How To Use Dairy Products Correctly: Part Four – Eggs (cont.)

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 5ml 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 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 shallow 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 shallow pan. Tip the egg(s) in gently and fold the whites around the yolks. When the white has solidified, baste the yolk to your preference and remove whole with a fish slice.

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 pan after the whites have set to your liking.

Omelette: buy a pan and keep it solely for omelettes! The base should be smooth and clean. Allow two eggs per serving; beat lightly and add salt and pepper to taste. Heat enough butter to cover the bottom of the frying pan. When the butter is hot, pour 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 over. Serve immediately on a hot plate. It can be filled with almost anything, before being rolled up.

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 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 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: proceed as for baked custard, but cook in a steamer or a pan in boiling water. The length of cooking time is about the same too.

Custard Tarts: pour pouring custard into unbaked pastry cases and bake in the oven for 40-50 minutes. A little jam can be placed at the base of the pastry case first, if preferred.