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Recipe details
Creamy Garlic Egg Roulade
A tender rolled egg sheet filled with warm garlic cream.
≈ 223 kcal/100 g · ≈ 343 kcal/serving
25 minMediumOther
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
large eggs100 g
heavy cream45 ml
garlic, minced3 g
cooking oil5 ml
salt1 g
Cookware and utensils
10-inch nonstick skillet
small saucepan
bowl
whisk
spatula
Directions
01
Whisk the eggs with 15 ml of the cream and the salt.
Products
large eggs — 100 g; heavy cream — 45 ml; salt — 1 g
Action
Whisk
Time
1 min
Temperature
Room temperature
02
Warm the oil in the skillet over medium-low heat.
Products
cooking oil — 5 ml
Action
Warm
Time
2 min
Temperature
Medium-low heat
03
Cook the egg mixture as a thin, flexible sheet.
Products
large eggs — 100 g
Action
Cook
Time
5 min
Temperature
Medium-low heat
04
Warm the remaining cream and garlic in the saucepan until steaming.
Products
heavy cream — 45 ml; garlic, minced — 3 g
Action
Warm
Time
4 min
Temperature
Low heat
05
Spread the garlic cream over the egg sheet.
Products
heavy cream — 45 ml; garlic, minced — 3 g
Action
Spread
Time
1 min
Temperature
Warm
06
Roll the sheet and return it to the skillet until the center reaches 160°F/71°C.
Products
large eggs — 100 g; heavy cream — 45 ml; garlic, minced — 3 g
Action
Roll and heat
Time
4 min
Temperature
Low heat; internal temperature 160°F/71°C
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available