• Separate egg yolks and whites into separate bowls
• Beat sugar into egg yolks
• Add salt; stir in milk
• Cook over medium heat, stirring constantly till mixture coats spoon
• Let cool
• Beat egg whites in separate bowl until till foamy
• Gradually add 3 Tablespoons sugar, beating to soft peaks
• Add to custard and mix thoroughly
• Add vanilla and stir
• Pour eggnog through a fine mesh strainer to remove any egg chunks
• Store in an air-tight container in the refrigerator to cool (about 4 hours) before serving

Optional Additions

• Add alcohol of choice before serving
• Serve topped with whipped cream and nutmeg, optional