Royal Eggs -- (Puebla, Mexico)

5
(1) 0 Reviews
Prep Time
20
min.
Total Time
1
hr.
5
min.
Servings

16 servings, 4 squares each

What You Need

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Make It

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  • Preheat oven to 275°F. Beat egg yolks in medium bowl with wire whisk until thick and lemon colored. Add baking powder, cinnamon and raisins; mix well. Pour into greased 8-inch square baking dish; cover with foil.
  • Bake 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.
  • Bring sugar and water to boil in small heavy saucepan 10 minutes or until mixture forms a light syrup, stirring constantly. Remove from heat. Stir in sherry; pour over egg mixture. Sprinkle with additional cinnamon, if desired. Cut into 64 (1-inch) squares. Serve warm or chilled.
Please use alcohol responsibly.

Keeping it Safe

The method of separating yolks from whites by pouring eggs back and forth between broken shell halves can introduce bacteria into the eggs. Instead, pour cracked egg into clean funnel or wash your hands and then pour cracked egg into palm of hand, with your fingers parted enough to cradle the yolk, let the whites slip through.

Food Facts

This dish originated with the Dominican nuns of the Santa Rosa convent. Egg whites were used to paint the walls of the convent, and it is believed that this recipe was conceived to use the remaining yolks.

Servings

  • 16 servings, 4 squares each

Nutritional Information

Serving Size 16 servings, 4 squares each
AMOUNT PER SERVING
Calories 150
% Daily Value
Total fat 3g
Saturated fat 1g
Cholesterol 130mg
Sodium 65mg
Carbohydrate 29g
Dietary fiber 0g
Sugars 27g
Protein 2g
   
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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  • Cecil_Malcew |

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