The Science of Eggnog

There's something deeply satisfying about the ritual of making eggnog from scratch. It's creamy and rich, with just the right amount of spice and a silky texture that puts the carton stuff to shame. Whether you spike it or not, it's a cozy classic worth slowing down for. But behind that smooth sip is a bit of kitchen science. Eggnog is essentially a stirred custard, and getting it right depends on understanding a few simple—but important—concepts.

- Jennifer Pallian

CUSTARD 101

Egg Yolks: The Backbone of Custard

Egg yolks thicken eggnog through a process called coagulation. When gently heated, the proteins in the yolks unfold and bond together to form a smooth network that traps liquid—creating that luscious, spoon-coating texture.

Too hot, though, and they'll curdle, leaving you with scrambled egg(nog). It’s crucial to cook it low and slow and to stir constantly.

Tempering: Insurance Against Curdling

If you've ever added eggs straight into hot liquid, you’ve seen what not to do. Tempering means gradually warming the yolks by whisking in the hot milk mixture slowly. This keeps the proteins from seizing up and ensures a silky finish.

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