Question: I've been looking for a decent dairy-free coffee creamer alternative. I stumbled upon a [blog post](http://bravoforpaleo.com/2014/01/10/paleo-coffee-creamer/) for 'paleo coffee creamer' that has just 3 ingredients: a can of coconut milk, 2-3 eggs, and some vanilla extract. 

In the blog comments, many posters said that there's no way they would include raw eggs in their homemade coffee creamer. I probably would've said the same thing, but the author mentioned something along the lines of 'the heat from the coffee tempers the eggs, making the creamer safe to consume.'

Is this true?

Answer: 
Many common recipes call for raw eggs, for example Caesar salad, aioli, and pasta carbonara. Some restaurants will label the menu items as such, with a disclaimer on the menu warning of possible hazards to the elderly, the very young, those with compromised immune systems and pregnant women. 
 You may want to go the route some restaurants use: avoid the issue by using pasteurized eggs from the store, usually found in a carton.
The incidence of bad things in raw eggs is very very low, so I wouldn't worry about consuming them. On the other hand, the line about them being "tempered" and therefore made safe by the coffee is completely incorrect. Unless it's nuclear hot McDonalds coffee, you're not going to be doing anything but moving the bacteria closer to their happy place.

I don't see anything *wrong* with adding raw eggs, but this would severely impair the shelf life of the resultant creamer ([2-4 days is the limit](http://www.foodsafety.gov/keep/charts/eggstorage.html) for raw eggs out of the shell)