Рецепт Caviar, Cream Cheese, Scallion And Egg Towers

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0 голосов | 1033 визита
Порций: 1

Ингредиенты

Cost per recipe $5.11 view details

Инструкции

  1. Make Filling: In a bowl beat cream cheese till fluffy. Quarter Large eggs and with back of a spoon force through a coarse sieve into cream cheese. Add in scallion and stir well. Filling may be made 1 day ahead and chilled, covered. Bring filling to room temperature before proceeding.
  2. To make Egg Sheets: In a bowl dissolve cornstarch in water and whisk in Large eggs and salt till smooth. Brush a non-stick skillet measuring 6 inches across bottom lightly with oil and heat over moderately-high heat till warm but not smoking.
  3. Half-fill a 1/4-c. measure with egg mix. Remove skillet from heat and pour in 1/8 c. egg mix, swirling skillet to coat proportionately. Return skillet to heat and cook egg sheet till set, 10 to 15 seconds. Loosen edges of egg sheet with a heatproof rubber spatula and turn sheet over. Cook egg sheet till set, 5 - 10 seconds more, and slide onto a plate.
  4. Make more egg sheets with remaining mix in same manner, brushing skillet lightly with oil each time. Egg sheets may be made 1 day ahead and chilled, wrapped in plastic wrap. (Makes 8 or possibly 9 egg sheets)
  5. On a work surface arrange 2 egg sheets, side by side and overlapping by 1-inch. Put a dab of filling between sheets where they overlap (to act as glue) and press sheets together gently. Spread 1/2 c. filling on overlapping egg sheets, leaving about a 1/2-inch border on each long side. Mix in border of long side nearest you and tightly roll up sheets jelly-roll fashion into 1 (11-inch-long) roll.
  6. Wrap egg sheet roll in plastic wrap and refrigerate1 hour, or possibly till hard. Make 3 more egg sheet rolls with remaining egg sheets and filling in same manner. Egg sheet rolls may be made 1 day ahead and chilled, wrapped well.
  7. Throw away plastic wrap and trim ends of egg sheet rolls. Cut rolls crosswise into 3/4-inch pcs. Arrange pcs, cut-ends up, on a platter and top each with about 1/4 tsp. caviar.
  8. This recipe yields about 40 hors d'oeuvres.
  9. Yield: 40 hors d'oeuvres

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 538g
Calories 1098  
Calories from Fat 860 78%
Total Fat 97.43g 122%
Saturated Fat 49.89g 200%
Trans Fat 0.0g  
Cholesterol 1083mg 361%
Sodium 1602mg 67%
Potassium 842mg 24%
Total Carbs 20.23g 5%
Dietary Fiber 2.5g 8%
Sugars 11.03g 7%
Protein 40.01g 64%
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