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

Basic Preparation Of Foods: Dairy Produce.

Eggs: Part Two

Poaching: boil 1.5 inches (40mm) water in a frying pan; add 5 g of salt and 5ml of vinegar. Crack 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 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 fat to easily cover the base of (a|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 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, 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 back and roll the omelette up. Serve straight away on a warm plate. The omelette can be filled with almost anything, before being rolled over.

Pouring Custard: beat 2-3 eggs for every one pint of milk lightly. Heat the milk and pour gradually over the eggs; add sugar and flavouring to taste; 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 it to stop a skin forming.

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 withdrawal.

Steamed Custard: as above, 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 placed in the base of the pastry case first, if preferred.