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

06.01.2009 · Posted in Home and Garden Articles

Preparation Of Foods: Dairy Produce.nnEggs: Part 2nnPoaching: boil 1.5 inches (40mm) water in a shallow pan; add a teaspoon of salt and 5ml of vinegar. ***** an egg into a cup, check and pour into boiling water. Reduce 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.nnScrambling: 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. Heat the eggs slowly, stirring continuously. Cook in a basin floating in boiling water, if preferred. Serve when almost completely set, in about 5 mins.nnFrying: 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.nnBaked Eggs: lightly grease an oven-proof 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.nnOmelette: 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 base of the frying pan. When the butter is hot, pour in the eggs; as it sets, raise 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.nnPouring Custard: lightly beat 2-3 eggs for every pint of milk. Heat the milk and gradually add to the eggs; add sugar and flavouring to suit your 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 up immediately, pour a thin layer of water onto it’s surface to stop a skin forming on top.nnBaked 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.nnSteamed Custard: as above, but cook in a steamer or pan of boiling water. The cooking time is about the same too.nnCustard 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 placed at the bottom of the pastry case first, if desired.

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