Lorenza Avila

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Lauss Hernández

Egg Wrapped Child

Name: Egg Wrapped Child
Prep time: 60 min
Cook time: 60 min
Yield: 8
Cuisine: Mexicana
Ingredients: 7 eggs, separated the yolks of the egg whites; 1/3 cups butter; 6 tablespoons flour; 1 1/4 cups milk, tibia; 1/2 cups manchego cheese, grated; 1/4 teaspoons cream of tartar

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Lorenza Avila

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Prepare this delicious egg wrapped child, is an ideal recipe for children or to prepare brunch. Fill this recipe with your favorite ingredient.

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Ingredients

8 portions

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7 eggs, separated the yolks of the egg whites
1/3 cups butter
6 tablespoons flour
1 1/4 cups milk, tibia
1/2 cups manchego cheese, grated
1/4 teaspoons cream of tartar

Preparation

Preheat the oven to 180 degrees (350 F).

Grease a baking sheet with butter. Cover the tray with aluminum foil and grease it too (very important!). Sprinkle the pan with bread crumbs.

Put the butter in a saucepan and let it melt. Once melted, add the flour and stir for 2 minutes to cook. Then add the warm milk in 3 parts, stirring constantly with a balloon whisk. Let it boil and lower the heat until it thickens a little. Remove from heat and let cool.

Add the grated cheese and the yolks to the white sauce (already cold) and stir.

Beat the egg whites together with the cream of tartar and the salt with nougat.

Mix the fluffy white with the white sauce with enveloping movements. Put on the tray and spread with a spatula to cover the entire surface of the tray.

Bake 15 minutes, remove from oven (do not brown), let cool a little and roll with aluminum foil. Go to the refrigerator.

Once the filling is ready (tomato sauce with mushrooms, slices, ham and cheese, or whatever you can think of) the filling is heated and the roll is filled. It goes into the oven for a few minutes.

It is served hot in slices.