How many of you love eating cake batter?

How many of you like to eat cake batter? :yum::yum:

What? No batter eaters?

I never was in the habit of eating cake batter, but when I was a child, I liked to lick the bowl and utensils after my mom or I prepared a cake. :slightly_smiling_face:

Now, sadly, I am told you shouldn’t do that, something about raw eggs. :slightly_frowning_face:

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I always preferred scooping out the frosting bowl and licking the spoon, especially if it was chocolate frosting.

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Same here.

*raises hand

Although raw cookie dough is better l


I will lick the spoon or spatula, but yes, it’s supposed to be bad for you. A little thing called salmonella?

Never heard of anyone getting sick from cake batter though. :woozy_face:


Never tried that before, but when my wife makes cookies I humbly request that she leave me some cookie dough to “polish off” when she is near the end of her baking, especially whenever oatmeal chocolate chip or peanut butter dough is involved.


Me, me, me!!! I have been known to make batches of chocolate chip cookie dough or brownie batter to keep in the fridge and eat from.


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Great minds think alike, but then so do people like us. :grinning:


No, I try not to enjoy myself :unamused::smoking:

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We used to as kids,and never became ill from it .But they were home farm produced eggs mum used.Now…raw egg isn’t so appealing anymore :slightly_smiling_face:

I see tubs of safe to eat cookie batter dough being sold in my local grocery store.


I love it! I’m never quite sure whether I’ll get poisoned, but so far I’ve been okay… I drink raw egg white in cocktails. Is that any safer? Is it only the yolk that’s risky?

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It should be safe.

I’ve made mayonnaise using raw eggs.

It’s delicious with lobster or crab.

If you have a compromised immune system you should avoid raw eggs or undercooked foods.

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My dad has childhood memories of eating cake batter when my great grandmother use to make Christmas cakes.



I remember putting raw egg on my hair to help it grow well :thinking:I wonder if it really did?
And egg whites on faces …:flushed:

I remember egg shampoos being sold in stores. You lathered it up and then had to rinse it out thoroughly, then follow with what was then called a cream rinse (or creme rinse), which you also had to thoroughly rinse out. That was the precursor to today’s conditioners.

The shampoo I use today has a built-in conditioner, and also has to be thoroughly rinsed out. It’s a great de-tangler. I have very long hair, so I have to have something that won’t form tangles and/or makes it easy to comb them out.

I always go by the “squeaky clean” rule. When I can hear my hair squeak while it’s wet, and I can feel the total absence of suds, I know everything is out and there won’t be sticky tangles when I go to comb it. I also look at my comb. Nothing but clear water in the teeth, I’m good.

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