Buzz
I don’t often feel professional jealousy, but when I read the Maple-Poached Egg recipe on Food52 yesterday, I was struck. The only thing I love more than eggs is being quirky, and these little weird eggs seemed like they came straight from my own eccentric mind. But they didn’t. They came from Casey Elsass, author of 'Maple Syrup,' and we should be thankful for his creative contribution.
(Edited to clarify: I’ve since learned this dish isn’t new but actually a classic French recipe, yet I still thank Elsass for introducing me to it.)
As Elsass mentions in the recipe, the combination may not be for everyone, but if you're a fan of McGriddles, these eggs will hit the spot. They're rich, sweet, slightly salty, with a unique mineral undertone. In short, they're the ideal complement to buttered toast.
Even someone like me, who enjoys exploring bold and unconventional flavor combinations, had doubts about whether an egg cooked in maple syrup could actually 'work.' However, not only does it work, it works wonderfully, and with minimal effort required on your part. To make it, just bring maple syrup to a boil in a small saucepan (I used a butter warmer), reduce it to a simmer, and gently add an egg to cook in the syrup until the white is set (around three minutes). The key task here is keeping a close watch on the syrup, as it has a tendency to boil over.
Here's everything you need to prepare a maple-poached egg:
A charming little pot: Farberware Classic Series Stainless Steel Butter Warmer
True maple syrup: Butternut Mountain Farm Pure Vermont Maple Syrup
Eggs (of course): Happy Belly Cage Free Large Brown Eggs
For more maple goodness: Maple Syrup by Casey Elsass
I must emphasize the importance of using real maple syrup here, not the synthetic 'pancake syrup.' The rich, mineral taste of authentic maple syrup is crucial for grounding the dish and preventing it from becoming overly sweet. (Save the Mrs. Butterworth’s for a breakfast salad.) Pair it with toasted, buttered bread and a side of crispy bacon. Personally, I enjoy my maple egg from a little ramekin (for easy dipping), but you could also serve it on a piece of pancake bread for a breakfast sandwich that could rival the McGriddle—if such a thing can be imagined.
Maple-Poached Eggs
Ingredients needed:
Eggs, at least one
Maple syrup, 1/2 cup per egg
A generous pinch of salt
To begin, crack an egg into a fine-mesh sieve placed over a coffee mug, allowing the excess watery egg white to drain. Once strained, carefully transfer the egg to a tea cup. In a small saucepan, bring the maple syrup to a boil over medium-high heat, then reduce the heat to a simmer.
Gently slide the egg into the simmering syrup and cook it for 3-4 minutes, basting the egg with the syrup as it cooks until the whites are firm. Using a slotted spoon, carefully remove the egg and place it in a ramekin, buttered English muffin, or a slice of pancake bread. Drizzle some syrup on top, add a pinch of salt, and enjoy the dish.
