The Traditional Use Of Dairy Produce: Part 4 – Eggs (cont.).
Preparation Of Foods: Dairy Produce.
Eggs: Part 2
Poaching: boil 1.5 inches (40mm) water in a frying pan; add a teaspoon of salt and 5ml of vinegar. Crack an egg into a cup, inspect and tip into boiling water. Turn down the heat. Fold the white around the unbroken yolk with a spoon and continue to simmer for another 3-4 mins. Lift out with a draining spoon and serve on hot buttered toast.
Scrambling: beat the eggs well; add salt, pepper to taste and a dash of milk. Melt enough butter to cover the bottom of a shallow pan. Heat the eggs slowly, stirring continuously. Cook in a basin floating on boiling water, if preferred. Serve when nearly completely set, after about 5 minutes.
Fried Eggs: Melt enough fat to easily cover the base of a shallow pan. Tip the egg(s) in gently and fold the whites around the yolks. When the white has solidified, baste the yolk to taste and remove whole with a draining spoon.
Baked: lightly grease an oven-proof dish and pour the eggs gently into it. Sprinkle with salt, pepper and butter to taste. Bake in a moderate oven and serve in the same pan after the whites have set.
Omelette: buy a pan and keep it only for omelettes! The base should be smooth and clean. Allow two eggs per serving; beat lightly and add salt and pepper to taste. Heat enough butter to cover the bottom of the frying pan. When the butter is hot, pour in the eggs; as it sets, lift up the handle and draw the set mixture up towards the handle, allowing the liquid egg to run down onto the hot pan. When all the liquid is set, tilt the pan forward and roll the omelette over. Serve immediately on a hot plate. It can be filled with almost anything, before being rolled over.
Pouring Custard: beat 2-3 eggs for every one pint of milk lightly. Heat the milk and pour gradually over the eggs; add sugar and flavouring to taste; cook in a double pan or jug and hot water until the required consistency has been reached. If it is not to be served immediately, pour a thin layer of water onto it to stop a skin forming.
Baked Custard: proceed as above and then transfer the custard into a greased dish; sprinkle lightly with nutmeg and place dish in water to halfway up its sides. Bake at 350 F for 35-45 mins; test its solidity by inserting a knife – it should be clean on withdrawal.
Steamed Custard: as baked custard, but cook in a steamer or pan of boiling water. The cooking time is about the same too.
Custard Tarts: pour pouring custard into unbaked pastry cases and bake in the oven for 40-50 mins. A little jam can be placed in the bottom of the case first, if desired.
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