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1
Make filling: In a bowl beat cream cheese until fluffy.
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2
Quarter eggs and with back of a spoon force through a coarse sieve into cream cheese.
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3
Add scallion and stir well.
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4
Filling may be made 1 day ahead and chilled, covered.
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5
Bring filling to room temperature before proceeding.
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6
To make egg sheets: In a bowl dissolve cornstarch in water and whisk in eggs and salt until smooth.
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7
Brush a non-stick skillet measuring 6 inches across bottom lightly with oil and heat over moderately high heat until hot but not smoking.
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8
Half-fill a 1/4-cup measure with egg mixture.
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9
Remove skillet from heat and pour in 1/8 cup egg mixture, swirling skillet to coat evenly.
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10
Return skillet to heat and cook egg sheet until set, 10 to 15 seconds.
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11
Loosen edges of egg sheet with a heatproof rubber spatula and turn sheet over.
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12
Cook egg sheet until set, 5 to 10 seconds more, and slide onto a plate.
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13
Make more egg sheets with remaining mixture in same manner, brushing skillet lightly with oil each time.
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14
Egg sheets may be made 1 day ahead and chilled, wrapped in plastic wrap.
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15
On a work surface arrange 2 egg sheets, side by side and overlapping by 1-inch.
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16
Put a dab of filling between sheets where they overlap (to act as glue) and press sheets together gently.
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17
Spread 1/2 cup filling on overlapping egg sheets, leaving about a 1/2-inch border on each long side.
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18
Fold in border of long side nearest you and tightly roll up sheets jelly-roll fashion into 1 (11-inch-long) roll.
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19
Wrap egg sheet roll in plastic wrap and chill 1 hour, or until firm.
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20
Make 3 more egg sheet rolls with remaining egg sheets and filling in same manner.
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21
Egg sheet rolls may be made 1 day ahead and chilled, wrapped well.
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22
Discard plastic wrap and trim ends of egg sheet rolls.
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23
Cut rolls crosswise into 3/4-inch pieces.
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24
Arrange pieces, cut ends up, on a platter and top each with about 1/4 teaspoon caviar.
