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| The Traditional Use Of Dairy Produce: Part 4 - Eggs (cont.). |
| Written by Owen Jones |
| Monday, 02 November 2009 15:50 |
|
Preparation Of Basic Foods: Dairy Produce.
Preparation Of Basic 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 eggs well; add salt, pepper and a dash of milk. Melt enough butter to cover the bottom of the pan. Cook 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 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 your preference 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. 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. 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 forward and roll the omelette over. Serve straight away on a hot plate. It can be filled with almost anything, before being rolled over. 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: 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 removal. Steamed Custard: as above, but cook in a steamer or pan of boiling water. Cooking time about the same. 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: For deliciousgourmet Traditional Welsh Recipes, visit our website at http://welsh-recipes.the-real-way.com/ |