Portuguese Egg Sweet From The Ritz Hotel Food
PORTUGUESE EGG SWEET FROM THE RITZ HOTEL
Categories Egg Breakfast Brunch Dessert Bake Pastry Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350° F. In small, heavy, nonreactive saucepan, combine 1/4 cup sugar with flour and salt, then whisk in milk. Drop in lemon zest and cinnamon stick. Set pan over moderate heat and cook, stirring constantly, until mixture just boils and forms stiff batter, 5 to 7 minutes.
- Remove pan from heat and whisk in egg yolks. Set mixture aside to cool, whisking occasionally, 15 minutes.
- In large bowl using electric mixer, beat egg whites until fluffy and texture of thick sea foam. Gradually beat in remaining 1/4 cup sugar, then continue beating until soft peaks form.
- Remove lemon zest and cinnamon stick from cooled egg yolk mixture and discard. Gently fold 1/3 of beaten whites into yolk mixture. Scoop mixture onto remaining beaten whites and fold in gently but thoroughly until no streaks remain.
- Mound batter in ungreased 9-inch ceramic or glass pie pan. Sift ground cinnamon over batter, covering completely. Place pan on baking sheet. Bake on middle oven rack until center is set and cracks have formed on surface, about 30 minutes. Remove from oven and cool to room temperature. (Sericaia will fall slightly - this is to be expected.) Cut into wedges to serve.
- Sericaia will keep, loosely covered, at room temperature up to 2 days.
AN EGG ON THE RITZ
A retro recipe that stands the test of time. These little round beauties are the highlight of any get together. Hard boil the egg, slice in 6 slices, (I use a egg slicer) top with salt & pepper, (I use a course ground pepper) dollop each slice with a zesty bit (about 1/4 tsp or more if you like) ketchup and Tabasco, and slide on to the Ritz. A smooth, but slightly salty and most definitely zesty bit of wonder right onto your taste buds.
Provided by Andi Longmeadow Farm
Categories Brunch
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Slice hard cooked eggs evenly.
- Stir together ketchup and Tabasco sauce.
- Place slice egg on top of Ritz, add a small dollop of ketchup-Tabasco sauce to top. Garnish with a fresh basil leave, sliced.
- Hard-boiled egg method - place the eggs in a pot and cover with cold water by a 1/2-inch. Bring water to a very gentle boil. Turn off the heat, cover, and let sit for exactly (in pot) 12 minutes. After the time has passed place cooked eggs in a bowl of ice, and ice water until ready for use. Peel shell under cold water.
Nutrition Facts : Calories 65.7, Fat 3.3, SaturatedFat 0.9, Cholesterol 62.2, Sodium 211.7, Carbohydrate 6.3, Fiber 0.2, Sugar 2.4, Protein 2.7
PORTUGUESE EGG TARTS
Not the chinese egg tarts! It's another variation. The tops are suppose to be burnt. I got it from Leelee in jo's deli bakery site.
Provided by hkjenn
Categories Dessert
Time 1h15m
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- Mix well the egg and sugar.
- Add in the rest of the ingredients and mix well.
- Leave aside for later use.
- Method for Oil Dough: Put all ingredients together to make into a dough.
- Keep in the fridge for abt 15 minutes Method for Dough: Put all ingredients into mixing bowl and mix to a dough.
- Method for assembling: Roll the dough to 1 cm thick and fold in the oil dough.
- Roll it to 2 single and 2 double fold.
- Keep in the fridge for 30 minutes Roll the dough to 1/2 cm thick and cut the size required.
- Put in the mould and pour in the egg filling and bake at 180C for 15 minutes Notes: The egg fillings is enough for 2 recipe of the dough.
- So if you are doing 1 whole recipe of the egg filling, then double the dough recipe.
Nutrition Facts : Calories 124.8, Fat 8.1, SaturatedFat 3.5, Cholesterol 58.5, Sodium 30.3, Carbohydrate 11.1, Fiber 0.2, Sugar 4.7, Protein 2.2
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