The mixture will lose some of its fluffiness from the beaten egg whites, but not all, and the eggnog will be much airier than without the egg whites. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Eggnog on Simply Recipes.
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If you want to incorporate beaten egg whites, one way to get around this is to use pasteurized eggs. 1 Beat egg yolks, beat in sugar: In a large bowl, use a whisk or an electric mixer to beat egg yolks until they become somewhat lighter in color. Slowly heat on medium heat until the milk mixture is steamy hot, but not boiling.
A traditional holiday drink dating back hundreds of years, eggnog is made with eggs (hence the name), milk, cream, spices like nutmeg and vanilla, and fortified with rum, whisky, and/or brandy.
We grew up with eggnog, the kind you buy in a carton, and every Christmas holiday we kids drank up as much of it as we could.
Add a teaspoon of sugar and continue to beat until they reach stiff peaks. Note that because of the salmonella risk from raw eggs, it is recommended that children, elderly, and people with compromised immune systems refrain from eating raw eggs such as the optional whipped egg whites in this recipe, unless you use pasteurized eggs.
You can also reheat the combined eggnog and egg white mixture until it reaches 160°F, then remove from heat and let cool, then chill. Please do not use our photos without prior written permission.
I didn’t even know that eggnog was a “spiked” drink until well into my adult years!
Even now, I prefer my eggnog only lightly boozed, if at all.The lower section formed the fire-box in which were burned pieces of dried wood, foten taken from the Nile, or even dried animal dung.The upper part, accessible from the top, was the baking chamber.That works too if eating raw eggs is a concern for you. It helps to have a candy thermometer, but not necessary; if you have one, cook until the mixture reaches 160°F.Do not allow the mixture to boil, or it will curdle.It is the oven which influences the final character of the loaf; the effieciencycy of an oven, or lack of it, can determine the success or failure of any bread baker's business. It was the Egyptians who first used a manufactured portable oven.