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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.

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