Category Archives: eggs

Classic Holiday Eggnog

Every holiday season, the same question comes up: Do the eggs need to be cooked in an eggnog recipe?

My answer is…definitely! Even refrigerated eggs with clean, uncracked shells can still be contaminated with the Salmonella bacteria, and  eggs must be cooked to 160°F to kill such bacteria.  There is a popular misconception that adding alcohol to eggnog will kill the bacteria.  Not so!

Here is an easy-to-follow, delicious cooked eggnog recipe.  You’ll have one less thing to worry about during your holiday season!

Classic Holiday Eggnog
Makes about 10 servings

4 eggs
1/3 cup + 1 Tbs. sugar
1/4 tsp. salt
3 cups milk
1 1/2 tsp. vanilla extract
1 cup heavy cream
1/2 cup bourbon or rum
ground nutmeg
cinnamon sticks for garnish

– In medium saucepan with wire whisk, gently beat eggs, 1/3 cup sugar and salt.  Gradually stir in milk.  Cook over low heat, stirring constantly, until mixture coats the back of a metal spoon.  Remove from heat; stir in vanilla.  Cover and refrigerate until well chilled.

– In large bowl, beat heavy cream and 1 Tbs. sugar until stiff peaks form.  Fold into chilled custard, then stir in bourbon.  Pour into large serving bowl or pitcher.  Sprinkle with ground nutmeg.  Serve with cinnamon sticks.


– When making the custard, be sure to cook over low heat, stirring constantly.  Trying to speed it along by increasing the temperature will most likely curdle the custard.

– For an even richer eggnog, substitute half-and-half or light cream for some of the milk.

– For a non-alcoholic eggnog, substitute 1/4 tsp. rum extract for the bourbon.

– Recipe can be doubled.


Filed under Drinks, eggs, Entertaining, Holidays

Hard-Boiled Eggs or Hard-Cooked Eggs? That is the question!

as photographed by our team, alacartepartners

We recently shot these farm-fresh brown eggs while on location, and it reminded me of something I’ve been meaning to mention. The term “Hard-Boiled Eggs” is a big “no-no” according to Mildred Ying, retired Food Editor of Good Housekeeping Magazine. When I worked for her as an Assistant Food Editor back in the ’80’s, it was one of the first things I learned. The correct term is “Hard-Cooked Eggs.”

The secret to a perfect hard-cooked egg is not to boil them! Here’s the formula: Place eggs in a pot. Cover with cold water. Heat water just to a boil. Immediately remove pot from heat. Cover and let stand 12 minutes. Mmmmm – egg-cellent!…a beautifully cooked yellow yolk every time.

During your travels this summer, take advantage of farm fresh eggs. If you are lucky, you can purchase them locally all year round.

Okay, since I am shelling out tidbits on eggs, here is another one. Is there a difference between brown eggs and white eggs? According to my research, there is one major difference between brown eggs and white eggs. Brown eggs are brown and white eggs are white! That’s it! Just the colors of the shells. There is no difference in nutrition and taste. Brown eggs come from hens with red feathers and red ear lobes. White eggs come from hens with white feathers and white ear lobes.

Now that you are more egg-ucated on the subject of eggs, I am going to sign off before I make another bad pun!



Filed under eggs