You can make your own edible cooking dough. You just have to pasteurize the eggs and flour. If I’m not mistaken, I think the flour is more dangerous than the eggs.
There are even shops which sell edible cookie dough pre-made if you’d prefer the convenience.
I would at least rinse off the egg shell before cracking, personally, and when I make raw cookie dough to serve to others, I make sure I follow all food handling best practices since I’d be horrified to give someone food poisoning, as unlikely as it may be.
There’s also this:
While most bacteria including Salmonella are found on the shell itself, Salmonella can sometimes get inside an egg or it can already be inside an egg when it is laid.
OK, but it’s still recommended to properly handle eggs, too. It’s not like it’s difficult to pasteurize eggs. You need a pot of water, a stove, and a thermometer.
If your egg is clean on the outside where does the bad bacteria come from? Because its not from inside the egg.
¯\_(ツ)_/¯ Don’t shoot the messenger.
While most bacteria including Salmonella are found on the shell itself, Salmonella can sometimes get inside an egg or it can already be inside an egg when it is laid.
The egg is only there to help bind it while it bakes so the butter doesn’tmelt and turn it into goo. If you are going to eat the dough just leave out the egg, it doesn’t do anything.
They come out of the chicken with a coating that protects it, but the shell itself is not good enough. If the egg has been washed (which, if you’re in the US and not raising the chickens yourself, they have been) then it’s not totally safe. It’s really stupid that we do this, but we do.
Just skip the eggs entirely for a longer shelf life and more delicious, nutritious butter in your health food.
But it’s more work to make edible cookie dough than cookies, and edible cookie dough has a shorter shelf life, so I personally don’t understand the appeal.
You can make your own edible cooking dough. You just have to pasteurize the eggs and flour. If I’m not mistaken, I think the flour is more dangerous than the eggs.
There are even shops which sell edible cookie dough pre-made if you’d prefer the convenience.
Wait what
What’s going on with the flour? Fungus?
https://www.canada.ca/en/health-canada/services/general-food-safety-tips/safe-handling-flour.html
You’re not going to like this, but the answer is rat poop. Before it’s packaged it’s often stored in large open piles in warehouses.
Eggs are hermetically sealed. As long as they aren’t covered in bird shit when you handle them, pasteurization is not needed.
I would at least rinse off the egg shell before cracking, personally, and when I make raw cookie dough to serve to others, I make sure I follow all food handling best practices since I’d be horrified to give someone food poisoning, as unlikely as it may be.
There’s also this:
https://www.canada.ca/en/health-canada/services/meat-poultry-fish-seafood-safety/eggs.html
The flour is the biggest question mark.
There is never any flour inside the egg when it’s laid.
Hahahahaha, I actually laughed out loud
OK, but it’s still recommended to properly handle eggs, too. It’s not like it’s difficult to pasteurize eggs. You need a pot of water, a stove, and a thermometer.
You can eat raw eggs. Raw flour is the question mark.
If your egg is clean on the outside where does the bad bacteria come from? Because its not from inside the egg.
¯\_(ツ)_/¯ Don’t shoot the messenger.
https://www.canada.ca/en/health-canada/services/meat-poultry-fish-seafood-safety/eggs.html
The egg is only there to help bind it while it bakes so the butter doesn’tmelt and turn it into goo. If you are going to eat the dough just leave out the egg, it doesn’t do anything.
*unless you are American and your retail eggs must be washed legally, thereby having their protective coating removed.
They come out of the chicken with a coating that protects it, but the shell itself is not good enough. If the egg has been washed (which, if you’re in the US and not raising the chickens yourself, they have been) then it’s not totally safe. It’s really stupid that we do this, but we do.
Just skip the eggs entirely for a longer shelf life and more delicious, nutritious butter in your health food.
But it’s more work to make edible cookie dough than cookies, and edible cookie dough has a shorter shelf life, so I personally don’t understand the appeal.
It tastes better to me. 🙃
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This is true, but also I will always lick the spoon when making coookies.
Me too! And the bowl, and the whisk, and …
I’m shocked that there are shops that sell inedible cookie dough… why would you want such a thing?
'cause it’s delicious.
I would expect edible cookie dough to be much more delicious than inedible.