Salmonella, a bacteria that causes food poisoning, can be found inside fresh eggs, even those that are not broken. Here are some safety hints.
Commercial eggnog is made safely with pasteurized eggs.
When preparing homemade eggnog, heat the eggs, sugar and milk to 145 degrees F or use a pasteurized egg product. Cookie dough and cake batter often contain raw eggs. Don't taste the mixture before it is cooked, especially true for young children, the elderly or people with compromised immune systems. If you must taste, use pasteurized egg products. Also, don't use raw egg whites to paste together gingerbread houses or other treats that will be eaten.