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".
37,7964.3/5 for 31 ratings
Grade this recipe: Last modified on: March 15th 2015
For 4 eggs, you will need:
- 0
50 g Morteau sausage - 1
100 ml liquid cream - 2
4 egg yolks - 3
2 slices bread - 4
30 g butter - Total weight: 360 grams
How long does it take?
Time required for this recipe:
| 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?
Keeping:
Should be eaten immediately once plated up.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.
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.
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.
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.
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.
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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 977 Kcal or 4,091 Kj | 31 gr | 69 gr | 96 gr |
| 49 % | 12 % | 7 % | 15 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 271 Kcal or 1,135 Kj | 9 gr | 19 gr | 27 gr |
| 14 % | 3 % | 2 % | 4 % |
| Per eggs | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 244 Kcal or 1,022 Kj | 8 gr | 17 gr | 24 gr |
| 12 % | 3 % | 2 % | 4 % |
How much will it cost?
- For 4 eggs : 1.56 €
- Per eggs : 0.39 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Sausage with duchess potatoes and a Mont d'Or fondue , Lemon and lime cakes, Maroilles cheese quiche, Household cake (Gâteau de ménage), Sausage mushroom and cheese crumble, ... All |
| Morteau sausage: You can get more informations, or check-out other recipes which use it, for example: Morteau sausage "crisps", Comtoise tart for Seàn, Express sauerkraut, Sausage and lentils "en cocotte", Cured Pork Belly With Lentils, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Seafood feuillantines, Naan, Cocotte eggs with Comté, Endive and beer soup, Cramique, ... All |
| Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Chocolate mousse, Butter cream, Paris-Brest, Crème brulée, Dauphinoise potatoes with Serano ham, ... All |
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