Kristen asked:
I have been making my own egg nog for years. But now I’m afraid to make it because I’m hearing so much about not using raw eggs. Someone told me that if you take raw eggs and drop them into boiling water for 7 seconds that it will make them safe to use. Does anyone know for a fact that this is true? Or does anyone know any other methods of making them safe to use?
I have been making my own egg nog for years. But now I’m afraid to make it because I’m hearing so much about not using raw eggs. Someone told me that if you take raw eggs and drop them into boiling water for 7 seconds that it will make them safe to use. Does anyone know for a fact that this is true? Or does anyone know any other methods of making them safe to use?
Tags: 7 Seconds | Boiling Water | Egg Nog
December 20th, 2009 at 10:42 pm
You can use Egg Beaters or that sort of egg product in egg nog without any problems straight from the carton
Egg products can be substituted in recipes typically made with raw eggs that won’t be cooked (for example, Caesar salad, Hollandaise sauce, eggnog, homemade mayonnaise, ice cream, and key lime pie). The USDA does not recommend eating raw shell eggs that are not cooked or undercooked due to the possibility that Salmonella bacteria may be present.
If you want to use fresh shell eggs: You have to ***** the eggs and put them over a water bath wile you whisk them for something like 3 mins
December 23rd, 2009 at 8:42 pm
i dunno, but a nice glass of eggnog sure does sound good. i think if you put alcohol in it it will kill any bacteria. but i like the regular eggnog they sell in the milk section at the grocery store, atleast then i know it is safe to drink.
December 26th, 2009 at 5:10 am
I’ve never heard that before, but I wouldn’t think 7 seconds would do much. I believe that eggs need to be cooked all the way through to kill salmonella, including the yolks. I’ve never made eggnog before, but could you use something like Eggbeaters in place of the eggs? Just a suggestion, good luck
December 28th, 2009 at 12:00 pm
Buy pasteurized eggs. They have been heat treated to kill bacteria in the eggs. They are usually found in a yellow box in the grocery store.
December 31st, 2009 at 8:04 pm
I have also been making eggnog for many years with raw eggs - without incident. I am sure that if you make your own that you know EggBeaters is not a good suggestion. I am certain that seven seconds will not kill any bugs. I purchase only the freshest eggs from local farms. I am under the impression that eggs are pretty darned safe these days. In fact I have never heard of anyone getting sick from them. I will be making it for my kids and I am confident that I will not kill any of them. As for the pasteurized eggs suggested elsewhere, I have not heard of them. But if they exist, and you are worried, after all these years, then by all means, use them. I’m making mine in two weeks. I do like to have it all gone within a day or two of production.
January 1st, 2010 at 8:06 am
I started cooking my eggs first when I heard that raw eggs are not safe. Just cook in the milk like you do in making home-made ice cream.
January 2nd, 2010 at 5:41 am
If you use fresh eggs you should not have any troble. You have about a 1 in 5000 chance of getting an egg that as anything wrong woth it
January 4th, 2010 at 10:22 am
I would not worry too much about all that salmonella scary stuff. I grew up on eggnog made at home with raw eggs and I am just fine.
January 4th, 2010 at 10:13 pm
Yu could jsut buy it at the store,or trader Joe’s. Or make it using a newer and different recipe. Here’s one for you-
MARSHMALLOWS:
about 1 cup confectioners’ sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1/2 cup cold water
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup hot water (about 115°F.)
1/4 teaspoon salt
2 large egg whites*
1 teaspoon vanilla
*if egg safety is a problem in your area, substitute powdered egg whites reconstituted according to manufacturer’s instructions
Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar.
In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over cold water and let stand to soften.
In a 3-quart heavy saucepan cook granulated sugar, corn syrup, hot water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F., about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about 6 minutes if using standing mixer or about 10 minutes if using hand-held mixer. In a large bowl with cleaned beaters beat whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla into sugar mixture until just combined. Pour mixture into baking pan and sift 1/4 cup confectioners― sugar evenly over top. Chill marshmallow, uncovered, until firm, at least 3 hours, and up to 1 day.
Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up 1 corner of inverted pan, with fingers loosen marshmallow and let drop onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly 1-inch cubes. Sift remaining confectioners’ sugar into a large bowl and add marshmallows in batches, tossing to evenly coat. Marshmallows keep in an airtight container at cool room temperature 1 week.
Makes about 96 marshmallows.
Yorkshire Pudding
A British favorite to serve with roast beef-
Ingredients:
About 1/2 cup beef drippings
1 cup flour
1/2 teaspoon salt
1 cup milk
2 or 3 eggs
Directions:
Preheat oven to 425 degrees F.
Divide beef drippings between 8 muffin cups. Put in oven to heat. (You can use oil instead of drippings if you are making these without a roast - about 1 teaspoon per muffin cup).
Mix flour and salt. Add milk gradually to prevent lumping.
Beat eggs well and add to batter.
Remove muffin pan from the oven. Divide batter between muffin cups.
Place pan back in oven. Reduce heat to 375 degrees F. and bake until puffy and golden
Eggnog:
Prep: 15 minutes
Chill: 4 hours
Cook: 10 minutes
Ingredients
6 beaten egg yolks 2 cups milk 1/3 cup sugar 1 to 3 tablespoons light rum 1 to 3 tablespoons bourbon 1 teaspoon vanilla 1 cup whipping cream 2 tablespoons sugar Ground nutmeg
Directions
1. In a large heavy saucepan mix the egg yolks, milk, and the 1/3 cup sugar. Cook and stir over medium heat until mixture just coats a metal spoon. Remove from heat. Place the pan in a sink or bowl of ice water and stir for 2 minutes. Stir in rum, bourbon, and vanilla. Cover and chill for at least 4 or up to 24 hours.
2. Just before serving, in a mixing bowl beat the cream and the 2 tablespoons sugar until soft peaks form. Transfer chilled egg mixture to a punch bowl. Fold in the whipped cream mixture. Serve at once. Sprinkle each serving with nutmeg. Makes about 10 (4-ounce) servings.