That's a natural thought. There are commercially pasteurized eggs (but see the last sentence of this comment), and you would think there would be a good way to pasteurize eggs at home for eggnog, such as holding them for an extended time at the right not-too-hot temperature in a sous-vide machine, but I've been refreshing what I know (including by checking Harold McGee's handy "Keys to Good Cooking") and nothing seems to suit this eggnog. One catch is that pasteurized whites don't foam as well as raw ones.
I think the real challenge here isn't the egg nog or the amount of booze, but knowing enough people to have a party at Christmas for three dozen, which sounds delightful.
Lovely article! I wonder if you cooked the yolks very low and very slow via sous vide would prevent any worrisome spoilage problems.
That's a natural thought. There are commercially pasteurized eggs (but see the last sentence of this comment), and you would think there would be a good way to pasteurize eggs at home for eggnog, such as holding them for an extended time at the right not-too-hot temperature in a sous-vide machine, but I've been refreshing what I know (including by checking Harold McGee's handy "Keys to Good Cooking") and nothing seems to suit this eggnog. One catch is that pasteurized whites don't foam as well as raw ones.
If ANYONE would know it would be Harold McGee.
What a fun recipe. This is the one I remember my mother making for parties back in the 60s (!).
I think the real challenge here isn't the egg nog or the amount of booze, but knowing enough people to have a party at Christmas for three dozen, which sounds delightful.