Sure, adding an egg is just fine. But you probably already know that raw egg, as purchased from commercial dairies and farms, may contain stuff that will make you sick, including botulism. Nowadays, even the federal government has issued warnings about eggs and advise you not to consume raw eggs from a commercial source. And if you do, to make sure the eggs have been pasteurized.
I grew up eating raw eggs in something my mother referred to as eggnog, but did not resemble the eggnog you buy in the store these days. However, these eggs came from our very own chickens. And the eggnog was made with raw milk, as well, which we purchased from a local dairy farmer once a week and brought home in those classic milk cans that hold seven gallons of milk at a time. Even though we lived on a farm, we didn't have a cow. And providing enough milk for our family of 10 for a week at a time required a large purchase.
Every Saturday night was occupied by my family ladling out fresh, cold, creamy milk into one-gallon jars and then into the refrigerator. It was by far our largest food purchase. I vividly remember the entire process and the aroma of fresh milk, straight from the cows.
The next day we would skim off the cream from the top, which was usually about 8 ounces for every gallon. We used every drop of that milk and cream, and sometimes we even ran out before it was replenished. It's funny how different real milk tastes that hasn't been run through a commercial dairy and pasteurized and homogenized with vitamin D added.
Now all I drink is nonfat milk, which is fine. But I do buy full fat milk sometimes if I'm going to be cooking or baking, especially for making milk-based soups. It still doesn't even come close to what I grew up on.
Don't get me started talking about eggs!
