This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
186 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: Avocado with Sautéed Prawns , Seafood rice salad, Normandy seafood stew, Scandinavian cocktail, Potatoes with prawns, ... See them all 6
Butter
Like these other recipes: Winemaker's toast, Creamy Comtoise artichoke gratin, Rice pudding with fruit and nuts, Thin spinach and potato tart, Boulangère potatoes, ... See them all 472
Egg
Like these other recipes: Apple custard tart, Apple Batter Puddings, Toasted-flour biscuits, Hamburgers, Cramique, ... See them all 236
Cured ham
Like these other recipes: Saltimbocca, Cabbage julienne with ham, Leek and Jerusalem artichoke soup, Leek and egg frichti, Vegetable clafoutis, ... See them all 14
Other recipes you may also like
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...December 31th 20111.67 M 74.3 4 hours 40 min.
Leavened bread
It might be harder to achieve good results than with traditional yeast bread, but what a flavour! It also keeps better. This recipe is designed for baking bread in a wood-fired oven but, of course, you can use the conventional oven in your kitchen.May 23th 20171.21 M 23.8 6 hours 30 min.
Marinated tuna with herbs
Here is a very simple recipe, preferably for a barbecue or plancha, but could be made in the kitchen. As for any summer-barbecue-backyard recipe, all proportons can be varied according to taste.February 21th 2011274 K4.3 1 hour 25 min.
How to extract passion fruit juice
Passion fruit are rather strange fruit as they do not really have much flesh, but rather seeds surrounded by a fine layer of pulp. Here is a way to extract the juice.March 23th 2011529 K 32.3 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-13)
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.