• nova_ad_vitum@lemmy.ca
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      3 months ago

      You can make safe edible cookie dough pretty easily . The eggs aren’t the only issue, it’s the flour itself. If you bake it at like 275F for 30 mins in a sheet pan it’ll sterilize it. For edible cookie dough that won’t be baked you don’t even need eggs.

      Having said that, I too have eaten my share of regular cookie dough.

        • octopus_ink@lemmy.ml
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          3 months ago

          Starting with my grandmother, I’ve been warned by the various bakers in my life for about 50 years that the various kinds of raw dough I have wheedled them into giving me or snuck off of their work area will give me a stomach ache or cause other issues. The most recent time I was warned in this way was surely less than 2 months ago.

          So far so good, not a single problem, and I never pass up a chance to eat uncooked batter or dough.

          I am absolutely not saying the risk doesn’t exist, but the chance of it seems so minuscule (based on my anecdotal lifelong experience) that I only ever think about it when someone brings it up.

          If I bought something prepackaged on a grocery store shelf, like from nabisco or whatever, that was undercooked, I wouldn’t eat it. From the kitchen of a relative or right from a bakery - has never given me pause.

        • intensely_human@lemm.ee
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          3 months ago

          It tastes like cardboard because you’re eating it refrigerated.

          Cookie dough you make yourself is often warm from the melted butter