Salmonella has been known to penetrate the shell and grow inside the egg from time to time. Also, if you break your egg unsanitarily (i.e. normall), you could, in theory, be jamming GERRRRRMS into the egg proper with your big ungainly thumbs.
Not that I ever let that stop me from enjoying my cake batter.
Elsewise, I defer to m’colleague here.
What is an example of instructions I don’t follow.
I’ll pick “Where We’re You in '62” for $1,200, Alex…
I have a co-worker that would buy those tubes of cookie dough from the grocery store to eat at work. Then, if she’d forget to put them in the cooler, no big deal, she’d just finish eating it the next day.
Cake mix and cookie batter are considerably more tempting than raw egg on it’s own.
According to my mother, you’ll get trichinosis. I have tried to set her straight, but it didn’t take.
I suspect she may have heard that you can get salmonella, then forgotten what exactly the bad thing you might get was. And now she doesn’t want to admit that I, her child, know more than she does about something cooking-related. She still remembers the time when I was 14 and forgot to put eggs in with the brownie mix, then tried to put the eggs into the hot pan and ended up with scrambled eggs mixed with gooey brownie dough. I think I killed off any chance I ever had at having any credibility with her on food and cooking when I did that.
Now that I think about it, I should have just eaten the gooey, eggless brownie mix. Might have been good, and safer than brownie mix with eggs.
So you told her about the radiation poisoning from under-cooked pork? Good.
So y’all are telling me that I’m supposed to bake the cake? Where’s the fun in that? 
The actual reason it’s stamped on there is so once you’ve mixed the cake, you call me and then I come over and dispose of the cake batter on the beaters and the bowl and the spoon. With my mouth. It’s very dangerous work but I’m prepared to take a bullet for the world.
I am not afraid. I am here to protect the world.
I vividly recall my mom baking cakes when I was a kid, and her scraaaaaping the bowl so that there was hardly a speck of cake batter left for us. My bowls now are significantly more battery after the cakes are in the oven. 
True, but in the cases of germs getting inside the shells, it’s usually only a few organisms (I’ve read 2-5 cells), and they can only multiply to dangerous levels in warm conditions. So, use cold eggs, and don’t let yer batter sit around and warm up before you lick the beaters.
And yet they put “do not eat” on packets of silica gel beads.
Isn’t silica gel the sparkly stuff you sprinkle on the frosting?
My mom always said, “Don’t eat the raw cookie dough. You’ll get a stomach ache.” And I always ate it, and got a stomach ache. But I think that was from all the raw oatmeal she used to make the dough go farther. And the stomach ache was always worth it!
About flour, I vaguely remember an episode of Miami Vice where a psycho guy was eating raw flour from a bag, and a lady said, “It’ll make you sick!” and he replied, “I AM sick.” Became a catchphrase in my family.
Is it time to retire that joke?
Same, except with beaters from the electric mixer (which I suppose applies more to cookies than cake, since I rarely use an electric mixer for cake). I’m actually puzzled as to how she does that–I try to get as much of the dough as I can off of my own beaters, but I always seem to end up with gobs of the stuff on them. Not that I’m complaining (it certainly makes the licking part more enjoyable) but how, mom? How did you do that?
I thought Egg Beaters were basically egg whites with coloring to look like actual beaten eggs, since they are advertised as being lower in fat and calories, which would mean there’s no actual egg yolk in them?
Yeah, I just discovered that when I looked them up. However, I can vouch for the fact that they make no difference whatsoever in the taste of Toll House cookies. I can’t remember if I’ve made any cakes since I started using them, now that I think of it (I don’t do cakes very often) but the cookies are indistinguishable from those made with “real” eggs, IMO. And since I can be a bit of a hypochondriac about food poisoning, the peace of mind is worth it for me since I ain’t giving up my cookie dough!
If you do, you should post an “I cake batter!” thread.
But the mods will probably closeit.
IANAMB, but I put a raw egg into a smoothie when I make one. Delicious goodness. The eggs come from our herd of four hens.
I’ve done that – the forgetting part. I baked the whole thing before I remembered. Turns out you don’t really need eggs. You just get really dense brownie. Still tasted quite good.
I’ve forgotten the eggs in pumpkin pie too. That was a little less successful but edible. Fortunately few people complained when dad says he’s gonna make another pie. There’s nothing wrong with bonus pie.
Oh, and I lick the spoon/beater every time, whether I added the eggs or forgot them.
Hmmm… looks like Billy is licking the beaters for the chocolate icing. The cake has already been baked as you can see Thel carrying it from the oven in the background.