It is a very poor imitation.

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Comments (10)

mamapinky0
8 years ago
So freshly bought eggs don't have a risk of salmonella???
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writersblock (9b/10a)
8 years ago
Sure, factory-farmed eggs can have salmonella no matter when you buy them (although the risk isn't high).

The best thing is if you can find local free-range eggs. If not, you can buy pasteurized eggs in most stores.
seagrass_gw Cape Cod thanked writersblock (9b/10a)
lindac92
8 years ago
You can paseturize you eggs....
seagrass_gw Cape Cod thanked lindac92
nandina
8 years ago
I follow and enjoy this Forum but seldom post. Please be brave and make the following eggnog recipe. It is delicious. Easy. Tastes like the real thing!

CHRISTMAS EGGNOG

1 quart of commercial eggnog

One 1.5 quart container of Eddie's vanilla ice cream softened for an hour on counter.

1 teaspoon vanilla

Blend all together with a kitchen mixer.

Stir in 2/3 cup bourbon (optional)

Lightly dust with nutmeg (optional)

May be made an hour before serving and refrigerated.
seagrass_gw Cape Cod thanked nandina
gardengal48 (PNW Z8/9)
8 years ago
I have used fresh raw eggs in any number of recipes - Caesar salad dressing for one and Hollandaise sauce (although I guess that is mostly cooked when done). I have never encountered any issue with salmonella. I guess it is possible but certainly not very common with commercially sold eggs.......I'd be more concerned with my neighbor's chickens' eggs :-) At any rate, it is not something I'd be overly concerned about. But pasteurized eggs should be readily available if you prefer.

I just don't do eggnog.....nasty stuff :-))
seagrass_gw Cape Cod thanked gardengal48 (PNW Z8/9)
carolb_w_fl_coastal_9/10
8 years ago
I buy organic eggs - not sure if they're any cleaner, but I like to think so. And I just read a tip to wash eggs beforehand, since the bacteria tends to be on the outside of the shell.

My trick is to whizz the eggs in the blender w/ a good amount of booze first, which I like to believe kills bacteria = J

I prefer bourbon.
seagrass_gw Cape Cod thanked carolb_w_fl_coastal_9/10
Bestyears
8 years ago
I plan to make homemade eggnog this year too, and found this to be helpful: Handling Eggs Safely to Prevent Samonella
seagrass_gw Cape Cod thanked Bestyears
User
8 years ago
last modified: 8 years ago
The organic eggnogs are really good if you haven’t tried them. They use real sugar, milk, cream and spices. My favorite is Horizon egg nog. Just in case you don't end up making it.

My food store sells pasteurized eggs as well up on the top shelf with the quail eggs and other weird things.

Good luck with the nog.

edited fix the weird squares my computer is putting in places
ci_lantro
8 years ago
If you have a sous vide setup, you can pasteurize eggs at home.

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