This egg roll-up may look difficult to make, but it’s actually quite simple. The baked egg “sponge” is malleable and rolls up easily into an elegant dish.
- 8 eggs
- 1/4 cup all-purpose flour
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 1/2 to 2 cups filling, such as chopped spinach and ricotta, sautéed red and green peppers and cream cheese or sliced ham and cheddar cheese
- 1/4 cup grated cheese (optional)
- Heat the oven to 350 degrees. Coat a 12- by 17-inch jelly roll pan with nonstick spray, cover with a sheet of waxed paper and coat the paper with more spray.
- Separate the eggs. To do this, crack each egg in half, then gently tip the yolk back and forth between the two shells while the egg white falls into a bowl below. Put the yolks into a separate bowl. Beat the egg whites with a wire whisk or electric mixer until stiff but not dry (don’t overbeat).
- Add the flour, salt and pepper to the bowl of egg yolks and whisk. Add 1/2 cup of the beaten egg whites and mix well. Fold in the remaining egg whites by gently stirring them into the yolk mixture without deflating the whites. Pour the egg mixture onto the waxed-paper-lined pan, spreading it evenly. Bake for 10 minutes or until lightly brown.
- Remove from the oven and invert onto a clean dish towel. Pull off the waxed paper. Roll up the egg in the towel and let it cool.
- While the eggs are cooling, prepare the filling. Try mixing defrosted and drained chopped frozen spinach with ricotta or sautéed peppers with cream cheese.
- Once the egg roll is cool, unroll it and brush it with milk. Cover it evenly with the filling and roll it up again. Place it seam side down on the baking tray. Brush it again with milk and sprinkle it with cheese, if desired. Bake for 10 more minutes.
- Cut the egg roll-up into 1 1/2-inch pinwheels and eat right away. Serves 4.