In the park the other day I overheard a group of mums talking about the fact that when they were baking, they don’t let their toddler or child lick the beater or bowl because the mixture had raw egg in it.
It made me feel a bit sad!
Surely this is one of the simple pleasures of childhood and my adulthood if I’m completely honest.
So what are the risks of eating raw cookie dough or cake mixture, and should you be worried? I decided I had to find out for myself and the rights of children everywhere.
The short answer is NO. If you’re using fresh eggs that have been stored in the fridge there is very low risk of food poisoning. But even beyond that, the mere act of beating an egg creates a similar force to cooking an egg.
It’s all very scientific but in laymen’s terms the act of beating an egg means you incorporate air bubbles into the water-protein solution (the egg). Adding air bubbles to egg whites unfolds those egg proteins just as certainly as heating them.
So if you’d feed your child a warm egg like a soft boiled egg a beaten egg should be okay too.
If you’re still worried, consider using pasteurised eggs. They are difficult to find and more expensive, but if you want 100% peace of mind, they might be the way to go.
If you’re still a bit iffy or the eggs are approaching their use by date, then perhaps try baking something that doesn’t have egg in it so your child can still enjoy one of life’s most simple pleasures. Now excuse me, I have a chocolate cake to make.