by 3 hours ago
ANSWERS: 6
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Foods containing raw eggs, such as homemade ice cream, cake batter, mayonnaise, and eggnog carry a Salmonella risk, but their commercial counterparts don't. Commercial products are made with pasteurized eggs; that is, eggs that have been heated sufficiently to kill bacteria, and also may contain an acidifying agent that kills the bacteria. Commercial preparations of cookie dough are not a food hazard. If you want to sample homemade dough or batter or eat other foods with raw-egg-containing products, consider substituting pasteurized eggs for raw eggs. Pasteurized eggs are usually sold in the grocer's refrigerated dairy case. Source: Food and Drug Administration's Center for Food Safety and Applied Nutrition -
Because being so much better than the finished product, you may find that you cannot stop, and therefore don't have enough left to bake cookies.
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Eggs may contain salmonilla.
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because it has raw eggs in it
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I think your entitled to a taste.
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I don't personally like to, but my partner enjoys it very much, and does so I time I bake biscuits for him. Salmonella is not really an issue with Australian eggs.
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