Preparation Of Foods: Dairy Produce.
Eggs: Part II
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, check and tip into boiling water. Reduce the heat. Gather the white around the unbroken yolk with a spoon and continue to simmer for another 3-4 mins. Lift out with a fish slice, drain and serve on hot buttered toast.
Scrambling: beat eggs well; add salt, pepper and a dash of milk. Melt enough butter to cover the bottom of the pan. Cook 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 bottom of (a|the shallow pan. Tip egg in gently and fold the whites around the yolks. When the white has solidified, baste the yolk to taste and remove whole with a fish slice.
Baked: lightly grease a fireproof 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 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: 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 thickness has been achieved. 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 pour 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 removal.
Steamed Custard: as above, but cook in a steamer or pan of boiling water. Cooking time about the same.
Custard Tarts: pour a little pouring custard into each unbaked pastry case and bake in the oven for around 40-50 minutes. A little strawberry jam can be placed at the base of the pastry case first, if desired.
Eggs: Part II
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, check and tip into boiling water. Reduce the heat. Gather the white around the unbroken yolk with a spoon and continue to simmer for another 3-4 mins. Lift out with a fish slice, drain and serve on hot buttered toast.
Scrambling: beat eggs well; add salt, pepper and a dash of milk. Melt enough butter to cover the bottom of the pan. Cook 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 bottom of (a|the shallow pan. Tip egg in gently and fold the whites around the yolks. When the white has solidified, baste the yolk to taste and remove whole with a fish slice.
Baked: lightly grease a fireproof 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 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: 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 thickness has been achieved. 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 pour 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 removal.
Steamed Custard: as above, but cook in a steamer or pan of boiling water. Cooking time about the same.
Custard Tarts: pour a little pouring custard into each unbaked pastry case and bake in the oven for around 40-50 minutes. A little strawberry jam can be placed at the base of the pastry case first, if desired.
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