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Post by gracoman on Aug 6, 2016 18:49:22 GMT -5
Perhaps the world's most famous egg dish which has since been modified a dozen different ways is Alain Passard's Chaud-froid d’Oeuf au Sirop d’Érable. An amuse-bouche better known as the Arpège Egg. Top raw eggs and separate the whites from the yolks. Remove the white membrane lining the shell and replace yolks. Save the whites for another use. Float the yolk filled shell in simmering water for three minutes. The yolk will be set around the edge but still liquid in the middle. Season the yolks with salt, cloves, ginger, nutmeg, and white pepper Top the yolks with fresh chives and crème fraìche seasoned with salt and sherry vinegar. Add a few drops of maple syrup and garnish with chives and a few grains of freshly cracked black pepper. I liked this so much I had another Dip your egg spoon through all of the layers for a taste of hot richness, salt, spicy, sour, bitter, cold, and sweet all in one bite. If I haven't convinced you, perhaps this will
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Post by BBQ Butcher on Aug 7, 2016 15:35:36 GMT -5
Damn, that looks good!! When I get settled into my new place I'm going to give this a shot
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Post by gracoman on Aug 7, 2016 21:13:09 GMT -5
The only part that can be a bit time consuming until you get the hang of it is removing the white membrane from the shell's interior. Setting the opened and empty shells in simmering water for a few minutes will loosen them. Its still a PITA but the results are worth the effort. Also, feel free to use heavy creme whipped into soft peaks or just make your own crème fraìche. The ready made is outrageously expensive and making your own is nothing but adding some buttermilk to heavy cream.
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