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My wife got sick as a dog after eating chocolate chip cookie dough. She spent a whole day going between bed and the bathroom. Strangely enough, she still eats raw cookie dough. Having gone through it with her, I don’t even like the fake/safe cookie dough in ice cream.
I need sleep. It took me a while to realize that your wife is not a dog.
I don't think getting violently ill is going to stop me either tbf.
Looked up a recipe and it seems pretty easy to make non-raw edible cookie dough. Cook the flour in the microwave, and then substitute out the eggs with extra butter and milk.
Life your life, OP.
Leave the eggs in, you'll be fine as long as the flour is good tbh
Or get some pasteurized eggs and have at.it for extra safety
I've always found the safe to eat raw cookie dough to not be very good, nothing compared with real cookie dough. But the fake stuff is all I could find that wouldn't risk me getting ill. One day I was at a local grocery store and couldn't find my stupid fake cookie dough, and the worker said they didn't care it any more, but he was pretty sure Pillbury changed the recipe of their take and bake cookie dough so it can be eaten raw, or baked first.
This proved to be true, and dangerous. It takes TOO good, it's problematic:
Can confirm. Do not, I repeat, do not buy that tub. You will eat the entire tub.
Luckily, I only bought a tube, and thank deity I didn't see a tube there. But I have to tell you, one full tube consumed over the course of a weekend, by me, and individual, and no one else.... You reach the end of that tube and there are no lies to tell ones self "Other people helped, it wasn't just you". Nope, just you, you alone ate that tube.
Just don't buy it, it isn't worth the cost...
I thought the safe to eat cookie dough was just made with sterilized flour and pasteurized eggs. Shouldn't it taste exactly the same?
I'm vegan, mine tastes exactly the same with or without sterilized flour.
we found an orange tub of chocolate cookie "dough" that had to be refrigerated and it was divine. I wish I could remember the brand now :(
Sometimes corporations actually save the world
Yeah there's two issues with it. Both the raw flour and the raw egg. I'd say the raw flour is the bigger threat to your health.
I’m not sure that’s the case anymore. The specific salmonella that can invade chicken reproductive system is getting more prevelant.
The estimated prevalence of Salmonella in egg white is 6.99% with a 95% confidence interval between 2.44% and 11.54%.
https://www.fsis.usda.gov/sites/default/files/media_file/2020-07/Baseline-Raw-Liquid-Eggs_0.pdf
Essentially, if you get an 18 pack of eggs, there’s a good chance one of the eggs has salmonella.
The study says 34% of whole eggs tested positive for salmonella which is insane.
The CDC says 1 on 20 000. We use raw eggs in many recipes, lots of restaurants still make home made mayo. Not to mention the thousands who eat them raw everyday in smoothies like me. I pass an 18 pack of raw eggs in a week.
I'm guessing only certain strains of salmonella actually make you sick or the study is just shit because that's the only way it makes sense.
Hmm... my family demands I make French Silk pie for the holidays and that involves 4 raw eggs per pie. Always knew there was a risk but I've never had any trouble in 20 years. Wonder how long our luck will last.
You get a double whammy with raw flour, as it can contain both salmonella and e.coli
If you're ever offered Russian eggnog shots, decline.
Most salmonella exposure will cause mild symptoms like a day of runny stools. If you eat raw dough with any frequency, you have almost certainly been exposed to it and experienced mild symptoms. It's a much bigger risk for people with weak immune systems.
This will massively depend on what country you're in. It's pretty safe to eat raw egg in a lot of places.
Fun fact: the risk is more from the flour than it is the egg.
Thanks for the useful information!
There is a risk yes, more so than many other foods we eat, how much of a risk is impossible to generalize and depends on too many factors. Cooking significantly reduces the risk, so the safest thing is to just say you shouldn't eat it raw because no one wants to be held responsible nor live with the guilt if you die of food poisoning from eating cookie dough at their suggestion. No one can actually prevent you from doing it, and whether you want to depends on your own assessment of the risks in any particular instance, and your risk tolerance.
Where does the salmonella come from, though? Is it in the raw flour, or the raw eggs? If you know you want to eat the cookie dough , there's no point adding eggs at all - they don't bring any flavour. As for the flour, it doesn't bring flavour but it's probably important to the texture of the dough.
So what happens if you pour the flour onto a sheet pan and bake it at 300-325F for 30 mins all by itself? Would that kill everything in there that needs killing, so you can then make cookie dough that's safe to eat?
You actually can make edible cookie dough with toasted flour and pasteurized eggs.
Just microwave or bake the flour then make cookie dough normally.
There is a much higher risk of getting salmonella from raw flour than from raw egg, since store bought eggs are pasteurized and washed (in USA/Canada).
Eggs in the shell in the US are not pasteurized unless specifically labeled, only about 3% of them, but they are washed. Any egg product out of the shell, like in a milk carton type container is pasteurized.
Yep, me as a small child.
People do get salmonella from eating raw egg. Egg is often an ingredient in cookie mix, so SOME cookie dough puts you at risk, and the egg-free ones don’t. Check the label carefully.
depends on where you live as salmonella prevalence varies a lot by country
Just make it yourself. Lightly roast the flour to sterilize it and wash the eggs thoroughly before cracking them open to reduce the risk.
I've never heard of washing eggs and before and it is controversial: https://backyardpoultry.iamcountryside.com/eggs-meat/how-to-wash-fresh-eggs-its-safer-not-to/
TIL, in the US eggs are washed making eggs more prone to infections and lower shelf life.
American eggs have a longer shelf life, but it's because they're refrigerated rather than left out at room temp.
if you refrigerate european eggs they can last very long also. Just anecdotal evidence but i have never encountered a rotten egg and i have cooked a lot of eggs
My brother got salmonella from working under the porch when we had chickens