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.

As opposed to most traditional cooking methods, sous vided food is cooked at the temperature you want the final food to end up at. This is usually between 120°F (48.9°C) and 185°F (85°C), depending on the food being prepared. There are a few different categories of food, but in this lesson I will focus on meat.

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.

Contrary to what some people think, adding rum, whiskey, or other alcohol to the recipe will not make the eggnog safe. Adding alcohol cannot be relied upon to kill bacterial growth, which may be present in raw eggs.

Why is my homemade eggnog so thick? ›

The distinct flavors of egg, cream, and liquor meld together even after just a day or two in the fridge, making a smoother, more balanced cup of nog. The proteins in the eggs also start to thicken, giving eggnog its signature spoon-coating thickness.

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.

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.

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.