Egg Roulade

AuthorGeo FoodsCategory

Ingredients

 5 tbsp Unsalted butter
 6 tbsp Flour
 1 ¼ cups Whole milk
 6 Egg yolks (at room temperature)
 8 Egg whites (at room temperature)
 ¾ tsp Salt
  tsp Cream of tartar
 1 tbsp Unsalted butter
 1 cup Spinach (stems removed, chopped finely)
 ½ cup Tomatoes (chopped)
 12 Green chillies (chopped)
 ¼ tsp Chilli flakes
 ¼ tsp White pepper (freshly ground)
 ½ cup Cheddar cheese (grated

Preparation

1

Preheat the oven to 350F. Butter and flour a 15-by-10 inch rimmed baking sheet, and line it with parchment paper. Butter and flour the parchment paper, shaking off any excess flour.

In a small saucepan over medium heat, melt the butter. When it is bubbling, add the flour keep stirring until a roux is formed for about 3 minutes.

Slowly add the milk, whisking until the mixture begins to thicken and bubble. Reduce the heat and simmer until thick, about 2 to 3 minutes. Transfer the mixture to a large bowl and slowly whisk in the egg yolks, one at a time. Add the parmesan cheese, and season with the salt and pepper.

In a large bowl using an electric mixer, beat the egg whites until frothy. Add the cream of tartar and continue whisking until the egg whites form a soft peak. Stir in 1/4 of the egg whites into the yolk mixture to lighten it.

Gently, fold the remaining egg whites into the batter. Pour the batter into the prepared baking sheet and gently smooth the top with an offset spatula.

Bake for 15 minutes, rotating the pan halfway through cooking. The eggs should be golden brown on top and feel firm to the touch. Transfer the pan to a rack and cool for several minutes.

In a medium size pan over medium heat, melt butter and add spinach, chilli flakes and herbs and continue to cook until the spinach is wilted and most of the liquid has evaporated. Add mushrooms and saute for 2 minutes. Add tomatoes and green chilli and set aside to cool for several minutes.

Drain off any excess liquid from the pan. Add the spinach mixture to a bowl with the cheddar cheese and cream together until well combined. Set aside until ready to use. The spinach mixture can be made a day in advance and brought to room temperature when ready to use.

Once the eggs have cooled slightly, butter another piece of parchment paper cut to the same size as the baking sheet. Place it on top of the egg. Place a damp kitchen towel over the parchment and then carefully invert the eggs onto a clean, dry work surface. Gently peel the parchment off of the egg mixture, being careful not to break or tear it. Invert the eggs again and remove the parchment from the other side so the eggs are resting only on the damp kitchen towel.

Using an offset spatula spread the spinach mixture gently over the egg, leaving about half inch border around the edges. Sprinkle with olives. Starting on the long side, use the towel to gently roll up the roulade, like a jelly roll.Carefully, transfer the roulade to a platter to serve.

Cut into two-inch thick slices and serve immediately.

Related Recipes

Ingredients

 5 tbsp Unsalted butter
 6 tbsp Flour
 1 ¼ cups Whole milk
 6 Egg yolks (at room temperature)
 8 Egg whites (at room temperature)
 ¾ tsp Salt
  tsp Cream of tartar
 1 tbsp Unsalted butter
 1 cup Spinach (stems removed, chopped finely)
 ½ cup Tomatoes (chopped)
 12 Green chillies (chopped)
 ¼ tsp Chilli flakes
 ¼ tsp White pepper (freshly ground)
 ½ cup Cheddar cheese (grated

Directions

1

Preheat the oven to 350F. Butter and flour a 15-by-10 inch rimmed baking sheet, and line it with parchment paper. Butter and flour the parchment paper, shaking off any excess flour.

In a small saucepan over medium heat, melt the butter. When it is bubbling, add the flour keep stirring until a roux is formed for about 3 minutes.

Slowly add the milk, whisking until the mixture begins to thicken and bubble. Reduce the heat and simmer until thick, about 2 to 3 minutes. Transfer the mixture to a large bowl and slowly whisk in the egg yolks, one at a time. Add the parmesan cheese, and season with the salt and pepper.

In a large bowl using an electric mixer, beat the egg whites until frothy. Add the cream of tartar and continue whisking until the egg whites form a soft peak. Stir in 1/4 of the egg whites into the yolk mixture to lighten it.

Gently, fold the remaining egg whites into the batter. Pour the batter into the prepared baking sheet and gently smooth the top with an offset spatula.

Bake for 15 minutes, rotating the pan halfway through cooking. The eggs should be golden brown on top and feel firm to the touch. Transfer the pan to a rack and cool for several minutes.

In a medium size pan over medium heat, melt butter and add spinach, chilli flakes and herbs and continue to cook until the spinach is wilted and most of the liquid has evaporated. Add mushrooms and saute for 2 minutes. Add tomatoes and green chilli and set aside to cool for several minutes.

Drain off any excess liquid from the pan. Add the spinach mixture to a bowl with the cheddar cheese and cream together until well combined. Set aside until ready to use. The spinach mixture can be made a day in advance and brought to room temperature when ready to use.

Once the eggs have cooled slightly, butter another piece of parchment paper cut to the same size as the baking sheet. Place it on top of the egg. Place a damp kitchen towel over the parchment and then carefully invert the eggs onto a clean, dry work surface. Gently peel the parchment off of the egg mixture, being careful not to break or tear it. Invert the eggs again and remove the parchment from the other side so the eggs are resting only on the damp kitchen towel.

Using an offset spatula spread the spinach mixture gently over the egg, leaving about half inch border around the edges. Sprinkle with olives. Starting on the long side, use the towel to gently roll up the roulade, like a jelly roll.Carefully, transfer the roulade to a platter to serve.

Cut into two-inch thick slices and serve immediately.

Egg Roulade

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