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Podcast: Recipe for the day
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Eggs custards and Scotsmans hairy knees
Category: Arts
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Publish Date: 2017-02-07 12:29:00
Description: Diana shows how you get to be a strapping Lancashire Lass by eating plenty of egg custards! We are talking eggs! Eggs are the best of all ingredients, unbelievably important in the kitchen. Poached egg in a pan A pan of boiling water with a tablespoon of vinegar. Swirl the water to get a vortex going. Break the egg into the centre of the vortex and when cooked collect with a slotted spoon. Allow them to drain. Always cook eggs slowly and take your time. Keep the light low. Freezing eggs Egg whites should be put into a lidded container which you wrap cling film around it too. Label the eggs and keep for 3 months or longer. Use in meringues or omelettes etc. Let them warm up to room temperature before whisking. Egg yolks are more tricky to freeze because they lose moisture. Break the yolks and add a pinch of salt. You can use sugar, make sure you label if they are sweet or savoury. Freezing whole eggs, beat them together gently and freeze. Egg custards Butter 4 ramekins Oven to 170 C Gas 4 ish 325 F Have a kettle of water ready And a roasting pan In a jug break 4 eggs 450 ml milk (Or 400 ml milk and 50 ml double cream) 1 Tbsp soft brown sugar 1/2 tsp vanilla extract Mix gently Pour into the ramekins Put them into the roasting tin and put hot water about half way up. Grate nutmeg on the top. Bake for 20 minutes. Ready when golden brown on the top and are still wobbly Easy meringues Keep the eggs at room temperature Per medium egg white, use 55 g caster sugar Warm the sugar too. 4 egg whites 220 g caster sugar Beat in three lots to stiff peaks. Bake on a sheet, dusted with icing sugar. About 30 - 50 minutes at 180 C 350 F Gas 4 Keep your eye on it so it doesn't burn. Easy Kedgeree Brilliant breakfast dish 1 tin good tuna 200 g white rice 50 g frozen peas Boil the rice, add the peas at the end of the boiling Big knob of butter melted in a pan with 2 Tbsp curry powder Drain a can of tuna and 2 hard boiled eggs. Chop the eggs flake the tuna and add everything to the pan then heat through.
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