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...
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".
80 K 4.3/5 (31 reviews)
12 hours 30 min.
Easy
1.60 €
4 eggs
5 IngredientsLast modified on: March 15th 2015
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
Times for this recipe
Preparation: 15 min.
Resting: 12 hours
Cooking: 15 min.
All in all: 12 hours 30 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 - ⌛ 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.
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.
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.
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.
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.
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 170 RDI=60 % | 1,150 RDI=110 % | 120 RDI=20 % | 1,190 RDI=60 % | 5,000 RDI: 60 % |
| Per 100 g | 50 RDI=20 % | 320 RDI=30 % | 30 RDI=5 % | 330 RDI=20 % | 1,390 RDI: 20 % |
| Per eggs | 40 RDI=20 % | 290 RDI=30 % | 30 RDI=4 % | 300 RDI=20 % | 1,250 RDI: 20 % |
How much will it cost?
- For 4 eggs : 1.60 €
- Per eggs : 0.40 €
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
Like these other recipes: Toffee apple upside-down cake, Creamy spaghetti with cockles and parsley, Madras rice, Involtinis, Filet mignon with mustard and tarragon sauce, ... See them all 171
Morteau sausage
Like these other recipes: Cured Pork Belly With Lentils, Comtoise stuffed tomatoes, Hotpot my grandmother's way , Morteau sausage , How to cook Morteau sausage well, ... See them all 17
Butter
Like these other recipes: Curried prawn risotto, Tenderloin steaks marinated in red wine with rosemary, Clarified butter, Fillet of pollack cooked in two stages, Pogne de Romans, ... See them all 481
Other recipes you may also like
Frozen nougat
Dazzle your guests with this delicious dessert, a creamy blend of meringue, whipped cream and dried fruit that can be prepared several days in advance. November 17th 2024295 K4.5 1 hour 25 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017434 K3.5 15 min.
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts. January 17th 2018438 K 24.3 45 min.
How to succeed in making sabayon (syllabub)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is only egg yolk, salt, and the chosen liquid, which could be stock, reduced wine, roasting juices, etc... This recipe is for a... November 12th 2017953 K 54 20 min.
Pitta bread
This Lebanese speciality is made as a flat round pocket, which can be filled with all manner of things. January 8th 2025542 K 14.5 2 hours 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-30)
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.