I made a cake with a high egg content and kind of moist. Sort of like a spoonbread. 4 eggs for 4 servings.
I Iet it cool, and put it in the fridge. What I didn't know was, the fridge was still cold inside but had stopped working, and did not have any cooling power. 3.5 hours after taking the cake out of the oven, I discovered that the fridge wasn't working and the cake was still quite warm. Is it safe to eat?
I've been very sick from hard boiled eggs left out overnight, and don't want to repeat that experience. On the other hand, a cake with one or two eggs would be normal to keep on the kitchen counter for several days. I'm not sure where the borderline is.
Thanks for a much for any advice. Oh, and the cake is now in the back up fridge, awaiting a decision.