Looked up a recipe and it seems pretty easy to make non-raw edible cookie dough. Cook the flour in the microwave, and then substitute out the eggs with extra butter and milk.
Cooking them shell-in at 140F for at least 5 mins is enough to sanitize them. Don’t go above 140 or else they will start to cook, and hold for 5 mins or longer so the temp has time to take effect. https://www.wikihow.com/Pasteurize-Eggs
You can buy cartons (as in cardboard bottles, not regular egg containers) of “raw” eggs in the US, I’m not sure if it’s an explicitly American thing or not. They come pasteurized, as to how you’d be able to DIY it, I have no idea lol
Pasteurization is a function of time and temperature. Salmonella will die a few deegrees over 130F over a few hours, but the egg’s proteins won’t denature so they won’t “cook”
Looked up a recipe and it seems pretty easy to make non-raw edible cookie dough. Cook the flour in the microwave, and then substitute out the eggs with extra butter and milk.
Life your life, OP.
Leave the eggs in, you’ll be fine as long as the flour is good tbh
Or get some pasteurized eggs and have at.it for extra safety
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Cooking them shell-in at 140F for at least 5 mins is enough to sanitize them. Don’t go above 140 or else they will start to cook, and hold for 5 mins or longer so the temp has time to take effect.
https://www.wikihow.com/Pasteurize-Eggs
You can buy cartons (as in cardboard bottles, not regular egg containers) of “raw” eggs in the US, I’m not sure if it’s an explicitly American thing or not. They come pasteurized, as to how you’d be able to DIY it, I have no idea lol
You can buy bottles of pasteurised egg whites in Ireland too. I assume you can also get the yolks somewhere too I just haven’t seen it.
By carefully controlling temperature, you can go above the heat tolerance of the bacteria without going above the heat which would solidify egg white.
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The outer shell is pasteurized as salmonella from eggs is only on the exterior.
Pasteurization is a function of time and temperature. Salmonella will die a few deegrees over 130F over a few hours, but the egg’s proteins won’t denature so they won’t “cook”
https://www.seriouseats.com/sous-vide-101-all-about-eggs
This one has the charts pulled from USDA sources about temperatures and times:
https://www.seriouseats.com/the-food-lab-complete-guide-to-sous-vide-chicken-breast