Being a fan of egg nog i decided that this year i was going to try to make my own.  Since i am a fan of Alton Brown and his scientific approach to cooking, I went with his aged egg nog recipe.  Unfortunately you are supposed to let it "mellow" for at least two weeks before partaking I just hope it is worth it.....

 

 

Ingredients--

 

End result

Love egg nog (non alcoholic) myself. Looks good!

What is the recipe?

http://altonbrown.com/eggnog-recipe/

Looks good though I am pretty sure I have never tried eggnog. Anything beats store bought so I am sure your family and guests will be pleased!

Alton Brown "good eats"  cool!    like him on this show  but not on "cut throat kitchen".  

I like his scientific approach to cooking.  It really makes sense to me at least and I have rarely tried one of his recipes that wasn't good...

 

And as far as the egg nog goes, i tried a sip of it tonight, couldn't resist, and while it was a little strong it was pretty tasty for sure.  I can only imagine how good it will be in a few weeks.

Honestly I'm thinking about making this but the idea of putting a dozen egg yolks in it then putting it in the refrigerator for a couple weeks to a year bothers me?

Honestly I'm thinking about making this but the idea of putting a dozen egg yolks in it then putting it in the refrigerator for a couple weeks to a year bothers me?

Get pasteurized eggs but you don't have to worry about it really at least not in modern days.  The probability of salmonella is pretty low and the largest chance of getting it is from the shell so wash the eggs and prevent that cross contamination.  

I'm not worried about them at day one but what keeps them from going bad in a few days? Alcohol?

I would say give a review on how good that recipe is...but I doubt you'll remember it.

I'm not worried about them at day one but what keeps them from going bad in a few days? Alcohol?

there is always a chance of something but the probability is pretty low.  You probably have more of change handling raw chicken and cross contaminating or using the same cutting boards for raw meat and fresh vegetables.  If salmonella isn't present to start with, it isn't going to magically appear.  I would guess that the alcohol would have something to do with it staying safe to drink as well.  I probably won't know how mine is much past about 2-3 weeks though, after that one sip, that junk is good.  I imagine the combo of dairy and high proof alcohol could do a number on your gut though lol

I am curious as to how it turns out.  Please keep us posted.  

Get pasteurized eggs but you don't have to worry about it really at least not in modern days.  The probability of salmonella is pretty low and the largest chance of getting it is from the shell so wash the eggs and prevent that cross contamination.  

True and if kept below 45 degrees very small chance for contamination

True and if kept below 45 degrees very small chance for contamination

I have no fears of contamination, I just question the shelf life of the raw eggs over that long of a period.

Apparently the alcohol keeps them from going bad.

I have no fears of contamination, I just question the shelf life of the raw eggs over that long of a period.

Apparently the alcohol keeps them from going bad.

in oriental style cuisine they use the 100 days old eggs.

There just isn't any way I could go for two weeks with all that egg nog in the house.  I would probably drink one jar a day.

My household makes Coquito.  A Puerto Rican Eggnog ... yum!

 

Cheers!!!

 

http://www.inner-gourmet.com/2012/12/coquito-puerto-rican-eggnog.html