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Dec 2, 2007 05:25 PM

Home Made Eggnog [split from Boston]

I make my own egg nog every year, and ever since trying this recipe it has become my new golden standard:

It is uncooked (although I use pasteurized in shell eggs to be safe) and incorporates whipped egg whites, this makes is rich yet not too thick, and refreshing as the same time.


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    1. re: foodperv

      Yup, a whole egg in shell that has been heated to a set temperature for a specified period of time, usually 140 degF for 3.5 minutes. This is hot enough to kill any bacteria while not coagulating the egg. Usually the egg white is ever so slightly thickened and has a slight cloudyness to it, but they are still gastronomically speaking raw.

      Marketing website for one brand:
      Restaurant supply website that gives a bit more detail:

      When making food with raw eggs for myself I use normal run of the mill eggs, Salmonella isn't a big concern for healthy young adults with a normal immune system (it isn't very pleasant though), but when I am serving this type of food to others, especially the very young or the very old... better to be safe then sorry in my opinion.


      P.S. They work GREAT is caeser salads too.

      1. re: droidicus

        Hey Droid,

        Where did you find pasteurized eggs in the Boston area? Last year I nearly killed myself looking for them i stores and I couldn't find them anywhere. Any hints?

        1. re: Moo

          Unfortunately they can be quite difficult to find, I have seen them sporadically at Hannafords and Star Markets, but never consistently. I have also had them special ordered a few times, but not all stores are willing to do that.


          1. re: droidicus

            thanks for the info on the eggs

            1. re: droidicus

              Thank you, Droid. I guess I'll just have to try and force my local market into ordering them!

              1. re: Moo

                If it's really a simple matter of holding them at 140 for a few minutes, can't you just do it yourself with the help of a thermometer? Or am I missing something here?

                1. re: davis_sq_pro

                  The entire egg needs to be brought to 140 degF, shell, white, yolk and all. In addition the temperature regulation must be very precise, one degree to high and the egg will begin to cook, one degree to low and the egg won't be pasteurized.

                  I suppose that this could be done with an immersion circulator, but I don't own one and that won't guarantee that you have successfully processed the eggs safely in any case.


                  P.S. You might be wondering how I know so much about pasturized eggs.. I did a LOT of research after my overly paranoid mother refused to drink the egg nog that I made several years ago. I re-made it shortly after with pasturized eggs and she has thanked me ever since.

                  1. re: droidicus

                    I'm eally glad you're paying attention to salmonella. I had hepatitis a few years ago, and although before that I had the stomach of a goat, now the slightest thing will tip me over the edge to gastic discomfort. I won't try eggnog or anything else that's made with raw eggs. So if you're serving it to people outside your own family, I think it's great that even those with particularly sensitive stomachs can drink it with peace of mind.

        2. re: foodperv

          Believe it or not I called the egg board a few years ago -- asking about pateurized eggs for just this reason. In the conversation, they said that they really don't get any reports of people getting sick from eggnog with raw eggs. (maybe its the alchohol....)

        3. Yep, that's the recipe we use too.