Preparation Of Foods: Dairy Produce.
Eggs: Part 2
Poaching: boil 1.5 inches (40mm) water in a shallow pan; add a teaspoon of salt and 5ml of vinegar. Break an egg into a cup, inspect and pour into boiling water. Turn down 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 small pan. Fry the eggs slowly, stirring continuously. Cook in a basin floating on boiling water, if you'd rather. Serve when almost completely set, in 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 Eggs: lightly grease a fireproof dish and pour the egg(s gently into it. Sprinkle with salt, pepper and butter to taste. Bake in a medium oven and serve in the same pan after the whites have set to your liking.
Omelettes: buy a pan and keep it just for omelettes! The base should be smooth and clean. Allow two eggs per serving; whip lightly and add salt and pepper to taste. Melt enough butter to cover the base of a shallow pan. When the butter is fairly hot, gently tip in the beaten eggs; as it sets, lift 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 has set, tilt the pan forward and roll the omelette up. Serve straight away on a warm plate. The omelette 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 and then pour the custard into greased dish; sprinkle with nutmeg; and place dish in water to halfway up its sides. Bake at 350 F for 35-45 mins; test by inserting a knife - it should be clean on removal.
Steamed Custard: proceed as for above, but cook in a steamer or a pan in boiling water. The length of 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.
Eggs: Part 2
Poaching: boil 1.5 inches (40mm) water in a shallow pan; add a teaspoon of salt and 5ml of vinegar. Break an egg into a cup, inspect and pour into boiling water. Turn down 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 small pan. Fry the eggs slowly, stirring continuously. Cook in a basin floating on boiling water, if you'd rather. Serve when almost completely set, in 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 Eggs: lightly grease a fireproof dish and pour the egg(s gently into it. Sprinkle with salt, pepper and butter to taste. Bake in a medium oven and serve in the same pan after the whites have set to your liking.
Omelettes: buy a pan and keep it just for omelettes! The base should be smooth and clean. Allow two eggs per serving; whip lightly and add salt and pepper to taste. Melt enough butter to cover the base of a shallow pan. When the butter is fairly hot, gently tip in the beaten eggs; as it sets, lift 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 has set, tilt the pan forward and roll the omelette up. Serve straight away on a warm plate. The omelette 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 and then pour the custard into greased dish; sprinkle with nutmeg; and place dish in water to halfway up its sides. Bake at 350 F for 35-45 mins; test by inserting a knife - it should be clean on removal.
Steamed Custard: proceed as for above, but cook in a steamer or a pan in boiling water. The length of 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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