Chaud-froid d’Oeuf au Sirop d’Érable

[gracoman]

Perhaps the world's most famous egg dish which has since been modified a dozen different ways is Alain Passard's Chaud-froid d’Oeuf au Sirop d’Érable.
An amuse-bouche better known as the Arpège Egg.

Top raw eggs and separate the whites from the yolks. Remove the white membrane lining the shell and replace yolks.
Save the whites for another use.

Float the yolk filled shell in simmering water for three minutes. The yolk will be set around the edge but still liquid in the middle.



Season the yolks with salt, cloves, ginger, nutmeg, and white pepper



Top the yolks with fresh chives and crème fraìche seasoned with salt and sherry vinegar.
Add a few drops of maple syrup and garnish with chives and a few grains of freshly cracked black pepper.



I liked this so much I had another



Dip your egg spoon through all of the layers for a taste of hot richness, salt, spicy, sour, bitter, cold, and sweet all in one bite.

If I haven't convinced you, perhaps this will

[Texas-Hunter]

I have to admit this seems really cool but being just a good ol' Texan this seems like a lot of work.. I guess I need to find a way to extend my pallet on eggs from just Jalapeno Pickled Eggs and Omelets..

[gracoman]

I considered flying to Paris, making reservations at Arpège, and paying Chef Passard to prepare one of these eggs for me but decided to stay at home and make it myself for the price of a half dozen organic free range eggs and some fresh chives.

Worked out pretty well

[nickelmore]

I'm with Th, but how the heck do you get the shells to crack that way?

I may give it a whirl but I have never been able to crack an egg anything but scrambled.....

[Richtee]

Yeah... think I’ll stick with over easy. I’d starve before I got egg tops off like that

[HawgHeaven]

Yeah... think I’ll stick with over easy. I’d starve before I got egg tops off like that

Rich... a Dremel tool.

Wow, the egg looks yummy!

[AJ]

While it looks very elegant, scrambled for me please. Never been a fan of runny eggs.

[gracoman]

I'm with Th, but how the heck do you get the shells to crack that way?

I may give it a whirl but I have never been able to crack an egg anything but scrambled.....

I used an egg topper

[Bearcarver]

That looks really Neat !!

And Tasty!!

However it looks like even more of a PITA than eating Crab Legs!

Bear

[gracoman]

I think the hesitation here is caused by a bit of confusion as to what this dish really is. The Arpège egg is an elegant appetizer, an amuse-bouche. Not breakfast.

[nickelmore]

Now I get it.....An appetizer for breakfast. Ya start with the little eggs with little spoons and then move on to the real deal.....

I knew I hung out with you guys for a reason.

Just kidding. I bet I get one of them fancy egg toppers as a birthday gift. If not I will buy my wife one for Labor Day.

[gracoman]

I bet I get one of them fancy egg toppers as a birthday gift. If not I will buy my wife one for Labor Day.

If you have trouble with wandering shell fragments falling into your eggs, the Rosle egg topper may become a well used tool after you get the hang of it.

[BYBBQ]

I understand what it is. Did you make your own crème fraìche? I'm sure they're good, but I just don't think it's worth the time involved to make them. I could see it for a catered dinner party or a restaurant, but not at home. JMHO

Besides it's hard to get fine enough cutting blades for my egg topper.

[Bearcarver]

I think the hesitation here is caused by a bit of confusion as to what this dish really is. The Arpège egg is an elegant appetizer, an amuse-bouche. Not breakfast.

That's Out---No Way!!

I can't eat with my Pinky in the air!!


Bear

[Slanted88]

Yeah... think I’ll stick with over easy. I’d starve before I got egg tops off like that

zackly!