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nila42

Food safety question: Egg-based cake/spoonbread

nila42
5 years ago

Hi everybody :). This is not a preserving question, but I didn't know where else to go.


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. Unbeknownst to me, 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. Help?


Thanks for a much for any advice. And, before you ask, I (sadly) do not have access to ingredients to make another cake this week. Although I can survive without cake :).


Oh, and the cake is now in the back up fridge, awaiting a decision.

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