Many of you probably enjoy sipping eggnog during this fun holiday season like I do. It can be a great drink either cold or warmed up. However, please keep in mind the risk uncooked eggs present in some eggnog recipes. Some recipes simply combine milk, eggs, and sugar in a blender. This practice is not recommended due to the possibility that raw eggs can contain salmonella. Salmonella is frequently found on raw egg shells and it may even contaminate the interior.

To make safe eggnog, use pasteurized eggs purchased from the store. Pasteurized eggs may be found in the most grocery stores. Look for them in the shell or as blended egg products that come in small milk-container shaped cardboard. Ask the grocery store clerk for help if you can’t find any.

If you will be making eggnog with alcohol, don’t be misled by the misconception that adding alcohol to your eggnog will make it safe. This is not true. Once alcohol is diluted, it no longer effectively kills bacteria. You will still need to use pasteurized eggs. Keep in mind that simmering eggnog over heat will remove the alcohol.

If you aren’t able to find pasteurized eggs, try this tasty, safe cooked eggnog recipe.

Eggnog

1 quart milk

4 eggs

1/4 cup powdered sugar

1 teaspoon vanilla extract

In a heavy saucepan, combine milk, eggs and powdered sugar. Mix well using a wire whisk. Slowly bring to a simmer, over low heat, for 5 minutes, stirring frequently with the whisk. Remove from heat. Add vanilla extract and mix well. Refrigerate until cold. Store refrigerated for 1 to 2 days.

Remember that the danger of raw eggs is also true for royal icing recipes, Hollandaise sauce, and homemade ice cream. It is smart to use pasteurized eggs or egg substitute for these recipes as well if they are not cooked.

Have a happy, healthy holiday season.

Darlene Christensen is the USU Extension Agent in Tooele County.