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 5ml of vinegar. Crack an egg into a cup, inspect and pour into boiling water. Reduce 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 hot 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 continuously. Cook in a basin floating in boiling water, if preferred. Serve when almost completely set, after 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 solidified, baste the yolk to taste and remove whole with a draining spoon.
Baked Eggs: lightly grease a fireproof dish and slide the egg(s gently into it. Sprinkle with salt, pepper and butter to taste. Bake in a medium oven and serve in the same bowl 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. Melt 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 forward and roll the omelette over. Serve straight away 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; cook in a double pan or jug and hot water until the required consistency 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: proceed 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. Cook 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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