The Traditional Use Of Dairy Produce: Part 4 – Eggs (cont.).
Basic Preparation Of Foods: Dairy Produce.
Eggs: Part 2
Poaching: boil 1.5 inches (40mm) water in a shallow pan; add 5 g of salt and a teaspoon of vinegar. Crack an egg into a cup, inspect and tip into boiling water. Reduce 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 warm 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 small pan. Cook the eggs slowly, stirring continuously. Cook in a basin floating in boiling water, if preferred. Serve when almost completely set, in about 5 mins.
Fried: Melt enough butter to easily cover the base of (a|the shallow pan. Tip egg in gently and fold the whites around the yolks. When the white has set, baste the yolk to taste and remove whole with a fish slice.
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 bowl 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 person; beat lightly and add salt and pepper to taste. Heat enough butter to cover the base of the pan. When the fat is hot, pour in the eggs; as it sets, raise the handle up and draw set mixture up, allowing the liquid egg to run down onto the hot pan. When all 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: lightly beat 2-3 eggs for every pint of milk. Heat the milk and gradually add to the eggs; add sugar and flavouring to suit your taste; cook in a double pan or jug and hot water until the required consistency has been achieved. If it is not to be served up immediately, pour a thin layer of water onto it’s surface to stop a skin forming on top.
Baked Custard: start as above but then pour the custard into a lightly greased shallow dish; sprinkle sparsely with nutmeg and place the dish in water to halfway up its sides. Bake at 350 F for 35-45 minutes; you can test its solidity by inserting a knife, which should be clean on removal.
Steamed Custard: as above, but cook in a steamer or pan of boiling water. Cooking time about the same.
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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