Why CAN’T we eat cookie dough anyway?
There is Sukiyaki, spaghetti carbonara, eggs over easy, health drinks with a whole egg, Pisco sours, Caesar dressing all of which use raw eggs. So why must it be so taboo in the category cookie dough consumption?
As described in my previous post, I have been doing a LOT of baking of late. Dozens of batches of brownies, cakes and cookies have traveled through my kitchen. There is almost a permanent aroma of ‘baked good’ in my home – not a bad thing.
Over fifty batches of cookies have resulted from over fifty bowls of cookie dough. And, you can bet that a nibble or thirteen from every single batch has gone down my hatch. Though every time I bite, a cautionary voice bellows in my head, “Don’t eat that cookie dough. There are raw eggs in that there dough, you could get salmonella! Then maybe the baby will get it or it will poison the milk…”
The key is fresh eggs. And, I suppose all fresh eggs come with a slight risk and so does starting a business, … so? When faced with this risk, I am going to let fate have its way with me and take my chances
all of the sugar must surely keep the salmonella away, right?? hope so!
the blog is lovely, katrina. thank you for giving a peak behind the curtain.
As long as the eggs are pasteurized they’re safe to eat
I’m impressed! You’ve managed the alomst impossible.