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Eggnog

Eggnog: Main Image

Preparation, Uses, & Tips

Traditionally, eggnog was made a month before Christmas and allowed to age. However, given the salmonella risk associated with consuming raw eggs, the preparation of eggnog has been updated.

Eggnog should be served cold--it should not sit at room temperature.

Replace raw eggs with either a pasteurized egg substitute or with eggs that have been pre-pasteurized. You can pasteurize eggs at home by heating them until they adhere to the surface of a spoon (slowly heat the eggs to 160F, or 71C). In some eggnog recipes, the entire batch is cooked to destroy bacteria.

In preparing eggless nog, French vanilla pudding makes a good egg substitute. If you'd like to make dairy-free eggnog, replace the milk with fresh or canned coconut milk.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.

 
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