pretty sure raw cookie dough also has to do with raw flour being bad for you. there are ways to get around it though. you can pasteurize eggs in a sous vide bath without cooking the whites and yolks, and you can cook the flour in a frying pan, i'm pretty sure.
Randomly, I have the answer to this - raw eggs aren't a major salmonella risk in a lot of places outside the USA, including Europe and Japan, because they aren't deep cleaned or whatever before being sold. The cleaning they get in the US strips off a protective layer that keeps bacteria out, which makes salmonella a much higher risk.
Whereas in Japan they use raw egg as a dipping sauce (and it's surprisingly good, damn them). In Europe I don't remember ever being told not to eat raw cookie dough, although apparently it's discouraged because of the flour, not the eggs.
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Whereas in Japan they use raw egg as a dipping sauce (and it's surprisingly good, damn them). In Europe I don't remember ever being told not to eat raw cookie dough, although apparently it's discouraged because of the flour, not the eggs.
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