The Best Sous Vide Eggnog Recipe (2024)

FAQs

What temperature to cook egg in sous vide? ›

Hard Boiled Sous Vide Eggs - For a fully set yolk that is firm but still tender, cook the eggs for one hour in a water bath set to 170 degrees Fahrenheit. This will give you a classic hard boiled egg that is perfect for deviled eggs and egg salad.

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.

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.

You wont believe how easy and DELICIOUS homemade Eggnog is, and this recipe really is the best! Thick and creamy with the perfect mild flavor and hint of nutmeg. You'll never buy store-bought eggnog again!

Fill and preheat the Sous Vide Supreme water oven to 135F/57C. Mark the eggs to be pasteurized with a P or some other moniker with a water proof marker. Gently drop the eggs, in their shells (not vacuum sealed), into the water oven to cook for 2 hours.

Yet overall, less than three percent of the 74 billion fresh eggs produced and sold to U.S. consumers each year are pasteurized. Current pasteurization methods involve immersing eggs in hot water (130 to 140 degrees Fahrenheit). The process takes about an hour and adds about $1.50 to the retail price of a dozen eggs.

Cook regular egg mixture to 160℉

At this temperature, the egg mixture thickens enough to coat a spoon. Follow the recipe carefully. Refrigerate it at once.

Adding alcohol will inhibit bacterial growth, but it cannot be relied upon to kill bacteria. 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.

So if you purchase eggnog from the grocery store, you can typically expect that it has been pasteurized to eliminate Salmonella, meaning that it has been heat-treated to kill harmful microorganism.

How Risky Is It To Drink Eggnog? Food Safety Experts Share Their Concerns. Salmonella accounts for 26,000 hospitalizations and over 400 fatalities a year. Homemade is usually better, but not necessarily in the case of eggnog.

Why is my homemade eggnog so thick? ›

Homemade eggnog is thickened first with egg yolks and then given even more texture by folding in whipped egg whites at the end. Those egg whites transform what can be a fairly heavy, overly rich drink into something airier and frothier — though no less decadent.

Shaking eggnog with ice dilutes it just a little. This helps turn the volume down on its inherent sweetness and thins it so it's not tacky thick, and viscous. It gets your eggnog nicely chilled too, which helps the store-bought stuff taste less sticky sweet.

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.

Bacteria that can cause illness grow quickly at warm temperatures (between 40° F and 140° F). For party planning, keep hot egg dishes hot and cold egg dishes cold: Keep egg dishes refrigerated until time to serve.

But Bill Nye the Science Guy tested egg-frying on a griddle on a stove a couple years ago, and found the minimum temperature to cook an egg was 130 degrees Fahrenheit (55 C), but that it took 20 minutes at that relatively low temperature. “So indeed, it can be hot enough to fry an egg on the sidewalk,” he writes.