Photo taken yesterday (2025-02-08) at a supermarket in Kyoto, Japan.
Alt text: A picture of the eggs section in a Japanese supermarket. There’s a 10-pack of eggs going for 215 Japanese Yen, which is about 1.42 US dollars.
Photo taken yesterday (2025-02-08) at a supermarket in Kyoto, Japan.
Alt text: A picture of the eggs section in a Japanese supermarket. There’s a 10-pack of eggs going for 215 Japanese Yen, which is about 1.42 US dollars.
As a Canadian I’ve never had mousse. Only raw egg consumed is in raw cookie dough and that is a calculated risk.
It’s not the eggs that you should worry about, salmonella is largely controlled by the egg processing company. The wheat used to make flour can be contaminated by rat feces, which is then ground into the batch.
If you want to eliminate the risk, and still eat the raw cookie dough, you can brown flour in the oven before making the cookie dough. It won’t work well if you try to bake it, but if you want to use raw cookie dough (like, in a batch of ice cream) but don’t want to contract e.Coli then brown flour is the way to go.
I mean, I still taste the raw cookie dough before I bake… but just in case someone needed to know, there’s a safe way to do it.
Eh that’s a lot of effort. I’ll stick to the calculated risk with the once a decade or so I’m around cookie dough
You’re missing something!