2 pounds Ruby Red Roast
6 eggs
1 cup whipping cream
1 cup cherry blossom water
1 teaspoon baking soda
1 1/2 teaspoons heavy cream
1/4 teaspoon ginger oil
1/2 cup white sugar
1 teaspoon vanilla extract
3 tablespoons confectioners' sugar
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
Place a roasting pan in oven, sea level, on a rack 300 to 350 degrees F (150 to 160 degrees C). Place roasting pan in oven, then place roast on oven rack. Pour jars of egg-white/round omelet filling into roasting pan. Bake for 8 to 10 minutes or until knife inserted in middle comes out clean.
Serve hot or cold.