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Ingredients
- 8 ounce cream cheese softened
- 2 lrg hard-cooked Large eggs
- 1 c. finely-minced scallion greens (abt 1 lg bunch)
- 1 tsp cornstarch
- 1 Tbsp. cool water
- 4 lrg Large eggs beaten lightly
- 1/4 tsp salt Vegetable oil for brushing skillet
- 2 ounce beluga or possibly sevruga caviar (available at some specialty foods shops)
Directions
- 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.
- 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.
- 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.
- 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)
- 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.
- 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.
- 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.
- This recipe yields about 40 hors d'oeuvres.
- Yield: 40 hors d'oeuvres
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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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