Arpege Eggs are an amuse bouche, a palate pleaser, and/or an appetizer that 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! These eggs are also know as Hot-Cold Soft Boiled Eggs. I served this delightful eggs as a first course at a dinner party. Everyone was intrigued and then delighted with the presentation and taste!
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. It is said that Jane Lanvin offered her daughter, Marguerite, the new and unnamed perfume as a 13th birthday and asked her to name it. Marguerite being an accomplished musician called it Arpège which is derived from Arpeggio. Arpeggio are notes in a chord that are played in sequence, one after another, rather than simultaneously.
The recipe is originally by Alain Passard of L’ Arpege Restaurant in Paris, France. I slightly adapted the technique to make it easier to make in the home kitchen.
Source: I have adapted this wonderful Arpege Egg recipe from The Paris Cookbook by Patricia Wells.