AGE your raw egg eggnog
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Date: 2022-11-29
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Comments and reviews: 15
food
2 things, one is that the alcohol isn't always included, since eggnog itself isn't alcoholic, but alcohol is often added, to make an eggnog cocktail. The second thing is that, while you are technically putting raw egg in the mixture, much like with ice cream, the mixture is hot enough that you essentially pasteurize the egg, on contact. Just make sure your mixture reaches 170 F, AFTER the egg has been added. Also, it should hover around that same temperature, right before adding the egg. The reason I say after is the addition of the egg can lower the temp some, so it needs to get back up to that temp. Make sure you temper, though, or you'll just get scrambled eggs. Also make sure that you temper both the separated yolks and the whites. You won't have as frothy a mix, but salmonella can be in both parts. My suggestion would be to temper the yolks with half of the heated up mix, then temper the whites with the other half as you whip them, making sure to keep the temp correct. Then combine the two halves. Otherwise, you can just heat the whole mix up, again at the end, but that will cause the meringue from the whipped whites to settle some. Also, whipping the cream, instead of the whited may alter the texture. It's just the difference between using meringue and whipped cream. But, merigue is lighter, I believe. Still a cool video, though.
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2 things, one is that the alcohol isn't always included, since eggnog itself isn't alcoholic, but alcohol is often added, to make an eggnog cocktail. The second thing is that, while you are technically putting raw egg in the mixture, much like with ice cream, the mixture is hot enough that you essentially pasteurize the egg, on contact. Just make sure your mixture reaches 170 F, AFTER the egg has been added. Also, it should hover around that same temperature, right before adding the egg. The reason I say after is the addition of the egg can lower the temp some, so it needs to get back up to that temp. Make sure you temper, though, or you'll just get scrambled eggs. Also make sure that you temper both the separated yolks and the whites. You won't have as frothy a mix, but salmonella can be in both parts. My suggestion would be to temper the yolks with half of the heated up mix, then temper the whites with the other half as you whip them, making sure to keep the temp correct. Then combine the two halves. Otherwise, you can just heat the whole mix up, again at the end, but that will cause the meringue from the whipped whites to settle some. Also, whipping the cream, instead of the whited may alter the texture. It's just the difference between using meringue and whipped cream. But, merigue is lighter, I believe. Still a cool video, though.
reply
Vittoria
Here is my aged eggnog recipe that I make every year, and it's more boozy than Alton Brown's aged nog. Tastes delicious! It's aged without the dairy. You can also age it outside of the fridge (I do, and we're always fine - there's plenty of booze in it to kill grossies - I haven't done scientific experiments on it though. just use good quality eggs. so you can make lots and not sacrifice fridge space. Then when it's ready, you can either mix the dairy into a big batch and refrigerate, or make it a glass at a time.
12 whole large eggs (Can use 8 yolks and 4 whole eggs if preferred)
250g (1 1/2 cups) granulated sugar
340g (12 oz, or 1 1/2 cups) bourbon
113g (4 oz, or 1/2 cup) cognac or brandy
77g (2. 7 oz, or 1/3 cup) dark rum (Appleton Estates Signature is my go-to)
1/2 tsp salt
1 tsp vanilla, optional
1/2 tsp rum extract, optional
Age MINIMUM 3 weeks, on the counter or in the fridge. When it's ready, add the dairy:
All of aged nog
26 oz whole milk
8 oz heavy cream
OR, For individual servings (stir together, or use cocktail shaker):
2 3/4 oz aged nog
1 1/4 oz milk
1/4 oz heavy cream
reply
Here is my aged eggnog recipe that I make every year, and it's more boozy than Alton Brown's aged nog. Tastes delicious! It's aged without the dairy. You can also age it outside of the fridge (I do, and we're always fine - there's plenty of booze in it to kill grossies - I haven't done scientific experiments on it though. just use good quality eggs. so you can make lots and not sacrifice fridge space. Then when it's ready, you can either mix the dairy into a big batch and refrigerate, or make it a glass at a time.
12 whole large eggs (Can use 8 yolks and 4 whole eggs if preferred)
250g (1 1/2 cups) granulated sugar
340g (12 oz, or 1 1/2 cups) bourbon
113g (4 oz, or 1/2 cup) cognac or brandy
77g (2. 7 oz, or 1/3 cup) dark rum (Appleton Estates Signature is my go-to)
1/2 tsp salt
1 tsp vanilla, optional
1/2 tsp rum extract, optional
Age MINIMUM 3 weeks, on the counter or in the fridge. When it's ready, add the dairy:
All of aged nog
26 oz whole milk
8 oz heavy cream
OR, For individual servings (stir together, or use cocktail shaker):
2 3/4 oz aged nog
1 1/4 oz milk
1/4 oz heavy cream
reply
Jas
I am an eggnog Junkie and loved it since I was a kid. I can still remember my grandmother making it when I was about 4 years old. I know she put a little bit of booze in it. I make my own egg nog now, heavy Cream, milk, generous amount of nutmeg, very small dash of cinnamon, eggs, dash of cloves. I cook it ever so slowly in a double boiler. I don't like the idea of raw eggs and it comes out perfect. You have to experiment around to get the taste that you want. When I do add booze, I do it when the eggnog is completely finished and put it in the fridge. Out here in San Francisco where unfortunately I live, the eggnog doesn't hit the supermarket shelves until about 2 weeks before Christmas and disappears in about 2 weeks or so unlike the East Coast where it starts hitting hitting the supermarket shelves before Thanksgiving and you have it till about the first or second week of January. This is San Francisco and they're weird out here!
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I am an eggnog Junkie and loved it since I was a kid. I can still remember my grandmother making it when I was about 4 years old. I know she put a little bit of booze in it. I make my own egg nog now, heavy Cream, milk, generous amount of nutmeg, very small dash of cinnamon, eggs, dash of cloves. I cook it ever so slowly in a double boiler. I don't like the idea of raw eggs and it comes out perfect. You have to experiment around to get the taste that you want. When I do add booze, I do it when the eggnog is completely finished and put it in the fridge. Out here in San Francisco where unfortunately I live, the eggnog doesn't hit the supermarket shelves until about 2 weeks before Christmas and disappears in about 2 weeks or so unlike the East Coast where it starts hitting hitting the supermarket shelves before Thanksgiving and you have it till about the first or second week of January. This is San Francisco and they're weird out here!
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theeddorian
I believe, and a small amount of searching tends to support this, the wooden container was a noggin rather than a nog. The noggin was apparently a quarter of a pint, or a gill in volume, a small drink. So, you'll see mentions of a noggin of rum for instance in older books. As far as literature as a guide to usage and word origins goes though, the farther back you look the more removed from common people and common language the written sources are. So, while you can construct histories of a word from the appearance and use of a word in older documents, and often offer reasonable etymologies, the farther removed from polite society and the cloister, the less likely an etymology derived from literary sources is to be correct just from a statistical view. While nugged might be a parent, a common term for drinks - especially alcoholic drinks - heated with a poker is mull. Mulled, spiced wine is heated with a hot poker.
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I believe, and a small amount of searching tends to support this, the wooden container was a noggin rather than a nog. The noggin was apparently a quarter of a pint, or a gill in volume, a small drink. So, you'll see mentions of a noggin of rum for instance in older books. As far as literature as a guide to usage and word origins goes though, the farther back you look the more removed from common people and common language the written sources are. So, while you can construct histories of a word from the appearance and use of a word in older documents, and often offer reasonable etymologies, the farther removed from polite society and the cloister, the less likely an etymology derived from literary sources is to be correct just from a statistical view. While nugged might be a parent, a common term for drinks - especially alcoholic drinks - heated with a poker is mull. Mulled, spiced wine is heated with a hot poker.
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Fynagl'in
Years ago I made Alton Brown's egg nog, and his recommendation was to let it sit for three months (citing you should make it closer to Halloween to enjoy at Christmas. I found the longer it ages the smoother it gets. After Christmas that year I still had some left over in a sealed bottle, so I let it sit in my fridge for close to a year. And after a year it was way WAY too good and smooth, and I'm not one to drink hard liquor. Off-hand the one thing I remember clearly is ABs recipe uses yolks only and no albumen, only because I had a egg tray full of albumen and I had to get creative on how to use them. The easiest method was meringue, or mix them into whole eggs for more white omelets. But yeah given Ragusea's recipe I'd think aging it longer will also smooth out the booze and make it much tastier to drink, but that's an exercise in patience (and how much fridge real estate you're willing to commit.
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Years ago I made Alton Brown's egg nog, and his recommendation was to let it sit for three months (citing you should make it closer to Halloween to enjoy at Christmas. I found the longer it ages the smoother it gets. After Christmas that year I still had some left over in a sealed bottle, so I let it sit in my fridge for close to a year. And after a year it was way WAY too good and smooth, and I'm not one to drink hard liquor. Off-hand the one thing I remember clearly is ABs recipe uses yolks only and no albumen, only because I had a egg tray full of albumen and I had to get creative on how to use them. The easiest method was meringue, or mix them into whole eggs for more white omelets. But yeah given Ragusea's recipe I'd think aging it longer will also smooth out the booze and make it much tastier to drink, but that's an exercise in patience (and how much fridge real estate you're willing to commit.
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John
I know scientists must have better things to do, but I wish someone would just do the definitive study on this. Like, it seems it would be so damned easy to do. Just do what Dr. Fischetti did but in a more rigorous and publishable way, with a control and maybe some other variations of concentration, and then bam. We can put to rest any lingering fears we have with people messing with various folk recipes. It seems like it would be so straight forward and inexpensive if you just had access to salmonella.
Instead we're left with a whole lot of well, probably this is safe, maybe, I assume. But as you said, we don't have a lot of salmonella in our eggs, so maybe we're all just drinking what would be a disease vector if we just got a contaminated egg.
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I know scientists must have better things to do, but I wish someone would just do the definitive study on this. Like, it seems it would be so damned easy to do. Just do what Dr. Fischetti did but in a more rigorous and publishable way, with a control and maybe some other variations of concentration, and then bam. We can put to rest any lingering fears we have with people messing with various folk recipes. It seems like it would be so straight forward and inexpensive if you just had access to salmonella.
Instead we're left with a whole lot of well, probably this is safe, maybe, I assume. But as you said, we don't have a lot of salmonella in our eggs, so maybe we're all just drinking what would be a disease vector if we just got a contaminated egg.
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George
I've been making Alton Brown's eggnog recipe for years, and it's always received very well. Even people who 'hate eggnog' are pleasantly surprised when they try it. I'll do a batch of this one this year, as it also seems quite good.
I'll say one thing with aging: Usually I go 3-4 weeks, and it never makes it past Christmas. However, recently (for obvious reasons) it did make it past. I kept it in a mini fridge, and kind of forgot about it until Easter. I broke it out, and the flavour was actually better. Aging absolutely matters with Nog. (And always grate fresh nutmeg)
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I've been making Alton Brown's eggnog recipe for years, and it's always received very well. Even people who 'hate eggnog' are pleasantly surprised when they try it. I'll do a batch of this one this year, as it also seems quite good.
I'll say one thing with aging: Usually I go 3-4 weeks, and it never makes it past Christmas. However, recently (for obvious reasons) it did make it past. I kept it in a mini fridge, and kind of forgot about it until Easter. I broke it out, and the flavour was actually better. Aging absolutely matters with Nog. (And always grate fresh nutmeg)
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halsti
idk about vaccinations, but eggs and salmonella are also a bit of a different story in europe. Europe banned thourough washing of eggs pre sale, while american eggs are all squeaky clean.
Eggs naturally have like a waxy coating that protects from salmonella. that coating is destroyed in a good wash. thats why you gotta have yours in the fridge, while its not recommended to store them in the fridge in europe. (if the eggs are cold and taken out of the fridge, condensation might attack the coating.
there still is a salmonella possibility, of course.
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idk about vaccinations, but eggs and salmonella are also a bit of a different story in europe. Europe banned thourough washing of eggs pre sale, while american eggs are all squeaky clean.
Eggs naturally have like a waxy coating that protects from salmonella. that coating is destroyed in a good wash. thats why you gotta have yours in the fridge, while its not recommended to store them in the fridge in europe. (if the eggs are cold and taken out of the fridge, condensation might attack the coating.
there still is a salmonella possibility, of course.
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food
I definitely question the role of alcohol in making this drink safer. Even mixed 1 to 1 with eggs, you may only end up with a 20% alcohol solution, which isn't very good for sanitizing stuff, and if you get to 4 to 1 in the final drink (which is pretty strong eggnog, you are down to 8%, so it's sort of like trying to kill bacteria with beer.
I suspect something else is going on in the aging step, like some other organism outcompeting the bacteria, but it's hard to say. I'd love to see more research on this
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I definitely question the role of alcohol in making this drink safer. Even mixed 1 to 1 with eggs, you may only end up with a 20% alcohol solution, which isn't very good for sanitizing stuff, and if you get to 4 to 1 in the final drink (which is pretty strong eggnog, you are down to 8%, so it's sort of like trying to kill bacteria with beer.
I suspect something else is going on in the aging step, like some other organism outcompeting the bacteria, but it's hard to say. I'd love to see more research on this
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unit3000-21
Boozy milkshake? Sign me up: ) There's no tradition of eggnogg where I live, but I'd definitely have to make this recipe, maybe with a little less alcohol.
It kinda reminds me of this Sahnepunsch they serve at the christmas fair in Dresden (and probably all around the German-speaking world, they serve it hot, which is a crime I think (I never understood drinking hot ethanol) but I bought a few bottles to take home, and just as expected - nicely chilled they tasted like a milkshake: )
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Boozy milkshake? Sign me up: ) There's no tradition of eggnogg where I live, but I'd definitely have to make this recipe, maybe with a little less alcohol.
It kinda reminds me of this Sahnepunsch they serve at the christmas fair in Dresden (and probably all around the German-speaking world, they serve it hot, which is a crime I think (I never understood drinking hot ethanol) but I bought a few bottles to take home, and just as expected - nicely chilled they tasted like a milkshake: )
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Robert
I had read a long time ago, that Salmonella can only infect the egg if the shell is cracked as it is picked up from the chicken as the egg is laid. So, if you scrupulously clean the egg shell before cracking it, there's no risk of illness. I think most cases of Salmonella come from eating commercially prepared foods. The less than perfect eggs are not sold for retail and are sold to commercial food producers. If the products are under cooked, then you'll get Salmonella outbreaks.
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I had read a long time ago, that Salmonella can only infect the egg if the shell is cracked as it is picked up from the chicken as the egg is laid. So, if you scrupulously clean the egg shell before cracking it, there's no risk of illness. I think most cases of Salmonella come from eating commercially prepared foods. The less than perfect eggs are not sold for retail and are sold to commercial food producers. If the products are under cooked, then you'll get Salmonella outbreaks.
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Maarten
uhm on the eggnog in my country there is a custard based around a spirit, its called advocate, this dates back to the 1600's this is probably what started eggnog as it is, however taken that the dutch were often at war with the brittish it would make sense that this wouldn't be recorded in history books, likely it was reffered to as something simular untill a recipy change, as advocate is usualy traditionaly a chrismas item here in the nethetlands such as eggnog is in the us
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uhm on the eggnog in my country there is a custard based around a spirit, its called advocate, this dates back to the 1600's this is probably what started eggnog as it is, however taken that the dutch were often at war with the brittish it would make sense that this wouldn't be recorded in history books, likely it was reffered to as something simular untill a recipy change, as advocate is usualy traditionaly a chrismas item here in the nethetlands such as eggnog is in the us
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Jonathan
When I took my bio labs, we used 70% alcohol to sterilize stuff, and we learned outisde of the 60-80% concentration range, its ability to kill microbes got progressively sketchier. I was kind of dubious that a spirit that starts at around 30% alcohol would be able to reliably take on dangerous microbes. The evidence is there, though, so I wonder if, like with heat, microbe survival is a function of both alcohol concentration and time?
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When I took my bio labs, we used 70% alcohol to sterilize stuff, and we learned outisde of the 60-80% concentration range, its ability to kill microbes got progressively sketchier. I was kind of dubious that a spirit that starts at around 30% alcohol would be able to reliably take on dangerous microbes. The evidence is there, though, so I wonder if, like with heat, microbe survival is a function of both alcohol concentration and time?
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Vallorn
The issue with the ale warmed with a hot poker explanation is that there were drinks like that in the Americas called a flip where you thrust a specific kind of hot poker called a Loggerhead (which is where at loggerheads comes from, angry drunks) into the ale with a couple of mixings. It's not impossible but considering there's already a word for the drink I don't think it's the origin of Nog in Eggnog.
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The issue with the ale warmed with a hot poker explanation is that there were drinks like that in the Americas called a flip where you thrust a specific kind of hot poker called a Loggerhead (which is where at loggerheads comes from, angry drunks) into the ale with a couple of mixings. It's not impossible but considering there's already a word for the drink I don't think it's the origin of Nog in Eggnog.
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Clement
On preserving eggs, other historical methods like coating them in fat or water glassing them are much more economical than eggnog so this might've been incidental.
Could be as much a way of preserving & keeping enjoyable a fresh dairy as much as the eggs.
Though maybe as a way to have a seasonal celebratory drink on hand ready to serve at short notice it makes a lot of sense.
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On preserving eggs, other historical methods like coating them in fat or water glassing them are much more economical than eggnog so this might've been incidental.
Could be as much a way of preserving & keeping enjoyable a fresh dairy as much as the eggs.
Though maybe as a way to have a seasonal celebratory drink on hand ready to serve at short notice it makes a lot of sense.
reply
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