The variation of warmer daytime to freezing nighttime temperatures can only mean one thing in Quebec… maple syrup! If you thought that maple syrup was just for pancakes, come and take a look at this Traditional Quebec Maple Syrup Poached Eggs Recipe. Yes, that’s right! Maple syrup eggs!!!
Pure maple syrup has often been referred to as “liquid gold”. When you think of it, it truly is one of nature’s wonderful gifts. The whole process of collecting and making the maple syrup can only happen once a year, in the spring. This is when the fluctuation between the warmer daytime temperatures and the cooler night time temperatures alters the pressure inside the tree.
The simple process of tapping the maple tree will create an outlet for the sap to start flowing. In case you are wondering, this process, which was learned from the First Nations, does not harm the tree. Did you know that it takes 40 liters of maple sap to make 1 liter of maple syrup? That’s because the sap is 97.5% water and 2.5% sugar. And here is another interesting fact: according to the Federation of Quebec Maple Syrup Producers, Quebec produces 72% of the world’s maple syrup supply.
That’s because Quebec has the two conditions to produce maple syrup. The first is the perfect weather conditions and the second is the maple trees. Although I live in Quebec, I do not have a maple tree in my backyard… I have a pear tree, a prune tree, but sadly, no maple tree 🙂
So, in order to simulate the maple sap required to make this recipe, I will dilute some pure maple syrup with water. After combining the water and the maple syrup in a small saucepan, bring it to a simmer.
I will then crack my room temperature egg in a bowl and then just slip it into the simmering maple syrup.
A soft poached egg will be ready in just 3 minutes, but you can let it go for another minute or so if you prefer firmer poached eggs.
Of course, these Traditional Quebec Maple Syrup Poached Eggs would be great served with a side of toast. But what if you served them with some Buttermilk Pancakes? While you are at it, why not prepare these Homemade Quebec Maple Baked Beans? Before you know it, you can have your very own cabane à sucre experience in your own home.
Origins of the recipe for Maple Syrup Poached Eggs:
You might be wondering how a first generation Italian Canadian like myself came across such a recipe. Well, through the magic of cookbooks, of course. I first came across this concept of poaching eggs in maple syrup in “The Laura Secord Canadian Cookbook”. I picked up the 2001 edition of this cookbook in a second hand bookstore a few years ago. Just in case you are wondering, the original publication date was 1966, over half a century ago! Needless to say I was immediately intrigued by so many traditional Canadian recipes.
I asked a few of my (older) friends and colleagues whose families have lived in Québec for a few generations about poaching eggs in maple syrup. So many of the stories were related to the personal memories they had during their own youth where this special treat, along with la tire d’érable (maple taffy), was often made in the “sugaring off” season.
From what I understood, the eggs would be poached in the maple sap (or maple water). I have simulated the poached eggs in the maple water by simply adding water to the maple syrup. My official taste testers (AKA my husband and daughter) and I prefer this version over poaching the eggs in maple syrup, as was indicated in the cookbook. No offense to Ms. Secord, but that was way too sweet, even for a family of maple syrup lovers like us.
There truly are so many ways to use maple syrup; whether drizzled over yogurt, swirled into your breakfast bowl, used in marinades, dressings or even in baked goods. And today, you have another yet another recipe to highlight maple syrup.
Would love to hear if you’ve ever tried this recipe for Traditional Quebec Maple Syrup Poached Eggs!
Traditional Quebec Maple Syrup Poached Eggs
- 1 cup maple syrup
- 1/4 cup water
- 1 egg room temperature, variable, depending on the number of servings required
- Whisk together the maple syrup and water in a small saucepan.
- Bring to a simmer.
- Crack the room temperature egg in a bowl and then just slip it into the simmering maple syrup (A soft poached egg will be ready in just 3 minutes, but you can let it go for another minute or so if you prefer firmer poached eggs).
- With a slotted spoon, remove the poached egg and serve immediately.
- Repeat process for another egg.
Thanks for dropping by,
Ciao for now!