Cooked eggnog is combination of eggs, sugar, cream, alcohol and spices. It is cooked as part of the preparation and cooled prior to being consumed. This is an alternative to the earlier versions of this drink which required the use of raw eggs as one of the principal ingredients.
Eggnog is traditionally consumed at holiday celebrations, In present times it is considered to be inadvisable to use uncooked eggs due to health concerns relating to Salmonella. Cooking the eggs reduces the likely hood of contracting Salmonella as any bacteria present will be killed. There are many recipes available as an alternative to the original ones using raw eggs.
Eggnog Safety Concerns
Cooking the eggs to a temperature of 160 degrees Fahrenheit reduces the risk of illness caused by contaminated eggs. While the mixture is being cooled, it should be placed in a suitably hygienic container and stored away from other foods to avoid cross contaminationhttp://www.fsis.usda.gov/factsheets/salmonella_questions_&_answers/index.asphttp://www.fsis.usda.gov/factsheets/salmonella_questions_&_answers/index.asp http://www.incredibleegg.org/egg-facts/egg-safety/safe-food-handling-tips
Cooked Eggnog Background and History
The name "eggnog" is possibly a derivation from the term used in the British Royal Navy, grog which was rum and water or the word noggin which was the name of the container used to serve it. This was a diluted drink issued to the ships crew . http://cocktails.suite101.com/article.cfm/homemade_eggnog_recipe_and_history
There was also an old English drink enjoyed only by by the rich known as a posset. This was an expensive luxury as the recipe required a considerable number of eggs, cream, nutmeg, cinnamon, and the alcoholic drink known as sack and as at that time there was no adequate refrigeration only the rich were able to enjoy the beverage.
Later, in America cheap rum was available and dairy products were plentiful, so that the drink became more popular and available to the public.
Cooked Eggnog Recipe
This short Youtube video demonstrates how to cook the egg and milk mixture when preparing cooked eggnog. The recipe given will provide about 32 serving, so includes 12 large and and 1 and a quarter cups of sugar and a half teaspoon of salt. A quart of milk is added while the mixture slowly cooks, but the demonstrator warns not to boil the mixture or it will curdle. It should take about 25 minutes for the mixture to form a custard texture, coating the back of a wooden spoon. At this point the cooked eggnog mixture is ready to mix with your favorite alcohol.
