5 ms·

I've always been under the strong impression that raw-egg-eggnog is overwhelmingly the default, and the only eggnog that is cooked/pasteurized is the store-boug

I've always been under the strong impression that raw-egg-eggnog is overwhelmingly the default, and the only eggnog that is cooked/pasteurized is the store-bought stuff. After all, what's the point of making your own eggnog otherwise?

cout 5y ago
I've never made eggnog, but lately I'm starting to learn to make other things with eggs, such as mayonnaise and lemon curd. You can buy pasteurized eggs at the grocery store, and some people claim you can pasteurize eggs at home (though the USDA says otherwise). In that case the eggs and milk would be pasteurized, but the eggnog itself would be uncooked.
- dekhn 5y ago
  BTW, the "cooked" version of mayonnaise is called 'sabayon' or zabaglione and is often used in desserts.
- crookshanked 5y ago
  Interesting to consider that bit about the USDA and home pasteurizing eggs. I do a lot of ice cream/frozen custard style things and have used raw yolks before after using low temperature cooking via immersion circulator to "pasteurize" them first. I usually refer to Douglas Baldwin for a majority of this stuff. http://www.douglasbaldwin.com/sous-vide.html http://www.douglasbaldwin.com/sous-vide.html Though the first article that popped up on the search has some good reading on it from what I'm seeing. https://www.streetsmartkitchen.com/how-to-pasteurize-eggs-sous-vide/ https://www.streetsmartkitchen.com/how-to-pasteurize-eggs-so...
- smegsicle 5y ago
  > mayonnaise how do you blend it? a lot of recipes call for an immersion blender..
  - simtel20 5y ago
    Not the person you asked, but you can make mayo with a bender or a whisk. Emulsions like mayo or (no-egg) aioli are tricky until you learn to see how they behave, and after that are pretty easy.
  - Mikeb85 5y ago
    Whisk is the typical way to make mayonnaise.
Mikeb85 5y ago
Honestly, I haven't surveyed enough people so I can't say with absolute certainty, but at restaurants, the home cooks I know and of course all store bought stuff whether mass produced or artisanal has been cooked.
nielsbot 5y ago
I've actually made "instant" egg nog right in the cocktail shaker... and it's been a hit https://www.foodnetwork.com/recipes/baltimore-eggnog-3415575 https://www.foodnetwork.com/recipes/baltimore-eggnog-3415575 Probably not as food safe as the aged version, but still quite tasty. Not eggy. However the linked article says "The USDA estimates that one in every 20,000 eggs contains salmonella bacteria, which means that the average consumer would encounter a contaminated egg once every 84 years."

cout 5y ago

I've never made eggnog, but lately I'm starting to learn to make other things with eggs, such as mayonnaise and lemon curd. You can buy pasteurized eggs at the grocery store, and some people claim you can pasteurize eggs at home (though the USDA says otherwise). In that case the eggs and milk would be pasteurized, but the eggnog itself would be uncooked.

dekhn 5y ago
BTW, the "cooked" version of mayonnaise is called 'sabayon' or zabaglione and is often used in desserts.
crookshanked 5y ago
Interesting to consider that bit about the USDA and home pasteurizing eggs. I do a lot of ice cream/frozen custard style things and have used raw yolks before after using low temperature cooking via immersion circulator to "pasteurize" them first. I usually refer to Douglas Baldwin for a majority of this stuff. http://www.douglasbaldwin.com/sous-vide.html http://www.douglasbaldwin.com/sous-vide.html Though the first article that popped up on the search has some good reading on it from what I'm seeing. https://www.streetsmartkitchen.com/how-to-pasteurize-eggs-sous-vide/ https://www.streetsmartkitchen.com/how-to-pasteurize-eggs-so...
smegsicle 5y ago
> mayonnaise how do you blend it? a lot of recipes call for an immersion blender..
- simtel20 5y ago
  Not the person you asked, but you can make mayo with a bender or a whisk. Emulsions like mayo or (no-egg) aioli are tricky until you learn to see how they behave, and after that are pretty easy.
- Mikeb85 5y ago
  Whisk is the typical way to make mayonnaise.

Mikeb85 5y ago

Honestly, I haven't surveyed enough people so I can't say with absolute certainty, but at restaurants, the home cooks I know and of course all store bought stuff whether mass produced or artisanal has been cooked.

nielsbot 5y ago

I've actually made "instant" egg nog right in the cocktail shaker... and it's been a hit https://www.foodnetwork.com/recipes/baltimore-eggnog-3415575 https://www.foodnetwork.com/recipes/baltimore-eggnog-3415575 Probably not as food safe as the aged version, but still quite tasty. Not eggy. However the linked article says "The USDA estimates that one in every 20,000 eggs contains salmonella bacteria, which means that the average consumer would encounter a contaminated egg once every 84 years."