Smoked eggs
This sophisticated, smoky flavoured starter consists of an egg yolk, heated in a bain-marie and a smoked cream mousse with a scattering of chives, served with a buttered-toast "soldier".
25,6604.3/5
Last modified on: March 15th 2015
For 4 eggs, you will need:
- 1
50 g Morteau sausage - 2
100 ml liquid cream - 3
4 egg yolks - 4
2 slices bread - 5
30 g butter - Total weight: 360 grams
How long does it take?
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 15 min. | 12 hours | 15 min. | 12 hours 30 min. |
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...
When should I start for the recipe to be ready at a certain time?
Work this out...
Step by step recipe
Stage 1
5 min.
Prepare the smoked mousse
The day before serving, dice 50 g Morteau sausage fairly small.
Take the eggs out of the fridge, if that is where you keep them.
Stage 2
12 hours
Put the diced sausage into a saucepan with 100 ml liquid cream, salt lightly and bring to the boil.As soon as it boils, cover and leave to infuse overnight.
Stage 3
2 min.
Next day, pour the cream into a cream whipper through a fine strainer.You can keep the diced sausage for another dish.
Stage 4
3 min.
Lightly pepper the cream and insert a gas canister into the cream whipper.Shake the whipper vigorously and put to wait in the fridge.
Stage 5
3 min.
Heat the egg yolks
Put each egg yolk into an individual verrine (the small plastic "glasses" for aperitif snacks are ideal) or something of similar size.
Stage 6
7 min.
Bring a pan of water to the boil, take off the heat and lower in the glasses with the egg yolks. Ideally, they should float to heat the yolks through gently.If you have an electronic thermometer, the ideal temperature for the yolks is 140°F (60°C). If not, leave for 7 minutes. You can also watch the small amount of egg white left around the yolk. When it turns opaque, the yolk will have reached the right temperature.
This is important because the yolk must not cook; it should stay liquid, not turn hard.
Stage 7
3 min.
Prepare the toast fingers
While the egg yolks are heating through, remove the crusts from 2 slices bread, butter on both sides (preferably with lightly salted butter) and either fry, grill or cook in the oven until browned.Stage 8
2 min.
When browned, cut into fingers (or "soldiers") with a serrated knife and leave in the pan off the heat to keep hot.Stage 9
1 min.
Assemble the smoked eggs
Take the glasses out of the water and dry with a tea towel.
Sprinkle a pinch of chopped chives onto the egg yolk.
Stage 10
2 min.
Squirt the smoked cream on top and garnish with more chives.Stage 11
2 min. Finish with a finger of toast.Serve immediately with the spare toast fingers on a small plate.
Remarks
If you don't have Morteau sausage, you can use another smoked variety, or even smoked bacon at a push.
Nutritional information
How much will it cost?
For 4 eggs : 1.54 €
Per eggs : 0.39 €
Source: Home made.
More recipes?
This recipe use (among others) | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Panna cotta, Creamy risotto with vegetables , Maroilles cheese quiche, Chantilly cream, Normandy seafood stew, ... All |
| Morteau sausage: You can get more informations, or check-out other recipes which use it, for example: Morteau sausage rolled brioche, Sausage with duchess potatoes and a Mont d'Or fondue , Sausage in brioche, Montlebon toast, Comtoise tart for Seàn, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Sliced chicken with mushrooms and broccoli, Oaty walnut cake , Spinach on toast with bechamel, Sweetcrust pastry (pâte sablée), Pavlova, ... All |
| Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Hollandaise sauce, Panettone, Crème de foie gras, Fresh mint ice-cream, Sausage with duchess potatoes and a Mont d'Or fondue , ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-03-24)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.