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eating flour straight form the bag lol
Crying laughing so hard at this lmao
All of this has happened before, and it will all happen again.
It’s not just salmonella from the egg, it’s also e coli from the raw flour.
If you want to make yourself cookie dough, remember to bake loose flour for a bit first to kill any microbes in that, too.
You can tank both of those things. You might get sick but they probably wont kill you if you’re lucky. Cookie dough should have some risk, its the only way to balance it.
I was initially mad at this comment but you’re right. Cookie dough is too good. Literally an OP food. The fear of shitting your guts out is the only thing stopping a somewhat reasonable person like me from eating a whole pound of it.
It’s just the universe’s way of maintaining balance. Kind of like when humanity invented Olestra and the universe said “ok that’s fine, but if you eat a bag of Doritos your ass is going to leak.”
I remember there being a comedy site back when olestra was a thing where some dude decided to test how much he’d have to eat before basically shitting himself inside out. He essentially journaled gradually increasing amounts for like a week and a half. If memory serves, it was roughly one whole bag of chips in a day before symptoms began and 2 bags before he hit full on ass leakage.
How many bags before he can submit himself to NASA as a means of interstellar propulsion?
However, bacillus cereus and other bacillus strains can kill you or lead to amputation of limbs.
I can live with 1 less arm
And use unsweetened applesauce instead of eggs! If you get the cheap, bland stuff there’s no difference in flavor, and no risk from uncooked eggs!
though home methods of making the raw flour edible is often inconsistent in terms of how safe it makes the flour, the best practice is to buy cookie dough made to be edible raw, rather than rely on your half-baked attempt at making raw flour edible 😅 (source)
Protip: do NOT use convection when baking loose flour . If you’re going to eat it raw you don’t need to use eggs at all (you shouldn’t, they don’t add any flavour you want here, and are only added to cookies for their protein which helps it set when cooked).
Oh yeah flour is flammable as hell lol. try not to set your kitchen on fire
If you were making cookie dough to be eaten raw, would you maybe substitute some pectin or gelatin to replace the egg, or are we just going with butter, sugar and flour?
The few times I’ve made it, I didn’t replace it with anything. I wouldn’t bother using pectin or gelatin. When egg is uncooked it won’t have a thickening effect, and that’s what you’re trying to match. So if the mix is too thick for your liking, add some water or apple sauce as others have said. But this is just for texture and thickness, to your liking.
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?
Raw flour may be contaminated with harmful bacteria such as E. coli.
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.
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. 🙃
Eggs are hermetically sealed. As long as they aren’t covered in bird shit when you handle them, pasteurization is not needed.
*unless you are American and your retail eggs must be washed legally, thereby having their protective coating removed.
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.
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.
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.
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.
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.
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.
https://www.canada.ca/en/health-canada/services/meat-poultry-fish-seafood-safety/eggs.html
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.
Leave out the eggs and bake the flour at 350f/177-177C for a few minutes first.
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.
I don’t know how people make cakes and cookies witbout eating it raw. It seems to be an american thing. Am I the only Australian eating cake batter and cookie dough?
I have never known anyone to get sick but my possibly not-quite-accurate understanding suggests this may be more of a North American thing because we blast our eggs with chemicals that weaken the shell. While the idea is to kill the salmonella, it also can allow it to permeate the shell and infect the egg, making the chance of getting sick from poorly handled uncooked eggs higher if they have not been kept refrigerated.
“North American”, no, just American. I eat my tartare with raw eggs just fine up here in Canada 😂
I’m Canadian. I’ve also worked at egg facilities here. We treat our eggs the same as the US. Result is the same risk.
I’ve had raw eggs for years, never once got salmonella from them. You know what gave me Salmonella though? A fast food Chinese place… and more than once. The raw egg panic is really overblown.
Also:
“Yes, raw eggs are safe to eat in Canada. Canadian eggs undergo an intense inspection process before they reach grocery stores, and the risk of salmonella contamination is extremely low.”
“IS IT SAFE TO EAT RAW OR SOFT-COOKED EGGS? Yes, as long as the eggs are handled properly: • Always use fresh Canada Grade A eggs that have been kept refrigerated. The Best Before date on the carton will help determine freshness. Ensure that the egg is clean and the shell is not cracked.”
Legit, I’ve never had raw egg issues in Canada and people who harp about it, I find, never even eat raw eggs at all. Québec has a huge tartare culture and many eat raw eggs with tartare, it’s not even comparable to the US. Come on now 🙄
Source to counter the appeal to authority:
https://www.getcracking.ca/question/is-it-safe-to-eat-raw-eggs
Canadians eggs are tested way more than US eggs. Not negotiable. We might have similar processes, but we don’t have the same risk level (which is why saying North America is ignorant, we don’t treat egg safety the same way as the US due to cultural traditions which still involve raw eggs). Get real.
If you’re making it from scratch (with vaccinated chicken’s eggs) and eating it right away, the risk of contamination is very low. It’s industrial mixes and old (or poorly handled) mix that are a problem.
Yeah I did once, like when I was 8. I don’t recommend it, vomitting and shitting sucks a lot.
https://www.fda.gov/consumers/consumer-updates/flour-raw-food-and-other-safety-facts
https://www.cdc.gov/food-safety/foods/no-raw-dough.html
Yes, people have gotten sick from Salmonella and E. coli from eating raw flour.
In a flour recall that happened in March 2023, 14 people got sick with 3 hospitalizations.
Here were some others:
- 2021, cake mix recall that led to 16 sick and 7 hospitalized
- 2019, flour recall that led to 21 sick and 3 hospitalizations
- 2016, flour recall that led to 63 sick and 17 hospitalizations
Flour is one of the top ten foods that cause illnesses (source).
A few years back, there was a major salmonella outbreak from eating raw cookie dough. Several people died, but most recovered, although i recall one woman who had lots of complications, and will never be right again.
Don’t eat raw commetcial cookie dough, unless you made it yourself.
According to an announcement by the U.S. Food & Drug Administration (FDA), nearly 30,000 cases of cookie dough are being recalled due to potential Salmonella contamination. Though the recall was initiated on May 2, 2024, it remains ongoing.
The Rise Baking Company (under its subsidiary, South Coast Baking) is voluntarily recalling cases of cookie dough shipped across the nation. The recall includes eight different products sold at Costco, Sam’s Club, and Panera Bread, among others.
The last guy who asked the same thing got told to go ahead and try. He hasn’t been heard from since. Some say he’s just not finished trying the infinite variety of cookie dough.
Can you pasteurize the dough with sous vide to make it safe to eat but not change the texture?
Raw eggs are no problem I’ve seen Rocky
the risk mostly comes from the flour
What’s even better is raw Brownie batter. That shit is fudgy chocolatey goodness that cannot be contained. I use that instead of chocolate syrup over vanilla ice cream and just… you’ll never believe how amazing it is. you can warm the batter up in the microwave (without it baking into a brownie) and drizzle it on with a fork. Just do it already
Cook the dry ingredients at 350f/176-177C for a few minutes first and do not add eggs if you are doing this to reduce risks.
Make vegan cookies, problem solved
