Sout Roullade Eier & Aspersie (Savoury Swiss Roll Egg & Asparagus)
Sout Roullade Eier & Aspersie
This savoury roulade always brought a bit of theatre to the table — light, golden, and rolled so neatly you'd swear your mum had practiced it for years. The kitchen would fill with the gentle smell of baked eggs, and the moment the warm sheet was turned out onto a cloth, everyone knew something special was coming. The asparagus and creamy filling spread across the surface like a promise, and the careful rolling felt almost ceremonial. Sliced into spirals, it looked elegant but tasted like pure home comfort — soft, delicate, and quietly impressive in that effortless way your mum had with food.
Ingredients
- Roulade:
- 50 g butter
- 80 g plain flour
- Salt and seasoning
- 500 ml milk
- 4 egg yolks
- 4 egg whites
- Filling:
- 2 hard-boiled eggs, chopped
- Salt and pepper
- 60 ml mayonnaise
- 50 ml sour cream
- 410 g jar pickled asparagus, drained and chopped
Method
- Roulade:
- Preheat oven to 160°C.
- Place the butter and flour in a saucepan and stir until the butter melts.
- Gradually add the milk, whisk and cook until smooth and thick.
- Remove from heat and let cool. Beat in the egg yolks, then fold in the stiffly beaten egg whites.
- Pour into a shallow baking pan lined with baking paper.
- Bake for 40 minutes at 160°C until set and firm.
- Cool slightly, fill and roll as below, then slice to serve.
- Filling:
- Mix all ingredients together.
- Spread over the roulade base, roll up tightly and slice into rounds to serve.