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Caviar, Cream Cheese, Scallion And Egg Towers

Filling:

8

ounces cream cheese, softened

2

hard-cooked large eggs

1

cup

finely chopped scallion greens, (from about 1 large bunch)

Egg, Sheets:

1

teaspoon

cornstarch

1

tablespoon

cold water

4

large

eggs, beaten lightly

1/4

teaspoon

salt

Vegetable, oil

2

ounces beluga or sevruga caviar*

1

Make filling: In a bowl beat cream cheese until fluffy. Quarter eggs and with

2

back of a spoon force through a coarse sieve into cream cheese. Add scallion and

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stir well. Filling may be made 1 day ahead and chilled, covered. Bring filling

4

to room temperature before proceeding.

5

To make egg sheets: In a bowl dissolve cornstarch in water and whisk in eggs and

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salt until smooth. Brush a non-stick skillet measuring 6 inches across bottom

7

lightly with oil and heat over moderately high heat until hot but not smoking.

8

Half-fill a 1/4-cup measure with egg mixture. Remove skillet from heat and pour

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in 1/8 cup egg mixture, swirling skillet to coat evenly. Return skillet to heat

10

and cook egg sheet until set, 10 to 15 seconds. Loosen edges of egg sheet with a

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heatproof rubber spatula and turn sheet over. Cook egg sheet until set, 5 to 10

12

seconds more, and slide onto a plate. Make more egg sheets with remaining

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mixture in same manner, brushing skillet lightly with oil each time. Egg sheets

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may be made 1 day ahead and chilled, wrapped in plastic wrap. Makes 8 or 9 egg

15

sheets.

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On a work surface arrange 2 egg sheets, side by side and overlapping by 1-inch.

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Put a dab of filling between sheets where they overlap (to act as glue) and

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press sheets together gently. Spread 1/2 cup filling on overlapping egg sheets,

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leaving about a 1/2-inch border on each long side. Fold in border of long side

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nearest you and tightly roll up sheets jelly-roll fashion into 1 (11-inch-long)

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roll. Wrap egg sheet roll in plastic wrap and chill 1 hour, or until firm. Make

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more egg sheet rolls with remaining egg sheets and filling in same manner. Egg

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sheet rolls may be made 1 day ahead and chilled, wrapped well.

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Discard plastic wrap and trim ends of egg sheet rolls. Cut rolls crosswise into

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/4-inch pieces. Arrange pieces, cut ends up, on a platter and top each with

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about 1/4 teaspoon caviar.

Servings: 40

Yield: 40 Servings

Nutrition Facts

Serving size: 1/40 of a recipe (1.9 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 4 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

170.04

Calories From Fat (86%)

146.61

% Daily Value

Total Fat 16.66g

26%

Saturated Fat 9.03g

45%

Cholesterol 79.1mg

26%

Sodium 190.74mg

8%

Potassium 73.09mg

2%

Total Carbohydrates 1.97g

<1%

Fiber 0g

<1%

Sugar 1.51g

 

Protein 3.68g

7%

Tips

*available at some specialty foods shops