The Traditional Use Of Dairy Produce: Part 4 – Eggs (cont.).
Owen Jones | June 20, 2010Preparation Of Basic Foods: Dairy Produce.
Eggs: Part Two
Poaching: boil 1.5 inches (40mm) water in a shallow pan; add a teaspoon of salt and a teaspoon of vinegar. Break an egg into a cup, inspect and pour 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 fish slice, drain 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 frying pan. Fry the eggs slowly, stirring continuously. Cook in a basin floating on boiling water, if preferred. Serve 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.
Baking: lightly grease a fireproof dish and slide eggs into it. Sprinkle with salt, pepper and butter. 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 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 back and roll the omelette up. Serve straight away on a hot plate. It can be filled with almost anything, before being rolled up.
Pouring Custard: beat 2-3 eggs per 1 pint of milk lightly. Heat the milk and pour gradually over the eggs; add sugar and flavouring; cook in a double pan or jug and hot water until the required thickness has been reached. If it is not to be served immediately, pour a thin layer of water onto the top to prevent a skin forming.
Baked Custard: start 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. The cooking time is about the same too.
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 put in the base of the pastry case first, if preferred.
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