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?
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.
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.
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?
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.
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.
As a kid I often got to lick the Mixmaster beaters when Mum was making biscuits or a cake.