Q. I love serving eggnog at my holiday get-togethers, but I worry about salmonella poisoning. Is there a substitute?
A. There are recipes for eggnog substitutes that don't require the use of eggs, but you can easily -- and safely -- serve the real thing.
Here is a fool-proof method for creating a delicious batch of eggnog that is safe and salmonella-free:
- First, simply beat the eggs, sugar, and about half the milk called for in your recipe together in a large saucepan or double boiler.
- Cook the mixture over low heat or over a double boiler, stirring constantly, until the mixture reaches 160°F. Remove from the heat and stir in the remaining milk.
- Chill several hours or overnight. Just before serving, stir in your favorite seasonings (cinnamon, nutmeg, vanilla, rum, and so on).
Before you know it, eggnog season will be over and the picnic season will be under way again. Find out how to keep picnic food safe in the next section of this article.