Top 10 Holiday Food Safety Tips
Don’t be a turkey about food safety this season.
Be egg-stra careful with eggs. Many eggnog recipes call for uncooked
eggs, but Marcia Greenblum, RD, MS, of the Egg Nutrition Center says "to be
perfectly safe, you need to use pasteurized eggs or cook the eggs yolks lightly
with the sugar (recipe below) to be sure you kill any potential salmonella
bacteria." She also advises that eggs be kept refrigerated until
ready for use and always cook egg products to 160 degrees. See below for
a recipe for cooked eggnog.
WebMD Weight Loss Clinic members: Journal one serving as 1 cup 1% milk.
6 large eggs
1/4 cup sugar
1/4 teaspoon salt
1 quart 1% milk, divided
1 teaspoon vanilla
- In large saucepan, beat together eggs, sugar and salt, if desired.
- Stir in 2 cups of the milk. Cook over low heat, stirring constantly, until
mixture is thick enough to coat a metal spoon with a thin film and reaches at
least 160 degrees.
- Remove from heat. Stir in remaining 2 cups milk, and vanilla.
- Cover and refrigerate until thoroughly chilled, several hours or overnight.
Just before serving, pour into bowl or pitcher.
- Garnish with nutmeg, if desired. Serve immediately.
Per serving: 88 calories, 3 g total fat, 1 g saturated fat, 29 calories from
fat, 110 mg cholesterol, 119 mg sodium, 154 mg potassium, 9 g carbohydrate, 6 g
Yield: 12 servings
Recipe reprinted with permission from the American Egg Board.