Arpege Eggs Recipe – Hot-Cold Soft Boiled Eggs

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 these 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.

This 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.

Arpege Egg served in an egg cup

Arpege Eggs Recipe - Hot-Cold Soft Boiled Eggs:
Prep Time
30 mins
Cook Time
3 mins
Total Time
33 mins
Course: Appetizer
Cuisine: French
Keyword: Arpege Eggs Recipe, Hot-Cold Soft Boiled Eggs Recipe
Servings: 6 servings
  • 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 chives, fresh, finely minced
  • Black pepper, freshly-ground to taste
  • About 3 teaspoons pure maple syrup
  1. Equipment and Ingredients Needed:

  2. Egg ScissorsAn 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.

  3. 6 porcelain egg cups  (can also use small espresso cups)

  4. Egg Carton:  Line an empty egg carton with plastic wrap (this is to hold the eggs after cutting tops off).

  5. Whipped Cream:  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.

  6. To Prepare the Eggs:

  7. Place a whole egg (bottom end up) in your hand.  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 would not 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.

  8. 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 whites for another use.

  9. 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.

  10. To Cook the Eggs:

  11. 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.

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

  14. To Serve Arpege Eggs:
    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.

  15. Place each porcelain egg cup with the prepared egg shell on individual serving plates.  Serve with a spoon and enjoy!.

  16. Makes 6 servings.

Source:  I have adapted this wonderful Arpege Eggs recipe from The Paris Cookbook by Patricia Wells.


Brunch & Breakfast    Egg Appetizers    Egg Recipes    French Recipes   

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