My good friend, who was a foodie before we had the term reassured me years ago that all that raw egg scare stuff was just another commie plot.
I’m a little less bold that she, but I’ve made raw egg egg nog for the past 2 Christmases with no problem.
We buy eggland’s best eggs and I figure all the booze will probably kill anything.
This year I’m going to change it a little and do 3/4 Rum and 1/4 bourbon rather than 1/2 and 1/2.
Look, I’m back to wintertime too!
Let’s hear it for the Booze!
I think I probably had salmonella poisoning at least once when I was a kid; back then, people didn’t even know about it, and the cook in our house was my Granny, born 1890. I’m sure she didn’t know anything about ‘cross-contamination’.
I have no fear of raw eggs, if it’s just for my house; but if I’m serving to others, I want to be totally safe.
I know there’s a way to pasteurize eggs at home; I’ll try to find and post.
-JT
And the raw egg scare isn't a plot by commies. Anyone with a compromised immune system needs to be concerned. When I lost my spleen and left kidney in 2009, I became immune system compromised when I lost that spleen.
So I'm careful about staying away from small children and undercooked food that I haven't raised.
/johnny