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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

“The Egg” or Arpege Eggs Recipe

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This recipe for “The Egg” or Arpege Eggs is from The Yaras Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 tablespoons heavy cream
1 teaspoon sherry vinegar, or to taste
Fleur de sel (sea salt) to taste
6 very fresh eggs, room temperature
3 teaspoons finely minced fresh chives
3 teaspoons pure maple syrup
Directions:
Directions:
In the chilled bowl, whip heavy cream just until soft peaks form. Season with sherry vinegar and salt.

Cut the thick end of the eggs with an egg topper or knife. Carefully pour the egg white out of the shell and into a small bowl, holding back the yolk with the flat side of a knife or a spoon. Or pour out the whole egg and return the yolk to the shell.

Add chives to each egg.

Bring a shallow pan of water to a bear simmer, around 160°F. Try to maintain this temperature throughout the cooking process. Place the eggshells upright in the pan. Cook until the yolk just begins to set around the edges, about 3 to 5 minutes. To test, shake the egg. It should firm around the edges but just jelling in the middle. The yolk should not be hard.

Carefully remove the eggshells from the water, dry each egg and place in egg cups.

Spoon or pipe in the whipped cream mixture over the yolk, just up to the rim of each egg cup, leaving room for the maple syrup. Drizzle each egg with approximately ˝ teaspoon maple syrup.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
You can also season the eggs with pinches of black pepper, ground clove, cinnamon, and ground ginger before cooking.

 

 

 

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