L'Arpege Egg: The Sluttiest Egg You'Ll Ever Eat

Directions

1. 1
   Preheat sous vide machine to 63 degrees Celsius. Lightly beat the egg yolks with a fork, the pour into a foodsaver bag. Seal and immerse in the sous vide. Cook for 40 minutes.
2. 2
   Meanwhile, add the whipping cream, sherry vinegar and kosher salt to a whipped cream dispenser. (If you don't have one, just whip the hell out of it manually.)
3. 3
   Once the egg yolk is done, position the empty egg shells in egg cups and add equal amounts of the yolk. Drizzle with a bit of maple syrup, then fill the remainder of space in the shell with the whipped cream. Sprinkle with the chives and spicy salt. Serve immediately. Brace yourself to have roses laid at your feet.
4. 4
   *If you don't have a sous vide machine, you can of course do this on the stovetop with simmering water in a shallow pan. The water should be shallow enough so that the yolks in the bottoms of the shells will be below the water level, but the water will not invade the shell via the opening in the top. Cook for three minutes, then proceed with the above steps.