Basic Preparation Of Foods: Dairy Produce.
EGGS: Part 1
Eggs can be fresh or dried, dried eggs being only chickens' eggs without the shell and water. Dried egg should be stored in a cool, dry place - it may not be stored in the refrigerator! Store eggs for several days or a week in a cool place not close to strong-smelling foods. An egg stand is an ideal gadget for this. If the eggs are dirty, wipe them clean with a damp cloth- washing will only remove the natural oils which help to preserve the eggs.
Pickled Eggs: eggs laid in the Spring keep better than those laid in other seasons. Eggs that can not be cleaned-up, must be rejected. Waterglass or the proprietary preparations should be used. if an egg floats to the surface, use it at once. Try to maintain the room temperature between 2 and 8 degrees C and they should remain edible for 6 to 9 months.
Preparing Eggs for Cooking: break each egg separately into a cup, before adding it to the other ingredients to ensure it is not 'off'. If you wish to separate the white from the yolk, tip the contents back and forth between the two eggshell halves and the white (albumen) will run off. Beat eggs with a whisk or a fork in an appropriate bowl; whip egg whites with a knife on a dinner plate - a pinch of salt will help.
Raw eggs used to be prescribed for invalids as they are easily digestible, however, this not advisable these days due to the prevalence of salmonella. One method, given 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 also often added.
Cooking Eggs: eggs should be cooked very slowly because the albumen cooks at a temperature which is 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 allowed to boil, the sauce will 'curdle', i.e. the egg will solidify into small specks, spoiling its texture.
Coddling: produces easily digestible egg-whites, making it an ideal method for invalids and children. Lower eggs into 3" (75mm) boiling water; replace lid and turn off the heat. Let stand for: 7 mins for medium-, 5 mins for soft- and 20 mins for hard-boiled.
Boiling: lower fresh eggs gently into 75mm 3" boiling water with a spoon. Replace the lid and boil gently for 3-3" mins for soft-, 4-5 mins the medium- and 10 mins for hard-boiled eggs.
Place in egg cups 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 discourages a black ring around the yolk.
EGGS: Part 1
Eggs can be fresh or dried, dried eggs being only chickens' eggs without the shell and water. Dried egg should be stored in a cool, dry place - it may not be stored in the refrigerator! Store eggs for several days or a week in a cool place not close to strong-smelling foods. An egg stand is an ideal gadget for this. If the eggs are dirty, wipe them clean with a damp cloth- washing will only remove the natural oils which help to preserve the eggs.
Pickled Eggs: eggs laid in the Spring keep better than those laid in other seasons. Eggs that can not be cleaned-up, must be rejected. Waterglass or the proprietary preparations should be used. if an egg floats to the surface, use it at once. Try to maintain the room temperature between 2 and 8 degrees C and they should remain edible for 6 to 9 months.
Preparing Eggs for Cooking: break each egg separately into a cup, before adding it to the other ingredients to ensure it is not 'off'. If you wish to separate the white from the yolk, tip the contents back and forth between the two eggshell halves and the white (albumen) will run off. Beat eggs with a whisk or a fork in an appropriate bowl; whip egg whites with a knife on a dinner plate - a pinch of salt will help.
Raw eggs used to be prescribed for invalids as they are easily digestible, however, this not advisable these days due to the prevalence of salmonella. One method, given 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 also often added.
Cooking Eggs: eggs should be cooked very slowly because the albumen cooks at a temperature which is 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 allowed to boil, the sauce will 'curdle', i.e. the egg will solidify into small specks, spoiling its texture.
Coddling: produces easily digestible egg-whites, making it an ideal method for invalids and children. Lower eggs into 3" (75mm) boiling water; replace lid and turn off the heat. Let stand for: 7 mins for medium-, 5 mins for soft- and 20 mins for hard-boiled.
Boiling: lower fresh eggs gently into 75mm 3" boiling water with a spoon. Replace the lid and boil gently for 3-3" mins for soft-, 4-5 mins the medium- and 10 mins for hard-boiled eggs.
Place in egg cups 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 discourages a black ring around the yolk.
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