Classic Cooked Eggnog recipe

1. In large saucepan, beat together eggs, sugar and salt, if desired. Stir in 2 cups of milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat metal spoon and reaches at least 160 degrees. Remove from heat. Stir in remaining 2 cups milk and vanilla. Cover and refrigerate until thoroughly chilled, several hours or overnight. Just before serving, pour into bowl or pitcher. Serve immediately. For faster preparation, heat milk until very warm before stirring milk into eggs and sugar.

2. Microwave: In 2-quart liquid measure or bowl, beat together eggs, sugar and salt until thoroughly blended. Set aside. In 1 quart liquid measure or bowl, cook 2 cups of the milk on full power until bubbles form at edges, about 5 to 6 minutes. Stir into egg mixture. Cook on 50% power until mixture is thick enough to coat a metal spoon and reaches at least 160 degrees, about 5 to 6 minutes. Stir in remaining 2 cups milk and vanilla. Continue as above.

Though the risk of salmonella is smaller from uncooked egg whites than from the yolks, the US Department of Agriculture recommends against using them to be absolutely sure -- particularly for the very young, the elderly, pregnant women and people with serious illnesses or weakened immune systems.