The Best Sous Vide Eggnog Recipe (2024)

FAQs

What temperature should eggs be sous vide? ›

145°F/ 62.7°C for 1 hour results in a loose white and very creamy yolk. 147°F / 63.9·C for 1 hour gets you a set white with a spreadable fudge like yolk. 167°F / 75°C for 13 minutes gets you a very similar egg as 145°F / 62.7°C for 1 hour with the white just a touch more set.

Does Cooked Eggnog Taste The Same as Raw? Flavor-wise, I like both raw and cooked homemade eggnog. They're both delicious, but the cooked version has more of that delicious, custard-like flavor.

The idea? Make a batch of eggnog and let it age for at least three weeks in the refrigerator before drinking. The rest period supposedly drives off eggy taste while giving the other flavors a chance to meld. At the same time, the alcohol has a chance to kill any potential pathogens in the mix.

Eggnog shall be pasteurized at a temperature of not less than 80°C (175°F) for a period of time not less than 25 seconds, 83°C (180°F) for a period of time not less than 15 seconds or 69°C (155°F) for a period of time not less than 30 minutes.

So set your sous vide machine to 75C and 13 minutes and put the egg into the water bath -straight from the fridge and still in its shell. Note: if your sous vide cooker only has increments of 10 and 15 minutes, set it for 15 and then wait until it says 13 before putting the egg in.

Heavy cream will make your eggnog thicker and creamier. Boozy eggnog will also continue to thicken in the fridge as it ages.

The Food and Drug Administration suggests consuming commercial eggnog within three to five days of opening a carton, and you should drink homemade eggnog within two to four days of making. If you're unsure whether eggnog has gone off, give it a whiff, and check for these signs: lumpy texture. spoiled milk smell.

Traditionally made with eggs, cream, milk, and sugar, no one would say that eggnog is a healthy drink. Even a small serving can pack significant amounts of calories, fat, saturated fat, and added sugars. And then there's the fact that homemade eggnog made with raw eggs can be a food-poisoning risk.

While brandy is the most traditional alcohol to pair with eggnog, according to traditional recipes, you can also use a mixture of dark rum and Cognac. If you like your eggnog with more of a kick you can also add bourbon, but we recommend sticking to rum and Cognac to preserve the 'nog's flavors.

What liquor is best for aged eggnog? ›

Of course, this will be a matter of personal opinion, but the conclusion from this test is that brandy is the most suitable choice for eggnog.

Best Eggnog Recipe

Game plan: It's good to give the eggnog a full 3 weeks of aging or up to 1 year, but you can drink it right away; however, the flavor will be less rounded.

With enough time, most food pathogens are killed at 130°F/54.5°C, according to the FDA and Baldwin. For our sous vide recipes, this is our magic number. We cook almost everything either at or above that temperature.

Once alcohol is diluted, it no longer effectively kills bacteria. You will still need to use pasteurized eggs. Keep in mind that simmering eggnog over heat will remove the alcohol. Holidays are a fun but hectic time.

In their recommendations for food service establishments, the Food and Drug Administration Food Code recommends that eggs for immediate service be cooked to an internal temperature of 145 degrees Fahrenheit, and the temperature should be maintained for 15 seconds.

Typically, sous vide eggs are cooked at a low temperature (about 145°F/63°C) for at least 1 hour. This will give you yolks that are slightly thickened but still runny and barely set whites.

145°F / 62.8°C for 1 hour

Yolk is runny, and has a semi-thick jam-like consistency. Whites set, and are more firm.

Sous-Vide Egg Cooked to 155°F (68.3°C)

At this stage, the yolks have caught up with the whites in terms of firmness—you can easily slide a spoon or knife into the whites, but the yolks offer a bit of resistance and hold their shape much better.