I don't know if I am over worrying here, but I just made myself a wheat and gluten free cheese baguette, it said to put it in the oven at 200 degrees which I did, and leave it for 6-8 minutes (it was part baked, bought from sainsburys) I didn't time it but I thought that it must have been in for long enough and it look nice and golden brown, and was red hot to touch it! So I put some butter on it but noticed it felt quite "squidgy" but i though that was because it had come out the oven and was still warm (never had fresh baked bread in my life!) I started eating it and it tasted ok, but as it cooled it still felt squidgy, just like dough and not like normal bread, even though it was hot inside. I stopped eating it and looked at the label on the packaging and it said that it contains eggs! Then I started panicking. I'm really worried about salmonella now I ate half the baguette before I realisedI feel so stupid! Even now its cooled it still feels doughy and weird! I wish I had timed it now, even though it felt like 8 minutes and was hot when it came out the oven! Am I over worried or is there a risk of salmonella here? I feel sick but I don't know whether its because I am so worried!