Egg with Maple Syrup and Sherry Vinegar
Breakfasts • Argentinian
Description
Egg with Maple Syrup and Sherry Vinegar
Ingredients
- Chicken Egg 6 pieces
- 10% cream 6 teaspoons
- Champagne Vinegar 1½ spoons
- Flower Salt a pinch
- "Five Pepper Blend" a pinch
- Chives 3 stalks
- Maple syrup 3 spoons
Step-by-Step Guide
Step 1
Take an egg cutter — a device consisting of a dome that fits over the top of the egg, a tube extending from it, and a metal ball that slides along the tube. Place the egg on a stand, cover it with the dome of the cutter, lift the ball, and release it to crack the egg. This will create a clean crack in the shell, along which you can carefully remove the top of the egg with a razor blade. All these tools are designed to ensure a perfect cutting line. Repeat the process with all the eggs.
Step 2
Carefully drain the egg whites and leave the yolks in the shells.
Step 3
Combine the cream with vinegar, spices, and geranium salt flowers. Pour the mixture into a piping bag.
Step 4
In a large saucepan, heat water to a temperature just below boiling, when steam is rising but the water isn't yet bubbling. While maintaining this state, gently place the egg shells with the yolks into the water and let them float for 2–3 minutes. Be careful not to let any water get inside the shells.
Step 5
Place the eggs back in their stands, pour the creamy mixture into the eggshells, and add half a teaspoon of maple syrup to each. Sprinkle with finely chopped chives. Serve, of course, in the eggshells. And do so immediately.
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