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TRADITIONAL IRISH BREAKFASTThe second in our selection of Irish Breakfast ideas - this time concentrating on the chicken's contribution. Just a few of the many recipes available in An Irish Country Kitchen by Mary Kinsella, published by Appletree Press.
FRIED EGGSPreparation time: 3 minutesCooking Time: 4–5 minutes Ingredients: 2 tablespoons or so of oil or bacon fat per egg | 1oz | 50g egg(s) (1–2 per person) Method: Heat the oil or fat until hot but not smoking. Drop egg(s) in, then allow them to start to set. Tilt the pan to one side and with a tablespoon pour the hot oil or fat over egg until yolk and white are well set. Remove from pan and serve hot. To vary: Margarine can be substituted for either of the above. Butter is a problem; it tends to burn in the hot pan. If butter is used, set heat lower and allow longer cooking time. To prevent butter burning add a little oil to the pan. Watchpoint: You may prefer frying eggs one at a time, to get a nice even finish. Singly, eggs are more easily managed.
TRADITIONAL EGG DISHESIn the country, particularly in summertime, fresh eggs were plentiful. We always kept a few dozen hens in the fowlhouse at home; they fed on barley meal, skim milk and the scraps in the yard.Mother kept leghorn hens, elegant-looking creatures with fine white feathers which laid lovely white eggs. But they were real devils, and nested in the most unusual places, so that during the summer months gathering eggs was particularly difficult: when laying, the hens would repair to the very top of the sheds where bales of hay and straw were stored. During July and August we used to preserve eggs by putting them into big buckets and pouring a preserving solution over them. These were saved for making Christmas cakes and puddings served during the holiday season, when eggs tended to be more expensive. SOFT-BOILED EGGSCooking Time: 5 minutesIngredients: fresh egg(s) (preferably at room temperature) pinch of salt boiling water Method: Bring water to a gentle boil. Put egg(s) and salt into saucepan (the salt keeps eggs from breaking). Simmer gently for 5 minutes.
HARD-BOILED EGGSAs for soft-boiled eggs, but simmer for 8 to 10 minutes depending on size. Pour off boiling water; pour cold water over eggs to prevent black ring forming around the yolk. Crack and remove the shell.
POACHED EGGCooking Time: 3–4 minutesIngredients: fresh egg(s) (1–2 per person) boiling water containing 1 teaspoon of vinegar or pinch of salt Method: Put egg into boiling water and count up to 20, then remove. Break the egg into a cup. Lower the heat. Swirl water twice with a spoon. Drop the egg into the centre of the water. Poach gently for 3 or 4 minutes. When egg is ready, remove from the water with a slotted spoon and slip into a bowl of cold water. SCRAMBLED EGGSServes: 1Cooking Time: 1–2 minutes Ingredients: 2 eggs 1 tablespoon milk | 15ml | 1/2 fl oz seasoning 1 1/2 level tablespoons butter or margarine | 25g | 1oz finely chopped parsley (optional) Method: Beat eggs, milk and seasoning together. Melt half the butter in a saucepan over moderate heat. Add the seasoned eggs. Stir from the beginning with a fork. When the eggs form into large flakes, add remaining butter. Cook for 1 or 2 minutes. Remove from heat, garnish with chopped parsley. Serve on buttered toast. BUTTERED EGGSCook as for scrambled eggs, omitting milk.
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