Chowhound Presents: Table Talk with Yotam Ottolenghi and Helen Goh of Sweet: Desserts from London's Ottolenghi | Ask Your Questions Now ›

Home Cooking

Urgent strata question


Home Cooking 11

Urgent strata question

karykat | Jan 8, 2013 06:36 AM

I'm making a strata for a brunch today.

Just took it out of the fridge.

Will be going into the oven in a half hour.

As I look at it, not all the egg/milk mixture is absorbed into the bread. The mixture is kind of sitting in an egg/milk mixture. Is that normal?

Should I decant some of that off?

The reason I'm concerned is that when I looked at other recipes yesterday I saw that some had a much higher egg to milk ratio. (Like 8 or 9 eggs to 2 cups milk. Mine has 4 eggs to 2.5 cups milk. I tripled the recipe so I have 12 eggs to 7.5 cups milk. But it didn't all fit in the pan.

One reason I'm a little worried is that I have to leave for an event and my SO will be taking this out of the oven.

Can I stop worrying or should I drain some off.

Want to stay up to date with this post?

Recommended From Chowhound