What's different about prepackaged cookie dough that is marked safe for eating raw?
Some of the prepackaged cookie dough at my local store is specifically marked as being safe for eating without cooking first.
What is different about this type of cookie dough compared to regular cookie dough that is only supposed to be eaten after baking?
1 answer
The issue with eating "normal cookie dough" can be that the raw eggs might contain salmonellae. These are nasty little bacteria that can cause gastrointestinal disease.
So-called "edible cookie dough" either contains no eggs or use egg-replacements. Apparently there are commercial "egg replacers". I read that milk might work, too. You might also be interested in some of the other options for replacements found in this Q&A thread.
I also discovered this receipt for making your own cookie-dough.
2 comments
When substituting eggs, one should carefully read what it's used for in the recipe. If it's used as a binding agent, a substitution with milk might lead to a dough which falls apart, making it unsuitable for baking.
Some cookie doughs use pasteurized liquid egg. This is an egg product where the eggs have been raised to a specific temperature for a specific time that kills the bacteria, without fully cooking the egg.
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