Royal Eggs Recipe
Ingredients
| Egg yolks | 6 | |
| Water | 2 Tablespoon | |
| Salt | 1/8 Teaspoon | |
| Water | 3/4 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Raisins | 1/4 Cup (16 tbs) | |
| Cinnamon stick | 2 Inch | |
| Light rum | 2 Tablespoon |
Directions
In small mixer bowl beat egg yolks, the 2 tablespoons water, and salt about 6 minutes or till thick and light.
Turn into buttered 8x4x2-inch loaf pan; set in 13x9x2-inch pan on oven rack.
Pour hot water 1 inch deep into outer pan.
Bake in 350° oven 20 to 25 minutes or till set.
Cover and chill.
Loosen egg mixture from sides of pan; turn out and cut into bite-size cubes.
Place in serving bowl.
In 1 1/2-quart saucepan combine the 3/4 cup water, sugar, raisins, and cinnamon; cover and simmer for 5 minutes.
Remove from heat; discard cinnamon.
Stir in rum; pour over egg cubes in bowl.
Chill; sprinkle with almonds.
Turn into buttered 8x4x2-inch loaf pan; set in 13x9x2-inch pan on oven rack.
Pour hot water 1 inch deep into outer pan.
Bake in 350° oven 20 to 25 minutes or till set.
Cover and chill.
Loosen egg mixture from sides of pan; turn out and cut into bite-size cubes.
Place in serving bowl.
In 1 1/2-quart saucepan combine the 3/4 cup water, sugar, raisins, and cinnamon; cover and simmer for 5 minutes.
Remove from heat; discard cinnamon.
Stir in rum; pour over egg cubes in bowl.
Chill; sprinkle with almonds.
Chef
