Find Information About:

Drugs & Supplements

Get information and reviews on prescription drugs, over-the-counter medications, vitamins, and supplements. Search by name or medical condition.

Pill Identifier

Pill Identifier

Having trouble identifying your pills?

Enter the shape, color, or imprint of your prescription or OTC drug. Our pill identification tool will display pictures that you can compare to your pill.

Get Started

My Medicine

Save your medicine, check interactions, sign up for FDA alerts, create family profiles and more.

Get Started

WebMD Health Experts and Community

Talk to health experts and other people like you in WebMD's Communities. It's a safe forum where you can create or participate in support groups and discussions about health topics that interest you.

  • Second Opinion

    Second Opinion

    Read expert perspectives on popular health topics.

  • Community


    Connect with people like you, and get expert guidance on living a healthy life.

Got a health question? Get answers provided by leading organizations, doctors, and experts.

Get Answers

Sign up to receive WebMD's award-winning content delivered to your inbox.

Sign Up


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.

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

Garnishes (optional)

  • 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 protein.

Yield: 12 servings

Recipe reprinted with permission from the American Egg Board.

WebMD Weight Loss Clinic-Feature

Healthy Recipe Finder

Browse our collection of healthy, delicious recipes, from WebMD and Eating Well magazine.

Top searches: Chicken, Chocolate, Salad, Desserts, Soup

Healthy Recipe Finder