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,
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 syrup
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.
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.