Classic cooked egg nog recipe in the egg category

In large saucepan, beat together eggs, sugar and salt.

Stir in 2 cups of the milk.

Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160 degrees F.

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.

Garnish or add stir-ins, if desired.

Serve immediately.