"How to Use Science to Make Safe Eggnog With Raw Eggs" Topic

"Every year, you wish you liked eggnog more than you do. The branding powers of the Season that ‘Tis act like it's as vital and inimical as spruce trees and gift wrap. They flavor lattes with it! But more likely than not, you take no more than a delicate, polite sip of store-bought stuff poured from a carton, mostly as a delivery vehicle for something civilized like bourbon. Best with less egg, as the saying goes, and more nog.

Or maybe you've taken a crack—hah!—at making it yourself, with some overcomplicated recipe that calls for separating eggs into yolks and whites, beating them and mixing them back together raw with all the other ingredients. So not only do you scare yourself into thinking you're going to give your loved ones Salmonella, but then the final result breaks—the yolks and white separate—and you're trying to fob off runny, boozy liquid skimmed with a froth of something that kind of wishes it was meringue. You can't whisk—hah!—it away fast enough.

Let us rescue you from this dilemma. No need to be shellshocked—that's three!—any longer. Eggnog, done right, is safe and delicious, and you should drink it. It's a velvety mix of egg proteins surrounded by sugar molecules, diluted by milk and booze to a perfect thickness for drinking. It's a dessert-flavored milkshake for grown-ups. That sounds great, right? Here's what you should do:…"
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Amicalement
Armand

Rombauer Becker 'Joy of Cooking' Eggnog in Quantity.

Hard to beat – just don't use her 'nog' ratio. Not many people these days are into eggnog that is half or more nog.

Will be making some tomorrow, usually wait for New Years, but nephew is in town for a visit.

Might try that one sometime.

"you're going to give your loved ones Salmonella"

You're not. Your chances of getting salmonella from raw eggs in the USA is essentially zero.

My eggnog recipe? Half custard-style eggnog, half irish cream.

Sounds good! (smile)

Amicalement
Armand

You're not. Your chances of getting salmonella from raw eggs in the USA is essentially zero.

According to the FDA there are 142,000 illnesses a year in the US from consuming eggs contaminated by salmonella.

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…which means that >.04% of the adult population of the US is at risk. That's RISK that less than four one-hundredths of one percent may have mild flu-like symptoms. I think I'll still practice good sanitization at home (which will minimize even that minuscule risk even further) and continue eating my eggs sunny side up.

Of the risks of food borne illnesses, eggs aren't really up there. If you're concerned about such things, then understand that most food borne illness is a result of poor hygiene, cross contamination, spoilage from poor storage, and poor kitchen sanitation.

Of course, it the wise and responsible thing to eliminate as many sources of danger as possible if you have someone in the home with a compromised immune system due to age or infirmity. And if you have guests, to inform them that there are raw eggs in what you are serving just as you would warn people of nuts and shellfish, so that they can make their own choices.