My goal is to transfer the taste of chocolate chip cookies to milk, as a milk drink.
I normally bake cookies with eggs of course. But the taste I want to achieve is exactly the unbaked mix of brown sugar, white sugar, butter, vanilla extract and egg in the stand mixer. Unforunately, I can't have raw egg in a milk drink, can I?
What can I substitute for egg in this situation? The egg adds creaminess and some runniness. When I DID try it on cool milk, it was perfect — maybe a hint more of vanilla or chocolate sauce.
Thank you!
Best Answer
You might consider going with pasteurized eggs (if you can find them whole) or a pasteurized egg product (a common US brand is "Egg Beaters").
Your local grocer may sell in-shell pasteurized eggs but you'll probably find it easier to simply by them out of the shell in a carton like this:
Note that Egg Beaters brand is made without yolks, so it probably doesn't have the flavor you want, so be sure to read the packaging of the different brands... your best hope of duplicating the flavor without risking added chemicals is probably to find whole eggs.
All that being said, I don't think it would be a good idea for you to attempt to store this for any extended period of time, at longest, you should abide by the "sell by" date on the pasteurized egg packaging.