The Basic Preparation Of Foods: Dairy Products.
EGGS: Part 1
Eggs can be fresh or dried, dried eggs being only chickens' eggs without the shell and water. Dried egg should be stored in a cool, dry place - it may not be stored in the refrigerator! Store eggs for several days or a week in a cool place not close to strong-smelling foods. An egg stand is an ideal gadget for this. If the eggs are dirty, wipe them clean with a damp cloth- washing will only remove the natural oils which help to preserve the eggs.
Pickled Eggs: eggs laid in the Spring keep longer than those laid in the other seasons. Eggs that can not be cleaned-up, must be refused. Waterglass or the other special preparations should be used. If an egg floats to the surface, use it at once. Try to maintain the room temperature around 2-8 C and they should remain edible for 6 to 9 months.
Preparing Eggs for Cooking: break each egg singly into a cup, before adding it to the other ingredients to ensure it is not 'off'. If you wish to separate the white from the yolk, tip the contents back and forth between the two egg shell halves and the white (albumen) will run off. Beat eggs with a whisk or a fork in an appropriately sized bowl, but whip egg whites with a knife on a large plate - a pinch of salt will help.
Raw eggs used to be prescribed for invalids as they are easily digestible, however, this not advisable these days due to the prevalence of salmonella. One method, given here for the curious was to strain a beaten egg into a mug and slowly add a cup of hot milk (or tea, coffee or lemon water; add sugar to taste. Sherry was also often added.
Cooking Eggs: eggs must be cooked slowly because the albumen solidifies at a temperature lower than that of boiling water and becomes 'tough' at higher temperatures. By the same token, if raw egg is used to thicken a sauce and the liquid is subsequently allowed to boil, the sauce will 'curdle', i.e. the egg will solidify into small specks, ruining its texture.
Coddling: produces easily digested egg-whites, making it an ideal meal for invalids and children. Lower eggs into 3" (75mm) boiling water; place lid and remove from heat. Let stand for: 7 mins for medium-, 5 mins for soft- and 20 mins for hard-boiled.
Boiling: lower fresh eggs gently into 75mm boiling water with a spoon. Cover and boil gently for 3-3" mins for soft-, 4-5 mins medium- and 10 mins hard-boiled eggs.
Place the eggs in eggcups: tap the shell to crack it, pemitting the steam to escape and so preventing further cooking. For sandwiches, salads etc: boil egg for 12 mins and plunge into cold water. This enables the shell to be easily removed and discourages a black ring around the yolk.
EGGS: Part 1
Eggs can be fresh or dried, dried eggs being only chickens' eggs without the shell and water. Dried egg should be stored in a cool, dry place - it may not be stored in the refrigerator! Store eggs for several days or a week in a cool place not close to strong-smelling foods. An egg stand is an ideal gadget for this. If the eggs are dirty, wipe them clean with a damp cloth- washing will only remove the natural oils which help to preserve the eggs.
Pickled Eggs: eggs laid in the Spring keep longer than those laid in the other seasons. Eggs that can not be cleaned-up, must be refused. Waterglass or the other special preparations should be used. If an egg floats to the surface, use it at once. Try to maintain the room temperature around 2-8 C and they should remain edible for 6 to 9 months.
Preparing Eggs for Cooking: break each egg singly into a cup, before adding it to the other ingredients to ensure it is not 'off'. If you wish to separate the white from the yolk, tip the contents back and forth between the two egg shell halves and the white (albumen) will run off. Beat eggs with a whisk or a fork in an appropriately sized bowl, but whip egg whites with a knife on a large plate - a pinch of salt will help.
Raw eggs used to be prescribed for invalids as they are easily digestible, however, this not advisable these days due to the prevalence of salmonella. One method, given here for the curious was to strain a beaten egg into a mug and slowly add a cup of hot milk (or tea, coffee or lemon water; add sugar to taste. Sherry was also often added.
Cooking Eggs: eggs must be cooked slowly because the albumen solidifies at a temperature lower than that of boiling water and becomes 'tough' at higher temperatures. By the same token, if raw egg is used to thicken a sauce and the liquid is subsequently allowed to boil, the sauce will 'curdle', i.e. the egg will solidify into small specks, ruining its texture.
Coddling: produces easily digested egg-whites, making it an ideal meal for invalids and children. Lower eggs into 3" (75mm) boiling water; place lid and remove from heat. Let stand for: 7 mins for medium-, 5 mins for soft- and 20 mins for hard-boiled.
Boiling: lower fresh eggs gently into 75mm boiling water with a spoon. Cover and boil gently for 3-3" mins for soft-, 4-5 mins medium- and 10 mins hard-boiled eggs.
Place the eggs in eggcups: tap the shell to crack it, pemitting the steam to escape and so preventing further cooking. For sandwiches, salads etc: boil egg for 12 mins and plunge into cold water. This enables the shell to be easily removed and discourages a black ring around the yolk.
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