For David Kinch, the first taste of Alain Passard’s farm egg, his culinary world made sense. This dish brought together everything he believed cooking should be. Learn how to make this revolutionary dish in your own kitchen and impress the hell out of your date.
Read more about David’s egg infatuation and Manresa’s homage to Alain Passard’s dish.
Arpege Egg Recipe
6 tablespoons heavy cream
1 teaspoon sherry vinegar, or to taste
Fleur de sel (sea salt) to taste
6 very fresh eggs, room temperature
3 teaspoons finely-minced fresh chives
Pinches of black pepper, clove, cinnamon, ginger
3 teaspoons pure maple syrup
- In the chilled bowl, whip heavy cream just until soft peaks form. Season with sherry vinegar and salt.
- Cut the tapered or top end of the eggs.
- Carefully pour the egg white out of the shell and into a small bowl, holding back the yolk with the flat side of a knife or a spoon.
- Add chives, black pepper, clove, cinnamon, ginger to each egg.
Cook the Eggs:
- Use a large, shallow pan of simmering water, place the egg shells, upright.
- Cook in simmering water just until the yolk begins to set around the edges, about 3 minutes.
- Carefully remove the egg shells from the water, dry each egg and place in egg cups.
1. Spoon or pipe in the whipped cream mixture over the yolk, just up to the rim of each egg cup.
2. Drizzle each egg with approximately 1/2 teaspoon maple syrup.