Not exactly a haute cuisine question here, but a co-worker just posed an interesting question.
A different co-worker's child is selling those buckets of cookie dough as a fundraiser. The dough apparently contains raw eggs, so as much as the first coworker would like to just dig into a bucket of raw cookie dough, food poisoning is a concern for him.
He knows a little about sous vide, and that I've been dabbling lately, so he posed an interesting question to me just now. Would it be possible to seal the tub and drop it in the water bath to pasteurize? I know a raw egg can pasteurize at 57C in about 2 hours. Do you think it would be possible to do the same with dough without affecting the texture?
Unless it's a question of rising to the technical challenge (in which case, I think rotuts has it right), using pasteurized eggs would give more predictable results.