Although your traditional eggnog recipe may be a family favorite, it may be unsafe for your loved ones. Making eggnog with raw eggs can be dangerous and deadly because raw eggs may contain the bacterium salmonella, which can cause food-borne illness. Anyone can fall victim to food borne illnesses, but some people (infants, young children, pregnant women, older adults, and individuals with weakened immune systems, such as HIV or cancer patients) are at an even higher risk.
To continue with your holiday eggnog tradition, use one of the following substitutions:
- Use commercially-prepared eggnog, which contains pasteurized eggs that have the harmful bacteria removed. Also, store-bought egg nog is usually free of alcohol. These versions are safe to drink during pregnancy and while breastfeeding.
- In place of raw eggs, use an equivalent amount of pasteurized (frozen or refrigerated) egg product that has never been opened. (Because of the risk of bacterial contamination after opening, any leftover egg product should be used only in cooked products.)
