Preparation Of Basic Foods: Dairy Produce.
Eggs: Part II
Poaching: boil 1.5 inches (40mm) water in a frying pan; add a teaspoon of salt and 5ml 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 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. Cook the eggs slowly, stirring continuously. Cook in a basin floating in boiling water, if preferred. Serve when almost completely set, after about 5 mins.
Frying: Melt enough fat to easily cover the base of the pan. Tip egg in gently and gather white around the yolk. When the white has set, baste the yolk to taste and remove whole with a fish slice.
Eggs: Part II
Poaching: boil 1.5 inches (40mm) water in a frying pan; add a teaspoon of salt and 5ml 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 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. Cook the eggs slowly, stirring continuously. Cook in a basin floating in boiling water, if preferred. Serve when almost completely set, after about 5 mins.
Frying: Melt enough fat to easily cover the base of the pan. Tip egg in gently and gather white around the yolk. When the white has set, baste the yolk to taste 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 bowl after the whites have set to your liking.
Omelettes: buy a pan and keep it just for omelettes! The base should be smooth and clean. Allow two eggs per person; whip lightly and add salt and pepper to taste. Melt enough butter to cover the base of a frying pan. When the butter is fairly hot, gently tip 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 straight away on a hot plate. The omelette 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 reached. 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: 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 in the base of the pastry case first, if desired.
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Omelettes: buy a pan and keep it just for omelettes! The base should be smooth and clean. Allow two eggs per person; whip lightly and add salt and pepper to taste. Melt enough butter to cover the base of a frying pan. When the butter is fairly hot, gently tip 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 straight away on a hot plate. The omelette 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 reached. 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: 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 in the base of the pastry case first, if desired.
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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 reached. 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: 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 in the base of the pastry case first, if desired.
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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: 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 in the base of the pastry case first, if desired.
About the Author:
If you want to read more about Welsh food, food in general or cooking eggs in particular, just go to Traditional Welsh Recipes. This article, How To Use Dairy Products Correctly: Part Four - Eggs (cont.) is released under a creative commons attribution license.