The Traditional Use Of Dairy Produce: Part 4 - Eggs (cont.).

Preparation Of Foods: Dairy Produce.

Eggs: Part 2

Poaching: boil 1.5 inches (40mm) water in a shallow pan; add 5 g 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 constantly. Cook in a basin floating on boiling water, if preferred. Serve when almost completely set, in about 5 minutes.

Fried Eggs: Melt enough fat to easily cover the bottom of the frying pan. Tip the egg(s) in gently and fold the whites around the yolks. When the white has set, baste the yolk to your preference 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 moderate 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 person; whip lightly and add salt and pepper to taste. Heat enough butter to cover the bottom of a shallow pan. When the butter is fairly hot, pour 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 over. Serve straight away on a hot plate. The omelette can be filled with almost anything, before being rolled up.

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 prevent a skin forming on top.

Baked Custard: start as above but then transfer the custard into a lightly greased shallow dish; sprinkle sparsely with nutmeg and place the dish in water to halfway up its sides. Bake at 350 F for 35-45 minutes; you can test its solidity by inserting a knife, which should be clean on withdrawal.

Steamed Custard: as above, but cook in a steamer or pan of boiling water. Cooking time about the same.

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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