I sometimes like to make a large batch of pancake butter or cornbread dough, and fry/bake it whenever I want some freshly made pancakes or cornbread. Both these liquids contain eggs. Is is safe to store them in the fridge, so long as they eventually get cooked? Nothing is being consumed raw here.
If so, how long can I reasonably store the batter/dough before things get iffy? I'm wondering about salmonella in particular.