thedoodlenoodle 18 points 3 years ago

Just microwave or bake the flour then make cookie dough normally.

There is a much higher risk of getting salmonella from raw flour than from raw egg, since store bought eggs are pasteurized and washed (in USA/Canada).

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I_Fart_Glitter 6 points 3 years ago

Eggs in the shell in the US are not pasteurized unless specifically labeled, only about 3% of them, but they are washed. Any egg product out of the shell, like in a milk carton type container is pasteurized.

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Pietson 2 points 3 years ago

In Europe iirc chickens are also very well vaccinated against salmonella.

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IDontHavePantsOn 4 points 3 years ago

Everywhere actually. Salmonella in the poultry business was a huge deal and now the salmonella vaccines are some of the cheapest to produce. If your chickens aren't vaccinated you pretty much aren't selling them to anyone anywhere. I'm too tired to elaborate, but I used to work in the industry and salmonella in poultry is pretty much a thing of the past.

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