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Everyone thought I was nuts when I served this before Easter dinner, but it was very
good and would be a good starter for a brunch.  The trickiest part is cutting the eggs,
use a very sharp, very thin knife, or even a thin hacksaw blade.

Egg Yolk in a Shell

1/4 cup heavy cream
1/2 tsp sherry vinegar
4 small eggs
1 tsp chopped chives
Nutmeg (freshly ground if you have it)
Salt and Pepper
1 tsp maple

Fill a medium saucepan halfway with water and bring to a simmer over medium heat. 
Meanwhile pour cream into a small chilled mixing bowl and whisk until soft peaks
form, then stir in sherry vinegar and set aside.  Using a very sharp knife cut off the
small tapered end of the eggs.  Then pour out the white, holding the yolk in with side
of a knife.  Save the whites for another time.  Use an egg carton to hold the eggs
while you are working.

Reduce the water temp to medium low so water barely simmers, then just put the
eggs in the water, shell and all, don't worry, they float fine and no water gets in the eggs. 
Keep them in the water for about 3 minutes, until the yolk is warm and barely cooked. 
Do not give in to temptation to leave them in longer.  Remove eggs from the water with
your fingers carefully and set them in an egg cup.  Sprinkle each with a few chives,
nutmeg, salt and pepper.  Spoon the whipped cream on top of the egg until it is full. 
Drizzle a little maple syrupy on top.

I know this sounds kind of strange but it is really good and it is unusual,
it won't be what  everyone else is serving.



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