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Caviar, Cream Cheese, Scallion, and Egg Towers Recipe

Caviar, Cream Cheese, Scallion, and Egg Towers Recipe

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Caviar, Cream Cheese, Scallion, and Egg Towers

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Ingredients:

Serving

8 oz cream cheese, softened
2 hard-cooked large eggs
1 cup finely chopped scallion greens (from about 1 large bunch)
1 tsp cornstarch
1 tbsp cold water
4 large eggs, beaten lightly
1/4 tsp salt
vegetable oil for brushing skillet
2 oz beluga or sevruga caviar

Directions:

Make filling: In a bowl beat cream cheese until fluffy. Quarter eggs and with back of a spoon force through a coarse sieve into cream cheese. Add scallion and stir well. Filling may be made 1 day ahead and chilled, covered. Bring filling to room temperature before proceeding.
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 cup filling on overlapping egg sheets, leaving about a 1/2-inch border on each long side. Fold in border of long side nearest you and tightly roll up sheets jelly-roll fashion into one 11-inch-long roll. Wrap egg sheet roll in plastic wrap and chill 1 hour, or until firm. 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.
Discard plastic wrap and trim ends of egg sheet rolls. Cut rolls crosswise into 3/4-inch pieces. Arrange pieces, cut ends up, on a platter and top each with about 1/4 teaspoon caviar.
To make egg sheets: In a bowl dissolve cornstarch in water and whisk in eggs and salt until smooth. Brush a non-stick skillet measuring 6 inches across bottom lightly with oil and heat over moderately high heat until hot but not smoking. Half-fill a 1/4-cup measure with egg mixture. Remove skillet from heat and pour in 1/8 cup egg mixture, swirling skillet to coat evenly. Return skillet to heat and cook egg sheet until set, 10 to 15 seconds. Loosen edges of egg sheet with a heatproof rubber spatula and turn sheet over. Cook egg sheet until set, 5 to 10 seconds more, and slide onto a plate. Make more egg sheets with remaining mixture 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 9 egg sheets.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	44.23 Kcal (185 kJ)
Calories from fat	37.08 Kcal
		% Daily Value*
Total Fat	4.12g	6%
Cholesterol	34.16mg	11%
Sodium	43.35mg	2%
Potassium	24.78mg	1%
Total Carbs	0.54g	0%
Sugars	0.25g	1%
Dietary Fiber	0.08g	0%
Protein	1.37g	3%
Vitamin C	0.5mg	1%
Iron	0.2mg	1%
Calcium	11.5mg	1%

Amount Per 100 g
Calories	251.84 Kcal (1054 kJ)
Calories from fat	211.16 Kcal
		% Daily Value*
Total Fat	23.46g	6%
Cholesterol	194.53mg	11%
Sodium	246.83mg	2%
Potassium	141.1mg	1%
Total Carbs	3.06g	0%
Sugars	1.4g	1%
Dietary Fiber	0.43g	0%
Protein	7.77g	3%
Vitamin C	2.7mg	1%
Vitamin A	0.1mg	0%
Iron	0.9mg	1%
Calcium	65.2mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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