Egg Nog

cookie8December 23, 2013

So I will be making a dairy free eggnog tonight. The recipe states you can have it raw or cook it and let it cool, then refrigerate. Any recommendations for what route I should take? Thanks.

Here is a link that might be useful: http://indiancountrytodaymedianetwork.com/2013/11/28/homemade-paleo-eggnog-rich-creamy-and-dairy-free-152477

Thank you for reporting this comment. Undo
foodonastump

Hmmm. Interesting recipe. I'd go raw just because I in general prefer raw eggnog. Plus it's easier, plus the cooked version seems to be for those concerned about the raw egg. If raw egg doesn't concern you then that's what I'd do.

    Bookmark   December 23, 2013 at 6:34PM
Thank you for reporting this comment. Undo
grainlady_ks

Too late for anything constructive, but I'd like to know how it turned out and what method you used?

Personally, I would have pasteurized the whole, room temperature, eggs first, then separated them for the yolks and made the "raw" version.

To pasteurize whole, in-shell, room temperature eggs:

Heat them to 140-degrees in a pan of hot water (enough to cover the eggs), and maintain the temperature for 3-1/2 minutes. It's enough time to pasteurize without cooking the eggs.

-Grainlady

Here is a link that might be useful: How to Pasteurize Eggs At Home

    Bookmark   December 24, 2013 at 7:35AM
Thank you for reporting this comment. Undo
cookie8

I still haven't made it. Thanks for the tip.
I wonder if it will last longer if it is the cooked version? I have a feeling no one will like it and I will going at it alone so I wouldn't mind if it lasted, say 3-4 days.
I have a couple of things to make this afternoon so hopefully I do it. Oh, I have two dozen farm fresh eggs and definitely plan on using them for this. I will let you know of the outcome.

    Bookmark   December 24, 2013 at 1:11PM
Thank you for reporting this comment. Undo
foodonastump

I hate to seem argumentative but I think that's misleading advice, potentially dangerous advice for someone who for medical reasons is concerned about the approx 1 in 20,000 chance of an egg having salmonella. Whole egg must be brought to 140 and HELD at for 3.5 minutes to be pasteurized; placing a vaguely room temperature egg in 140 water for 3.5 minutes does not meet this requirement. Worth noting, at 140 deg the egg white is well on its way to being cooked. If you want a safe egg that's almost as good as raw, 135 deg for 75 minutes is what seems to be scientifically accepted.

Picture of eggs at various temperature from douglasbaldwin.com:

Here is a link that might be useful: Must be HELD at temps (Cornell link)

    Bookmark   December 24, 2013 at 1:26PM
Thank you for reporting this comment. Undo
grainlady_ks

Thanks foodonastump! If I can remember the collective group of County Extension Foods Agents who taught this method for pasteurizing eggs during a class I attended, I'm sending them all the link you provided.

I believe using Egg Beaters would be the safe thing to use since they are pasteurized (pasteurized whole eggs are not available around here). Not sure why the Paleo recipe used egg yolks, possibly as a thickener and for the golden color, but a little xanthan gum and a drop or two of yellow food coloring will accomplish that.

Anyway, cookie8, leftover egg nog makes great French toast batter (add a little extra vanilla to the batter ), and I have a recipe someplace for Egg Nog Quick Bread that was a good recipe for the freezer. I also put egg nog in our morning smoothie - I just love the taste of nutmeg, and would also love the mixture of almond and coconut milk :-).

Last week I spent a day making low-carb sweetened condensed milk from homemade almond milk, powdered coconut milk, and a simple recipe using non-fat dry milk, trying to make sugar-free recipes for my dear friend, and trying to see which one was "best". Crazy - huh?

-Grainlady

    Bookmark   December 24, 2013 at 4:45PM
Thank you for reporting this comment. Undo
cookie8

Well, I ended up doing the cooked version. It has a slight taste of coconut but more of an eggnog taste. It is also the first time I used fresh grated nutmeg.
I will make again. No one else tried it though.

    Bookmark   December 25, 2013 at 6:43PM
Sign Up to comment
More Discussions
Once it was so easy..............................
To find whatever one wanted quickly. Now everything...
Robert Givens
Beans and Greens Recipes?
I wonder if I haven't been getting out enough, and...
plllog
Big Weekend Ahead
Hi everyone, I'll be making Crab Stuffed Mushrooms...
moonwolf_gw
Aeropress coffee-science question for coffee weenies
I got an Aeropress today. Just made my first cup of...
l pinkmountain
Why can't they leave things alone?
I really don't have the time nor the energy to learn...
doucanoe
© 2015 Houzz Inc. Houzz® The new way to design your home™