I enjoy eggnog during the holidays but am concerned about using raw eggs. How can I safely make eggnog?
You can still make your favorite eggnog recipe at home if you follow some precautions or take some alternative steps to avoid including raw eggs in your recipe.
One solution would be to use egg substitutes, which are frozen commercial products that have been pasteurized and are therefore free of salmonella.
Another is to make sure the mixture, and consequently the eggs, are cooked to an internal temperature of 160 degrees. The eggnog should then be refrigerated at once.
If you are making a large batch, divide it into several shallow containers so it will cool more rapidly.
Below are two recipes provided by the Department of Agriculture for safe homemade eggnog.
1 quart 2-percent milk
6 fresh eggs
1/4 teaspoon salt
1/2 cup sugar
1 teaspoon vanilla
1 cup whipping cream, whipped
Heat milk in large saucepan, but do not boil or scald. While milk is heating, beat together eggs and salt in a large bowl; gradually add sugar. Gradually add the hot milk to the egg mixture.
Transfer the mixture back to the saucepan and cook on medium-low heat. Continue stirring until thick enough to coat a spoon. Thermometer should read 160 degrees. If not, continue cooking till that temperature is reached. Stir in vanilla.
Cool quickly by setting pan in a bowl of ice or cold water and stirring for 10 minutes. Cover and refrigerate until chilled. Prior to serving, pour into a bowl, fold in whipped cream and dust with ground nutmeg. Yield: 2 quarts.
Nutrition information per 1/2-cup serving: 135 calories, 120 mg cholesterol.
Low-Cholesterol, Low-Fat Eggnog
1/2 cup egg substitute
2 teaspoons sugar
1 (13-ounce) can evaporated skim milk
3/4 cup skim milk
1 teaspoon vanilla
rum flavoring (optional)
Whip egg substitute and sugar together and combine with the two types of milk, vanilla and flavoring. Mix well. Chill overnight. Dust with nutmeg before serving. Yield: 3 cups.
Nutrition information per 1/2-cup serving: 96 calories, 4 mg cholesterol.
I'm allergic to milk and eggs, but I understand that there is a pumpkin pie recipe that uses tofu in place of them. Have you ever heard of it?
Here is a Tofu Pumpkin Pie recipe that was developed by the Soyfoods Association of America. For more information about soymilk and other soyfoods, call the United Soybean Board at (800) 825-5769 or go online to www.soybean.org.
Tofu Pumpkin Pie
10 ounces soft silken tofu, blended in a blender until smooth
1 (16-ounce) can pumpkin
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 (9-inch) unbaked pie shell
Preheat oven to 425 degrees. Cream together the pumpkin and sugar. Add the salt, spices and blended tofu, mixing until thoroughly combined. Pour into pie shell.
Bake at 425 degrees for 15 minutes. Lower the heat to 350 degrees and bake for an additional 40 minutes.
I am allergic to both the yolk and the white of eggs. Is there an egg substitute that I can use in baking that does not contain any egg?
Yes. A baking substitution for one egg is 1 teaspoon dry gelatin plus 1/4 cup water.
For individuals who are allergic to eggs, remember that eggs may be found in the following processed foods: baking mixes, batter-fried foods, baked products, breaded meats, custard, ice cream, sherbet, coffee or root beer, meatloaf, croquettes, sausage, noodles, no-cholesterol egg substitutes, sauces and soups.
Look for these technical names for eggs that may be listed on the food labels: albumin, ovomucin, ovomucoid, vitellin, ovovitellin, livetin, powdered or dried egg, and ovoglobulin.
What cookies are best for mailing and how do you package them?
Drop and bar cookies are recommended for mailing. Avoid sending cookies that are fragile, crumbly or frosted. Chocolate-covered cookies tend to melt, and cookies with nuts tend to become off-flavored.
Boxes, coffee cans or tins can be used for mailing. In any case, the container should be sturdy.
Line containers with foil or plastic wrap. Seal cookies in an airtight bag; wrap individually or in pairs, back-to-back, separated by waxed paper.
Place a layer of filler (crumbled waxed paper or air-popped popcorn) on the bottom of the container. Arrange cookies in rows and place a layer of filler between each layer and on top before closing the lid.
If packing several kinds of cookies, place heavier cookies on the bottom.
Irregularly shaped containers should be placed in a box and cushioned before wrapping.
Susan Krumm is an Extension agent in family and consumer sciences with K-State Research and Extension-Douglas County, 2110 Harper St. She can be reached at 843-7058.