Preparation Of Foods: Dairy Produce.
Eggs: Part II
Poaching: boil 1.5 inches (40mm) water in a frying pan; add 5 g of salt and a teaspoon of vinegar. Crack an egg into a cup, inspect and tip 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 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.
Fried Eggs: Melt enough butter to easily cover the base of the frying pan. Tip the egg(s) in gently and gather the whites around the yolks. When the white has set, baste the yolk to your preference and remove whole with a fish slice.
Baking: lightly grease a fireproof dish and slide eggs into it. Sprinkle with salt, pepper and butter. Bake in a moderate oven and serve in the same pan after the whites have set.
Omelettes: buy a pan and keep it only 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 hot plate. The omelette can be stuffed 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 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 minutes. A little jam can be placed at the base of the pastry case first, if preferred.
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