Recipe & Tutorial: Egg Roulade

We recently added this item to our lineup of fantastic breakfast dishes, and after a number of attempts, and a couple of disasters, Lorraine perfected the recipe and technique. Once you get the roulade technique figured out the possibilities in terms of seasonings and flavors are truly endless. Have fun with it! The recipe is adapted from this one found on sparkrecipes.com.

Egg Roulade

Ingredients

8 large eggs
3/4 cup heavy cream (do not substitute)
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp paprika
1/4 tsp salt
1/4 tsp freshly ground pepper
1/2 or 3/4 cup shredded sharp cheddar cheese
1/2 cup good quality or home-made salsa,  mild or medium heat

Equipment

9×13 Jelly Roll Pan
Parchment Paper
Non-Stick Cooking Spray
Large cutting board at least 9×13
2 sheet length of paper towel
Rolling Pin

Procedure

Preheat the oven to 400°F

Spray 9×13 pan with cooking spray, line with parchment paper (use one piece to line both the bottom and sides of the pan), and spray parchment with the cooking spray. (You don’t want anything to stick!)

Take your length of paper towel and place it on top of the cutting board. You will be using this to help roll the egg later.


Whip the eggs, heavy cream, and all of the seasonings until well combined and slightly aerated and pour mixture into prepared 9×13 pan.


Bake at 400°F for 13 minutes. If you notice the egg getting bubbly and rising, do not worry.

Remove the pan from the oven and set on a flat surface. Immediately place the paper towel lined cutting board over the top of the pan and invert it so that the pan is face down on the paper towel and cutting board. Separate the pan from the parchment. Using two knives to lift the hot pan is helpful.


At this point you will want to work fast and use the rolling pin to gently flatten the egg and smooth out any large bubbles.



Once flat, sprinkle the cheese and spread the salsa evenly across the top of the egg.


There are two stages of rolling necessary to get a perfect roulade. The first stage is to help avoid the egg from forming cracks during the final roll. Using the long edge of the paper towel and the egg together, roll both toward you to form a roll WITH the paper towel incorporated.


Gently un-roll the roulade, and this time roll it using the paper towel to guide you but without including it in the roll itself.


Once the roulade is formed you can either transfer it to a serving dish using a large spatula, or cut the slices and serve them immediately. We like to top the slices with a little bit of additional cheese that gets melted in the oven just before serving.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s