Appetizers, eggs, smoked salmon stuffed eggs 1 Appetizers, eggs, smoked salmon stuffed eggs 2

12 medium eggs

1 tablespoon Dijon mustard

½ cup creme fraiche

1 small shallot, minced

3 ounces smoked salmon, diced

cayenne pepper, fine sea salt and freshly ground black pepper

2 tablespoons sliced chives to garnish

  1. Place the eggs in a saucepan, cover them with cold water, turn heat to medium high, and set a timer for 15 minutes. When bubbles first appear, reduce heat to medium and simmer the eggs, stirring gently from time to time (to assure that the yolks will set in the center of the eggs, creating a balanced receptacle for the stuffing.)  until the timer goes off.  Remove from stove, place pan in sink and run cold water over eggs for 5 minutes, until they have cooled completely.  (This causes a jacket of steam to form between the egg and shell to facilitate peeling.)  Peel the eggs and, using a knife run under cold water, halve them lengthwise.
  1. Gently remove the yolks from the center into a small mixing bowl. Set aside egg whites.
  1. Add the mustard, creme fraiche, shallot and smoked salmon to the egg yolks and stir to combine. Season to taste with cayenne, salt and pepper.
  1. Spoon the mixture back into the egg whites. Garnish with chives.


from The Culinary Adventures of Eric Ripert,

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