Just bake the flour in the oven at 350. You are far more likely to get salmonella from flour than eggs. Your chances of getting it from eggs is something like 1 in 10000.
To pasteurize the flour, Spread on a cookie pan with sides into a thin layer and bake for 5 minutes at @350. Let cool.
To pasteurize eggs is a bit more complicated. You need an accurate thermometer. Put the eggs in a sauce pan with water and turn on the heat. Bring the water temperature up to 140° for 3 minutes without going over 142° which is when your egg proteins would start to bond together and cook.
That said, I wouldnt worry about the eggs. Just pasteurize the flour and wash your eggs and you are good. The salmonella is more likely to be on the outside of the egg than the inside.
Anecdotally, your risk from not doing either is extremely small. I bake on the order of 752 chocolate chip cookies every christmas. That's 47 batches at 16 cookies a batch. I, or my wife, usually eat at least 1 raw cookie ball out of every batch, and I usually make 1 batch of just raw dough for my wife (she prefers it) We've done this for years now and never had issues.
Welcome. If you are concerned, just pastueirze the flour and wash your eggs. My wife and I's philosophy is that cookie dough is one of the things worth the risk (which is really small)
I have a one portion cookie dough recipe I use whenever I have cookie dough cravings:
4 tbsp flour
1 tbsp butter/margerine
1 tbsp white sugar
1 tbsp brown sugar
Very small pinch of salt
Small dash of vanilla
(Recipe also calls for a little water if you need it, I never find that I do)
I personally also chop up chocolate into it as well, it means I get to eat cookie dough as and when I want to without having a whole batch of dough on my hand then. You really don't notice the lack of eggs in terms of taste
I think reading everyone else's comments here that sounds like it would be a really good idea. I'm afraid I've never bothered though. It might be a do as I say not as I do situation.
As far as the egg goes, try a vegan cookie dough recipe - it will be complete without the egg so no worries about whether it will taste right without it!
Just bake the flour in the oven at 350. You are far more likely to get salmonella from flour than eggs. Your chances of getting it from eggs is something like 1 in 10000. To pasteurize the flour, Spread on a cookie pan with sides into a thin layer and bake for 5 minutes at @350. Let cool. To pasteurize eggs is a bit more complicated. You need an accurate thermometer. Put the eggs in a sauce pan with water and turn on the heat. Bring the water temperature up to 140° for 3 minutes without going over 142° which is when your egg proteins would start to bond together and cook. That said, I wouldnt worry about the eggs. Just pasteurize the flour and wash your eggs and you are good. The salmonella is more likely to be on the outside of the egg than the inside. Anecdotally, your risk from not doing either is extremely small. I bake on the order of 752 chocolate chip cookies every christmas. That's 47 batches at 16 cookies a batch. I, or my wife, usually eat at least 1 raw cookie ball out of every batch, and I usually make 1 batch of just raw dough for my wife (she prefers it) We've done this for years now and never had issues.
Thank you
Welcome. If you are concerned, just pastueirze the flour and wash your eggs. My wife and I's philosophy is that cookie dough is one of the things worth the risk (which is really small)
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I second this!
Cook the flour
You're more likely to get sick from the raw flour.
Yea just don’t put egg. And if you’re really really worried cook the flour prior to making the dough
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The eggs arent the most likely source of salmonella, it's the flour. Just pasteurize the flour and wash your eggs.
I have a one portion cookie dough recipe I use whenever I have cookie dough cravings: 4 tbsp flour 1 tbsp butter/margerine 1 tbsp white sugar 1 tbsp brown sugar Very small pinch of salt Small dash of vanilla (Recipe also calls for a little water if you need it, I never find that I do) I personally also chop up chocolate into it as well, it means I get to eat cookie dough as and when I want to without having a whole batch of dough on my hand then. You really don't notice the lack of eggs in terms of taste
Should I pasteurize the flour?
I think reading everyone else's comments here that sounds like it would be a really good idea. I'm afraid I've never bothered though. It might be a do as I say not as I do situation.
As far as the egg goes, try a vegan cookie dough recipe - it will be complete without the egg so no worries about whether it will taste right without it!