Post # 1
This isn’t exactly wedding related but we’re making the rehersal dinner for a friend of mine and a debate has come up regarding uncooked eggs.
Note: we’re making everything a day or two before so we can just pop it all into the oven the day of.
One of the casseroles (and a fav of the groom) calls for raw eggs to be stirred into a warm mixture (bechamel sauce), poured over the rest of the ingredients, and then baked.
Essentially, the eggs will cook fully when the casserole is baked BUT, if we don’t cook the casserole until the next day, would that be bad? I’d hate to give everyone food poisoning.
My other thought would be to cook it the day before and then put it in the oven the day of to reheat it…but is that okay too? Help?!
Post # 3
Just keep it in the fridge. The coldness will keep any bacteria from accumulating. I did this once for a brunch – made it the day before then baked the next morning. Make sure you cook it well done.
Post # 4
I think generally the faster something is chilled, the better. (So the food spends less time in the danger zone where bacteria can multiply.) If you want to be super safe, you could stir the eggs into the bechamel and then put the mixture into an ice bath to chill it really fast. Then, of course, you’ll have very stiff bechamel that probably won’t pour or spread so well… but you could always heat it back up before pouring it over the casserole before baking.
Odds are, you’ll probably be fine assembling everything and putting it into the fridge while it’s still warm… I’ve done that plenty of times with no ill effects. I’d probably be more careful if I knew I was serving children, pregnant women, elderly folks or people with compromised immune systems.
Post # 5
As long as you keep it in the fridge you’ll be fine.
IMO casseroles taste better when put in the fridge before being cooked and then take them out and bake them. Not a fan of reheating most casseroles to warm them up. I think they normally taste better freshly made.
Post # 6
Thanks for the comments, that makes me feel better 🙂
I love cooking for other people but am so paranoid about giving them food poisoning, lol.
Post # 7
I would consider making the bechamel right before you bake the casserole to avoid any separation that could happen after it sits… .