Preparation Of Basic Foods: Dairy Produce.
Eggs: Part 2
Poaching: boil 1.5 inches (40mm) water in a frying pan; add 5 g of salt and a teaspoon of vinegar. Break an egg into a cup, inspect 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 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. Cook the eggs slowly, stirring constantly. Cook in a basin floating on boiling water, if you’d rather. Serve when almost completely set, in about 5 minutes.
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 set, baste the yolk to taste and remove whole with a fish slice.
Baked: lightly grease a fireproof dish and pour the eggs 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.
Omelette: buy a pan and keep it only for omelettes! The base should be smooth and clean. Allow two eggs per person; beat lightly and add salt and pepper to taste. Melt enough butter to cover the base of the frying pan. When the butter is hot, gently tip in the eggs; as it sets, lift up 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 is set, tilt the pan back and roll the omelette up. Serve straight away on a hot plate. It 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: proceed as above and then pour the custard into greased dish; sprinkle with nutmeg; and place dish in water to halfway up its sides. Bake at 350 F for 35-45 mins; test by inserting a knife – it should be clean on removal.
Steamed Custard: as baked custard, but cook in a steamer or pan of boiling water. The 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 put in the bottom of the pastry case first, if preferred.
