I had the eyes-rolling-back-in-my-head pleasure of tasting this dish for the first time at an underground restaurant in Sonoma for my birthday last fall. Stunningly simple in its presentation, I was impressed by the simple ingredients coming together to make such a sum of parts. And I had to have more.
As I'm a spoiled princess, I have a sous vide machine at home. (If you don't know what that is, read this and then come back.) There are a couple of different ways you can prepare the yolks, but I chose sous vide as it left me free to prepare the other components and assured that the yolks would be perfect. I'll provide alternate instructions down below.
Slutty Arpege Eggs
8 eggs, tops removed, yolks separated
7 tablespoons heavy whipping cream
1 teaspoon sherry vinegar
Sprinkle kosher salt
3 tablespoons chopped chives or green onions
Spicy salt (I used this sriracha salt)
Preheat sous vide machine to 63 degrees Celsius. Lightly beat the egg yolks with a fork, the pour into a foodsaver bag. Seal and immerse in the sous vide. Cook for 40 minutes.
Meanwhile, add the whipping cream, sherry vinegar and kosher salt to a whipped cream dispenser.
Once the egg yolk is done, position the empty egg shells in egg cups and add equal amounts of the yolk. Drizzle with a bit of maple syrup, then fill the remainder of space in the shell with the whipped cream. Sprinkle with the chives and spicy salt. Serve immediately. Brace yourself to have roses laid at your feet.
*If you don't have a sous vide machine, you can of course do this on the stovetop with simmering water in a shallow pan. The water should be shallow enough so that the yolks in the bottoms of the shells will be below the water level, but the water will not invade the shell via the opening in the top. Cook for three minutes, then proceed with the above steps.