Preparation Of Foods: Dairy Produce.
Eggs: Part Two
Poaching: boil 1.5 inches (40mm) water in a frying pan; add a teaspoon of salt and 5ml of vinegar. Break 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 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 shallow pan. Cook the eggs slowly, stirring continuously. Cook in a basin floating on boiling water, if preferred. Dish up when almost completely set, after about 5 minutes.
Frying: Melt enough fat to easily cover the base of the pan. Tip egg in gently and gather white around the yolk. When the white has set, 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 consistency has been reached. If it is not to be served immediately, pour a thin layer of water onto it to prevent a skin forming.
Baked Custard: proceed 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. Cook at 350 F for 35-45 minutes; you can test its solidity by inserting a knife, which 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 minutes. A little jam can be placed at the bottom of the pastry case first, if desired.
Eggs: Part Two
Poaching: boil 1.5 inches (40mm) water in a frying pan; add a teaspoon of salt and 5ml of vinegar. Break 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 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 shallow pan. Cook the eggs slowly, stirring continuously. Cook in a basin floating on boiling water, if preferred. Dish up when almost completely set, after about 5 minutes.
Frying: Melt enough fat to easily cover the base of the pan. Tip egg in gently and gather white around the yolk. When the white has set, 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 consistency has been reached. If it is not to be served immediately, pour a thin layer of water onto it to prevent a skin forming.
Baked Custard: proceed 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. Cook at 350 F for 35-45 minutes; you can test its solidity by inserting a knife, which 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 minutes. A little jam can be placed at the bottom of the pastry case first, if desired.
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