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.
197 K 4.8/5 (16 reviews)
55 min.
Easy
3.45 €
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, Seafood rice salad, Scandinavian cocktail, Normandy seafood stew, Quiche Bretonne, ... See them all 6
Butter
Like these other recipes: Corsican tarts, Galette berrichone, Caramelized pear custard tart, Moist cereal bars, Spinach Omelette, ... See them all 497
Egg
Like these other recipes: Clementine cake, Cornmeal baps for Anne, Grapefruit moelleux, Apple madeleine cake, Grated apple cake, ... See them all 253
Cured ham
Like these other recipes: Leek and Jerusalem artichoke soup, Shallot confit tart, Saltimbocca, New York style pasta, Cabbage julienne with ham, ... See them all 14
Other recipes you may also like
Boeuf (beef) bourguignon
Bœuf bourguignon is a traditional recipe of French cuisine (bourguignon means from Burgundy). It's chunks of meat cooked slowly with bacon, onions, carrots and mushrooms in red wine. February 21th 2011499 K 32.5 4 hours 20 min.
Cherry and pistachio tarts
A shortcrust pastry case baked with pistachio cream, then topped with Griottine cherries. July 4th 2010198 K 25 1 hour 20 min.
Cucumber and salmon salad
For this summer salad: slices of cucumber, morsels of smoked salmon, diced avocado and a little tuna, dressed in a herb mayonnaise. August 15th 2010190 K4.6 30 min.
Tomato tatin
A savoury shortcrust pastry with Parmesan is used to cover tomatoes cooked in two stages, first in the pan, then in the oven. As for a classic tart tatin, the whole thing is then turned upside down. December 5th 2010159 K4.8 2 hours 35 min.
Italian toast
These Italian toasts are slices of fried bread with pesto, omelette and cooked tomatoes, garnished with a basil leaf. December 1st 2013118 K 14 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-12)
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.