• 10 Servings
  • 10mPrep Time
  • Category : Beverages
  • Main Ingredient : eggs
  • Chef : Leah A. Zeldes

Pasteurized eggs in the shell. Look at historic recipe books and you’ll find all kinds of recipes for raw eggs, which were considered a perfect and healthful food … up until factory farming and other “advances” in chicken rearing made salmonella a household word.


  • 12 pasteurized shell eggs
  • 1 pound powdered sugar
  • 1/2 teaspoon salt
  • 1/4 cup vanilla
  • 4 cups evaporated milk
  • 2 cups whipping cream
  • 4 cups dark rum, bourbon, rye, brandy, flavored brandy, liqueur, fruit juice or nectar (optional)




  • Additional extracts or flavorings
  • Ground nutmeg
  • Chocolate curls
  • Maraschino cherries
  • Cinnamon sticks
  • Orange slices
  • Peppermint sticks or candy canes
  • Sherbet or ice cream
  • Whipping cream



Break the eggs into a large bowl and beat until light in color. Mix in the powdered sugar, salt and vanilla. Add the evaporated milk. Blend with the egg mixture for 30 seconds.

If desired, add in the liquor or juice. Cover the eggnog airtight and let ripen in the refrigerator for 24 hours. Stir again, and serve sprinkled with freshly grated nutmeg or other garnishes.