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Under cooked cookie safety

My amazing chewy cookies have a bit cookie dough in the center that's chewy/a little raw. They're great fresh and usually we feel safe eating them. I wanted to ship them to my brother in another state, but I'm concerned with food safety. Any advice out there? Thanks! Aldoogie

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  1. Will probably get dissent, but I'm still alive after 50+ years of eating completely raw doughs. If you're really worried, you could use those pasteurized egg products, but I'm still breathing here.

    1. Box them, keep them in your garage/porch, drive them around with you in the car, for as many days as it takes to reach your brother -- then see if they're OK, something you'd want to eat. (Then make him a fresh batch!)

      1. I'd make him another batch, and not for any particular health or food safety issues; he just might not appreciate a bit of raw dough in the middle of his cookies.

        1. Use a thermometer and see if the center reaches 185 F....that temp would kill any salmonella in the egg.

          4 Replies
          1. re: momskitchen

            Thank you for the helpful answer! A

            1. re: momskitchen

              Chicken breast is well-done at 160.

              1. re: momskitchen

                The USDA says that 160° F is sufficient to kill salmonella in egg dishes.

                http://www.fsis.usda.gov/factsheets/s...

                1. re: Kelli2006

                  I said 185 because that is the pasteurization temp, but if the USDA is okay with 160 F, by all means, use that temperature instead. I don't worry about undercooked eggs for the reason PotatoHouse says, but I realize that might not be appropriate for some people that are concerned.

              2. Only 1 out of every 20,000 eggs contain Salmonella. The panic is terribly overblown.

                1 Reply
                1. re: PotatoHouse

                  My most recent query indicated 1 in 30,000 eggs but what's another couple thousands of 1 percent. Bottom line I agree the risk is incredibly small.

                  1. If you're worried, you can use pasteurized eggs. Or if you bake it to 160, internal temperature (though I'm not sure how you'd do that w/ half cooked eggs and inserting a thermometer in the center).

                    http://www.incredibleegg.org/egg-fact...

                    6 Replies
                    1. re: chowser

                      Not possible, 160 is past the temperature for half cooked egg.

                      1. re: jaykayen

                        Not so sure about that - Heston Blumenthal cooks his scrambled eggs sous vide to something like 163 - at that temp (with butter added), they're still custard-y. I could imagine the center of a cookie which contains a decent amount of butter still being 'chewy' or gooey at 160 f, but honestly, I'm not sure the exact temp any given cookie dough would set at.

                        Incidentally, we've all been answering one question when I sort of feel like the OP has been asking another one. I agree with others that the cookies are safe enough not to worry much about, in terms of eating them within a normal time frame. But the OP was asking about shipping them to another state, presumably taking several days without refrigeration. I suspect that the risk is low as well for this type of thing, but as a point of academic interest, the extra moisture in the semi-raw cookies does actually make them more prone to spoiling over the course of a few days than a fully cooked cookie would be. But as I said, I think the risk would still be quite low.

                        1. re: cowboyardee

                          Quite right. Perhaps well done egg in this case would be more like 170. A higher moisture content would make the cooking more prone to spoil.

                          1. re: cowboyardee

                            Re: 160 (or 163) and eggs.

                            Wouldn't the amount of time at either 160 or 163 (or whatever other temp) also factor into whether you can "hard boil" or set an egg?

                            1. re: ipsedixit

                              The temperature must be at least as high as the temperature needed for the proteins to coagulate. If you do not go that high, it will not set no matter how long you leave it.

                              Once you are above the required temperature, then it is a matter of time.

                              1. re: ipsedixit

                                ummm.... it depends on whether we're talking about the cooking medium or the temperature of the egg itself. Obviously, if you're cooking in a medium that's hotter than the final temperature of the egg (boiling water), keeping an egg in that medium longer will result in a more set egg. But how set an egg is depends almost solely on the final internal temperature of the egg itself. In other words, if you cook an egg sous vide to say, 145 degrees, the texture will be the exact same if you put it in a water bath just long enough to get the center of the egg to 145 as it would if you left it at that temperature for several more hours.

                                In something like a cookie, there may be some evaporative loss of moisture or change to the structure of starches if you hold it at a set temperature for a longer period of time, so I couldn't say with any certainty how exactly that would affect the texture.

                        2. They're fine. Ship away.

                          If you don't believe me, ship them to me instead.

                          2 Replies