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Traditionally, eggnog was made a month before Christmas and allowed to age. However, given the salmonella risk associated with consuming raw eggs, the preparation of eggnog has been updated.
Eggnog should be served cold—it should not sit at room temperature.
Replace raw eggs with either a pasteurized egg substitute or with eggs that have been pre-pasteurized. You can pasteurize eggs at home by heating them until they adhere to the surface of a spoon (slowly heat the eggs to 160°F, or 71°C). In some eggnog recipes, the entire batch is cooked to destroy bacteria.
In preparing eggless nog, French vanilla pudding makes a good egg substitute. If you’d like to make dairy-free eggnog, replace the milk with fresh or canned coconut milk.
There are dozens of ways to make eggnog—there are even recipes for eggless eggnog. Most recipes start with the basic ingredients:
Eggnog, 1 cup (254g)
Calories: 342
Protein: 9.7g
Carbohydrate: 34g
Total Fat: 19g
Fiber: 0.0g
*Excellent source of: Calcium (330mg)
*Good source of: Magnesium (47mg), Potassium (420mg), and Vitamin A (894 IU)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
