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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 84 (from laksa055)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa084.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://cooking.nytimes.com/recipes/1014389-egg-nog\')), getAhrefsUnparsedNoserviceFromURL(\'https://cooking.nytimes.com/recipes/1014389-egg-nog\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/cooking.nytimes.com\/recipes\/1014389-egg-nog","crawl_time":1774187165,"first_indexed_time":1487587108,"http_code":200,"src_unparsed":"com,nytimes!cooking,\/recipes\/1014389-egg-nog s443","src_root_hash":"4566504020376537684","history_drop_reason":null,"meta_title":"Egg Nog Recipe","meta_descriptions":["This is a classic nog made with a cooked custard base, perfect for those turned off by raw eggs Rum adds a deeply sugary, spicy note, although feel free to riff with a favorite bourbon or brandy This recipe serves 8"],"attrs_boilerpipe_text":"Yield:\n8 servings\n4\ncups whole milk\n¾\ncup sugar\n5\nlarge eggs, separated\n1\ncup heavy cream\n1½\ncups dark rum\nWhole nutmeg\nYour first order gets $20 off and free delivery.\nIngredient Substitution Guide\nNutritional analysis per serving (8 servings)\n403 calories; 19 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 1 gram dietary fiber; 26 grams sugars; 9 grams protein; 106 milligrams sodium\nNote: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.\nPowered by\nGet new recipes, easy dinner ideas and smart kitchen tips.\nStep 1\nIn a saucepan, heat 2 cups milk but don’t boil. Turn off the heat.\nStep 2\nIn a mixing bowl, gradually add the sugar into the egg yolks and whisk until thick and pale.\nStep 3\nWhisk 1 cup of the warm milk into the yolk-sugar mixture. Add this back to the milk in the pan, stirring over low heat until thickened and blended. Turn off the heat and quickly stir in the cream.\nStep 4\nPlace pan in a large bowl half-filled with ice water. Stir occasionally, until chilled. When chilled, stir into punch bowl and add rum and remaining milk.\nStep 5\nIn a mixing bowl, beat the egg whites until they form soft peaks. Then fold them into the nog. Top each serving with grated nutmeg. Serves 8.\nPrivate Notes\nLeave a Private Comment on this recipe and see it here.\n5 out of 5\n765 user ratings\nor\nto rate this recipe.\nHave you cooked this?\nor\nto mark this recipe as cooked.\nI've made this every Xmas eve since the early 70's. There is absolutely nothing to compare. I do arrange a selection of liquors around the punch bowl so everyone adds what they like ......or not. Can be enjoyed by all!\nActually, the nasty bacteria are primarily on the outside of the eggshell with eggs that are contaminated (a very low percentage; I last heard it quoted around 4%). The white of an unbroken egg is sterile but some bacteria do live in the yolk. Don't wash your eggs, but do cleanly break them and wash your hands after handling the shell.\nEven experienced cooks use a thermometer when making custard; this should be included with the recipe. Yolks will curdle above 180 degrees. Play it safe and heat, stirring constantly, to 165 degrees, and then cool down with the cold cream and balance of milk.\nThis just never came together. Even though we were careful with the eggs, the mixture kept separating. It tastes good, though!\nI have made this a few times now. I opted to skip the egg white because I find it doesn’t add a lot and I’m unsure about uncooked egg white. The last time I made it, I whipped the cream before I added it. I folded it in and the next day it had floated to the top but was easily mixed in. It thickened it beautifully. I like the recipe as is, with egg whites and without, usually without booze, but whipping the cream was a really lovely adjustment.\nMade exactly as directed, except instead of all rum, used 4oz each of rum, bourbon, and brandy as suggested in the Robert Stimson eggnog recipe on the site. Definitely did not find it overly sweet\nPrivate comments are only visible to you.","attrs_markdown":"- What to Cook\n- Recipes\n- Ingredients\n- Occasions\n- About\n\nWhat to Cook\n\nRecipes\n\nIngredients\n\nOccasions\n\nAbout\n\n- Staff Picks\n  - [Most Popular](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/13395693-our-50-most-popular-recipes-of-all-time-so-far)\n  - [Soups and Stews](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/638891-best-soup-stew-recipes)\n  - [Easy Side Dishes](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/44373459-easy-side-dishes)\n  - [Healthy Weeknight Dinners](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/2110373-healthy-weeknight-dinners)\n  - [Sheet-Pan Vegetarian Recipes](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/113085175-sheet-pan-vegetarian-recipes)\n- From Our Newsletters\n  - [The Cooking Newsletter](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/1640510-sam-siftons-suggestions)\n  - [Five Weeknight 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Prop stylist: Deborah Williams.\n\nTotal Time\n\nAbout 30 minutes\n\nRating\n\n5\n\n(765)\n\nComments\n\n[Read 68 comments](https:\/\/cooking.nytimes.com\/recipes\/1014389-egg-nog#notes_section)\n\nThis is a classic nog made with a cooked custard base, perfect for those turned off by raw eggs. Rum adds a deeply sugary, spicy note, although feel free to riff with a favorite bourbon or brandy. This recipe serves 8. (The New York Times)\n\nFeatured in: [Nog: The Hard Way](https:\/\/www.nytimes.com\/2012\/12\/09\/magazine\/eggnog-the-hard-way.html)\n\nRead More\n\n- Save\n  \n  Log in or sign up to save this recipe.\n- Give\n  \n  ## Subscriber benefit: Give recipes to anyone\n  As a subscriber, you have **10 gift recipes** to give each month. Anyone can view them - even nonsubscribers. 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It should not be considered a substitute for a professional nutritionist’s advice.\n\n[Powered by![](https:\/\/cooking.nytimes.com\/_next\/image?url=%2Fassets%2Fedamam-logo.png&w=768&q=75)](https:\/\/www.edamam.com\/website\/wizard.jsp)\n\n![Cooking Newsletter illustration](https:\/\/static.nytimes.com\/assets-oma\/images\/Cooking_Newsletter_Module.png)\n\nGet new recipes, easy dinner ideas and smart kitchen tips.\n\n[Sign up for the Cooking Newsletter](https:\/\/myaccount.nytimes.com\/auth\/login?response_type=cookie&client_id=cooking&application=Cooking&asset=nav-bar&redirect_uri=https%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F1014389-egg-nog)\n\nOpt out or [contact us](https:\/\/help.nytimes.com\/360011047512-New-York-Times-Cooking) anytime. See our [Privacy Policy](https:\/\/help.nytimes.com\/10940941449492-The-New-York-Times-Company-Privacy-Policy).\n\n[Sign up for the Cooking Newsletter](https:\/\/myaccount.nytimes.com\/auth\/login?response_type=cookie&client_id=cooking&application=Cooking&asset=nav-bar&redirect_uri=https%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F1014389-egg-nog)\n\nOpt out or [contact us](https:\/\/help.nytimes.com\/360011047512-New-York-Times-Cooking) anytime. See our [Privacy Policy](https:\/\/help.nytimes.com\/10940941449492-The-New-York-Times-Company-Privacy-Policy).\n\n## Preparation\n1. Step 1\n   In a saucepan, heat 2 cups milk but don’t boil. Turn off the heat.\n2. Step 2\n   In a mixing bowl, gradually add the sugar into the egg yolks and whisk until thick and pale.\n3. Step 3\n   Whisk 1 cup of the warm milk into the yolk-sugar mixture. Add this back to the milk in the pan, stirring over low heat until thickened and blended. Turn off the heat and quickly stir in the cream.\n4. Step 4\n   Place pan in a large bowl half-filled with ice water. Stir occasionally, until chilled. When chilled, stir into punch bowl and add rum and remaining milk.\n5. Step 5\n   In a mixing bowl, beat the egg whites until they form soft peaks. Then fold them into the nog. Top each serving with grated nutmeg. Serves 8.\n\nPrivate Notes\n\nLeave a Private Comment on this recipe and see it here.\n\n### Similar Recipes\n- [![]()1958: Eggnog Amanda Hesser](https:\/\/cooking.nytimes.com\/recipes\/1877-1958-eggnog)\n- [![]()Baked Lemon Pudding David Tanis](https:\/\/cooking.nytimes.com\/recipes\/1023966-baked-lemon-pudding)\n- [![]()Classic Eggnog Robert Simonson](https:\/\/cooking.nytimes.com\/recipes\/1020662-classic-eggnog)\n- [![]()Eggnog Snickerdoodles Vaughn Vreeland](https:\/\/cooking.nytimes.com\/recipes\/1021715-eggnog-snickerdoodles)\n- [![]()Easter Bread With Dried Fruit David Tanis](https:\/\/cooking.nytimes.com\/recipes\/1014634-easter-bread-with-dried-fruit)\n- [![]()Hot Buttered Rum Rosie Schaap](https:\/\/cooking.nytimes.com\/recipes\/1019800-hot-buttered-rum)\n- [![]()Rum Cake Millie Peartree](https:\/\/cooking.nytimes.com\/recipes\/1026319-rum-cake)\n- [![]()Butterscotch Scotch Eggnog Melissa Clark](https:\/\/cooking.nytimes.com\/recipes\/1013719-butterscotch-scotch-eggnog)\n- [![]()Eggnog Crème Brûlée Samantha Seneviratne](https:\/\/cooking.nytimes.com\/recipes\/1019121-eggnog-creme-brulee)\n- [![]()Soft-Boiled Eggs With Watercress and Walnut-Ricotta Crostini Julia Moskin](https:\/\/cooking.nytimes.com\/recipes\/12365-soft-boiled-eggs-with-watercress-and-walnut-ricotta-crostini)\n- [![]()Eggnog Amanda Hesser](https:\/\/cooking.nytimes.com\/recipes\/1828-eggnog)\n- [![]()Rum-Raisin Cake Florence Fabricant](https:\/\/cooking.nytimes.com\/recipes\/1012903-rum-raisin-cake)\n- [![]()Silken Tofu-Miso Dressing Genevieve Ko](https:\/\/cooking.nytimes.com\/recipes\/1027696-silken-tofu-miso-dressing)\n- [![]()Çilbir (Turkish Eggs With Yogurt) Alexa Weibel](https:\/\/cooking.nytimes.com\/recipes\/1024227-cilbir-turkish-eggs-with-yogurt)\n- [![]()Eggnog Pudding Dan Pelosi](https:\/\/cooking.nytimes.com\/recipes\/1026293-eggnog-pudding)\n- [![]()Smashed Beef Kebab With Cucumber Yogurt Zaynab Issa](https:\/\/cooking.nytimes.com\/recipes\/1026425-smashed-beef-kebab-with-cucumber-yogurt)\n- [![]()Nougat With Honey and Pistachios Claire Saffitz](https:\/\/cooking.nytimes.com\/recipes\/1023721-nougat-with-honey-and-pistachios)\n- [![]()Dark ’n’ Stormy Cookies Dan Pelosi](https:\/\/cooking.nytimes.com\/recipes\/1027496-dark-n-stormy-cookies)\n- [![]()Beet-Rum Mousse Amanda Hesser](https:\/\/cooking.nytimes.com\/recipes\/1013407-beet-rum-mousse)\n- [![Cookie rounds finished with sliced almonds and coarse sea salt are photographed against a blue-green background.]()Rum-Buttered Almond Cookies Vaughn Vreeland](https:\/\/cooking.nytimes.com\/recipes\/1026334-rum-buttered-almond-cookies)\n\n## Ratings\n5 out of 5\n\n765 user ratings\n\nYour rating\n\nLog in or sign up to rate this recipe.\n\nHave you cooked this?\n\nMark as Cooked\n\nLog in or sign up to mark this recipe as cooked.\n\n## Comments\n- All Comments (68)\n- Most Helpful (31)\n- Private\n\njust1jeanne\n\n8 years ago\n\nI've made this every Xmas eve since the early 70's. There is absolutely nothing to compare. I do arrange a selection of liquors around the punch bowl so everyone adds what they like ......or not. Can be enjoyed by all\\!\n\nIs this helpful?\n\n101\n\nLisa\n\n8 years ago\n\nActually, the nasty bacteria are primarily on the outside of the eggshell with eggs that are contaminated (a very low percentage; I last heard it quoted around 4%). The white of an unbroken egg is sterile but some bacteria do live in the yolk. Don't wash your eggs, but do cleanly break them and wash your hands after handling the shell.\n\nIs this helpful?\n\n86\n\nTim O.\n\n8 years ago\n\nEven experienced cooks use a thermometer when making custard; this should be included with the recipe. Yolks will curdle above 180 degrees. Play it safe and heat, stirring constantly, to 165 degrees, and then cool down with the cold cream and balance of milk.\n\nIs this helpful?\n\n76\n\nacm\n\n1 month ago\n\nThis just never came together. Even though we were careful with the eggs, the mixture kept separating. It tastes good, though\\!\n\nIs this helpful?\n\nDiane\n\n2 months ago\n\nI have made this a few times now. I opted to skip the egg white because I find it doesn’t add a lot and I’m unsure about uncooked egg white. The last time I made it, I whipped the cream before I added it. I folded it in and the next day it had floated to the top but was easily mixed in. It thickened it beautifully. I like the recipe as is, with egg whites and without, usually without booze, but whipping the cream was a really lovely adjustment.\n\nIs this helpful?\n\nMere in Mich\n\n2 months ago\n\nMade exactly as directed, except instead of all rum, used 4oz each of rum, bourbon, and brandy as suggested in the Robert Stimson eggnog recipe on the site. Definitely did not find it overly sweet\n\nIs this helpful?\n\nPrivate comments are only visible to you.\n\nShow more comments\n***\n### Recipe Tags\n- [Cocktails](https:\/\/cooking.nytimes.com\/topics\/cocktail-recipes)\n- [Sauces and Gravies](https:\/\/cooking.nytimes.com\/tag\/sauces%20and%20gravies)\n- [Dark Rum](https:\/\/cooking.nytimes.com\/tag\/dark%20rum)\n- [Egg](https:\/\/cooking.nytimes.com\/tag\/egg)\n- [Heavy Cream](https:\/\/cooking.nytimes.com\/tag\/heavy%20cream)\n- [Winter](https:\/\/cooking.nytimes.com\/tag\/winter)\n- [Christmas](https:\/\/cooking.nytimes.com\/christmas)\n\nLog in or sign up to save this recipe.\n***\n### More From [Christmas Punch Recipes](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/708856-christmas-punch-recipes)\n- [![Classic Philadelphia Fish House Punch](https:\/\/static01.nyt.com\/images\/2022\/12\/07\/dining\/01punchrex1-fish\/merlin_216830907_6d33f58a-db38-4d19-9833-1627a67c7686-mediumThreeByTwo440.jpg?quality=75&auto=webp)Classic 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See our [Privacy Policy](https:\/\/www.nytimes.com\/privacy\/privacy-policy).\n### Follow Us\n### Get the App\n\n### About Us\nNew York Times Cooking offers subscribers recipes, advice and inspiration for better everyday cooking. From easy weeknight dinners to holiday meals, our recipes have been tested and perfected to meet the needs of home cooks of all levels. [Subscribe now](https:\/\/www.nytimes.com\/subscriptions\/Multiproduct\/lp8R3WU.html?campaignId=79RLU) for full access.\n\n### Learn More\n- [About Us](https:\/\/cooking.nytimes.com\/about-us)\n- [FAQ](https:\/\/help.nytimes.com\/hc\/en-us\/sections\/360011047512)\n- [NYTimes.com\/food](https:\/\/www.nytimes.com\/section\/food)\n\n### Shop\n- [Gift Subscription](https:\/\/www.nytimes.com\/subscriptions\/Multiproduct\/cooking_gift.html?campaignId=7HYRF)\n- [Merchandise](https:\/\/store.nytimes.com\/collections\/cooking-collection?utm_source=nyt_cooking&utm_medium=referral&utm_campaign=cooking_collection&utm_content=footer)\n- [Send Us Feedback](mailto:cookingcare@nytimes.com)\n\n### Recipes\n- [From Our Newsletters](https:\/\/cooking.nytimes.com\/topics\/what-to-cook-this-week)\n- [Weeknight](https:\/\/cooking.nytimes.com\/topics\/easy-weeknight)\n- [Pasta](https:\/\/cooking.nytimes.com\/topics\/our-best-pasta-recipes)\n- [Dinner](https:\/\/cooking.nytimes.com\/topics\/dinner-recipes)\n- [Healthy](https:\/\/cooking.nytimes.com\/topics\/healthy-recipes)\n- [Vegetarian](https:\/\/cooking.nytimes.com\/topics\/vegetarian)\n- [Vegan](https:\/\/cooking.nytimes.com\/topics\/vegan-recipes)\n- [Thanksgiving](https:\/\/cooking.nytimes.com\/thanksgiving)\n- [Christmas](https:\/\/cooking.nytimes.com\/christmas)\n\n- [© 2026 The New York Times Company](http:\/\/www.nytco.com\/)\n- [Terms of Service](https:\/\/help.nytimes.com\/115014893428-Terms-of-Service\/)\n- [Privacy Policy](https:\/\/www.nytimes.com\/privacy\/privacy-policy)\n- [Cookie Policy](https:\/\/nytimes.com\/cookie-policy)\n- [Manage Privacy Preferences](https:\/\/www.nytimes.com\/privacy\/manage-settings)","attrs_readable_markdown":"***\nYield:8 servings\n\n- 4cups whole milk\n- ¾cup sugar\n- 5large eggs, separated\n- 1cup heavy cream\n- 1½cups dark rum\n- Whole nutmeg\n\nYour first order gets \\$20 off and free delivery.\n\n[Ingredient Substitution Guide](https:\/\/cooking.nytimes.com\/article\/ingredient-substitutions)\n\n##### Nutritional analysis per serving (8 servings)\n403 calories; 19 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 1 gram dietary fiber; 26 grams sugars; 9 grams protein; 106 milligrams sodium\n\nNote: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.\n\n[Powered by![](https:\/\/cooking.nytimes.com\/_next\/image?url=%2Fassets%2Fedamam-logo.png&w=768&q=75)](https:\/\/www.edamam.com\/website\/wizard.jsp)\n\n![Cooking Newsletter illustration](https:\/\/static.nytimes.com\/assets-oma\/images\/Cooking_Newsletter_Module.png)\n\nGet new recipes, easy dinner ideas and smart kitchen tips.\n\n1. Step 1\n   In a saucepan, heat 2 cups milk but don’t boil. Turn off the heat.\n2. Step 2\n   In a mixing bowl, gradually add the sugar into the egg yolks and whisk until thick and pale.\n3. Step 3\n   Whisk 1 cup of the warm milk into the yolk-sugar mixture. Add this back to the milk in the pan, stirring over low heat until thickened and blended. Turn off the heat and quickly stir in the cream.\n4. Step 4\n   Place pan in a large bowl half-filled with ice water. Stir occasionally, until chilled. When chilled, stir into punch bowl and add rum and remaining milk.\n5. Step 5\n   In a mixing bowl, beat the egg whites until they form soft peaks. Then fold them into the nog. Top each serving with grated nutmeg. Serves 8.\n\nPrivate Notes\n\nLeave a Private Comment on this recipe and see it here.\n\n5 out of 5\n\n765 user ratings\n\nor  to rate this recipe.\n\nHave you cooked this?\n\nor  to mark this recipe as cooked.\n\nI've made this every Xmas eve since the early 70's. There is absolutely nothing to compare. I do arrange a selection of liquors around the punch bowl so everyone adds what they like ......or not. Can be enjoyed by all\\!\n\nActually, the nasty bacteria are primarily on the outside of the eggshell with eggs that are contaminated (a very low percentage; I last heard it quoted around 4%). The white of an unbroken egg is sterile but some bacteria do live in the yolk. Don't wash your eggs, but do cleanly break them and wash your hands after handling the shell.\n\nEven experienced cooks use a thermometer when making custard; this should be included with the recipe. Yolks will curdle above 180 degrees. Play it safe and heat, stirring constantly, to 165 degrees, and then cool down with the cold cream and balance of milk.\n\nThis just never came together. Even though we were careful with the eggs, the mixture kept separating. It tastes good, though\\!\n\nI have made this a few times now. I opted to skip the egg white because I find it doesn’t add a lot and I’m unsure about uncooked egg white. The last time I made it, I whipped the cream before I added it. I folded it in and the next day it had floated to the top but was easily mixed in. It thickened it beautifully. I like the recipe as is, with egg whites and without, usually without booze, but whipping the cream was a really lovely adjustment.\n\nMade exactly as directed, except instead of all rum, used 4oz each of rum, bourbon, and brandy as suggested in the Robert Stimson eggnog recipe on the site. Definitely did not find it overly sweet\n\nPrivate comments are only visible to you.","meta_canonical":null}

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URL	https://cooking.nytimes.com/recipes/1014389-egg-nog
Last Crawled	2026-03-22 13:46:05 (17 days ago)
First Indexed	2017-02-20 10:38:28 (9 years ago)
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Meta Title	Egg Nog Recipe
Meta Description	This is a classic nog made with a cooked custard base, perfect for those turned off by raw eggs Rum adds a deeply sugary, spicy note, although feel free to riff with a favorite bourbon or brandy This recipe serves 8
Meta Canonical	null
Boilerpipe Text	Yield: 8 servings 4 cups whole milk ¾ cup sugar 5 large eggs, separated 1 cup heavy cream 1½ cups dark rum Whole nutmeg Your first order gets $20 off and free delivery. Ingredient Substitution Guide Nutritional analysis per serving (8 servings) 403 calories; 19 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 1 gram dietary fiber; 26 grams sugars; 9 grams protein; 106 milligrams sodium Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Powered by Get new recipes, easy dinner ideas and smart kitchen tips. Step 1 In a saucepan, heat 2 cups milk but don’t boil. Turn off the heat. Step 2 In a mixing bowl, gradually add the sugar into the egg yolks and whisk until thick and pale. Step 3 Whisk 1 cup of the warm milk into the yolk-sugar mixture. Add this back to the milk in the pan, stirring over low heat until thickened and blended. Turn off the heat and quickly stir in the cream. Step 4 Place pan in a large bowl half-filled with ice water. Stir occasionally, until chilled. When chilled, stir into punch bowl and add rum and remaining milk. Step 5 In a mixing bowl, beat the egg whites until they form soft peaks. Then fold them into the nog. Top each serving with grated nutmeg. Serves 8. Private Notes Leave a Private Comment on this recipe and see it here. 5 out of 5 765 user ratings or to rate this recipe. Have you cooked this? or to mark this recipe as cooked. I've made this every Xmas eve since the early 70's. There is absolutely nothing to compare. I do arrange a selection of liquors around the punch bowl so everyone adds what they like ......or not. Can be enjoyed by all! Actually, the nasty bacteria are primarily on the outside of the eggshell with eggs that are contaminated (a very low percentage; I last heard it quoted around 4%). The white of an unbroken egg is sterile but some bacteria do live in the yolk. Don't wash your eggs, but do cleanly break them and wash your hands after handling the shell. Even experienced cooks use a thermometer when making custard; this should be included with the recipe. Yolks will curdle above 180 degrees. Play it safe and heat, stirring constantly, to 165 degrees, and then cool down with the cold cream and balance of milk. This just never came together. Even though we were careful with the eggs, the mixture kept separating. It tastes good, though! I have made this a few times now. I opted to skip the egg white because I find it doesn’t add a lot and I’m unsure about uncooked egg white. The last time I made it, I whipped the cream before I added it. I folded it in and the next day it had floated to the top but was easily mixed in. It thickened it beautifully. I like the recipe as is, with egg whites and without, usually without booze, but whipping the cream was a really lovely adjustment. Made exactly as directed, except instead of all rum, used 4oz each of rum, bourbon, and brandy as suggested in the Robert Stimson eggnog recipe on the site. Definitely did not find it overly sweet Private comments are only visible to you.
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Prop stylist: Deborah Williams. Total Time About 30 minutes Rating 5 (765) Comments [Read 68 comments](https://cooking.nytimes.com/recipes/1014389-egg-nog#notes_section) This is a classic nog made with a cooked custard base, perfect for those turned off by raw eggs. Rum adds a deeply sugary, spicy note, although feel free to riff with a favorite bourbon or brandy. This recipe serves 8. (The New York Times) Featured in: [Nog: The Hard Way](https://www.nytimes.com/2012/12/09/magazine/eggnog-the-hard-way.html) Read More - Save Log in or sign up to save this recipe. - Give ## Subscriber benefit: Give recipes to anyone As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. 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[Instacart terms apply.](https://www.instacart.com/help/section/360007996832/26915917211540) [Ingredient Substitution Guide](https://cooking.nytimes.com/article/ingredient-substitutions) Nutritional Information ##### Nutritional analysis per serving (8 servings) 403 calories; 19 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 1 gram dietary fiber; 26 grams sugars; 9 grams protein; 106 milligrams sodium Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. [Powered by![](https://cooking.nytimes.com/_next/image?url=%2Fassets%2Fedamam-logo.png&w=768&q=75)](https://www.edamam.com/website/wizard.jsp) ![Cooking Newsletter illustration](https://static.nytimes.com/assets-oma/images/Cooking_Newsletter_Module.png) Get new recipes, easy dinner ideas and smart kitchen tips. [Sign up for the Cooking Newsletter](https://myaccount.nytimes.com/auth/login?response_type=cookie&client_id=cooking&application=Cooking&asset=nav-bar&redirect_uri=https%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F1014389-egg-nog) Opt out or [contact us](https://help.nytimes.com/360011047512-New-York-Times-Cooking) anytime. See our [Privacy Policy](https://help.nytimes.com/10940941449492-The-New-York-Times-Company-Privacy-Policy). [Sign up for the Cooking Newsletter](https://myaccount.nytimes.com/auth/login?response_type=cookie&client_id=cooking&application=Cooking&asset=nav-bar&redirect_uri=https%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F1014389-egg-nog) Opt out or [contact us](https://help.nytimes.com/360011047512-New-York-Times-Cooking) anytime. See our [Privacy Policy](https://help.nytimes.com/10940941449492-The-New-York-Times-Company-Privacy-Policy). ## Preparation 1. Step 1 In a saucepan, heat 2 cups milk but don’t boil. Turn off the heat. 2. Step 2 In a mixing bowl, gradually add the sugar into the egg yolks and whisk until thick and pale. 3. Step 3 Whisk 1 cup of the warm milk into the yolk-sugar mixture. Add this back to the milk in the pan, stirring over low heat until thickened and blended. Turn off the heat and quickly stir in the cream. 4. Step 4 Place pan in a large bowl half-filled with ice water. Stir occasionally, until chilled. When chilled, stir into punch bowl and add rum and remaining milk. 5. Step 5 In a mixing bowl, beat the egg whites until they form soft peaks. Then fold them into the nog. Top each serving with grated nutmeg. Serves 8. Private Notes Leave a Private Comment on this recipe and see it here. ### Similar Recipes - [![]()1958: Eggnog Amanda Hesser](https://cooking.nytimes.com/recipes/1877-1958-eggnog) - [![]()Baked Lemon Pudding David Tanis](https://cooking.nytimes.com/recipes/1023966-baked-lemon-pudding) - [![]()Classic Eggnog Robert Simonson](https://cooking.nytimes.com/recipes/1020662-classic-eggnog) - [![]()Eggnog Snickerdoodles Vaughn Vreeland](https://cooking.nytimes.com/recipes/1021715-eggnog-snickerdoodles) - [![]()Easter Bread With Dried Fruit David Tanis](https://cooking.nytimes.com/recipes/1014634-easter-bread-with-dried-fruit) - [![]()Hot Buttered Rum Rosie Schaap](https://cooking.nytimes.com/recipes/1019800-hot-buttered-rum) - [![]()Rum Cake Millie Peartree](https://cooking.nytimes.com/recipes/1026319-rum-cake) - [![]()Butterscotch Scotch Eggnog Melissa Clark](https://cooking.nytimes.com/recipes/1013719-butterscotch-scotch-eggnog) - [![]()Eggnog Crème Brûlée Samantha Seneviratne](https://cooking.nytimes.com/recipes/1019121-eggnog-creme-brulee) - [![]()Soft-Boiled Eggs With Watercress and Walnut-Ricotta Crostini Julia Moskin](https://cooking.nytimes.com/recipes/12365-soft-boiled-eggs-with-watercress-and-walnut-ricotta-crostini) - [![]()Eggnog Amanda Hesser](https://cooking.nytimes.com/recipes/1828-eggnog) - [![]()Rum-Raisin Cake Florence Fabricant](https://cooking.nytimes.com/recipes/1012903-rum-raisin-cake) - [![]()Silken Tofu-Miso Dressing Genevieve Ko](https://cooking.nytimes.com/recipes/1027696-silken-tofu-miso-dressing) - [![]()Çilbir (Turkish Eggs With Yogurt) Alexa Weibel](https://cooking.nytimes.com/recipes/1024227-cilbir-turkish-eggs-with-yogurt) - [![]()Eggnog Pudding Dan Pelosi](https://cooking.nytimes.com/recipes/1026293-eggnog-pudding) - [![]()Smashed Beef Kebab With Cucumber Yogurt Zaynab Issa](https://cooking.nytimes.com/recipes/1026425-smashed-beef-kebab-with-cucumber-yogurt) - [![]()Nougat With Honey and Pistachios Claire Saffitz](https://cooking.nytimes.com/recipes/1023721-nougat-with-honey-and-pistachios) - [![]()Dark ’n’ Stormy Cookies Dan Pelosi](https://cooking.nytimes.com/recipes/1027496-dark-n-stormy-cookies) - [![]()Beet-Rum Mousse Amanda Hesser](https://cooking.nytimes.com/recipes/1013407-beet-rum-mousse) - [![Cookie rounds finished with sliced almonds and coarse sea salt are photographed against a blue-green background.]()Rum-Buttered Almond Cookies Vaughn Vreeland](https://cooking.nytimes.com/recipes/1026334-rum-buttered-almond-cookies) ## Ratings 5 out of 5 765 user ratings Your rating Log in or sign up to rate this recipe. Have you cooked this? Mark as Cooked Log in or sign up to mark this recipe as cooked. ## Comments - All Comments (68) - Most Helpful (31) - Private just1jeanne 8 years ago I've made this every Xmas eve since the early 70's. There is absolutely nothing to compare. I do arrange a selection of liquors around the punch bowl so everyone adds what they like ......or not. Can be enjoyed by all\! Is this helpful? 101 Lisa 8 years ago Actually, the nasty bacteria are primarily on the outside of the eggshell with eggs that are contaminated (a very low percentage; I last heard it quoted around 4%). The white of an unbroken egg is sterile but some bacteria do live in the yolk. Don't wash your eggs, but do cleanly break them and wash your hands after handling the shell. Is this helpful? 86 Tim O. 8 years ago Even experienced cooks use a thermometer when making custard; this should be included with the recipe. Yolks will curdle above 180 degrees. Play it safe and heat, stirring constantly, to 165 degrees, and then cool down with the cold cream and balance of milk. Is this helpful? 76 acm 1 month ago This just never came together. Even though we were careful with the eggs, the mixture kept separating. It tastes good, though\! Is this helpful? Diane 2 months ago I have made this a few times now. I opted to skip the egg white because I find it doesn’t add a lot and I’m unsure about uncooked egg white. The last time I made it, I whipped the cream before I added it. I folded it in and the next day it had floated to the top but was easily mixed in. It thickened it beautifully. I like the recipe as is, with egg whites and without, usually without booze, but whipping the cream was a really lovely adjustment. Is this helpful? Mere in Mich 2 months ago Made exactly as directed, except instead of all rum, used 4oz each of rum, bourbon, and brandy as suggested in the Robert Stimson eggnog recipe on the site. Definitely did not find it overly sweet Is this helpful? Private comments are only visible to you. 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Readable Markdown	*** Yield:8 servings - 4cups whole milk - ¾cup sugar - 5large eggs, separated - 1cup heavy cream - 1½cups dark rum - Whole nutmeg Your first order gets \$20 off and free delivery. [Ingredient Substitution Guide](https://cooking.nytimes.com/article/ingredient-substitutions) ##### Nutritional analysis per serving (8 servings) 403 calories; 19 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 1 gram dietary fiber; 26 grams sugars; 9 grams protein; 106 milligrams sodium Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. [Powered by![](https://cooking.nytimes.com/_next/image?url=%2Fassets%2Fedamam-logo.png&w=768&q=75)](https://www.edamam.com/website/wizard.jsp) ![Cooking Newsletter illustration](https://static.nytimes.com/assets-oma/images/Cooking_Newsletter_Module.png) Get new recipes, easy dinner ideas and smart kitchen tips. 1. Step 1 In a saucepan, heat 2 cups milk but don’t boil. Turn off the heat. 2. Step 2 In a mixing bowl, gradually add the sugar into the egg yolks and whisk until thick and pale. 3. Step 3 Whisk 1 cup of the warm milk into the yolk-sugar mixture. Add this back to the milk in the pan, stirring over low heat until thickened and blended. Turn off the heat and quickly stir in the cream. 4. Step 4 Place pan in a large bowl half-filled with ice water. Stir occasionally, until chilled. When chilled, stir into punch bowl and add rum and remaining milk. 5. Step 5 In a mixing bowl, beat the egg whites until they form soft peaks. Then fold them into the nog. Top each serving with grated nutmeg. Serves 8. Private Notes Leave a Private Comment on this recipe and see it here. 5 out of 5 765 user ratings or to rate this recipe. Have you cooked this? or to mark this recipe as cooked. I've made this every Xmas eve since the early 70's. There is absolutely nothing to compare. I do arrange a selection of liquors around the punch bowl so everyone adds what they like ......or not. Can be enjoyed by all\! Actually, the nasty bacteria are primarily on the outside of the eggshell with eggs that are contaminated (a very low percentage; I last heard it quoted around 4%). The white of an unbroken egg is sterile but some bacteria do live in the yolk. Don't wash your eggs, but do cleanly break them and wash your hands after handling the shell. Even experienced cooks use a thermometer when making custard; this should be included with the recipe. Yolks will curdle above 180 degrees. Play it safe and heat, stirring constantly, to 165 degrees, and then cool down with the cold cream and balance of milk. This just never came together. Even though we were careful with the eggs, the mixture kept separating. It tastes good, though\! I have made this a few times now. I opted to skip the egg white because I find it doesn’t add a lot and I’m unsure about uncooked egg white. The last time I made it, I whipped the cream before I added it. I folded it in and the next day it had floated to the top but was easily mixed in. It thickened it beautifully. I like the recipe as is, with egg whites and without, usually without booze, but whipping the cream was a really lovely adjustment. Made exactly as directed, except instead of all rum, used 4oz each of rum, bourbon, and brandy as suggested in the Robert Stimson eggnog recipe on the site. Definitely did not find it overly sweet Private comments are only visible to you.
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