Would a strong alcohol(80-90 proof Whiskey) kill the bad bacteria in uncooked eggs in homeade Egg Nog?

Question

I have a recipe that calls for the mixture be cooked, but it doesn't taste as good as the version where the eggs aren't cooked. My dad insists that the alcohol 'cooks' the eggs and destroys the bacteria and wants me to make Grandpa's recipe, which doesn't call for boiling the mixture. I'm not so sure and don't want to make anybody sick.

Answer 1

You can get eggs that are pasturized and all the bacteria has been killed. I recommned that as the safest way to make some homemade eggnog. Its a little more expensive but worth it.

Answer 2

It's true that alcohol can be used to sterilize surfaces and even, in a pinch, an open wound, but I wouldn't count on it for eggnog. First of all, the ingredients in your brew (sugar, raw eggs, cream, etc.) are a veritable breeding ground for all things nasty so, even if the Whiskey worked, and you were able to use enough to sterilize the whole batch, whatever bacteria remained (and some always remains) would set in to starting up their colonies all over again. Alcohol doesn't cook eggs, it only has the potential to kill the bacteria in it. You cannot count on the whiskey to touch and clean the entire drink anyway, considering you use something like a few ounces to an entire pot of eggnog. You could use a lot of the alcohol but, if you go THAT route... well, you may as well just have whiskey with some cream and sugar in it.
In between these alternatives is a recipe I saw done on the Food Network. It calls for you to cook the egg mixture, but you do something a little different with it. Link #1 below has the recipe, and I'm including some more details on the directions in case you aren't a Martha Stewart or an Emeril Lagase. If you know all the directions and what they mean then go ahead and skip the rest of this answer.
Here's what you'll need.
4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites

You'll want to beat the egg yolks at least 2 minutes, maybe more. Also, when the recipe says to add the sugar gradually, it means it. Divide your sugar into about three parts, and give it a good 30 seconds before adding the next bit.
Watch your cream and other ingredients as they boil. Stir often, because creams can burn easily. Low, slow heat will help keep burn-in from happening. Also, try to use a vessel at least twice the volume of the liquid you're going to be boiling in it, because creams tend to foam up when they boil. If you use a small pan, you're likely to have an overflow, and nothing ruins a holiday party like a house fire.
Finally, tempering. This is the critical step. If you let that cream mixture cool, you'll be spending a lot of time in the dreaded 40-140 degree range. This is the temperature range that bacteria grows best in, so this is out. On the other hand, if you take that boiling liquid and pour it in the egg yolks, you're going to have... well, scrambled eggs. The heat will denature the proteins in the egg yolks, and they'll cook. This is probably why your cooked eggnog recipe is not exactly tasty. The solution is to bring the temperature of the egg yolks up gradually, so take a small amount of the cream (no more than 1/4 cup, and a little less would be even better) and put it in the egg yolks. Stir it soft and easy a few times, then add another portion. Do this four times, even five to be safe. Then your egg yolks will be tempered enough that you can pour everything else back into the remaining cream mix. Use a thermometer to gauge when you've reached 160 degrees, and you can substitue the whiskey you were going to use in place of the bourbon in the recipe if you desire... each will taste different so this is a matter of preference. Don't skip chilling this, either, because it'll cook the egg whites otherwise. We can't just temper again because if we do that, we'll lose all the foam we're going to beat up from the egg whites.
Most people don't know what soft peaks are, but if you look at the pictures in link #2 and link #3, you should have a good idea. Basically, when you lift the beaters, you want 2 little mounds to form. Then you add the sugar, and continue beating until you have stiff peaks (link #4 and link #5). Finally, whisk this and your chilled mixture together. Sprinkle with nutmeg, if you like, and enjoy!
Hope this helps you out.

Answer 3

No.. the liquor doesn't "cook" the eggs.. and bacteria like salmonella are only destroyed by heat which changes thier structure causing them to break down...

However, that said...

Go to your grocery store or wherever you buy eggs and by the box with the farthest expiration date.. those are the freshest.
Then after you make the egg nog make sure it doesn't sit out. Store it in a pitcher in the refridgerator. Or if having to keep it out keep it on ice.

The likelyhood of getting ill is very small. VERY small. The public has panicked themselves unnecessarily.


If you are REally concerned you could use an egg substitute or you could go to a baking supply store and buy powdered egg.

Answer 4

There is no reason to "distroy bacteria in uncooked eggs" today. ALL eggs are pasturized unless otherwise noted.

Pasturization kills all bacteria and harmfull things in eggs. People have been eating raw eggs for years.

As long as you keep the eggs refridgerated up until you need them (if you need them at room temperature, only leave them out long enough to get room temperature - not 2-3 days....) there is nearly a 0% change of you getting ill as a result of uncooked eggs.

Answer 5

Bacteria would die out of strong alcohol. But there are more than just bacteria in an egg. Could be germ that won't successfully drinking to death.

So it is better to cook it well, I guess.

Answer 6

I grew up on egg nog prepared with fresh eggs and never got sick so don't worry about it at all.

Answer 7

They sell pasteurized eggs, you know. If you're really concerned about it, buy the pasteurized kind.

Answer 8

i would suggest buying irradiated eggs.
but in all technicality, it should do the trick, that, and make sure you have the freshest eggs you can get your hands on.