We’ve all been there—in the kitchen whipping up a sinfully delicious batch of brownies or cake or just about anything for that matter. We finish mixing, folding, and whipping. We pour the batter into the baking dish and pop it in the oven. And then it happens—the batter calls to us like a lonely friend, and before we know it, we’re sliding our finger around the bowl or licking the mixer attachments.
And if you’re like most people, this tradition has been passed down to your own kids. After all, don’t they look adorable in pictures with chocolate batter all over their faces?
But before you get out your camera and before you hand your child (or yourself) another batter-covered wooden spoon, there are a few things you need to know:
Approximately 1 in every 10,000 eggs is infected with Salmonella, a dangerous bacterium that can cause serious problems especially for the elderly, children, and people with weak immune systems.
Raw eggs are also found in Caesar salad dressing, homemade ice cream, homemade eggnog, and Hollandaise sauce.
So, as tempting as it may be to lick the bowl or to let your children lick the bowl, it’s important to know what’s safe and what isn’t. This way, you can make an informed choice for yourself and for your family. To help, the Centers for Disease Control and Prevention have provided the following recommendations for your own safety:
Keep eggs refrigerated and promptly refrigerate unused or leftover foods that contain eggs of any kind, cooked or raw.
Discard cracked or dirty eggs. Not only is the smell foul; they can also be dangerous to your health.
Follow basic food safety rules, such as proper hand-washing and cleaning cooking utensils with soap and water after you’ve had any contact with raw eggs.
Eat eggs promptly after cooking. Do not keep eggs warm or at room temperature for longer than 2 hours.
Avoid eating raw eggs in homemade ice cream or eggnog. Commercially manufactured ice cream and eggnog are made with pasteurized eggs and have not been linked with salmonella enteritidis infections.
Avoid restaurant dishes made with raw or undercooked, unpasteurized eggs. These are found in dishes such as Hollandaise Sauce, Caesar salad dressing,etc. This can be difficult as menus don’t typically say whether the eggs are pasteurized or not. If in doubt, ask your server if pasteurized eggs are used at that establishment.
Other Tips: