Feature Articles
Eggnog - A Potential Holiday Hazard
Karma Metzgar, C.F.C.S. Former Northwest Regional Nutrition Specialist, Nodaway County Extension Center, University of Missouri Extension
Did you know the name eggnog comes from the word noggin, a small mug or cup in which the drink was served in earlier days? Around the holidays, eggnog is a popular drink. But as you celebrate the holiday season, don't let eggnog spoil your celebrations.
"Old-fashioned" eggnog may contain raw eggs
while the new
"traditional" eggnog has cooked eggs to reduce the risk
of salmonella food poisoning.
Salmonella is a group of bacteria that can cause diarrhea-like illness in people. The incubation period can be 12 to 72 hours, and symptoms can last four to seven days - not the way a person should start the new year.
So, how do you make your eggnog the safe way? Directions,
which come from the Eggcyclopedia, a publication of
the American Egg Board, make 12
one-half cup servings.
In a large saucepan, beat together 6 eggs, ¼
(one-fourth) cup sugar and ¼ (one-fourth) teaspoon salt,
if desired. Stir in 2 cups skim or one-percent low-fat
milk.
Cook over low heat, stirring constantly, until the
mixture is just thick enough to coat a metal spoon with
a thin film and reaches 160 degrees. Remove from the
heat. Stir in an additional 2 cups of milk and 1
teaspoon vanilla. If you heat the mixture to higher than
160 degrees, it may have a cooked flavor.
Cover and refrigerate until thoroughly chilled, several
hours or overnight. Just before serving, pour into a
pitcher. Garnish or add stir-ins, if desired and serve
immediately.
Garnishes and stir-ins include chocolate curls, cinnamon
sticks, extracts or flavorings, ground nutmeg,
Maraschino cherries, orange slices, peppermint sticks,
ice cream or whipped cream.
Please note that even when cooked, eggs and milk remain
perishable foods. To keep eggnog chilled in a pitcher or punch
bowl, freeze some it in cubes or a ring-shaped
mold and use in the container to keep chilled. You also
can stir in ice cream as a coolant.
Discard eggnog after it has set two hours at normal room
temperature (sooner if you are in a warm room where the
Yule log may be glowing), or once the frozen ring or
cubes are melted.
Enjoy your holiday season without a tummy ache or
frequent trips to the bathroom by following simple food
safety rules. Keep hot foods hot. Keep cold foods cold.
When storing, place in shallow containers to promote
quick cooling and do so within two hours of serving.
Resource:
http://www.aeb.org/LearnMore/Eggcyclopedia.htm
Last update:
Tuesday, May 05, 2009
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