Arpège Egg
Directions
- 1Grab an egg breaker or a razor blade to break the top of the eggs.
- 2Separate the egg white and the yolk.
- 3Clean the inside of the shell, removing the membrane.
- 4Return the yolks to the shells.
- 5Whip up some cream until you reach soft peaks.
- 6Add some creme fraiche.
- 7Add a touch of sherry vinegar.
- 8Chill the cream mixture in an ice bath.
- 9Once the water comes to a boil, put the egg shells in the water for about three minutes.
- 10Put the chilled creme fraiche and cream mixture into a piping bag.
- 11Pipe the mixture into the egg shells.
- 12Finish with chives, maple syrup and sea salt.
Ingredients
- 2 egg
- 1 cup cream
- 2 tablespoons creme fraiche
- 1 tablespoon sherry vinegar
- 1 tablespoon chives
- 1 tablespoon maple syrup
- 1 pinch sea salt
Equipment
egg breakerrazor bladebowlstand mixerpiping bag