Preparation Of Basic Foods: Dairy Produce.
Eggs: Part II
Poaching: boil 1.5 inches (40mm) water in a shallow pan; add a teaspoon of salt and a teaspoon of vinegar. Crack an egg into a cup, check and tip into boiling water. Turn down 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 small pan. Cook the eggs slowly, stirring continuously. Cook in a basin floating in boiling water, if preferred. Serve when almost completely set, after about 5 mins.
Fried: Melt enough butter to easily cover the bottom of (a|the shallow pan. Tip egg in gently and gather the whites around the yolks. When the white has solidified, baste the yolk to taste and remove whole with a draining spoon.
Baked Eggs: lightly grease an oven-proof 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 bowl 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. Heat enough butter to cover the bottom of a frying pan. When the butter is fairly hot, pour in the beaten eggs; as it sets, raise 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 over. Serve immediately on a hot plate. The omelette 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 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: 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 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 in the base of the pastry case first, if preferred.
Eggs: Part II
Poaching: boil 1.5 inches (40mm) water in a shallow pan; add a teaspoon of salt and a teaspoon of vinegar. Crack an egg into a cup, check and tip into boiling water. Turn down 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 small pan. Cook the eggs slowly, stirring continuously. Cook in a basin floating in boiling water, if preferred. Serve when almost completely set, after about 5 mins.
Fried: Melt enough butter to easily cover the bottom of (a|the shallow pan. Tip egg in gently and gather the whites around the yolks. When the white has solidified, baste the yolk to taste and remove whole with a draining spoon.
Baked Eggs: lightly grease an oven-proof 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 bowl 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. Heat enough butter to cover the bottom of a frying pan. When the butter is fairly hot, pour in the beaten eggs; as it sets, raise 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 over. Serve immediately on a hot plate. The omelette 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 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: 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 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 in the base of the pastry case first, if preferred.
About the Author:
For the best gourmet Traditional Welsh Recipes, go along to our website at http://welsh-recipes.the-real-way.com/
No comments:
Post a Comment