Smoked eggs


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
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Last modified on: March 15th 2015

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For 4 eggs, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 15 min.
Resting: 12 hours
Cooking: 15 min.
All in all: 12 hours 30 min.
When should you start or finish this recipe?
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.
Smoked eggs

Prepare the smoked mousse



The day before serving, dice ¼ cup Morteau sausage fairly small.

Take the eggs out of the fridge, if that is where you keep them.

Stage 2 - 12 hours
Smoked eggs
Put the diced sausage into a saucepan with ½ cup liquid cream, salt lightly and bring to the boil.

As soon as it boils, cover and leave to infuse overnight.

Stage 3 - 2 min.
Smoked eggs
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.
Smoked eggs
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.
Smoked eggs

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.
Smoked eggs
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.
Smoked eggs

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.
Smoked eggs
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.
Smoked eggs

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.
Smoked eggs
Squirt the smoked cream on top and garnish with more chives.

Stage 11 - 2 min.
Smoked eggs
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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe170 60 %1,150 110 %120 20 %1,190 60 %5,000 60 %
Per 100 g50 20 %320 30 %30 5 %330 20 %1,390 20 %
Per eggs40 20 %290 30 %30 4 %300 20 %1,250 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Egg, Gluten
How much will it cost?
  • For 4 eggs : 1.56 €
  • Per eggs : 0.39 €

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)
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