Plain Eggnog

Preparation info
  • Yield: About Twenty

    ½ Cup

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Although spirits are generally used in making eggnog, the drink is also delicious flavored only with a dash of nutmeg or coconut. Here is such an eggnog, especially recommended for the children who come to call during the holiday season.


  • 6 eggs, separated
  • ½ cup sugar
  • 4 cups milk, sca


  • Beat the egg yolks until light and frothy and add ¼ cup sugar, still beating. Slowly stir in the hot milk. Cook over hot water, stirring constantly, until the mixture coats a spoon. Chill.
  • Add salt to the egg whites and beat until stiff. Add the remaining