Anyone have a good one they have tried and have had work? I don't fear salmonella in eggs, I have faith in my hens... I fear it in the recalled nutmeg apparently. Egg white starts to denature at 160, and from most sources, to kill bacteria like salmonella in a liquid form (ie not peanut butter), you have to heat to 160 for 15 seconds to 2 minutes. So has anyone tried "cooking" their egg nog?" and not ended up with a stirred custard?