rainwriterm
New member
I just make cookies with my 2 year old and we both ate some of the left over dough. I know about the salmonella risk (about 1 in 20,000 eggs has salmonella), but we still dug in anyway. We made a small batch of cookies with only one egg in the dough. Does the raw-egg-salmonella worry you to the point that you don't let your small children eat products with raw eggs, or do you not mind?