Eggnog is one of those holiday traditions that is either hated due to its sweetened, heavy, dairy based characteristics or cherished for those same reasons. However you may feel about eggnog, I find there is one common concern about this authentic holiday drink–raw eggs. If you are concerned about raw eggs to the point of not wanting to use them, we can use modern science and cooking techniques to pasteurize our own eggs.
Pasteurizing eggs in their shells is achieved by setting a water bath to 57 degrees C. and “cooking” them for at least 112 minutes. While the properties of the egg yolk are unaffected, the egg white is milky compared to a raw egg (see below). Whipping time is significantly longer, but the final whip volume is nearly the same. Pasteurized intact eggs can be stored and used just like raw eggs (Schuman et al., 1997).
Traditional Pasteurized Eggnog
8 whole eggs, pasteurized and separated
134g (2/3 cup)granulated sugar, plus 29g(2 T)
470ml (2 cup)whole milk
470ml (2 cup)heavy cream
59ml(30z.) bourbon(or to taste)
freshly grated nutmeg and cinnamon
Whip yolks and 134g sugar to a thick ribbon. Add milk, cream, bourbon and spices. Whip egg whites to a soft peak with 29g sugar. Whisk egg whites into mixture.