Whenever I cook, I can't help but eat a little flour straight from the bag, but I can't explain why. Glad to see I've been living on edge for 2 decades.
Alternatively, as the cookie dough does taste different from omitting eggs, you can use pasteurized egg product to eliminate the risk of salmonella from raw eggs.
That being said, the risk is low to being with, and 90% of the risk actually comes from contamination from the outside of the shells, so you can eliminate most of it by washing your eggs before you start.
That being said, the risk is low to being with, and 90% of the risk actually comes from contamination from the outside of the shells, so you can eliminate most of it by washing your eggs before you start.