So, I'm whipping up some good ol' Betty Crocker double-chocolate muffins right now, and ktsp comes in and tells me that I shouldn't be licking the spoon because of the raw eggs in the batter (salmonella). Well, I've been eating cake batter, cookie dough, and any other kind of raw-baked-material all my life, so I'm not about to stop now.
Plus, he eats raw ground beef (kibbe nyeh, for dlish) as one of his favorite Lebanese dishes, so I think we're even.
How about you? Do you lick the spoon after making batter/dough? I scrape as much batter out from the bowl as I can... it's always been my favorite part of baking (especially from a boxed mix).
Has anyone ever gotten sick from eating raw eggs as an ingredient? (Or raw anything, for that matter... ground beef, sushi, tartar, etc?)