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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".

61K 4.3/5 based on 31 reviews

Last modified on: March 15^th 2015

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For 4 eggs, you will need:

1 50 g Morteau sausage
2 100 ml liquid cream
3 4 egg yolks
4 2 slices bread
5 30 g butter
Total weight: 360 grams

Change these quantities to make: 2 eggs 4 eggs 8 eggs 12 eggs

Change measures: Metric

Metric weight Metric volumes

How long will 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 ... ?
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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.

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.

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.

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.

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.

Remarks

If you don't have Morteau sausage, you can use another smoked variety, or even smoked bacon at a push.

Keeping

Should be eaten immediately once plated up.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,194 Kcal or 4,999 Kj	165 gr	1,153 gr	116 gr
60 %	64 %	109 %	18 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
332 Kcal or 1,390 Kj	46 gr	320 gr	32 gr
17 %	18 %	30 %	5 %

Per eggs
Energetic value	Proteins	Carbohydrates	Fats
299 Kcal or 1,252 Kj	41 gr	288 gr	29 gr
15 %	16 %	27 %	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: Milk, Egg, Gluten

How much will it cost?

For 4 eggs : 1.73 $
Per eggs : 0.43 $

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)

	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Beurre blanc sauce, Artichoke hearts forestier , Baked eggs with chicken and spinach, Filet mignon with asparagus, Pan-fried scallops and chanterelles with Noilly Prat sauce, ... All
	Morteau sausage: You can get more informations, or check-out other recipes which use it, for example: Cassoulet, Sausage in brioche, Sausage buckwheat pancakes, How to cook Morteau sausage well, Franche-Comté sticks, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Genoese croque-monsieur, Tyrolean apple crumble, Beurre blanc sauce, Kouign-amann brioche, Shiitake eggs, ... All
	Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Béarnaise sauce, Confectioner's custard (Crème pâtissière, or French pastry cream), Steamed leeks with morel sabayon, Jamaican cup, Pistachio ice cream, ... All

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