Why is egg nog safe to drink?

December 7, 2025 •

3 min read

According to the U.S. Department of Agriculture (USDA), Americans consume approximately 60 million quarts of eggnog each year, a testament to its holiday popularity. But with traditional recipes calling for raw eggs, the common question remains: why is egg nog safe to drink? The answer lies primarily in pasteurization and proper preparation techniques, which eliminate the risk of harmful bacteria like Salmonella.

Quick Summary

The safety of eggnog, whether store-bought or homemade, hinges on either pasteurization or cooking the egg base to destroy bacteria. Commercial eggnog is pasteurized during production, making it safe to drink directly from the carton. Homemade versions require cooking eggs to 160°F or using pasteurized eggs to prevent foodborne illness, as alcohol is not a reliable sanitizer.

Key Points

Pasteurization is key: The eggs in virtually all commercially sold eggnog are pasteurized, meaning they are heat-treated to kill harmful bacteria like Salmonella, making them safe for consumption.
Homemade options exist: To make homemade eggnog safely, use a cooked egg base by heating the mixture to 160°F, or opt for pre-pasteurized eggs from the store.
Alcohol is not a reliable sanitizer: Do not count on adding spirits to your eggnog to kill bacteria, as the concentration is typically not high enough and the fats in the dairy can protect pathogens.
Refrigerate properly: Both commercial and homemade eggnog must be stored in the refrigerator at or below 40°F and should not be left out at room temperature for more than two hours.
Know the shelf life: Opened store-bought eggnog should be used within 3–5 days, while homemade eggnog has a shorter shelf life of 2–4 days.
Watch for spoilage signs: If your eggnog smells sour, appears lumpy, or changes color, discard it immediately to avoid illness.

The Commercial Eggnog Advantage: Pasteurization

When you buy eggnog from a grocery store, its safety is guaranteed through a process called pasteurization. This heat treatment process kills most of the harmful microorganisms, such as Salmonella, that can be present in raw eggs. The result is a delicious and safe-to-consume product that requires no additional cooking. This is the primary reason why commercial eggnog is a safe option for everyone, including young children, pregnant women, and the elderly. The carton will be clearly labeled as 'pasteurized'.

Homemade Eggnog Safety: The Cooked Method

For those who prefer the rich, customizable flavor of homemade eggnog, caution is necessary. While traditional recipes may call for raw eggs, it's a food safety risk that can be easily avoided. Foodsafety.gov recommends making a cooked egg base to ensure safety. The process involves gently heating the egg mixture, combining eggs with sugar and part of the milk, and cooking it to an internal temperature of 160°F while stirring constantly. This temperature is sufficient to kill any Salmonella bacteria. After cooking, the base must be chilled quickly before adding the rest of the ingredients. To speed up the cooling, you can pour the hot mixture into several shallow containers before refrigerating.

The Pasteurization Shortcut for Homemade Eggnog

A simpler, no-cook alternative for homemade eggnog is to use pasteurized eggs or a liquid egg product found in the dairy section of most supermarkets. These products have already undergone the necessary heat treatment and can be used directly in your recipe without the need for further cooking. This method provides the full flavor and texture of homemade eggnog with the convenience and safety of a commercial product.

The Truth About Alcohol as a Sanitizer

A common myth is that adding alcohol to homemade eggnog is enough to kill any present bacteria. This is not a reliable method for ensuring safety. Food safety experts agree that the concentration of alcohol typically used is not high enough to reliably kill all pathogens. While a very high alcohol content of around 20% might kill bacteria if aged for several weeks, this is not a practical or safe method for typical holiday preparations. The fats in eggnog also complicate things, as they can protect Salmonella cells from the alcohol. Trusting pasteurization or proper cooking is the only surefire way to make homemade eggnog safe.

Comparison: Commercial vs. Homemade Eggnog Safety


Feature	Commercial Eggnog	Homemade Eggnog (Cooked Method)	Homemade Eggnog (Pasteurized Eggs)
Preparation	No preparation needed; ready to drink.	Requires heating an egg-milk base to 160°F.	No cooking necessary for the egg component.
Egg Source	Eggs are pasteurized at the factory.	Uses regular, non-pasteurized eggs.	Uses pre-pasteurized eggs or liquid egg products.
Safety Method	Factory-grade pasteurization.	Home-cooking and temperature control.	Uses safe, pre-treated ingredients.
Freshness	Longer shelf life, but may contain preservatives.	Shorter shelf life (2-4 days); no preservatives.	Shorter shelf life (2-4 days); no preservatives.
Risk Level	Very low risk of bacterial contamination.	Very low risk if properly cooked.	Very low risk, simple and direct.
Flavor Control	Limited flavor options; can add your own spirits.	Full control over ingredients and flavor.	Full control over ingredients and flavor.

Serving and Storage Safety

Beyond preparation, proper handling of eggnog is critical for maintaining safety. Whether store-bought or homemade, eggnog is a dairy product and must be kept refrigerated at or below 40°F. Do not let eggnog sit out at room temperature for more than two hours. Once a commercial carton is opened, it should be consumed within 3 to 5 days. Homemade eggnog has an even shorter lifespan and should be enjoyed within 2 to 4 days. Signs of spoilage, such as a sour smell, unusual thickness, or lumpy consistency, mean it's time to discard the beverage.

Conclusion: Enjoying Eggnog Safely

Understanding why is egg nog safe to drink dispels the common fear of food poisoning from a holiday favorite. For most consumers, the answer is simple: commercial eggnog is pasteurized. For home cooks, the safety is ensured through two straightforward methods: preparing a cooked egg base to 160°F or using store-bought pasteurized egg products. By following these easy guidelines, you can confidently enjoy this classic beverage throughout the holiday season with friends and family, without any worries about raw eggs. The knowledge that a few simple steps can guarantee a safe and delicious drink means you can raise a glass and toast the season without any health concerns.

Frequently Asked Questions

No, it is not recommended to use raw, unpasteurized eggs when making homemade eggnog due to the risk of Salmonella contamination. Instead, you should use a recipe with a cooked egg base or substitute with pasteurized eggs.

No, the amount and type of alcohol traditionally added to eggnog is not reliably high enough to eliminate bacteria, and the fats in the dairy can protect the microbes. Proper cooking or pasteurization is the only safe method.

Signs that eggnog has spoiled include a sour or off-putting smell, a lumpy or unusually thick texture, and a change in its traditional pale-yellow color. If you notice any of these signs, throw it away.

Homemade eggnog, even when prepared with pasteurized eggs or a cooked base, has a shorter shelf life than store-bought. It should be consumed within 2 to 4 days when stored properly in the refrigerator.

Yes, pregnant women can safely drink commercially prepared, pasteurized eggnog. However, they should avoid homemade eggnog unless it is made with a cooked egg base and also confirm the beverage is non-alcoholic.

Pasteurization is a heat-treatment process where a product, like eggs or milk, is heated to a specific temperature for a set period to kill pathogenic bacteria, making it safe to consume without affecting its quality or flavor.

Recipes that call for cooking the eggs do so to ensure the mixture reaches 160°F, which is the temperature needed to kill any potential Salmonella bacteria in raw, unpasteurized eggs.