Just made eggnog.....

[safeinOhio]

how long until I know if I was poisoned by the raw eggs? I hope the Jack killed the salmonella.

[Denninmi]

1. About 48 hours.

Odds are slim you will have a problem.

Sorry, the alcohol content isn't nearly enough -- it has to be like 70% ethanol to kill bacteria.

[Lucinda]

2. Hoping you are salmonella free!

Merry Christmas :)

[Denninmi]

3. If it's any consolation, I've eaten many a raw egg.

I can't ever resist tasting the dough, batter, whatever. I'm still here. I realize there is always a first time. That being said, I've got my own flock of hens now, so I can control the circumstances a little better, and I'd like to believe that my home-grown eggs are both fresher and cleaner than mass market ones produced by big agribusiness.

[Retrograde]

4. Just? Are you planning on serving it mid-January? :)

Everytime I've made egg nog (c. 1960s Fanny Farmer recipe) I let it age for about a month before serving. Haven't made it in years, not because of any fears of raw eggs - it used a dozen of them - but because of the cholesterol content, which was scarier than the alcohol level. I had to warn people it was alcoholic, because it was so smooth no one noticed until the party got loud.

Hmmm - my birthday's about a month from now. It should be just right by then...

[safeinOhio]

5. I have made it to the

24th hour mark.

[kestrel91316]

6. I made it a couple of years ago and had no problems. Most individual eggs are NOT

contaminated.

[lizerdbits]

7. I made my great grandfather's recipe last week

Dozen eggs, 1c sugar, 6c cream, a fifth of whiskey PLUS a cup of cognac. OMG it was good! And I didn't die either. But I also make raw egg mayo, so I'm probably already an asymptomatic carrier for all kinds of things.