I'm making eggnog for a holiday party tomorrow, and I'm just feeling a little unsure about the whole raw egg thing. I know there are plenty of recipes out there that solve the problem by suggesting making a custard base first (heating the egg mixture up to 160 degrees). I'll probably end up doing this, but the non-cooked kind holds more appeal for me. If I weren't serving it to guests, I'd just chance it and do it uncooked. I guess my questions is: in this day and age, if I buy fresh responsibly raised eggs (veg feed, no antibiotics, cage free, etc), is there reason to worry? Can I do it uncooked?
I've seen some folks refer to pasteurized whole eggs, but damned if I can find them here in Boston. That, obviously, would solve all the problems. The only pasteurized products I can find are the liquid eggs in cartons, which seems like not what you want for eggnog.
Your wisdom is appreciated.