Though I’ve been eating raw cookie dough my entire life, recent concerns over contamination in flour (and perhaps reaching the wizened old age of 30) has made me a slightly more cautious lady, so this project seemed pretty reasonable (and very delicious).
Unfortunately, this was not a task that could be done in one bag. Flour needs to be heated to 160 degrees Fahrenheit to kill any nasty pathogens that may be lurking around and, as we know from various eggsperiments we’ve conducted before, eggs start cooking at temperatures lower than that (around 140 degrees Fahrenheit.) Since our goal here is delicious raw cookie dough, fit to be eaten in pajamas while watching crappy TV, not cookie dough-flavored scrambled eggs, I decided to break the process up into two parts.
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