Line an empty egg carton with plastic wrap (this is to hold the eggs after cutting tops off).
Place a bowl in the freezer for at least 30 minutes. In the chilled bowl, whip the cream just until soft peaks form,
but not quite as stiff as whipped cream. Season with the sherry vinegar and salt; set aside.
To Prepare the Eggs:
Place an egg in your hand, bottom end up. Using egg scissors (or one of the above pieces of equipment), carefully slice off the
bottom 1/3 of the eggshell (about 1/2 inch down from the bottom end). NOTE: The original recipe calls for cutting the tapered or top end of the
eggs. Well, my eggs wouldn't bob when I did this -they all tipped over! My scientist husband, Don, said "turn the egg over!" Guess what? They
bob when you cut the bottom or round end off.
Carefully pour the egg white out of the shell into a small bowl, holding back the yolk with the flat side of
a knife or a spoon. NOTE: Reserve the egg white for another use.
With a damp paper towel, carefully wipe the bottom and sides of the
shell. Place the egg shell (with the yolk only) in the prepared egg carton. Repeat the process with the remaining eggs.
To Cook the Eggs:
Select a large, shallow pan that is large enough to hold
the egg shells, upright, in a single layer. Add water to about 2 inches in depth. Bring water just to a simmer.
Carefully lift the eggshells from the egg carton and place
them in the simmering water. Cook in simmering (not boiling) water just until the yolk begins to set around the edges, about 3 minutes.
Using your fingertips, carefully remove the egg shells from the water, blot the shells dry, and
place them in your egg cups.
Sprinkle each cooked egg yolk with minced chives. Season with salt and pepper. Then carefully spoon the whipped cream mixture over the
yolk, just up to the rim of each egg cup. Drizzle each egg with approximately 1/2 teaspoon maple syrup.
Place each porcelain egg cup with the prepared egg shell
on individual serving plates. Serve with a spoon and enjoy!.
Makes 6 servings.