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 a teaspoon of vinegar. Break an egg into a cup, check and tip 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 eggs well; add salt, pepper and a dash of milk. Melt enough butter to cover the bottom of the pan. Cook eggs slowly, stirring continuously. Cook in a basin floating in boiling water, if preferred. Serve when almost completely set, in about 5 mins.
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 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 pan after the whites have set to your liking.
Omelettes: buy a pan and keep it solely 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, gently tip 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 back and roll the omelette up. Serve immediately on a hot plate. The omelette can be stuffed with almost anything, before being rolled over.
Pouring Custard: lightly beat 2-3 eggs for every pint of milk. Heat the milk and gradually pour over the eggs; add sugar and flavouring to suit your taste; heat in a double pan or jug and hot water until the required thickness has been reached. If it is not to be served up immediately, pour a thin layer of water onto it's surface to stop a skin forming on top.
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: proceed as for baked custard, 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 minutes. A little jam can be placed at the base of the pastry case first, if desired.
Eggs: Part 2
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, check and tip 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 eggs well; add salt, pepper and a dash of milk. Melt enough butter to cover the bottom of the pan. Cook eggs slowly, stirring continuously. Cook in a basin floating in boiling water, if preferred. Serve when almost completely set, in about 5 mins.
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 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 pan after the whites have set to your liking.
Omelettes: buy a pan and keep it solely 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, gently tip 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 back and roll the omelette up. Serve immediately on a hot plate. The omelette can be stuffed with almost anything, before being rolled over.
Pouring Custard: lightly beat 2-3 eggs for every pint of milk. Heat the milk and gradually pour over the eggs; add sugar and flavouring to suit your taste; heat in a double pan or jug and hot water until the required thickness has been reached. If it is not to be served up immediately, pour a thin layer of water onto it's surface to stop a skin forming on top.
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: proceed as for baked custard, 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 minutes. A little jam can be placed at the base of the pastry case first, if desired.
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