Classic eggnog is pure and simple. Just three main ingredients – eggs, cream and sugar – magically create the quintessential holiday sip of thick creamy custard with puffs of softly beaten egg whites.

For those of us who have lamented the fact that we could no longer safely enjoy homemade eggnog prepared with raw eggs, there’s good news. Call it a gift for this holiday season and beyond: pasteurized shell eggs. Safest Choice Pasteurized Shell Eggs enable us to once again partake of all of those favorites that call for raw or lightly cooked eggs, whether it’s the yolks or the whites or both, without fear of foodborne illness. Think chocolate mousse, meringues, Caesar salad dressing, French silk pie, mayonnaise from scratch, sunny-side up eggs.

The eggs are pasteurized in the shell using a warm water bath. Only water – nothing else added – makes them safe to consume whether over easy, poached or in your favorite hollandaise recipe. A red circle “P” stamped on each egg lets you know they’re safe.

So set out the punch bowl and bring back a tradition. This Classic Eggnog base can be prepared up to one day in advance and refrigerated, a great timesaver during this busy season. It’s delicious with the addition of rum, brandy or bourbon, or just topped with a sprinkling of ground nutmeg. Flavored spirits such as vanilla-infused vodka, peppermint schnapps or clear creme de cacao can impart unexpected taste twists to this classic, and for a little whimsy, top each serving with a small scoop of vanilla ice cream or dollop of whipped cream.

To learn more about Safest Choice Pasteurized Shell Eggs, such as where to buy, or to find additional recipes and serving suggestions, visit


Preparation time: 30 minutes
Chilling time: 4 hours or overnight


12 pasteurized shell eggs, separated
1-1/2 cups granulated sugar
1 quart (4 cups) heavy cream
2 cups whole milk
2 to 3 cups dark rum, bourbon or brandy (optional)
2 tablespoons vanilla extract (optional)
Ground nutmeg or cinnamon


1. Place egg yolks in large bowl. Beat with electric mixer until combined. Gradually add sugar, beating until mixture is think and pale yellow. Stir in cream and milk, then rum and vanilla, if desired. Cover and refrigerate until chilled or as long as overnight.

2. Just before serving, beat room temperature egg whites with electric mixer until soft peaks form. Stir custard mixture. Gently fold in beaten egg whites. Pour eggnog into punch bowl. Sprinkle with nutmeg.

Makes 20 servings.

Nutrition information (1/20 of recipe): 279 calories*; 21g total fat; 12 g saturated fat; 197 mg cholesterol; 68 mg sodium; 18 g total carbohydrates; 5 g protein.

*With alcohol, calories increase to 330/serving; other nutrition information remains the same as above.