Eggs In Syrup Recipe
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."
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).[img_assist|nid=2115141|title=|desc=|link=popup|align=middle|width=225|height=296]