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".
72 K 4.3/5 (31 reviews)
12 hours 30 min.
Easy
4 eggs
5 IngredientsLast modified on: March 15th 2015
For 4 eggs, you will need:
- 1
50 g Morteau sausage - 2
100 g liquid cream - 3
4 egg yolks - 4
2 slices bread - 5
30 g butter - Total weight: 360 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 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 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 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: Panna cotta, Fresh mint ice-cream, Filet mignon with asparagus, The strange gratin, Pasta with mustard-cream sauce, ... See them all 170
Morteau sausage
Like these other recipes: Morteau sausage "crisps", Morteau sausage , Late Winter Soup with Fresh Spinach, Cured Pork Belly With Lentils, Express sauerkraut, ... See them all 17
Butter
Like these other recipes: Leek and egg frichti, Surprise bread, Roasted cauliflower, Bonnevaux apple tart, Spicy roast cauliflower gratin, ... See them all 472
Egg yolk
Like these other recipes: Shortbread tart with sweet apricots and rosemary, Pistachio confectioner's custard, Béarnaise sauce, Panettone, Panettone, ... See them all 73
Other recipes you may also like
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...March 21th 2017423 K3.5 15 min.
Pizza dough
Pizza dough is a lind of bread dough with olive oil, which make it softer.July 14th 2025513 K4.6 12 hours 60 min.
Tomato sauce (for pizzas)
This is the sauce to put on pizza bases before the toppings.October 19th 2010532 K4.3 1 hour 15 min.
Chinese style chicken
Only "chinese style", not a true chinese recipe.February 28th 2012310 K4 1 hour 40 min.
How to cook bacon and remove excess fat
To prevent excess fat in a recipe using bacon, you can "blanch" it before use, leaving most of the fat in the pan with the water.February 21th 2011389 K 44.8 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-20)
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.