How To Use Dairy Products Correctly: Part Four - Eggs (cont.)
Posted by Owen Jones in Uncategorized, tags: celtic, cooking, diet, dieting, DIY, eating out, entertainment, food, gourmet, kitchen, other, recipes, tradition, Uncategorized, walesPreparation Of Foods: Dairy Produce.
Eggs: Part Two
Poaching: boil 1.5 inches (40mm) water in a shallow pan; add 5 g of salt and a teaspoon of vinegar. Crack an egg into a cup, check and tip into boiling water. Turn down the heat. Fold 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. Heat 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: Melt enough butter to easily cover the base of a shallow pan. Tip egg 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.
Baked: lightly grease a fireproof dish and slide the eggs gently into it. Sprinkle with salt, pepper and butter to taste. Bake in a moderate oven and serve in the same bowl 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 serving; 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, 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 per 1 pint of milk lightly. Heat the milk and pour gradually over the eggs; add sugar and flavouring; 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 the top to prevent a skin forming.
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. Bake 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 baked custard, but cook in a steamer or pan of boiling water. The cooking time is about the same too.
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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