In the movie

Theatrical

01:04:35 Slowik presents 'a little play on the Passard egg' — the famous hot-cold, sweet-and-savory soft-boiled egg with crème fraîche and maple, an homage to chef Alain Passard's signature dish.

Slowik calls it "a little play on the Passard egg," and it is exactly that — an homage to Alain Passard's celebrated chaud-froid egg from L'Arpège, the hot-cold, sweet-and-savory bite that made the dish a modern classic. It's one of the few moments the film lets Slowik be a real chef paying real tribute rather than a showman punishing his guests. The pleasure is in the contradiction: warm soft yolk, cold cream, salt and sweet and a flick of acid, all in a single spoon. Made honestly, it's one of the most quietly impressive things you can put in an eggshell.

Ingredients

4 eggs, at room temperature

For the cold cream:

1/3 cup crème fraîche

2 tablespoons cream

Pinch of salt

To finish:

2 teaspoons real maple syrup

A few drops of sherry vinegar

Chives, finely snipped

Flaky salt and cracked pepper

Method

With a serrated knife or an egg topper, carefully cut the top off each raw egg. Tip the eggs out, rinse the shells, and keep them — they're your serving cups.
Whip the crème fraîche with the cream and a pinch of salt to soft, cold peaks. Keep it in the fridge; the cold against the warm egg is the whole idea.
Soft-scramble or gently coddle the eggs: cook the eggs low and slow, stirring, until just barely set and still loose and glossy — you want warm, soft curds, not firm scramble. Season lightly.
Spoon the warm egg back into the reserved shells, sitting each in an egg cup.
Top with a quenelle of the cold whipped crème fraîche, a thread of maple syrup, a few drops of sherry vinegar, snipped chives, and a little flaky salt and pepper.
Serve immediately, warm-and-cold in one shell, with a small spoon.

The Passard Egg

In the movie

Theatrical

Ingredients

Method

Substitutions