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.
191 K 4.8/5 (16 reviews)
55 min.
Easy
4 people
10 IngredientsLast modified on: September 26th 2010
150 g cooked prawns
1 
2 slices cured ham
2 tablespoons 
½ 
4 
30 g 
Times for this recipe
Preparation: 30 min.
Cooking: 25 min.
All in all: 55 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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 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.
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.
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.
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...
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.
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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 70 RDI=30 % | 10 RDI=1 % | 100 RDI=20 % | 1,210 RDI=60 % | 5,050 RDI: 60 % |
| Per 100 g | 10 RDI=4 % | 1 RDI=0 % | 20 RDI=3 % | 210 RDI=10 % | 870 RDI: 10 % |
| Per person | 20 RDI=6 % | 2 RDI=0 % | 30 RDI=4 % | 300 RDI=20 % | 1,260 RDI: 20 % |
How much will it cost?
- For 4 people : 3.45 €
- Per person : 0.90 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Cooked prawns
Like these other recipes: Potatoes with prawns, Avocado with Sautéed Prawns , Scandinavian cocktail, Quiche Bretonne, Normandy seafood stew, ... See them all 6
Butter
Like these other recipes: Pesto crackers, Green bean purée, Caramelized apple "moelleux" cake, Scrambled eggs with langoustines and asparagus tips., Coconut sweetcrust pastry, ... See them all 477
Egg
Like these other recipes: Liège waffles, Toffee apple upside-down cake, Tortilla Comtoise, "BN style" chocolate-filled biscuits, Four quarters, ... See them all 238
Olive oil
Like these other recipes: Cauliflower "moelleux" in ramekins, Carbonnade, Potatoes with bacon and herbs, Deep leek and potato quiche, Frichti from Bruxelles, ... See them all 532
Other recipes you may also like
Guacamole
For this typically Mexican recipe there are two main methods: smooth mashed avocado (made with a blender), or simple mashed avocado (made with a fork) with small pieces. And you can add, or not, finely diced tomato. You will find the first version (smooth) below. November 26th 2011313 K4.1 1 hour 25 min.
New tiramisu
This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets. January 19th 2015409 K3.3 55 min.
Potato tortilla (Spanish omelette)
Tortilla is a recipe from Spain, which can be eat hot or cold. It's a kind of omelette, with several ingredients, in this recipe potatoes, onion and smoked ham. Ingredients are cooked first, then mixed with egg, to make a tortilla which is cooked on both sides. February 21th 2011308 K 34 1 hour 20 min.
Paella
Paella is a traditional Spanish dish made with round rice, associated mainly with the Valencia region. The name comes from the large two-handled pan in which it is traditionally prepared. This is an adapted version with a mix of meat, vegetables and shellfish. February 21th 2011361 K4.1 2 hours 60 min.
"BN style" chocolate-filled biscuits
These are similar to the BN biscuits so well-known in France. They are a sandwich of chocolate filling between two layers of biscuit. Children adore them! March 21th 2011223 K 24.6 5 hours 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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 e-mail address 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.