Thank you, Rebekah Denn. The P-I’s food editor just ran a blog post today in which she weighs competing claims about the safety of using raw eggs in eggnog and cocktails.Last week, Maggie and I went back and forth several times during the editing process trying to figure out the wording she should use in her decadent egg nog recipe. Bartenders all over the country like to tell guests that booze always kills the bugs that may be lurking in raw eggs, but that’s not necessarily true. And while neither Maggie nor I would hesitate to use raw eggs and serve her nog to dozens of guests, no researcher or public health professional, it seems, wants to back us up.So I was thrilled to see Denn look into the issue a little more. And while she doesn’t make any conclusive recommendations, she’s given me enough info to back up my existing position, which is that if I buy fresh eggs from sources I trust, I’m not going to worry. After all, I’ve been eating raw cookie dough since I was old enough to lick the beaters, and I’ve never gotten sick from it.