Should eggnog be chunky?
So I was making a little holiday drink. Little nutmeg, cinnamon, a shot of brandy, and eggnog.
The eggnog was brand new, but when I poured it, I noticed it was chunky =/
I did not shake it before first pouring. Was this the cause of the chunky eggnog? Is the eggnog bad? What causes eggnog to be chunky?
End result for those curious: I threw it out and bought more without trying any. Why bother, right? Not worth getting sick. Am now happily enjoying non chunky eggnog.
Best Answer
No, eggnog should not be chunky. Yours has probably gone off.
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Quick Answer about "Should eggnog be chunky?"
Eggnog should be a homogenous thin custard. If there are lumps, then something is badly wrong.Is eggnog supposed to be clumpy?
Not surprisingly given that it's got a lot of dairy in it, when eggnog turns sour, you should be able to tell by looking at it. Ehow says bad eggnog will become lumpy. You may also notice mold growing in it.How do you know if eggnog is spoiled?
You can tell if eggnog has gone bad if it is lumpy, has a sour and unpleasant odor and if it has lost its color from beige yellowish to another hue.What should the consistency of eggnog be?
Eggnog can be prepared and enjoyed hot or cold, but regardless of your temperature preference for this classic drink, the consistency should be thick and creamy.Why is my eggnog 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.Is Eggnog Supposed To Be Chunky?? 🤢 - Episode 7
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Answer 2
It should definitely not be chunky unless you've heated it above a 160 degrees. This website has more:
"I usually turn off the burner when the thermometer says about 160, and by the time I've removed the pan from the heat, it's getting up to 165 or slightly higher. Eggs boil at 180 degrees, so you want to stay below that at all costs or your egg nog will be chunky, no matter how much you whisk it, both during and after heating."
This one has a similar tip:
"It also can’t cook to a temperature over 160 degrees F, or the eggs will overcook and make the eggnog chunky...... Grab your candy thermometer."
Answer 3
What exactly do you mean by "chunky"? Eggnog should be a homogenous thin custard. If there are lumps, then something is badly wrong.
Answer 4
Eggnog should be an emulsification of eggs and dairy. That emulsification should persist because of the binding agents in egg yolk--contrast with salad dressing which invariably separates for lack of such binding agent. That means eggnog should be smooth and consistent.
Eggnog is also typically pasteurized, so it is brought to a high heat and then chilled. If the eggnog is not well mixed, the cream may separate, and in the cooling process, it may clot. This is technically safe, and would result in what you describe.
There's no confirmation of this explanation. It's better to be safe than sorry. Salmonella is a faint, odorless bacteria and it's present in eggs. It's well worth the insurance to buy another carton, and maybe the market will give you a refund, who knows.
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