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".
63 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
2⁄3 cup Morteau sausage - 2
1 1⁄3 cup liquid cream - 3
12 egg yolks - 4
6 slices bread - 5
½ cup butter
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 2⁄3 cup 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 1 1⁄3 cup 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: French toast "cordon bleu", Sautéed pork with mushrooms in a cream sauce., Normandy seafood stew, Creamy spaghetti with cockles and parsley, Langoustine gratin, ... See them all 165
Morteau sausage
Like these other recipes: Cured Pork Belly With Lentils, Sausage buckwheat pancakes, Cassoulet, Winegrowers' sausage casserole, Smoky sausage and mash, ... See them all 17
Butter
Like these other recipes: Potatoes with bacon and herbs, Sorrel omelette, Couscous, Green beans with feta cream and basil, Little apple and verbena tarts, ... See them all 450
Egg yolk
Like these other recipes: Fish in white wine, Crème de foie gras, Smoked salmon sacristains, Paris-Brest, Household cake (Gâteau de ménage), ... See them all 72
Other recipes you may also like
Parisian-style chocolate custard tart
You may well already have met the classic French custard tart, with its vanilla filling. Here is a delicious chocolate-flavoured version.July 13th 202251 K 1 hour 8 min.
Greek salad
This is a classy version of that perfect summer food, Greek salad. The only difficult part is the care and patience needed for dicing the vegetables.July 13th 2010194 K 14.9 60 min.
Sauce Normande (for fish)
Sauce Normande (or Normandy sauce) is a classic of French cuisine. It is rather "old school", but deliciously velvety and comes in two versions, one for meat and one for seafood. Here is the version to accompany fish or shellfish.January 1st 2020225 K4.8 40 min.
Chestnut mousse in a whipper
In France, chestnut mousse is sometimes called "Mousse Mont Blanc". It is a delicious combination of whipped cream with chestnut purée, traditionally mixed in very gently. Here is a simple, rapid version, made with a cream whipper.October 18th 202049 K 9 min.
Bruschetta
Bruschetta is an Italian recipe consisting of a slice of bread in olive oil, topped with a preparation, mainly tomato-based. Here's a very simple version, with tomatoes and mozzarella.November 19th 202310 K 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
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.