Trippin' Through Time

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Tripping' Through Time

A Lemmy community for historic art pieces overhauled into modern memes.

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simply delicious (sh.itjust.works)

submitted 3 months ago by gigachad@sh.itjust.works to c/trippinthroughtime@lemmy.ca

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[–] ramjambamalam@lemmy.ca 17 points 3 months ago* (last edited 3 months ago) (7 children)

I would at least rinse off the egg shell before cracking, personally, and when I make raw cookie dough to serve to others, I make sure I follow all food handling best practices since I'd be horrified to give someone food poisoning, as unlikely as it may be.

There's also this:

While most bacteria including Salmonella are found on the shell itself, Salmonella can sometimes get inside an egg or it can already be inside an egg when it is laid.

https://www.canada.ca/en/health-canada/services/meat-poultry-fish-seafood-safety/eggs.html

[–] HikingVet@lemmy.ca 5 points 3 months ago (6 children)

The flour is the biggest question mark.

[–] ramjambamalam@lemmy.ca 3 points 3 months ago (3 children)

OK, but it's still recommended to properly handle eggs, too. It's not like it's difficult to pasteurize eggs. You need a pot of water, a stove, and a thermometer.

[–] AEsheron@lemmy.world 2 points 3 months ago* (last edited 3 months ago)

The egg is only there to help bind it while it bakes so the butter doesn'tmelt and turn it into goo. If you are going to eat the dough just leave out the egg, it doesn't do anything.

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