I'm satisfied at eggnog's safety by the simple fact that microbiologists have been voluntarily drinking aged raw eggs and booze safely for over five decades. But if that isn't enough for you: there's more. In 2010, Science Friday's Flora Lichtman convinced Dr. Fischetti's lab to run a little experiment. The scientists purposefully added salmonella to a batch of eggnog to mimic what might happen if a contaminated egg made it in. Over several weeks, they tested the eggnog for evidence of the salmonella. In the early tests, the bacteria were thriving, but between one and three weeks later, they appeared to be completely gone, likely wiped out by the recipe's copious amount of alcohol. It should be noted that even with these data, the scientists did not drink from the contaminated batch of eggnog. And, while it is an intriguing experiment, it was just a small sample size and Dr. Fischetti tells me that there are no plans to run a follow up.