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Surprise eggs

These look like perfectly normal boiled eggs, but when the shell is cracked open - surprise! They contain a mixture of scrambled egg, cured ham, fried prawns and chives.

164K 16 4.8

Last modified on: September 26^th 2010

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For 4 people, you will need:

1 150 g cooked prawns
2 1 shallot
3 2 slices cured ham
4 2 tablespoons olive oil
5 ½ lemon
6 4 eggs
7 30 g butter
8 chives
9 salt
10 pepper
Total weight: 580 grams

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
27 min.	24 min.	51 min.

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Step by step recipe

Stage 1 - 10 min.

Peel 150 g cooked prawns, or little grey shrimps in this case. If you are using larger prawns, cut them into small pieces.

Stage 2 - 5 min.

Prepare 1 shallot and chop finely. Cut 2 slices cured ham into small peices.

Stage 3 - 2 min.

Pour 2 tablespoons olive oil into a non-stick pan over high heat. When it's nice and hot, add the chopped shallot, salt and pepper. Cook for 1 or 2 minutes while stirring.

Stage 4 - 2 min.

Add the prawns and ham, and continue cooking a further 2 or 3 minutes.

One minute before the end of this cooking time, add the juice of ½ lemon and stir well.

Stage 5 - 5 min.

Break 4 eggs, but in a rather special way: break the shell at the bottom (the rounded end), keeping as much of the shell whole as possible.

This is best done using a broad-bladed knife, as if slicing the top off a soft-boiled egg, by tapping all round the shell.

Stage 6 - 20 min.

Put the eggs in a bowl and beat with salt and pepper. Cook as scrambled eggs.

Stage 7 - 2 min.

As soon as they are cooked, add the prawn-ham mixture and the finely-chopped chives.

The filling can be prepared in advance, though it's better to add the chives at the last minute. You will simply need to reheat the mixture just before filling the eggshells.

Stage 8 - 5 min.

Heat the eggcups as you would plates.

Carefully fill the shells with the mixture. Place a spoonful of filling in the bottom of each eggcup...

Stage 9

...and turn the filled eggshell smartly upside-down on top.

Wipe around the eggcup carefully to keep the element of surprise Serve without delay, accompanied by breadsticks that have been buttered then toasted.

Remarks

If none of your guests have slipped into the kitchen to see you, and in so doing discovered the secret (best shoo them out with cries of "go and sit down at the table, it's nearly ready!"), you'll make a real impression when they crack their shells.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,206 Kcal or 5,049 Kj	65 gr	11 gr	100 gr
60 %	25 %	1 %	15 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
208 Kcal or 871 Kj	11 gr	2 gr	17 gr
10 %	4 %	<1 %	3 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
301 Kcal or 1,260 Kj	16 gr	3 gr	25 gr
15 %	6 %	<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).

Possible allergens in this recipe: Crustaceans, Egg, Milk

How much will it cost?

For 4 people : 3.43 €
Per person : 0.86 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Source

Home made.

This recipe uses (among others)

	Cooked prawns: You can check-out other recipes which use it, like for example: Seafood rice salad, Scandinavian cocktail, Avocado with Sautéed Prawns , Quiche Bretonne, Normandy seafood stew, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Tyrolean apple crumble, Rosemary steamed fish, Endive and beer soup, Spinach and Comté Loaf, Hazelnut and orange cake, ... All
	Egg: You can get more informations, or check-out other recipes which use it, for example: Steak burger topped with egg, Provençal remoulade sauce, Liège waffles, Flamiche, Italian toast, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Cauliflower "moelleux" in ramekins, Pork Chops with Rosemary, Algerian brik rolls, Baked salmon fillet, Provençal remoulade sauce, ... All

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