Eggs in Syrup by Martin Picard


 


 

YIELD: about 1 L (4 cups)

Ingredients:

8 eggs
500 ml (2 cups) maple syrup


In a saucepan over medium-high heat, heat the syrup
until it reaches 114.5°C (238°F).  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.
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.
 

Serve warm at 40 °C (104 °F) or let cool and refrigerate.
 

Storage
2 weeks in the refrigerator.


Dori Ross

Author