Eggnog Recipe Using Whole Eggs
Serve topped with grated nutmeg.
Eggnog recipe using whole eggs. For more great christmas r. Transfer the beaten egg whites to the bowl with the eggnog and gently fold or stir the whites into the base this gives the eggnog a frothy extra creamy texture. If you cook it too quickly the mixture will curdle.
Cook regular egg mixture to 160 f. When refrigerating a large amount of cooked eggnog divide it into several shallow containers. Beating up egg whites and putting them in makes the eggnog fluffy for quite a while especially if you add a little acid to the egg whites like cream of tartar to make them stay puffy even when mixed into the the egg sugar cream and milk combination.
Follow the recipe carefully. Immediately transfer to a large bowl. If using regular eggs that have not been pasteurized use a recipe in which you cook the egg mixture to 160 f.
In a heavy saucepan whisk together eggs sugar and salt. Cook and stir over low heat until a thermometer reads 160 170 30 35 minutes. Stir in the liquor if using.
Omit brandy and use cup dark rum bourbon or whiskey. Fold the egg whites into the eggnog. At 160 the egg mixture thickens enough to coat a spoon.
Refrigerate it at once. Feel free to make the following variations. Just before serving whisk the reserved egg whites in a stand mixer or with a hand mixer at high speed until the whites form stiff peaks.