This miraculous amuse-bouche, or ”palate pleaser”, is served at Arpege.
- 1⁄4 cup heavy cream
- 1⁄2 tsp. aged sherry vinegar
- 4 small brown eggs
- 1 tbsp. chopped chives
- Freshly grated allspice
- Salt and freshly ground black pepper
- 1 tsp. maple syrup
- Fill a medium saucepan half full with water and bring to a simmer over medium heat. Meanwhile, pour cream into a small chilled mixing bowl and whisk until soft peaks form, then stir in sherry vinegar and set aside. Using a very sharp paring knife, carefully slice off the top (the tapered end) of each egg, then pour the white out of each egg, holding the yolk back with the flat side of the paring knife. Use an egg carton to keep the eggs upright as you work. Save whites for another use.
- Reduce heat to medium-low so water barely simmers, then place eggshells with yolks in pan to bob in the water until yolk is hot and just beginning to set around the edges, about 3 minutes. Carefully remove eggs from water with your fingertips and set each into an egg-cup. Sprinkle each yolk with some chives and a little allspice, and season to taste with salt and pepper. Spoon whipped cream into the hot eggshell up to the rim. Drizzle a little of the maple syrup over cream.