Arpege Eggs Recipe - Hot-Cold Soft Boiled Eggs


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I've adapted this wonderful Arpege Egg recipe from The Paris Cookbook by Patricia Wells. The recipe is originally by Alain Passard of L' Arpege Restaurant in Paris, France.

Chef Alain Passard calls this a "hot-cold egg" because of the contrast between the warm, poached egg yolk and the cold, tart cream. This simple egg dish, which is an amuse bouche, a palate pleaser, and/or an appetizer, is sure to please you and your guests. It is a surprising mixture of egg, cream, sherry vinegar, and maple syrup all served in the shell. This is a great way to awaken the palate and begin the meal!

The name, Arpege, comes from the name of a commercial perfume for women created by Lanvin in 1927. At the time, its slogan was "Promise her anything, but give her Arpege." You can also apply this slogan for this fantastic egg dish. I served these Arpege Eggs as a first course at a dinner party. Everyone was intrigued and then delighted with the presentation and taste!

Arpege Eggs - Hot-Cold Soft Boiled Eggs

Arpege Eggs Ingredients


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Arpege Eggs Recipe - Hot-Cold Soft Boiled Eggs

Recipe Type: Appetizer, Eggs, Amuse Bouche
Cuisine: French
Yields: 6 servings
Prep time: 30 min
Cook time: 3 min


Ingredients:

6 tablespoons heavy cream
About 1 teaspoon sherry vinegar, or to taste
Fleur de sel or sea salt, to taste
6 very fresh eggs, room temperature
3 teaspoons finely-minced fresh chives
Freshly-ground black pepper to taste
About 3 teaspoons pure maple syrup
 


Equipment and Ingredients Needed:

Egg Scissors

An egg cutter or egg topper, a toque oeuf, egg scissors, or a very sharp serrated knife*

* Egg toppers or scissors consist of scissor-like handles, and on one side a ring that fits over the top of the egg, and on the other a blade that cuts the top off the egg.
 

Egg Cup
6 porcelain egg cups
(can also use small espresso cups)



Preparation:

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.

eggs cooking in shell

eggs cooking in shell

Using your fingertips, carefully remove the egg shells from the water, blot the shells dry, and place them in your egg cups.


To Serve:


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.





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