Cooked Eggnog with Pasteurized Eggs. A gently cooked vanilla-nutmeg eggnog using labeled pasteurized shell eggs, heated to 160°F and chilled thoroughly. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.
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Two deliberate choices in the title
Cooked eggnog with pasteurized eggs specifies both the ingredient and the method: use shell eggs labeled pasteurized, then gently cook the egg-and-milk mixture to 160°F before chilling. Pasteurization alone is not being substituted for the cooking step in this recipe.
This is a working, nonalcoholic drink rather than the site's baked Easy Eggnog Bread Pudding. The proposed yield is eight small chilled portions, but cream, eggs and evaporation make actual volume a kitchen-trial measurement.
Read the egg carton
Buy shell eggs specifically labeled pasteurized, not merely a standard carton that says refrigerated. The four eggs are whisked with sugar and salt before dairy is added. Whole milk and heavy cream are also specified as pasteurized commercial products.
Vanilla and nutmeg go in after cooking. Half a teaspoon nutmeg is part of the measured base, not a photographic garnish invented later. There is no alcohol, whipped cream or raw-egg foam in this handoff.
The drink contains egg and milk. A plant-based substitution would change the custard's body and requires a separate measured test; nutrition figures are omitted until ingredient brands and serving mass are established.
Ingredients for 8 servings
| Ingredient | Amount | Use |
|---|---|---|
| Pasteurized shell eggs | 4 large eggs | Use cartons specifically labeled pasteurized. |
| Granulated sugar | 1/2 cup | Whisk with eggs. |
| Fine salt | 1/8 teaspoon | Egg base. |
| Pasteurized whole milk | 4 cups | Dairy base. |
| Pasteurized heavy cream | 1 cup | Dairy base. |
| Vanilla extract | 2 teaspoons | Stir in after cooking. |
| Ground nutmeg | 1/2 teaspoon | Mix into drink; do not rely on an unmeasured garnish. |
Step-by-step method
- Prepare an ice bath. Whisk 4 labeled pasteurized shell eggs with 1/2 cup sugar and 1/8 tsp salt in a heavy saucepan. Gradually whisk in 4 cups pasteurized whole milk and 1 cup pasteurized heavy cream so the mixture is smooth.
- Cook over medium-low heat, stirring and scraping the bottom constantly, until a food thermometer in the liquid reads 160°F; allow approximately 15 minutes but follow the reading rather than a clock. Do not boil or leave the pan unattended.
- Remove from heat. Stir in 2 tsp vanilla and 1/2 tsp ground nutmeg. Strain into a clean vessel, set in an ice bath and stir for about 15 minutes to cool quickly. Cover and refrigerate at least four hours until thoroughly chilled.
- Stir before serving and divide into eight roughly 3/4-cup portions. Measure final yield and check texture, sweetness, nutmeg intensity and chill time in a kitchen trial.
Cook to the endpoint, then cool quickly
Whisk dairy gradually into the egg-and-sugar mixture in a heavy pan. Stir constantly over medium-low heat, scraping corners so no patch cooks into curds. Use a food thermometer in the liquid and stop at 160°F; the FDA's holiday eggnog instructions use that endpoint.
Strain into a clean vessel to remove any small set bits. Set that vessel in an ice bath and stir about fifteen minutes, then cover and refrigerate at least four hours. The four-hour chill is not optional from the schedule merely because the drink has already reached its cooking temperature.
Stir before pouring. The proposed four-hour-forty-five-minute total counts preparation, cooking, rapid cool and chilling, not a claim that the exact recipe has been observed to fit eight glasses.
Avoid curds and warm storage
Too much heat or a pause in stirring can scramble the egg mixture before the thermometer reads 160°F uniformly. Reduce the heat and keep the whisk moving; a fine strainer may remove small bits, but a large curdled batch needs a new trial rather than a texture claim.
A measured thermometer reading matters even with pasteurized eggs because this article promises a cooked drink. Do not serve from a warm pot or let a chilled dairy beverage sit on a holiday counter for hours.
The FDA recipe is the official method reference, but its ingredient ratios differ; this four-egg, five-cup-dairy formula is editorial and still needs an actual texture and yield check.
Serve the cold drink
Pour about three-quarter cup per serving once fully chilled. If desired, offer extra nutmeg separately rather than silently adding it to the card or image. A make-ahead day count and storage life should be checked against current guidance and a real batch before publication.
This drink is not evidence that the existing bread pudding should be replaced. No exact US Pinterest Search growth rate is verified for this recipe title.
Eggnog questions
Why cook pasteurized eggs?
The requested recipe is explicitly a cooked eggnog; the measured mixture is heated to 160°F as its method, in addition to using labeled pasteurized eggs.
Can I use standard shell eggs?
That changes the title’s ingredient promise. Keep labeled pasteurized eggs for this base draft.
Is alcohol included?
No. This measured eight-serving recipe is nonalcoholic.
Further reading and related Chefly recipes: FDA holiday eggnog and egg-safety guidance; Chefly easy eggnog bread pudding. These are relevant references and other dishes, not evidence that this proposed formula was tested.
Recipe-card handoff — preview, not a native plugin card
Cooked Eggnog with Pasteurized Eggs. Category: Drinks. 8 servings. Prep approximately 15 minutes; cooking approximately 15 minutes; additional cooling/chilling approximately 255 minutes; total approximately 285 minutes excluding preheat. Not kitchen-tested; nutrition not calculated.
Ingredients: 4 large eggs Pasteurized shell eggs; 1/2 cup Granulated sugar; 1/8 teaspoon Fine salt; 4 cups Pasteurized whole milk; 1 cup Pasteurized heavy cream; 2 teaspoons Vanilla extract; 1/2 teaspoon Ground nutmeg.
Instructions: Prepare an ice bath. Whisk 4 labeled pasteurized shell eggs with 1/2 cup sugar and 1/8 tsp salt in a heavy saucepan. Gradually whisk in 4 cups pasteurized whole milk and 1 cup pasteurized heavy cream so the mixture is smooth. Cook over medium-low heat, stirring and scraping the bottom constantly, until a food thermometer in the liquid reads 160°F; allow approximately 15 minutes but follow the reading rather than a clock. Do not boil or leave the pan unattended. Remove from heat. Stir in 2 tsp vanilla and 1/2 tsp ground nutmeg. Strain into a clean vessel, set in an ice bath and stir for about 15 minutes to cool quickly. Cover and refrigerate at least four hours until thoroughly chilled. Stir before serving and divide into eight roughly 3/4-cup portions. Measure final yield and check texture, sweetness, nutmeg intensity and chill time in a kitchen trial.
Allergens: Egg; Milk; Check extract and dairy labels. Review packaged ingredients and cross-contact before serving.
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Cooked Eggnog with Pasteurized Eggs
- Total Time: 285 minutes
- Yield: 8 servings 1x
Description
Approximately eight 3/4-cup portions of cooked, chilled nonalcoholic eggnog.
Ingredients
- 4 large eggs Pasteurized shell eggs
- 1/2 cup Granulated sugar
- 1/8 teaspoon Fine salt
- 4 cups Pasteurized whole milk
- 1 cup Pasteurized heavy cream
- 2 teaspoons Vanilla extract
- 1/2 teaspoon Ground nutmeg
Instructions
- Prepare an ice bath. Whisk 4 labeled pasteurized shell eggs with 1/2 cup sugar and 1/8 tsp salt in a heavy saucepan. Gradually whisk in 4 cups pasteurized whole milk and 1 cup pasteurized heavy cream so the mixture is smooth.
- Cook over medium-low heat, stirring and scraping the bottom constantly, until a food thermometer in the liquid reads 160°F; allow approximately 15 minutes but follow the reading rather than a clock. Do not boil or leave the pan unattended.
- Remove from heat. Stir in 2 tsp vanilla and 1/2 tsp ground nutmeg. Strain into a clean vessel, set in an ice bath and stir for about 15 minutes to cool quickly. Cover and refrigerate at least four hours until thoroughly chilled.
- Stir before serving and divide into eight roughly 3/4-cup portions. Measure final yield and check texture, sweetness, nutmeg intensity and chill time in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 255 minutes, included in the total.
Untested estimate: cook to thermometer endpoint about 15 minutes; cool in ice bath 15 minutes and refrigerate at least four hours. Total excludes water heating for the bath.
- Prep Time: 15 minutes
- Chilling, resting or cooling: 255 minutes
- Cook Time: 15 minutes
- Category: Drinks
Nutrition
- Serving Size: Approximately 3/4 cup chilled eggnog