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."


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).