Egg Roulade

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Many years ago I bought the cookbook “The Good Egg” by Marie Simmons.  It received good reviews and  I thought it would be great to have on hand to inspire me to make quick egg dishes when the need arose.  And yet it has languished, unused, on my bookshelf for lo, these many years.

Last week I pulled it off the bookshelf to thumb through it yet again.  I stopped at a recipe for egg roulade, an egg dish you make much like a jelly-roll cake.  The sky would be the limit for fillings.  You could do sweet or savory.

I was short on time so I grated some cheddar and sauteed some ground ham.  It definitely hit a home run with the family.  The roulade literally melts in your mouth.  I mixed up a salad and made some blue cheese dressing using incredible Castle Rock Organic Dairy’s Smokey Blue Cheese.  Voilà!  A simple, light dinner.

Although along the way I managed to dirty almost every pot and pan in the kitchen.  I’m hoping next time I make it I’ll manage to be more efficient.

Egg Roulade

Adapted from The Good Egg

Fill this with anything you want. I used ham and cheese. How about diced avocados, tomatoes, black beans and Jack cheese? Sauteed mushrooms, spinach and brie or chevre? For fun, cream cheese and jam sounds yummy too.

4 Tbsp. butter
5 Tbsp. all-purpose butter
1 1/2 cups milk, warmed
1/2 tsp. kosher salt
freshly ground pepper
pinch of cayenne pepper
6 large eggs, separated, at room temperature
pinch of cream of tartar
1/2 cup grated cheese (optional)

Position rack on the center of the oven and preheat to 350. Spray a 10 x 15 inch jelly-roll pan with nonstick cooking spray. Line the pan with a sheet of parchment paper and spray the parchment paper thoroughly with nonstick spray.

Melt the butter in a medium saucepan over low heat. Add the flour and cook, stirring constantly, for 2 minutes. Gradually whisk in the warmed milk and bring to a boil, stirring constantly. Keep stirring and cook for about 3 more minutes. Add the salt, pepper and cayenne. Remove from the heat.

Whisk the egg yolks until blended. Whisk in some of the white sauce to temper the eggs, then add the remaining sauce, whisking until blended. If you’re using the cheese, stir it in now.

Place the egg whites and cream of tartar in a mixing bowl. Beat slowly with an electric mixer until they become foamy, gradually increasing speed until soft peaks form. Increase the speed to high and beat until peaks are stiff and smooth.

Use a rubber spatula and stir some of the egg whites into the sauce to lighten it. Add the remaining whites to the sauce and gently fold until blended. Carefully push the mixture into the prepared pan, being careful not to deflate it. Spread it evenly but don’t worry about having totally perfect edges. You can trim it later.

Bake until the roulade is puffed and golden, about 15 minutes. Remove from the oven and let stand for 2 minutes. Run a spatula around the edges to make sure nothing is sticking to the pan. Spray another sheet of parchment paper thoroughly with nonstick cook spray and place on top of the roulade, sprayed side down. Invert onto a cook sheet and lift off the jelly-roll pan. Carefully peel the parchment paper from the roulade, using the edge of a spatula if it sticks.

Fill the roulade while it is still warm. If you want, cover it with foil and return it to the oven for about 5 minutes to melt the cheese.

8 servings

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