Eggs II

I read about a method to parcook soft boiled egg and then use them later by simply reheating in warm water. This will result in perfect liquid yolk egg any time you want. I have to buy a food thermometer to try it out but in the mean time here's an example of the application: Eggs Bacalao. If you have a deep fryer please try it out for me.


Another fancy preparation using eggs is the famous Arpege Egg made popular by the Arpege restaurant in France. The original recipe is quite involved so I made a simpler version that I served to friends at a New Year party. As people were leaving the party around 4am we made this as a goodbye snack that you can just eat in one gulp. I got a lot of suprised looks but everyone enjoyed it once they got past the fact that it was a dessert and not a savory dish.


Simpler Arpege Egg


soft boiled egg, with yolk liquid and white solid
maple syrup
heavy cream
sea salt flakes


Once the egg is boiled, cut the top of the shelf 1/3 way down. Place the egg in an egg cup to keep it stabilized. Pour in some maple syrup and top with a dollop of cream. Sprinkle sea salt flakes on top and serve before the yolk has solidified.


When I was trying this out for the first time, the eggs' yolk was not as liquid as I wanted so I ended up with a dozen eggs with a mushy yolk. I decided to use it anyway and I ended up with a sweet deviled egg dish. The yolk was mixed with whipped cream and maple syrup and spooned back into the egg white halves. You can also use the yolk mix to spread over toast for a nice breakfast-dessert combo.

This Week in Holy Crimes

The customers are keeping me busy today so I'll just link to a regular blog I read.


Every Monday it compiles a list of church sins.