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Eggs In Syrup Recipe

Eggs In Syrup Recipe - House & Home

A Quebecois breakfast dish from Canadian chef, restaurateur and cookbook author Martin Picard. "This is probably the only recipe my Dad mastered in his life. I was struck by his exaggeratedly methodical approach to this simple dish. But thinking about it today, he was right to be such a perfectionist. There's no other way to achieve excellence. Another thing left an impression on me: only two ingredients were involved yet the result was divine."


8 eggs
2 cups maple syrup


Step 1: In a saucepan over medium-high heat, heat the syrup until it reaches 238°F.

Step 2: Crack the eggs into the boiling syrup and cook over medium heat about 30 seconds without touching the eggs to allow the syrup to reheat.

Step 3: Continue cooking for about 90 seconds, stirring the eggs 4 or 5 times with a spoon to break them up a little, until they have set.

Step 4: Serve warm at 104°F or let cool and refrigerate for up to two weeks.

See more recipes from Martin Picard.

Reprinted with permission from Martin Picard's Sugar Shack Au Pied de Cochon (2012).


Martin Picard


Marie-Claude St-Pierre

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