There is the option of pasteurization as well, but that requires very precise equipment. I don’t think a home sous vide machine would be accurate enough to properly pasteurize an egg. At least that’s what I read a while back. Correct me if I’m wrong.
You can eat cookie dough if you toast the flour first and don’t use raw egg.
Raw egg is fine, salmonella can live on the outside of the shell, but most eggs are washed before being packaged.
Oh, interesting. I thought it lived in the actual proteins. Do you have a source for that, btw?
Just my instructor when I took the Foodsafe course to work in restaurants. But I guess it can (rarely) get inside the egg. https://www.canada.ca/en/health-canada/services/meat-poultry-fish-seafood-safety/eggs.html
There is the option of pasteurization as well, but that requires very precise equipment. I don’t think a home sous vide machine would be accurate enough to properly pasteurize an egg. At least that’s what I read a while back. Correct me if I’m wrong.