Refrigerated eggs with clean, uncracked shells can still be contaminated with Salmonella bacteria. Eggs must be cooked to degrees F to kill bacteria such as Salmonella that may be present.
If your eggnog recipe calls for raw eggs, it may not be safe. Adding alcohol inhibits bacterial growth, but it cannot be relied upon to kill bacteria. Eggnog may be safely made at home by using whole, liquid or pasteurized eggs. Pasteurized eggs are found next to regular eggs at the store. Egg substitutes can also be used.
These products have also been pasteurized. Standard Metric. Procedure Separate the eggs and store the whites for another application. Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid ribbon.
Combine dairy, booze, and salt in a second bowl or pitcher and then slowly beat into the egg mixture. A few years ago, Fischetti's lab made an extra batch — for the sake of science — spiked with an extra ingredient: salmonella. Within the first five days of sitting in the cold with the alcohol, the batch still tested positive for salmonella, but it was sterile not long after, Fischetti said. They even tried to culture the aged eggnog on a petri dish, but no bacteria would grow on it.
We're not spiking it any more than it should be. Indeed, raw eggs and alcohol are a long-standing winter tradition, said Dale DeGroff, the legendary bartender made famous for his gourmet cocktails at New York's Rainbow Room during the s.
Although the original varieties were hot drinks involving beer and raw eggs, chilled eggnog became popular in Baltimore in the midth century, DeGroff said. In New York, Tom and Jerrys were popular egg drinks that involved making a "batter" of raw eggs, ground clove, cinnamon, nutmeg, rum and cream, DeGroff said.
The batter then went into a big crockery bowl over ice, and when someone ordered the drink, the bartenders would dollop a tablespoon of batter into a mug and add brandy, hot water and milk. The six-egg recipe appeared on whiskey bottles for years, he said.
Today, popular drinks that involve raw, emulsified eggs include traditional flips, sours and daiquiris. Share your post with your fan club! We made homemade eggnog Friday night. We used whipping cream, pasteurized eggs, milk and sugar plus liquor. I'm hoping it will stay good for a full week, but I really don't know if it's safe to do so or not.
All of the ingredients used had experation dates past next week, not sure if that matters now that they've been used in a recipe. Any ideas?
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