The Basic Preparation Of Foods: Dairy Products.
EGGS: Part 1
Eggs can be fresh or dried, the latter being only hens' eggs without the shell and water. Dried egg should be stored in a cool, dry place - not in the fridge! Store eggs for a few days - up to a week - in a cool place away from strong-smelling foods. An egg stand is ideal for this. If the eggs are dirty, wipe them clean - washing will remove the natural oils which help preserve the eggs.
Pickled Eggs: eggs laid in the Spring keep better than those laid in the other seasons. Eggs that will not clean-up, must be rejected. Waterglass or the special preparations should be used. If an egg floats to the surface, use it immediately. Try to maintain the ambient temperature between 2 and 8 C and they should keep for 6 to 9 months.
Preparing Eggs for Cooking: break each egg singly into a cup, before adding it to the other ingredients to ensure it is still fresh. If you wish to separate the white from the yolk, tip the egg back and forth between the two egg shell halves and the white (albumen) will separate off. Beat eggs with a whisk or a fork in an appropriately sized bowl, but whip egg whites with a knife on a large plate - a pinch of salt will help.
Raw eggs used to be prescribed for invalids as they are easily digestible, but, this not to be recommended these days due to the prevalence of salmonella. One method, presented here for the curious was to strain a beaten egg into a mug and slowly add a cup of hot milk (or tea, coffee or lemon water; add sugar to taste. Sherry was often added also.
Cooking Eggs: eggs should be cooked slowly because the albumen solidifies at a temperature lower than that of boiling water and becomes 'tough' at higher temperatures. By the same token, if you use raw egg to thicken a sauce and the liquid is later allowed to boil, the sauce will 'curdle', i.e. the egg will solidify into small specks, ruining its texture.
Coddling: produces easily digested egg-whites, making it an ideal meal for invalids and children. Lower the eggs into 75mmof boiling water; replace the lid and remove from heat. Let it stand for: 7 mins for medium-, 5 mins for soft- and 20 mins for hard-boiled eggs .
Boiling: lower fresh eggs gently into 75mm boiling water with a spoon. Cover and boil gently for 3-3" mins for soft-, 4-5 mins medium- and 10 mins hard-boiled eggs.
Place in egg eggcups and tap the shell to crack it. Allow the steam to escape, which will prevent the egg further cooking. For sandwiches, salads etc,. boil the egg for 12 mins and plunge into cold water. This allows the shell to be easily removed and prevents a black ring around the yolk.
EGGS: Part 1
Eggs can be fresh or dried, the latter being only hens' eggs without the shell and water. Dried egg should be stored in a cool, dry place - not in the fridge! Store eggs for a few days - up to a week - in a cool place away from strong-smelling foods. An egg stand is ideal for this. If the eggs are dirty, wipe them clean - washing will remove the natural oils which help preserve the eggs.
Pickled Eggs: eggs laid in the Spring keep better than those laid in the other seasons. Eggs that will not clean-up, must be rejected. Waterglass or the special preparations should be used. If an egg floats to the surface, use it immediately. Try to maintain the ambient temperature between 2 and 8 C and they should keep for 6 to 9 months.
Preparing Eggs for Cooking: break each egg singly into a cup, before adding it to the other ingredients to ensure it is still fresh. If you wish to separate the white from the yolk, tip the egg back and forth between the two egg shell halves and the white (albumen) will separate off. Beat eggs with a whisk or a fork in an appropriately sized bowl, but whip egg whites with a knife on a large plate - a pinch of salt will help.
Raw eggs used to be prescribed for invalids as they are easily digestible, but, this not to be recommended these days due to the prevalence of salmonella. One method, presented here for the curious was to strain a beaten egg into a mug and slowly add a cup of hot milk (or tea, coffee or lemon water; add sugar to taste. Sherry was often added also.
Cooking Eggs: eggs should be cooked slowly because the albumen solidifies at a temperature lower than that of boiling water and becomes 'tough' at higher temperatures. By the same token, if you use raw egg to thicken a sauce and the liquid is later allowed to boil, the sauce will 'curdle', i.e. the egg will solidify into small specks, ruining its texture.
Coddling: produces easily digested egg-whites, making it an ideal meal for invalids and children. Lower the eggs into 75mmof boiling water; replace the lid and remove from heat. Let it stand for: 7 mins for medium-, 5 mins for soft- and 20 mins for hard-boiled eggs .
Boiling: lower fresh eggs gently into 75mm boiling water with a spoon. Cover and boil gently for 3-3" mins for soft-, 4-5 mins medium- and 10 mins hard-boiled eggs.
Place in egg eggcups and tap the shell to crack it. Allow the steam to escape, which will prevent the egg further cooking. For sandwiches, salads etc,. boil the egg for 12 mins and plunge into cold water. This allows the shell to be easily removed and prevents a black ring around the yolk.
About the Author:
If you would like to learn more about food in general or Traditional Welsh Recipes in particular, please visit http://welsh-recipes.the-real-way.com/ Also published at How To Use Dairy Produce: Part 3 - Eggs.
