Ingredients:
225g leek
Salt and pepper
4 eggs
<Pastry>
170g flour
Salt
28g margarine
57g grated cheese
Water to mix
ネギ 225g
塩胡椒
卵 4個
＜ペーストリー＞
小麦粉 170g
塩
マーガリン 28g
おろしたチーズ 57g
水 適量
Instructions:
1. Heat the oven to 220/200 fan.
2. Boil the leeks in a very little salted water. Drain and chop.
3. Mix flour and salt and rub in the fat.
4. Add the grated cheese and mix to a stiff dough with a little cold water.
5. Divide the dough into two and roll one half to fit a 7 inch (18cm) tin or plate.
6. Mix leeks, salt, pepper and eggs.
7. Pour the leek/egg mixture into pastry case, and cover with a second piece of pastry.
8. Bake in the oven for 30 minutes.
1. オーブンを170℃（コンベクションオーブンの場合は160℃）に予熱する。
2. ネギを少量の塩水で煮、水を切って刻む。
3. 小麦粉と塩をボウルに入れ、マーガリンを加えて指先でこするようにして馴染ませる。
4. チーズを加えて混ぜ、少量の水を加えて固めの生地を作る。
5. 生地を二つに分けてのばし、一つは18cmの型に敷き込む。もう一つは18cmの大きさにのばす。
6. もう一つのボウルにネギ、卵、塩胡椒を入れ、よく混ぜる。
7. ６を型の中に流し込み、二つ目の生地で蓋をする。
8. オーブンで30分焼く
Background:
This is a recipe from the Ministry of Food’s Egg Dishes: Savory and Sweet booklet. The original recipe uses dried eggs. The ministry’s own Dried Eggs leaflet states that “The Ministry of Food dried eggs are pure eggs with no additions, and nothing but the shell and the water taken away. They are pure eggs, spray dried. They are just as good as fresh eggs and can be used in the same way.”
Most people had never heard of dried eggs before the war, however, undergoing severe shipping losses in 1942, methods to pack the maximum quantity of nutrients into the minimum space had to be found quickly.
The United States already used dried yolk and albumen for baking and confectionaries before the World War II. Dried whole egg was developed during the war, but manufactured mostly for their armed forces and the UK, and were not available for general public in the US.
In the UK, dried egg in packets containing equivalent of 12 eggs were introduced in June, 1942. People usually got one packet per 8 weeks, but shops were free to sell excess stock. As the battle in the Mediterranean ended and the route was reopened, supplies increased. As a result, in the latter part of 1943 to early 1944, the allocation was increased to one packet every 4 weeks, and from October 1944, two packets every 4 weeks, which was reverted to one packet per 8 weeks in September 1945.
In 1943, more than half the total egg supply was in the powdered form. By 1944, about two third of the total consumption of eggs in the households surveyed was dried eggs.
When the war ended, fresh egg supplies quickly returned to the pre-war level and imports of dried eggs stopped.
Despite the ministry’s claim, powdered egg was not as palatable as fresh ones. According to Anne Addison, “Dried egg powder was used as a raising agent, and this same dried egg could be reconstituted and fried, yielding a dull, yellow, rubbery-like apology for the light and fluffy real thing – but there was nothing else, so we ate it.” Gloria Furber described the egg powder as “It was a tasteless, horrible, whitish yellow Yuck! It just tasted like nothing, it tasted like powdered nothing”. But there were plenty of people who actually liked it.
As for fresh eggs, see here.
Process:
 |
| Ingredients 材料 |
 |
| Boil the leeks ネギを茹でる |
 |
| Drain and chop the leeks 水を切りネギを刻む |
 |
| Rub flour and salt in the margarine 小麦粉と塩とマーガリンを馴染ませる |
 |
| Add cheese and make a stiff dough チーズを加え、固めの生地を作る |
 |
| One for the case and the other for the lid 型に敷くものと蓋になるもの |
 |
| Mix leek, salt, pepper and eggs ネギ、塩胡椒、卵を混ぜる |
 |
| Pour the mixture in the case 型に中身を流し込む |
 |
| Cover with the pastry ペーストリーで蓋をする |
 |
| Bake in the oven オーブンで焼く |
Verdict:
This is one of the most successful recipes.
The pastry is nice and cheesy, and crunchy as well. Egg and leek filling puffed up and it was surprisingly satisfying. This is a good example of egg replacing meat or fish.
もともとのレシピは、粉末状の卵を使っています。
前回は殻に入った卵について書きましたが、1942年に海上輸送が難しくなると、貴重なスペースを有効利用するために、生卵ではなく、粉末状の卵を輸入するようになりました。
アメリカでは、粉末状の黄身や白身は戦前からお菓子などに使われていましたが、全てを粉末状にしたものは戦中から使われるようになりました。しかも、国内の家庭用には一切使われず、軍隊用、そして主にイギリスへの輸出用に生産されました。
イギリスでは卵12個分が入った箱が1942年6月に発売され、通常８週間に一箱配給されました。1943年には、市場に出回る卵の半数は粉末でしたが、終戦と共に、輸入はストップし、市場から消えていきました。オムレツや目玉（なし）焼きにも使われましたが、ゴムのようで、また粉っぽく、本物の卵とはかけ離れていたようです。とはいっても、粉末卵が好きだったという人も多くいます。
さて、今回の卵とネギのパイですが、ペーストリーはチーズの味がしっかりしており、ぱりぱりし、中身もしっかり膨らみ、ネギと卵だけとは思えない、お肉やお魚がなくても満足感のある食事になると思いました。リピ確定です。
Bibliography:
The Ministry of Food, 1945, Dried Eggs (The Ministry of Food)
The Ministry of Food, 1947, Egg Dishes: Savory and Sweet (His Majesty’s Stationery Office, London)
The Ministry of Food, 1944, Food Consumption Levels in the United States, Canada and the United Kingdom (His Majesty’s Stationery Office, London)
The Ministry of Food, 1946, How Britain was Fed in War Time: Food Control 1939-1945 (His Majesty’s Stationery Office, London)
The Ministry of Food, 1951, The Urban Working-Class Household Diet 1940 to 1949: First Report of the National Food Survey Committee (His Majesty’s Stationery Office, London)
United States Tariff Commission, 1948, Summaries of Tariff Information Vol.7 (U.S. Government Printing Office)
BBC, WW2 People’s War, contributed by Researcher 234723, “Strange Things on the Dining Table” available at:
https://www.bbc.co.uk/history/ww2peopleswar/stories/92/a1110592.shtml
BBC, WW2 People’s War, contributed by csvdevon, “Childhood memories of Gloria Furber” available at:
https://www.bbc.co.uk/history/ww2peopleswar/stories/45/a8977945.shtml
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