Traditional Welsh
Recipes
Cooking Eggs
Cooking Eggs (continued):
Poaching: when cooking eggs by boiling, bring 40mm of water to the boil in a frying pan; add a
teaspoon of salt and a teaspoon of vinegar to the water. 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: if you like cooking eggs by scrambling, beat the 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.
Frying: 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.
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. Heat enough butter to cover the base of the pan.
When the fat is hot, pour in the eggs; as it sets, raise the handle up and draw set mixture up, allowing the
liquid egg to run down onto the hot pan. When all is set, tilt the pan forward and roll the omelette over. Serve
immediately on a hot plate. It can be filled with almost anything, before being rolled over.
Pouring Custard: beat 2-3 eggs per 1 pint of milk lightly. Heat the milk and pour gradually over the eggs;
add sugar and flavouring; cook in a double pan or jug and hot water until the required thickness has been reached.
If it is not to be served immediately, pour a thin layer of water on to prevent a skin forming.
Baked Custard: proceed as above and then pour the custard into a greased dish; sprinkle with nutmeg; and
place dish in water to halfway up its sides. Bake at 350? F for 35-45 mins; test by inserting a knife - it should
be clean on removal.
Steamed Custard: as above, but cook in a steamer or pan of boiling water. Cooking time about the same.
Custard Tarts: pour pouring custard into unbaked pastry cases and bake in the oven for 40-50 mins. A little
jam can be placed in the bottom of the case first, if desired.
| 
