Basic Preparation Of Foods: Dairy Produce.
Eggs: Part Two
Poaching: boil 40mm water in a frying pan; add a teaspoon of salt and a teaspoon of vinegar. Crack egg into cup, inspect and tip into water. Turn down the heat. Gather the white around the unbroken yolk with a spoon and simmer for 3-4 mins. Lift out with a fish slice, drain 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. Cook the 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 shallow pan. Tip the egg(s) in gently and fold the whites around the yolks. When the white has solidified, baste the yolk to taste 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 just 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 frying pan. When the butter is fairly hot, pour in the beaten eggs; as it sets, raise 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 immediately 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 consistency has been achieved. If it is not to be served immediately, pour a thin layer of water onto it to prevent a skin forming.
Baked Custard: proceed as above and then transfer 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: 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 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 at the bottom of the pastry case first, if preferred.
Eggs: Part Two
Poaching: boil 40mm water in a frying pan; add a teaspoon of salt and a teaspoon of vinegar. Crack egg into cup, inspect and tip into water. Turn down the heat. Gather the white around the unbroken yolk with a spoon and simmer for 3-4 mins. Lift out with a fish slice, drain 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. Cook the 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 shallow pan. Tip the egg(s) in gently and fold the whites around the yolks. When the white has solidified, baste the yolk to taste 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 just 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 frying pan. When the butter is fairly hot, pour in the beaten eggs; as it sets, raise 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 immediately 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 consistency has been achieved. If it is not to be served immediately, pour a thin layer of water onto it to prevent a skin forming.
Baked Custard: proceed as above and then transfer 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: 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 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 at the bottom of the pastry case first, if preferred.
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