I don’t know how people make cakes and cookies witbout eating it raw. It seems to be an american thing. Am I the only Australian eating cake batter and cookie dough?
If you’re making it from scratch (with vaccinated chicken’s eggs) and eating it right away, the risk of contamination is very low. It’s industrial mixes and old (or poorly handled) mix that are a problem.
Haha no you’re not the only one, I don’t do it after I became a chef and had sanitary practices drilled into my brainhole but whenever I’m cooking with someone in the kitchen they go nuts that they get to have all the batter to themselves.
It’s generally pretty safe, especially in Australia. You are still at risk for E Coli from eating the uncooked flour though.
I’ve still eaten things that AFAIK should’ve hospitalized me and I’ve been fine, the risks associated with food have come down a lot in recent years but there is still always a risk.
Cooking times, temps, danger zones etc just guarantee that the food is okay to be consumed but you can usually push the envelope if your adventurous and have no harm done.
Do stay away from old pastas and rices that haven’t kept properly, that shit will kill you.
I have never known anyone to get sick but my possibly not-quite-accurate understanding suggests this may be more of a North American thing because we blast our eggs with chemicals that weaken the shell. While the idea is to kill the salmonella, it also can allow it to permeate the shell and infect the egg, making the chance of getting sick from poorly handled uncooked eggs higher if they have not been kept refrigerated.
I’ve had raw eggs for years, never once got salmonella from them. You know what gave me Salmonella though? A fast food Chinese place… and more than once. The raw egg panic is really overblown.
Also:
“Yes, raw eggs are safe to eat in Canada. Canadian eggs undergo an intense inspection process before they reach grocery stores, and the risk of salmonella contamination is extremely low.”
“IS IT SAFE TO EAT RAW OR SOFT-COOKED EGGS? Yes, as long as the eggs are handled properly: • Always use fresh Canada Grade A eggs that have been kept refrigerated. The Best Before date on the carton will help determine freshness. Ensure that the egg is clean and the shell is not cracked.”
Legit, I’ve never had raw egg issues in Canada and people who harp about it, I find, never even eat raw eggs at all. Québec has a huge tartare culture and many eat raw eggs with tartare, it’s not even comparable to the US. Come on now 🙄
Canadians eggs are tested way more than US eggs. Not negotiable. We might have similar processes, but we don’t have the same risk level (which is why saying North America is ignorant, we don’t treat egg safety the same way as the US due to cultural traditions which still involve raw eggs). Get real.
I don’t know how people make cakes and cookies witbout eating it raw. It seems to be an american thing. Am I the only Australian eating cake batter and cookie dough?
If you’re making it from scratch (with vaccinated chicken’s eggs) and eating it right away, the risk of contamination is very low. It’s industrial mixes and old (or poorly handled) mix that are a problem.
Haha no you’re not the only one, I don’t do it after I became a chef and had sanitary practices drilled into my brainhole but whenever I’m cooking with someone in the kitchen they go nuts that they get to have all the batter to themselves.
It’s generally pretty safe, especially in Australia. You are still at risk for E Coli from eating the uncooked flour though.
I’ve still eaten things that AFAIK should’ve hospitalized me and I’ve been fine, the risks associated with food have come down a lot in recent years but there is still always a risk.
Cooking times, temps, danger zones etc just guarantee that the food is okay to be consumed but you can usually push the envelope if your adventurous and have no harm done.
Do stay away from old pastas and rices that haven’t kept properly, that shit will kill you.
I have never known anyone to get sick but my possibly not-quite-accurate understanding suggests this may be more of a North American thing because we blast our eggs with chemicals that weaken the shell. While the idea is to kill the salmonella, it also can allow it to permeate the shell and infect the egg, making the chance of getting sick from poorly handled uncooked eggs higher if they have not been kept refrigerated.
“North American”, no, just American. I eat my tartare with raw eggs just fine up here in Canada 😂
I’m Canadian. I’ve also worked at egg facilities here. We treat our eggs the same as the US. Result is the same risk.
I’ve had raw eggs for years, never once got salmonella from them. You know what gave me Salmonella though? A fast food Chinese place… and more than once. The raw egg panic is really overblown.
Also:
“Yes, raw eggs are safe to eat in Canada. Canadian eggs undergo an intense inspection process before they reach grocery stores, and the risk of salmonella contamination is extremely low.”
“IS IT SAFE TO EAT RAW OR SOFT-COOKED EGGS? Yes, as long as the eggs are handled properly: • Always use fresh Canada Grade A eggs that have been kept refrigerated. The Best Before date on the carton will help determine freshness. Ensure that the egg is clean and the shell is not cracked.”
Legit, I’ve never had raw egg issues in Canada and people who harp about it, I find, never even eat raw eggs at all. Québec has a huge tartare culture and many eat raw eggs with tartare, it’s not even comparable to the US. Come on now 🙄
Source to counter the appeal to authority:
https://www.getcracking.ca/question/is-it-safe-to-eat-raw-eggs
Canadians eggs are tested way more than US eggs. Not negotiable. We might have similar processes, but we don’t have the same risk level (which is why saying North America is ignorant, we don’t treat egg safety the same way as the US due to cultural traditions which still involve raw eggs). Get real.
As a kid I often got to lick the Mixmaster beaters when Mum was making biscuits or a cake.