AGE your raw egg eggnog
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- Опубликовано: 5 фев 2025
- Buy the Adam Ragusea chef knife for Christmas or whatever you're into! www.adamraguse...
Thanks to Dr. Vincent Fischetti at Rockefeller University: www.rockefelle...
More about Dr. Rebecca Lancefield at Rockefeller: www.rockefelle...
Ben Zimmer's article on eggnog etymology: www.visualthes...
Virginian-Pilot article on George Washington's eggnog recipe (actually his lack thereof): www.pilotonlin...
**EGGNOG RECIPE, MAKES ABOUT A QUART/LITER**
1 cup (237mL) cream
1 cup (237mL) additional cream or milk
1/2 cup (100g) sugar
2 eggs
1 cup (237mL) rum
1/2 cup (118mL) whiskey
nutmeg for garnish
Whip the first cup of cream in a small bowl. In a big bowl, beat the eggs and slowly drizzle in the alcohol until incorporated - don't stop mixing, or the eggs will curdle. It's important to mix the alcohol directly into the eggs to kill bacteria. Mix in the sugar, un-whipped cream or milk and the whipped cream until smooth.
Transfer the eggnog to a vessel that will allow gas to escape and chill in the refrigerator for about three weeks - aging will kill bacteria and enhance the flavor. The mixture will separate a bit as it sits, so stir it back up before pouring into glasses. Sprinkle nutmeg over top, if you're into that.
Adam is seriously showing us Rebecca Lancefield's actual eggnog recipe. As a medical student it is unbelievable to think one day you're learning about her classification of certain bacteria and the other one of her recipes!
Science in every day life, eh? It's awesome for sure
Got to love Adam, for locating the only eggnog scientist in the world 😂
That's true skill and dedication
eggnologist
He's probably made a lot of connections over the years of him interviewing scientists, good for him :)
@@NathanTAK how dare you
I'd actually encountered (online last winter) this exact salmonella experiment they ran. So it's/they're/he's not as hard to find as you might think.
Adam, THANK YOU for showing what happens to the eggs when you add in too much alcohol at one time. I find a lot of cooking videos always tell you “don’t do this, this, and this”, but they never explain or show why, or show what happens when you DO do those things, and why they’re bad. So just thank you for that!
Ha do do
In all seriousness, I agree wholeheartedly. Thats probably why his channel is one of the few that I watch as soon as I see a new video.
It also helps prove that it is actually a problem. Far too many recipes have this "common wisdom" stuff that if you don't follow turns out fine, and makes it frustrating to discern if some seemingly pointless step is necessary for the process or something you can just not bother with
Yep, explanations are 100% important
I’m always hoping for a clip of Adam saying “take about 5 dozen eggs, start putting them in a bowl”
"Yes - 5 dozen!"
It's HowToBasic'ing time
screw that
I'll just buy 5 cartons of egg 🤣
"mix the FUCK outta them!"
holy moly this is a throwback. Now I'm also hoping for adam to reference that egoraptor vid
My first thought when Adam warned that older folks are at a higher risk of getting sick from salmonella was "Not very Adam-like to forget to warn us that little kids are at risk too" and then I realized what an idiot I am.
it took me an embarrasing time to figure that one out
I wouldn't assume that nobody gives eggnog to their kids. It's legal in a family setting
Yeah, give your kids the UNAGED booze drink like a responsible parent.
And have them smoke vapes, using fire is too dangerous for kids.
@@appa609 I do remember getting maybe a shotglass of Eierlikör (the german variant of eggnog) on some Christmases when I was a kid.
@@appa609 Bro that's literally illegal in a family setting, just give kids some unspiked store bought eggnog and mix it with sprite or ginger beer
This channel is a goldmine of educating scientific literacy. Thanks for what you do.
lol. I'm looking for "video starts at ..."
@@jamescollier3 it starts at 00:00 :^)
Heck yeah. Science rules
The continuation of Alton Brown's Good Eats.
8 Months ago I made exactly this recipe, put it in a quart jar, and set it in the back of the fridge. I just cracked it open and it's amazing. Time will tell if it spoiled and carries any illnesses but the taste was out of this world. I'll report back in 24 hours if I survive to do so. BEST NOG EVER. Next batch I'm gonna try storing at room temp, see how it gets along.
Update: 24 hours later and I'm fine. No sickness or gastric discontent. I'll report back when my experiment at room temperature is a month old. Logically if the alcohol and sugar can preserve it in the refrigerator for 8 months, long past the cream and or eggs expiration date, then it will survive warm storage as well. See y'all in a month.
Update: started a new batch, keeping one half in the fridge and one at room temp. Pro tip - if you're using over proof rum like Lemonheart 151 DO NOT add it directly to the eggs. No matter how fast you stir it the eggs will curdle. Instead, dilute it in the milk\cream while stirring vigorously or do what I did and make it in a blender. Once the rum is watered (milked?) Down you can mix in the eggs. Learned that the hard way. More updates to come.
Can we have an update Seth?
@@ScottMorgan1981 Holy cow! I completely forgot about it. December snuck up on me. I'll check tomorrow and get back to ya. Thanks for the reminder Scott.
@@ScottMorgan1981 It's doing great. the refrigerator one at least. the room temp one not so well. condensation collected on the lid and molded. but keep it cold and I'd bet itll last a year. And its super good. honestly hasn't changed much since the 8 month mark but who wants to make egg nog in april anyway.
Really cleaver to do this a little more than 3 weeks before Christmas. Very much apricated, probably will try this.
Christmas season officially starts when foodtubers start uploading their eggnog recipes.
this is the new standard
I appreciate this one seems to be different in that it encourages aging! All the other major foodtubers seem to focus on serving same-day as making, and some even on heating the milk and egg mixture in the hopes of pasteurizing to some extent. I think other foodtubers are afraid to encourage aging a milky eggy concoction, but it seems it's actually safer than the day-of recipes.
I appreciate the easily-screenshotable still at 3:44 with the recipe card accompanied by a nice photo of the author! 😁
Please do not attempt to build a still based on a screenshot.
@@Oberon4278 😱
I've been making Alton Brown's eggnog recipe for years, and it's always received very well. Even people who 'hate eggnog' are pleasantly surprised when they try it. I'll do a batch of this one this year, as it also seems quite good.
I'll say one thing with aging: Usually I go 3-4 weeks, and it never makes it past Christmas. However, recently (for obvious reasons) it did make it past. I kept it in a mini fridge, and kind of forgot about it until Easter. I broke it out, and the flavour was actually better. Aging absolutely matters with Nog. (And always grate fresh nutmeg)
Yep, I've made AB's recipe a few times. The trick is starting with a very large batch. :D I have a quart from last year that'll be finished off this year
I've been making Alton Brown's recipe for years as well. In 2019, I made 18 quarts just to make sure I had some for a true aging test. I actually opened the last quart of that batch this month and it's the best I've ever tasted. That's right - three YEAR old egg nog and it's better than ever.
I've had an eggnog aged for years. it was still delicious.
@@rekenner same! my guests are nervous about something that's been in the fridge for almost a year, but that's what my recipe says is ok! And I've tried it myself, tastes great! And I need the bottle for this year's batch!
I looked at Alton Brown's recipe and compared to this one by Lancefield. Lancefield's seems light on the egg while Alton seems light on the booze (which worried me a bit given the potential bacterial threat; Alton's recipe implies only about 10% abv vs this recipe's 15-16%). So I basically took this Lancefield recipe's proportions and process but doubled the eggs, and just used the yolks as Alton does. initial taste test was great, and I think the extra egg helps, now I'll see how it is in a few weeks.
My Grandma used pure 80% Ethanol to make the base, then some dashes of rum to taste. She let it rest for like two weeks before the the first drink was served.
I was always confused seeing eggnog in American TV shows, since we don't have that here in Germany. What we do have is Eierlikör, literally egg liqueur, which in English, according to Wikipedia, is known as advocaat. It seems to have mostly the same ingredients, but is much denser, not frothy at all. Its origin would be worth a video, since it seems to be based on a drink by indigenous people in Brazil, originally made with avocados.
How would it be confusing if it just in the tv shows?
It's same in Poland, everyone knows egg liquor or advocaat, but eggnogg is only on US tv shows.
If its called advocaat then there's actually no dairy in there. Just yolk, sugar (a ton of it) and rum (or simply industrial alcohol). Usually it's also heated during production, especially when its done commercially.
Non alcoholic egg nog is really popular here in the states, it's basically like a spiced creme anglaise and of course stabilized with thickeners so it can be packaged and sold in stores.
Avocaat is kind of nasty strong though, a quite peculiar taste. It's not very popular here anymore in the Netherlands but your grandma would probably have some. I think eggnog seems sweeter and nicer based on the recipe.
Excellent recipe and thanks for the detailed scientific explanation. I trust my raw eggs and have eaten plenty in homemade mayo or dressings, etc. but it's good to know exactly why I can safely age this drink to mellow the flavors without worrying about possibly growing colonies of pathogens.
I took the "use more eggs" advice from the comments and just made a triple batch with 2 eggs plus 2 yolks per everything else, using whole milk for the extra liquid addition.
Tasting portion is quite boozy but so good... Lovely fresh grated nutmeg on top is perfect. I think the extra yolks lend a custardy taste and texture without having your entire mouth coated with butterfat from using all heavy cream.
I used Plantation rum and Makers Mark bourbon for the liquor components. The fresh stuff tastes nice and smooth and rounded. Half a cup of sugar per batch is plenty sweet.
I also passed the egg, liquor, sugar mix through a fine mesh sieve from my Kitchen Aid bowl to the largest mixing bowl in order to remove any chalazae or strands of egg proteins that might leave an unwanted texture in the final product. There was definitely about a teaspoon of visible bits in the strainer, so I highly recommend this extra step.
FYI: Triple the quantities in the description yielded 4 - 750ml bottles (reused swing-top glass bottles from fancy French sodas, ie. standard wine bottles), plus 1 partially-filled 16oz. screw top Mason-type jar. (Use a funnel and ladle to fill the narrow-necked bottles. Don't latch down the bottle caps for a few days.)
TL;DR make this it's worth the effort.
Although I hope my notes are of assistance to other viewers. Cheers!
Thanks for the tips. I was reading through comments to find this kind of info.
@Andrew Stambaugh Cheers! Glad to help.
I'd love to see a collab with Adam and Tasting History with Max Miller, esp. when diving into origins and such.
I was literally thinking this earlier today. It would be a perfect combination
And maybe Townsends too, that would be an all star cast. 🤓🍻
The origins and uses of mace and nutmeg
I just made a batch and it's already amazing, can't wait to see on the 23-24th (if the batch lasts that long!). Thank you for the recipe and the science behind it!
Got any left?
@@TheGoldenLad7 Wow that's low expectations hahaha! Yes there is quite a bit left - haven't touched it any more than the first taste even!
@@yonguelink7292 Please report back with your findings for, er, scientific reasons, and all that. :) Have a great holiday!
honestly id have to make two batches lol. im addicted to eggnog.
@@anderskronquist9750 It is still fantastic, I made a 2nd batch today to compare "aged" vs "new". The aged def has a slight difference, but not worth NOT drinking it when it's just done :)
However, in the new batch, I put like half the liquor - I found the original recipe way too boozy for my liking - and that's so much better to me (gf prefers the original tho hahaha)
Eggnog is one of those things I've ever only seen on TV, but if its THAT easy I might give it a go... And if ur supposed to let it rest now is the time to make it too! Another stellar and interesting video from Mr Ragusea
I work as a molecular biologist and hearing about someone I probably had to study was really cool to see in a Ragusea vid! This is my 2nd year making it and It was easy as hell, fun to do, and a great thing to bring to parties. Definitely recommend making this for a GREAT time this upcoming snowboarding season. Happy holidays everyone!
Speaking of lactase enzymes--a video all about lactose, lactase, and lactose-free products would be really interesting! It's really fertile ground for discussion about its chemical structure, why many adults can't digest it, and all the solutions we've cooked up to get circumvent that intolerance. Did you know, for example, that lactase pills aren't the only way to use lactase? You can also buy liquid solutions (or suspensions, I suppose) of lactase enzyme and put it directly into your dairy product, which is basically exactly what manufacturers do to make lactose-free products. But that leads to somewhat of an issue (depending on your preference): when you split lactose into glucose and galactose, it doubles the total osmolarity of the sugar and also increases the subjective sweetness. Then there's also ultra-filtering, which supposedly cuts the total sugar content of milk in half along with doubling the protein. And all of this is big business now!
I mean, I'm only scratching the surface here. There's history to talk about, both ancient and modern, and so many other things, and who better to do this kind of deep dive than Adam?
This is an insanely underrated comment, thank you so much for your insight.
I've actually noticed the extra sweetness with lactose-free milk and I'm glad that it's a real thing. I'm not intolerant myself, but I live with family that is so that's the only kind of milk in the house other than non-dairy varieties.
@@peggedyourdad9560 If you prefer the less-sweet taste of regular milk, you can tell your family to try an ultrafiltered lactose-free milk like Fairlife. The lactose is broken down with lactase as usual, but the ultrafiltration removes about half of the total sugar, so the sweetness ends up being about on par with regular milk.
@@mrgfunkyman Interesting, thanks for sharing that. I actually don't mind the extra sweetness as I've gotten used to it.
One of the first things my mom taught me how to make after toast was (non-alcoholic) eggnog , for breakfast . Raw egg , sugar , vanilla , nutmeg and milk . Made it many a day for years .
Did you make it in a blender? That's how I was taught as a kid
Eggnog is not popular in Australia where I'm from, but an "eggflip" is a classic drink that people my age grew up drinking as children. Exactly the same as your recipe.
Commenting from the UK. I've never seen eggnog offered or sold here but this video got the better of me and I decided to make some a couple of weeks ago. It's been aging in the fridge ever since. Looking forward to finally trying it on Christmas day!
In addition to mitigating the [likely minor] risk of explosion, allowing any generated gasses to leave the vessel may improve the quality of the drink. A gas under pressure can dissolve into a liquid, especially if that liquid is cold. Hydrogen sulfide can be produced by fermentation and is famously _not_ odorless, so you'd want that to waft its way away from the finished product. Carbon dioxide, another common fermentation product, acidifies an aqueous solution, which may further denature the eggs or mess with the cream, causing separation.
I’ve got to say, this recipe is FASCINATING. Let me start here: I’m a every-spice-in-my-cabinet-egg-nog sort of girl. And since I started making eggnog each Christmas years before I drank, it was always alcohol-free, and then rum or whiskey added to the glass. So this recipe for me was completely unlike any nog I’ve ever nogged. I made a full batch, and NO alterations. No vanilla, no cinnamon, no cloves, allspice, nutmeg (except garnish), nothing. And let me tell you. Day one, it was undrinkable. Day 7 it was just as bad. Even after doctoring the bland, astringent mixture with all the aforementioned spices and flavors I normally would, it still tasted disgustingly of straight alcohol. Times are tight, and as this is an aging recipe, we used cheap liquor, and in this early stage, IT SHOWED. It was honestly anxiety-inducing, because it tasted so bad, and the whole thing cost over $40 to make with all that liquor and cream in there. Well, today was day 15, and let me tell you: ITS MAGIC. Somehow, in the past week, this revoltingly alcoholic mixture transformed into a delightfully creamy and boozy masterpiece that is- and I’m not exaggerating- downright FULL of spice flavor. I taste cinnamon, I taste nutmeg, and NONE OF THAT IS IN HERE. Where did this fine from? Why, the spiced rum, of course. But it was NONEXISTANT in the first taste tests. Somehow, the aging has just pulled out all those flavor notes from the rum (and vanilla from the bourbon?) and mingled them behind a sheer sheet of creamy custard goodness. I am actually astounded (and do relieved that the gallon waiting in my fridge for Christmas will not be a waste!). It truly feels like magic how, in one week, this mixture has completely transformed. I mean, I’ve made my own wine before and watched much more dramatic changes unfold in that timeframe, but this is finished product alcohol, and cream, and I just didn’t expect it to be THIS SIMPLE. You really just mix them together, throw them in the fridge, and wait. Knowing I have a week left before I serve the concoction, I have gone- overnight- from being ANXIOUS about whether this would work to SO EXCITED to enjoy this delicious delicacy and share it with my friends and family. This recipe is SO COOL! It’s really all about the aging. It changes EVERYTHING!!! I saw a comment here from someone else who ages their eggnog, and mentioned the incredible improvement when they tasted a forgotten Christmas batch at Easter. I think next year I’m going to set mine up at Halloween and let it ruminate all the way until Christmas Eve. I bet it will be SPECTACULAR!
Thanks for sharing this super simple but exciting recipe Adam, and all the history and science behind it which makes your channel so captivating and engaging!!!! ❤️❤️❤️ Happy Holidays everyone!!!!
Thanks for sharing that testimonial experience. It's good to know what to expect.
Eg don't rush it (kinda like slow cooking meat until it's tender)
@@andrewstambaugh240 Absolutely!! I saved my last glass for February and it was even better!!
I just made this tonight and your comment makes me feel much better. I'm not someone who typically is scared of a strong drink but this was nearly undrinkable. Hoping it turns out just as good as yours, though I wish I had done it a week or more ago.
@@Wish4UrMasterI hope it works out for you!! If it’s not ready by Christmas, at least you’ll have it for after!!
I did NOT remember to start mine after Halloween this year, but it’s been in the fridge since the week of Thanksgiving, so it will have a good 4 weeks before Christmas, at least!! I did it without spiced rum though, and just used a gold unspiced rum. I’ll see how it affects the taste!
Waiting is the hard part though 😂
Very thankful you did a show on eggnog. My new favorite holiday drink, by my new favorite home show chef. I don't know how I have missed your program for years. A big fan truly.
The old recipe I've always used included gently heating the egg-sugar-milk mixture to about 80C making a custard. The culinary purpose was to thicken the mixture but it also kills the bugs
I've been making my own nog for years and that is exactly how I do it.
I hate when I get bugnog instead of eggnog
The recipe I used recently just tempers the eggs like a custard-dozen egg yolks in a bowl, mix with sugar, slowly pour in spiced simmering milk while beating. Return to heat, for a bit, strain it when you're done to remove clumps and whole spices, add some extra cream when it's cool.
It's just a seasonally-spiced custard without starch.
Same. I like to add vanilla paste and a hint of powdered ginger, cinnamon and nutmeg.
Thanks so much for re-releasing the knife!
While taking a class from a guy who was food scientist as well as a chef, I was shown a great egg nog recipe. What was interesting was that he pointed out that the way his recipe worked (which started with frothing the eggs and then adding the sugar and mixing for a while), it wasn't the alcohol that would kill any possible bacteria, but actually the sugar, which is hygroscopic (something that readily absorbs moisture). Basically, with just the eggs and the sugar, there isn't enough water from the eggs for the amount of sugar to completely counter the sugar's water absorption tendencies, so the sugar ends up removing the water from the bacteria, killing it. If you were to add all the ingredients together at once, the total liquid in the cream and milk (in this particular recipe) would prevent the sugar from actually killing the bacteria because the sugar would absorb the water from the milk and cream first. The strong hygroscopic nature of sugar is also the likely reason why, while they caution against eating raw cookie dough, you never seem to hear of anyone actually getting food poisoning from it.
i mean im no scientist but it sounds about right
Well, lets say you don't mix the cookie dough well and don't let time pass to kill the bacteria, you'll run a higher risk. =P
As Julia Child says sugar cooks eggs
I'm no molecular scientist, but it seems like the amount of sugar you'd need to do this would be massive. As compared to the 8floz of sugar amount in the video's recipe.
First time commenting, I really enjoy your videos and saw Dr Fischetti speaking at a international digital conference. Dr Fischetti was one of the few interesting speakers at this conference and I love that you give him a more public platform. I really respect your videos and Dr Fischetti's work!
year 3 of returning to this video to open up the description to copy down the recipe, make it in time two weeks ahead of thanksgiving, and remembering to use half of the already reduced alcohol :)
thank you for your service
Adam did say that no researcher has found a lower bound for the amount of alcohol required to kill Salmonella but the results of the experiment conducted at Rockefeller, that found a dramatic decrease in the bacteria cultures around the three week mark, were based on the full strength recipe. So reducing the alcohol could mean it takes longer to become sterilised... It's also possible it won't be rendered safe below a certain alcohol level. Without experimenting, we can't really know for sure.
Cooks Illustrated (December 2013 issue) had an eggnog recipe that made the nog without the dairy. Which meant they could use less alcohol to reach a safe level with just the eggs and sugar. They then aged the egg, sugar, and booze mix in the fridge for 3 weeks, before then adding the dairy before serving. Perhaps that might be a better option for you?
Grog by the way is not just rum, it is rum mixed with water. Rum was served as a part of the Royal fleet seamen and they use grog as a way to make the rum last longer, esp. in long travels.
Actually they think grog was used to make the rum last a shorter amount of time before going bad. They wanted to stop sailors from saving up their rum for a few days to get drunk, so they added water to make sure it wouldn't last that long.
I'm thinking of giving your technique a go and trying to age my nog again. The last time I used Alton Brown's aged nog recipe, and after a month and a half I pulled it out of the fridge, poured myself a glass, and found it tasted like slightly spiced, sweet, vanilla mayonnaise.
But maybe adding the eggs to the booze (which AB doesn't do) will change the overall taste.
I'm not 100% convinced, but I love egg nog enough to give it another try.
All these videos you do are seriously so well done. Like, I rewind all the time to make sure I'm learning everything, and I LOVE how you qualify your statements when there's room for other ideas. Also the humor is excellent. Thank you for doing these!
I am an eggnog Junkie and loved it since I was a kid. I can still remember my grandmother making it when I was about 4 years old. I know she put a little bit of booze in it. I make my own egg nog now, heavy Cream, milk, generous amount of nutmeg, very small dash of cinnamon, eggs, sugar, dash of cloves, vanilla extract. I cook it ever so slowly in a double boiler. I don't like the idea of raw eggs and it comes out perfect. You have to experiment around to get the taste that you want. When I do add booze, I do it when the eggnog is completely finished and put it in the fridge. Out here in San Francisco where unfortunately I live, the eggnog doesn't hit the supermarket shelves until about 2 weeks before Christmas and disappears in about 2 weeks or so unlike the East Coast where it starts hitting the supermarket shelves before Thanksgiving and you have it till about the first or second week of January. This is San Francisco and they're weird out here!
We had eggnog on the shelves in Portland, Oregon before Halloween. It seems to keep getting earlier here (and I'm fine with that).
I guess if the alcohol is just denaturing proteins, and that's both what cooks the egg and also kills the salmonella, then cooking eggnog should actually be exactly the same thing. I've always thought that was kind of a "fake" eggnog, but never did any side by side comparisons. I bet its the same.
Take a ride down here to Santa Cruz, eggnog's been on our shelves for at least a month! Pretty sure it's the same in San Jose, which is even closer to you.
How terribly uncivilized of them! I think I saw eggnog in Atlanta around Halloween although I didn't buy any until Thanksgiving. If I let myself drink all I wanted, I'd be the size of a house.
I make mine in a slow cooker on low. Stir it after one hour and every half hour thereafter. Stop when you think it's thick enough. If you mess up and forget to stir it you'll have cooked egg pieces, but you can run it through the blender and it will be fine.
@@TheJohnreeves not only is it the same it's better! That so called eggnog expert he had on made me laugh describing eggnogs and precisely the proper way to prepare it.
Could you please make a video explaining how pasta is different from east-asain noodles?
Why are east-asain noodles almost always in soups?
Why is pasta usually used for holding sauces?
Why, assuming pasta is inspired by east-asain noodles; are there not noodles in the food-cultures along the trade route that noodles must have came from?
This feels like a good use for my airlocks I use for my homebrewing. If anyone is looking for something like that, you can find them online for a dollar or two nowadays. You might be able to check the canning section of your local market/department store as well.
You have such a friendly and concise demeanor for teaching. I'd learn anything from you!
20 seconds in and I am already FLOORED by that Santa hat. God bless you Adam, if I wasn't in a Christmas mood before, I surely am now!
For people living in Québec, Canada; I replaced all the booze with coureur des bois whiskey. I also put 1/4 cup sugar and 1/4 maple syrup instead of sugar (1/2 cup of maple syrup is more expensive and decadent) 🍁
Years ago I made Alton Brown's egg nog, and his recommendation was to let it sit for three months (citing you should make it closer to Halloween to enjoy at Christmas). I found the longer it ages the smoother it gets. After Christmas that year I still had some left over in a sealed bottle, so I let it sit in my fridge for close to a year. And after a year it was way WAY too good and smooth, and I'm not one to drink hard liquor. Off-hand the one thing I remember clearly is ABs recipe uses yolks only and no albumen, only because I had a egg tray full of albumen and I had to get creative on how to use them. The easiest method was meringue, or mix them into whole eggs for "more white" omelets. But yeah given Ragusea's recipe I'd think aging it longer will also smooth out the booze and make it much tastier to drink, but that's an exercise in patience (and how much fridge real estate you're willing to commit).
I was thinking about that too. I'd separate the yolks and mix it with the alcohol. Then whip the egg whites with the sugar into a merigue then mix the two components after the fact like you'd find for the jiggly cake recipe.
Are meringue bubbles stable though? It seems likely to be wasted effort if not. I guess Adam's whipped cream was stable, so maybe.
I used the egg whites to make angel food cake.
I’m wondering how long you can age this before it goes bad, or does it not go bad? I can’t imagine all that dairy being indefinitely stable.
@@nobahdi at least a year, but I've not had any last longer than that before it got drank
Great video as usual Adam. For those who are concerned about raw egg safety, it is very easy to pasteurize your raw eggs using a sous vide water bath (140 degrees for an hour and 15 minutes). You can then make eggnog with or without alcohol, and nor worry about eating raw eggs.
Made a double batch of this stuff that will be at 3 weeks on Saturday! A double batch filled three quart-size Mason jars plus a little extra. I did add some ground baking spices to mine, and used brown sugar rather than table sugar. For the booze I used Wild Turkey for all of it rather than rum and brandy. The little extra I put in a small bottle that I normally use for syrups, and brought it to work last Friday to share with my boss since he will be away for the holiday. It was so thick and creamy!!! I'm planning on serving the rest for Christmas dinner on Saturday. I'll definitely be making another big batch next year! Maybe even a double-double batch!
"I'm a drink all of this" had me on the floor laughing. Adam, all of your videos are so good. This one might be your best. Thank You !!!
Blood (A comment) for the blood gods (The algorithm)
Blood!
Bloood!
Skulls for the sk- people who drink eggnog out of skulls!
Golden eggnog for the golden throne
Khorne moment
You can also pretreat your dairy with some lactase enzyme before making your nog! Some lactase enzyme formulations only take 24 hours to digest the lactose. That way you can avoid the pills.
I have made this egg nog last week, using only (relatively nice, barrel aged) rum instead of whiskey as I don't drink much so it would be wasteful to purchase another bottle. It's delicious and the small part I've put aside for ...production testing is getting better with each few days of aging. I have also added a tiny bit of vanilla seeds to the mix to make the smeel even more mellow.
To cut long story sthort, I'm looking forward to the Christmas party with my friends and family. 🙂
Revisiting this video is becoming a Christmas tradition for me. I always forget about the three weeks of waiting, so never have it done in time for Christmas proper, but it always makes for a nice New Year's / January treat.
It was very gratifying to learn nothing from an Adam ragusea video for once, family recipe finally pays off!
I like to use a similar blend to Washington's family, but Kentucky bourbon replaces the rye and sherry. A couple other steps I like to take:
Separate the egg yolks from the whites, beat the whites with a little cream of tartar, and fold them back in at the end with the whipped cream.
Also, I like to beat the sugar into the yolks before I add the liquor. Making a sugary egg yolk paste seems to make it easier to add the liquor, my guess is when the proteins are denatured by the alcohol the sugar gets in the way of them flocculating. They tell you NOT to add sugar at first when you're making meringue because it will prevent the proteins from sticking together.
my recipe is just egg yolks! and then I use the whites to make Pavlova for dessert!
I really appreciate you showing the separation and denaturation parts, I had similar situations with my aged eggnog prep in October (first time).
It was nice to hear that the alcohol is strong enough to be bactericidal. I was somewhat worried because we use 70% ethanol in the lab as a disinfectant that the concentration in the eggnog would be insufficient.
Looking forward to my eggnog with more confidence now! Cheers Adam!
I love how Adam uses science in his cooking
Thank you for releasing it early enough to make for christmas
Currently aging my Alton Brown nog in the fridge for Christmas!
Just drank a healthy amount of mine after 3 weeks of aging - I've made a few eggnog variants of the years, including Alton's... this is the best eggnog I've ever had. Fantastic. I'm setting a calendar reminder to make a double batch the day after thanksgiving nexrt year
Even though the recipe posted is not George Washington's actual recipe, it is the recipe I use every year and it is worth it. Absolutely delicious. Always a hit at the family Christmas party.
I love Adam’s videos. They’re so much more than just food tips. He lives like 30 minutes from me, you should have a fan meet up!
The hot poker isn't actually used to warm the drink, it's used to burn or brown a small amount leading to better flavors in your beer.
I’m surprised he didn’t mention Flip
@@reddixiecrat Just looked it up actually sounds like it would be nice when its cold.
My main question: can you pasteurize the eggs with, say, an immersion circulator and still get a good result? That'll eliminate the need to age the nog.
I mean, half the reason one ages this stuff is the way the egg nog ages. That being said, do you think pasteurizing the eggs would cook the proteins?
I regularly make Josh Weissman’s egg nog, and that has you slow cook egg yolk/sugar/milk solution until just before coagulation. For me, it’s an acceptable mitigation of food borne illness
It’s also freaking delicious and always a hit at parties
Your not gonna get sick from eggs really
In Norway we dont wash the eggs after harvest and they stay unwashed (just slightly cleaned) and that helps protect the egg against bacteria
Awesome stuff as always - I learned a lot! Just tried the recipe, and it seems a little light on egg for an egg nog. I think I'd prefer it with another couple yolks at least, but I'll let it age and reevaluate!
yeah, I basically made the same recipe and doubled the number of eggs. letting it age, but I think the extra eggs helped in the initial taste test.
here to remind you its the perfect time to start a batch for the holidays
Last year at Christmas I drank some aged egg nog I made that had been aging for 1.5 years. It was delicious. I still have some left over and will let you know how it is after 2.5 years this coming Christmas! 😂
This is my yearly recipe now, last year it was amazing! Just made this year’s batch, super excited
As an australian, Egg Nog is usually in bottles as a thin custard during xmas time. Your version of it sounds far, far nicer and I want to try to make it! i guess i have a couple of days to get that three-week age going. I have the end of a jack daniel's bottle so i think i'll try and use that.
There's a very similar stuff in the states that you can get in similar pint jugs as milk comes in here, though it's usually decently thick
Made this the day after Thanksgiving this year and just took a sample before my upcoming Christmas parties this weekend. The ageing really does make a tremendous difference in flavor. There is a good bit of coagulation egg protein (precipitant?) that's mildly off putting texture wise. I passed my second sample glass through a mesh seive and that fixed all my problems.
A double batch fills 3 quart wide mouth mason jars.
i loved the moment where adam said „its adaming time“, and adamed all over the place. truly a cook of time
It truly was an adam to behold. I'm adamant on that.
Hope Australia comes up in the next batch if there is one for the knife. Appreciate you chose countries based on viewership though!!
8:31 Eggnog: the one time you don't want heterogeneity.
Dr. Fischetti has downright captivating eyes.
Adam inching in to Tasting History's territory with this one. Historical background, vintage recipe, etc.
Best scientific research I've ever read or seen.
I was just looking into Alton Brown's aged eggnog, what perfect timing.
This video, combined with Extra History's Great Eggnog Riot video, really sold me on eggnog. I've been chasing making that apocryphal George Washington eggnog ever since
According to David Wondrich in his book Imbibe!, the first mention of eggnog in print was from a Philadelphia newspaper in 1788. He says that, although people preferred to use brandy and rum than whiskey at first, people made all kinds of variations on it, including one with a Mezcal base from Texas when it was still a part of Mexico.
Yep, as someone who has lived (over 60 years) in the UK and NZ I had never seen or heard of eggnog outside of US books of video. I say "I had" because, like a lot of things USian, in the last few decades they're spreading world-wide due to the internet and social media.
I’ve made this recipe a couple of times now, always aged it at least a month or two, and it comes out unbelievably amazing every single time. Only different is I really like to use brandy instead of rum or whisky (though all are tasty in their own rights, just different).
I had salmonella once and it was truly awful, and I was still a teen at the time. I can only imagine how bad it is at an older age
I had it last year, went to Greece, ate something crappy, then had extremely explosive diarrhea and vomiting for days. truly shitty experience.
I’ve been enjoying a batch I made with cinnamon whiskey back in 2020. Everclear is a great addition as a sanitizing agent and contact time is critical as the unofficial lab testing confirms. One thing I have discovered is that whipping the egg yolks and sugar and then adding the alcohol slowly while whisking greatly reduces separation. Also, I whip the whites, I’m thinking of adding cream of tartar to see if it will help retain the air in the whites. As far as alcohol goes, my favorite is still spiced rum, cinnamon whiskey second followed by bourbon. Also, fresh ground nutmeg topping always.
ahh yes, just adding some salmonella to the eggnog because you're curious if it has enough alcohol to kill bacteria or not. Lol, gotta love scientists!
Made this last year, making it this year. Best egg nog recipe out there hands down. My family is picky and they pick this.
I doubt it has any basis in actual etymology but given the stuff at the start of the video i like to think that noggin is a name for the head because its where you put nog in
Made this three weeks ago. Took a few sips of it on Christmas, veerrryyy boozy but good. Just opened it officially today, it somehow keeps its booziness but it doesn’t taste too strong. It’s very sweet, creamy, just the right amount of booziness. I love it. I will be making this every fall and winter now. Thank you! ❤ Happy new year btw!!
Also for anyone curious, I used Brandy and Bourbon for my eggnog (That's all we had, but man it worked out!~)
Sounds like the good idea would be to make this recipe around Halloween, consume half at Thanksgiving, and then the rest at Christmas. Also, Adam's impressed "Oooh shit 😳" at 8:40 was priceless. #ChefsKiss
Also, I feel some type-a way because I NEVER remember what the three symbols on his knife stand for. 😅 It's like I missed an episode that was crucial to the subplot but figuring out just where it was is nearly impossible. ...And asking feels like you're asking your family to teach you how to play Spades, and they look at you with such annoyed disappointment as if you were supposed to have been conceived with the knowledge of this game.... LMFAO, wait 😂
The symbols are "vinegar leg [is on the] right." It's a reference to his Buttermilk Fried Chicken video.
@@kane2742 I was so proud when I finally stumbled upon that video.
Thank you for admitting you missed it, because I totally did as well and had no idea where to start looking. Thank you@@kane2742 for solving that puzzle for us. My curiosity was going to drive me crazy.
Thanks for the clarification, and for saving me from a lengthy search! I may have to check out that video because it seems that fried chicken is one of those dishes that I struggle with.
The word GROG originally referred to rum diluted with water (and later on long sea voyages, also added the juice of limes or lemons), which British Vice-Admiral Edward Vernon introduced into the naval squadron he commanded in the West Indies on 21 August 1740. Vernon wore a coat of grogram cloth and was nicknamed Old Grogram or Old Grog.
As a Brit, I've never really understood what the hell eggnog actually is. Imagine my delight to find out it is a complete booze-fest! Just today, I've followed the recipe down to a tea...and my concoction is currently secreted at the back of the fridge, waiting for maturity in a couple of weeks. It smells hella boozy! Excellent work as always Adam. Love your channel so much 🙂
To a T*
@@Oberon4278 Lol...I noticed this when I re-read it. Was hoping no-one noticed. Kudos to you! 😂
With all the cream I realise it’s basically an eggy Bailey’s!
It was soooo good. I will defo be making it again next year. But a bigger batch!
@@Oberon42788 months late but it's "to a tee" actually 😉
can confirm, this is a great eggnog recipe
I've been making Alton Brown's recipe for a few years now and whipping the cream does hold the texture much better than whipping the egg white and folding it in
Having shoved hot iron into liquid more than once, I can say with some authority that you probably wouldn't want to drink anything that had recently been heated with a hot poker. You get quite a bit of iron in the liquid.
Hey man, its 1200 ad and there's not a lot of red meat or corn flakes around
@@Triniwn Now you've got me wondering how bioavailable raw iron oxide is.
I have made tea in a small aluminum pail with a piece of rebar in a mountain hut. Honestly, a bit of iron taste was better than smoking the whole drink over the wet pine firewood i had. So, you know, choices.
I never knew nog originated where my hometown is. Awesome!
I've been putting a raw egg in my whey protein shakes for >10 years and never had salmonella from it. I did get pretty bad salmonella in 2018 from a recalled herbal product, but never yet from raw eggs.
I thought i was the only one! But I add it to soy protein instead (the slimy texture of the egg hides the sandy texture of the veg protein)
Wow, this is really good timing. Uploaded just after I watched an episode of Tasting History on the same subject.
Any holiday party I go to, I show up with a boozy egg nog made from scratch ... I've been deemed the "adult milkshake man"
Holy crap, Dr. Fischetti looks great for 80+ years old! Must be the nog
I don't think Adam has ever made a bad video.
I can vouch for aging it! I made a batch of the original recipe from Dr. Lancefield (since I wanted a larger batch to give to friends and family), and it tastes so much more complex at the two week mark compared to the first day. The alcohol amount it very strong, but doesn't taste like it really. You can definitely taste that it is VERY alcoholic, but it doesn't make you wince as if you're drinking a too strong mixed drink (hope that makes sense).
The flavors really mixed together well, and it almost tastes very vanilla-y, even though it's not in the recipe. Definitely recommend and can't wait until the three week mark to see if it gets even better.
About 10 years ago, i was in Belgium just before Christmas... we visited a cafe for a pastry, and were given a complimentary egg-nog... chatting to the cafe owner as we paid, she owned up that the alcohol used was industrial ethanol! Thank god I only had the one!
i dont know about rest of europe, but here in Poland we use pure ethanol even in home recipies. i guess Anglo-Saxons are used softer eggnog.
Ehm...i guess you dont know what that means. Its just alcohol with a very high purity. Its nothing wrong with it, and nothing to worry about. Its basically a very pure and very strong wodka without any flavour on its own. Most factories will use it for making liqueur or flavoured spirits.
@@FTfilm That's only partly true... Industrial alcohol typically contains benzene as its highest impurity... at a much higher level than is found in 37% regular vodka...
@@realnutteruk1 Maybe in the states, not in Europe. Could be, that we talk about different things though, as the word could be used for differently made or used alcohol solutions depending on the part of the world you are at. At least in Europe, its safe to drink.
In America, industrial alcohols you can easily buy are required to be "de-natured":
Either rendered unpalatable or poisonous.
It's a tax thing... Industrial uses aren't taxed for consumption
(Yes, that practically means our government would rather risk poisoning people to death than missing out on taxes)
The Trini cousin to eggnog, ponche a creme, is best aged over several weeks or months. It's usually made with eggs, evaporated milk, condensed milk, nutmeg, bitters, and lots of rum. The condensed milk makes it thick and sweet balanced with a rum kick.
8:55 "Ideally you would want to repeat the experiment several times."
Repeating an experiment which requires the consumption of alcohol should not be a problem.
I really like this recipe. I made it for my family this past Christmas and everyone enjoyed it. I used very cheap brandy since it seems like you won't taste the liquor much no matter what you use, and it turned out fine. Also, everyone loved the story of this bacteriology lab testing their eggnog. Great video.
9:28 just got mine. Very sharp out of the box and a joy to use after only having a $10 kitchen knife from the grocery store.
Chopping veggies for lunch today was easier than I'm used to. And that's even after sharpening my old knives
This channel is like the best excuse to my family for doing fun food stuff
Adam, in the video you say transfer to a "sealable vessel" but the recipe in the video description mentions a vessel that "will allow gas to escape". Can you clarify here? I've got a bunch of (sterile) mason jars that seal up nice but I don't know how well they permit gas to escape.
If you use mason jars you can put the top on but not screw the lid down tightly, if you leave it loose it will allow gas to escape!👍🏼
@@houstonlamb4477 Do you know if the lid stays loose only the first night in the fridge or also for all the time of "aging"?
@@HoNow222 honestly don’t know, I’ll let you know in a week and a half, I have a jar of it in the fridge rn 😂
@@houstonlamb4477 ahah thanks!
The "Washington's Eggnog" recipe is the best eggnog I have ever tasted. It's incredibly smooth. Nice to know it doesn't go bad sitting there several weeks.
Alton brown’s eggnog is amazing. Recipe is online. I start it in sept or Aug. it’s great but very boozy. Burbon brandy and rum fuck yeah