International Community Odense Odense International Cookbook | Page 19

Arpege Egg
Ingredients:

Steps:

Serves - 1 egg per person

1. Start by cutting the top off of the eggs (egg cutters can be
bought). If you are using a knife make sure to be slow and
1 egg
steady about it. You only want to cut enough off the egg to
½ tsp of chives
make sure you can get the yolk out and back in (the more egg
1 tbsp of heavy cream
you have left to fill the more beautiful the dish).
½ tsp of maple syrup
2. Take out the yolk and the whites and separate them.
½ tsp of caviar (most fish eggs will do here 3. Drop the egg shells carefully in some hot water and remove
but caviar is the best)
the membrane.
1½ tbsp Sherry vinegar
4. Return the egg yolk to the shell and place it in some just
Black pepper
boiled water (the egg can stand on its own in the water). When
Salt (preferably sea salt)
you can see that the yolk is set around the edges, you will know
Ground ginger
it is done (1-2 min it just needs to be warm).
Cinnamon
5. Mix the spices, 1 part of each and add a dash to the egg (this
part is to taste but at least the tip of a teaspoon).
6. Whip the cream and add the maple syrup and sherry vinegar.
7. Fill the egg with the cream (I prefer a piping bag)
8. Mix the chives and the caviar and place a teaspoon on top of
the egg.

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