Basic Preparation Of 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 butter to easily cover the base of a frying pan. Tip the egg(s) 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.

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 person; beat lightly and add salt and pepper to taste. Melt enough butter to cover the base 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 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: 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 consistency 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 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. Cook 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 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 desired.

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