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Because raw eggs are perishable, both the Virginia Egg Council and U.S.D.A. recommend using a cooked eggnog recipe.
Cooked eggnog also is a much creamier product. Serving only cooked egg dishes is especially recommended for infants, the elderly and the chronically ill.
Use fresh, refrigerated clean eggs for your homemade eggnog. Use only uncracked eggs that are not leaking.
Recipes for cooked eggnog are similar to cooked custard. Test to see if the eggnog is cooked enough by dipping a metal spoon part way into the custard. If the custard coats the spoon, it’s done.
Custard made with canned milk may give a false sense of security, as it will create a thickened appearance before a recipe using fresh milk. In this case, cook the canned milk custard until a thermometer reaches 160 degrees.
Reaching the proper temperature ensures a safe finished product for your family. You are basicly pasteurizing the custard by bringing it to 160 degrees F the temperature at which custard thickly coats a metal spoon.
Pasteurized Liquid Eggs
Using pasteurized liquid eggs allows you to prepare your eggnog without cooking it. Just combine all ingredients, chill and serve. Be careful not to cross contaminate the beverage with soiled utensils.
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