Food Safety Question About Eggs
I made challahs today that just wouldn't rise. Four loaves that should have taken a few hours to make from start to finish ended up taking 12 hours. The dough sat out on the counter for about 10 -11 hours,
Here's my concern (I tend to be very cautious of eggs and bacteria in food generally), are these challahs still safe after being out all that time? Does cooking them kill everything? I'm thinking yes, since cooking raw meat kills all (most?) of the bacteria there.
The answer may seem obvious to others, but some days I just can't convince myself I'm right.