Smoked eggs

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".
35,6784.3/5 for 30 ratings
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Last modified on: March 15th 2015

For 4 eggs, you will need:

Change those ingredients for: 2 eggs 4 eggs 8 eggs 12 eggs

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
15 min.12 hours15 min.12 hours 30 min.
Keeping: Should be eaten immediately once plated up.
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?
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Step by step recipe

Stage 1 - 5 min.
Smoked eggs : Photo of step #1

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
Smoked eggs : Photo of step #2
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.
Smoked eggs : Photo of step #3
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.
Smoked eggs : Photo of step #4
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.
Smoked eggs : Photo of step #5

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.
Smoked eggs : Photo of step #6
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.
Smoked eggs : Photo of step #7

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.
Smoked eggs : Photo of step #8
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.
Smoked eggs : Photo of step #9

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.
Smoked eggs : Photo of step #10
Squirt the smoked cream on top and garnish with more chives.

Stage 11 - 2 min.
Smoked eggs : Photo of step #11
Finish with a finger of toast.

Serve immediately with the spare toast fingers on a small plate.


If you don't have Morteau sausage, you can use another smoked variety, or even smoked bacon at a push.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
977 Kcal or 4,091 Kj29 gr53 gr96 gr
49 %11 %5 %15 %
Per 100 g
Energetic valueProteins CarbohydratesFats
271 Kcal or 1,135 Kj8 gr15 gr27 gr
14 %3 %1 %4 %
Per eggs
Energetic valueProteins CarbohydratesFats
244 Kcal or 1,022 Kj7 gr13 gr24 gr
12 %3 %1 %4 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

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Home made.

More recipes?

This recipe uses (among others)
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Little vanilla, clementine and chestnut verrines, Madras rice, Quiche Bretonne, Vegetable clafoutis, Roquefort sauce, ... All
Morteau sausageMorteau sausage: You can get more informations, or check-out other recipes which use it, for example: Sausage and lentils "en cocotte", Morteau sausage, Cured Pork Belly With Lentils, Comtoise tart for Seàn, Sausage with duchess potatoes and a Mont d'Or fondue , ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Steamed leeks with morel sabayon, Polenta with spinach and soft-poached egg, Salmon "en papillote" with small vegetables, Sautéed Green Vegetables, Leek and potato soup, ... All
Egg yolkEgg yolk: You can get more informations, or check-out other recipes which use it, for example: Apple and almond gratin, Butter cream, Two-cheese quiche, Chocolate cream, Chocolate mousse with hazelnuts, ... All

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