The Old Farmer's Almanac Editors
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So pasteurize the eggs first great idea
I make my own mayo, alfredo and many other recipes that would require raw eggs. Although it's estimated tat only one egg out of 30.000 may contain salmonela, that's not how I want to win the lottery. Pasteurizing eggs may require some attention, but it's actually pretty simple. You will need an accurate thermometer and a saucepan. Place the eggs in enough water to cover it by about an inch , place thermometer and begin heating over medium heat. Watch the temperature carefully. You want to reach 140 and hold it, but at 143 the eggs will start to cook. I've found that using my 3 liter pan, once it reaches 140 I can take it off the heat and monitor it and it will hold. If the temperature begins dropping you can always put it back on. Hold at 140 for 3 minutes. Then, place in ice water. You can now use the eggs with less fear of pathogens. This is how pasteurized eggs are commercially made.
I love the many recipes and tips on Farmer's Almanac. I'm so glad this free version is available by email. I used your gardening tips for this past spring and summer. Unfortunately our summer in northern Colorado was above the 100s more days than normal and it was my first attempt at gardening in 73 years of living. I didn't get many good tomatoes, but don't blame Farmer's Almanac. I choose to blame the heat and inexperience. I can't afford to subscribe to Farmers but I've purchased it many times over the years. It's one of the most helpful books you'll find anywhere. Thank you and Merry Christmas and wonderful New Year. God Bless all.
Two tablespoons each of vanilla, nutmeg & cinnamon sounds like a lot, should those be teaspoons - can anyone who's made this comment?
2 tablespoons seemed like a lot to me too, so I used 2 teaspoons of vanilla, cinammon and nutmeg and put in a dash of ground cloves, and it turned out great!
Hi, Jean. This is a user submitted recipe. You’ll see that it has a lot of favorable votes (star rating up top) so the recipe has been made with these measurements and was very well received. If 2 tablespoons sounds like a lot to you, perhaps cut down to 1 tablespoon or even 1/2 tablespoon each.
How did your grandmother blend it without a blender, mine broke. Haven't replaced it yet.
This is not a drink, you have to chew it because it's got so much texture. Husband and I both agreed....pour it down the sink and drive to the grocery store. Hated that I spent good money on Blue Bell ice cream for this. It wasn't just the texture, it didn't even taste like eggnog. Find a better recipe, don't use this one.
yes, i am one of the ones that has a problem with raw egg...thanks for giving the cook option!
Pasteurized liquid egg product can be used instead of raw egg- 3/4 cup=3 medium eggs- I usually use one cup.
