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Egg Nog - Uncooked

Luke Taylor

eggnog

Servings

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Prep time

--- Minutes

Cooling Time

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Calories

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Uncooked version of eggnog

BE SURE TO REFRIGERATE THE EGGNOG AND SERVE ICE COLD. IF ANY SITS OUR ON A BUFFET TABLE VERY LONG, THROW IT OUT.

Ingredients

  • 1 dozen eggs , separated 1 2 3 4
  • 1/2 teaspoon salt
  • 2 1/4 or more cups sugar
  • 2 or more cups bourbon
  • 1/2 cup rum
  • 1 quart milk
  • 2 tablespoons vanilla
  • 3 pints heavy cream

Directions

  1. Beat together the egg yolks and salt in a large mxing bowl, slowly adding 1 1/2 cups of the sugar.
  2. Continue beating until thick and pale.
  3. Stir in the bourbon, rum, milk, and vanilla until well mixed.
  4. Beat the egg whites until foamy and slowly add the remaining 1/4 cup sugar, continuing to beat until stiff and all the sugar has been incorporated.
  5. Whip the cream until stiff.
  6. Now fold the egg whites into the yolk mixture and then fold in the whipped cream.
  7. Taste and add more bourbon and/or sugar if necessary.
  8. Pour into punch bowl and sprinkle the top with nutmeg.

Notes about using pasteurized eggs

The pasteurized eggs will have a slight cloudiness to the whites. If you want to be able to control the texture, add lemon juice or cream of tartar if you need to whip up a meringue.

Footnotes

  1. It is possible to pasteurize the eggs by brining them to 140F and keeping them there for 3 1/2 minutes. ↩︎

  2. https://www.foodsafety.gov/keep/types/eggs/index.html ↩︎

  3. Using a sous vide method, eggs can be pasteurized in the shell and safely eaten raw for up to two weeks. Cook the eggs at 134.6F for 2h. Store for up to two weeks in the refrigerator. ↩︎

  4. The pasteurized eggs will have a slight cloudiness to the whites. If you want to be able to control the texture, add lemon juice or cream of tartar if you need to whip up a meringue. ↩︎

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