National Eggnog Month – Make It Safely!
December 23, 2016

Egg-Safety-Center-Eggnog‘Tis the season for eggnog! Fine foods and drinks add much to the traditions and festivity of the holidays. Eggs are a starring ingredient in many eggnog and many holiday desserts (check this delicious collection from Incredible Egg).

When making eggnog, the Egg Safety Center and FDA recommends using a cooked egg base or pasteurized egg product to avoid a damper on celebrations because of potential foodborne illness.

How do you make a cooked egg base? Here’s an easy recipe for Classic Cooked Eggnog from American Egg Board. When making the cooked egg base, pay attention to these FDA recommendations:

  • Combine eggs and half the milk as indicated in the recipe. Other ingredients, such as sugar may be added at this step.
  • Cook the mixture gently to an internal temperature of 160° F, stirring constantly. The cooking will destroy any bacteria that might be present. At this temperature, the mixture will firmly coat a metal spoon (but please don’t lick the spoon if the custard is not fully cooked!).
  • After cooking, chillthe mixture before adding the rest of the milk and other ingredients.

No time to make a cooked egg base but still want delicious homemade eggnog??? Eggnog can also be safety made with pasteurized eggs or egg product instead of raw eggs.

For more information on safely preparing homemade eggnog, visit foodsafety.gov.

And remember, some might think that adding alcohol to the recipe kills any bacteria, but this is false! Happy holidays and enjoy your eggnog!