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 a teaspoon of vinegar. Crack an egg into a cup, check 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 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 shallow pan. Fry 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 butter to easily cover the base of the frying pan. Tip the egg(s) in gently and fold 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 medium oven and serve in the same pan 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 bottom 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 forward and roll the omelette up. Serve immediately on a hot plate. It can be filled 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 thickness 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: 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 put at the base of the pastry case first, if preferred.
Eggs: Part 2
Poaching: boil 1.5 inches (40mm) water in a shallow pan; add a teaspoon of salt and a teaspoon of vinegar. Crack an egg into a cup, check 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 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 shallow pan. Fry 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 butter to easily cover the base of the frying pan. Tip the egg(s) in gently and fold 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 medium oven and serve in the same pan 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 bottom 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 forward and roll the omelette up. Serve immediately on a hot plate. It can be filled 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 thickness 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: 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 put at the base of the pastry case first, if preferred.
About the Author:
If you would like to read more about Welsh food, food in general or cooking eggs in particular, just visit Traditional Welsh Recipes. Check here for free reprint license: How To Use Dairy Produce: Part 4 - Eggs (cont)..
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