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".
68 K 4.3/5 (31 reviews)
12 hours 30 min.
Easy
12 eggs
5 IngredientsLast modified on: March 15th 2015
For 12 eggs, you will need:
- 1
150 g Morteau sausage - 2
300 g liquid cream - 3
12 egg yolks - 4
6 slices bread - 5
90 g butter - Total weight: 1,080 grams
Change measures:
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 150 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 300 g 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 6 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 | 500 RDI=190 % | 3,460 RDI=330 % | 350 RDI=50 % | 3,580 RDI=180 % | 15,000 RDI: 180 % |
| 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 12 eggs : 4.70 €
- 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: Tatin apples with mascarpone cream, Paris flan filling, Caramelized pear custard tart, Creamy spinach and potato gratin, Savoury French toast, ... See them all 167
Morteau sausage
Like these other recipes: How to cook Morteau sausage well, Morteau sausage rolled brioche, Sausage in brioche, Late Winter Soup with Fresh Spinach, Morteau sausage , ... See them all 17
Butter
Like these other recipes: Creamy Comtoise artichoke gratin, Caramel semolina pudding with raisins, Mussels marinière, Poppy seed and lemon cake, Apple charlotte with toasted brioche, ... See them all 464
Egg yolk
Like these other recipes: Apple and almond gratin, Paris-Brest, Coconut-vanilla cream for Elsa , Panettone, Steamed leeks with morel sabayon, ... See them all 73
Other recipes you may also like
Fish fillet in express cooking envelope
Vegetables cut in small dice and precooked, fish fillet, lemon juice, olive oil, and 2 minutes in the microwave.June 11th 2011345 K 23.8 1 hour 20 min.
Vanilla ice cream
Rediscover the full flavour of a real vanilla ice cream with this classical recipe.November 6th 2017440 K3.8 1 hour 7 min.
Bechamel sauce
Bechamel sauce is a classic, made from a cooked butter-flour mix called "roux", where milk is added and slowly cooked. We get a thick sauce, used in many recipes.June 13th 2024432 K4.3 20 min.
Hollandaise sauce
This sauce is quite similar to Béarnaise sauce, but with a light lemon flavour. It can be used hot, warm or cold on several things: vegetables, fish, eggs... Not easy to get right, like all "emulsified warm sauces" (Béarnaise, Hollandaise, etc.), but you will find all the tips you need here.July 25th 2019242 K 14.7 25 min.
Plum tart
This tart made with sweetcrust pastry and almond cream is especially tasty with those rather sour little plums that can be found in such profusion in late summer.September 6th 2017214 K4.9 2 hours 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-27)
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.