"<i>Arpege</i> farm egg."  <br />

Delightful and surprising.  In the shell, in addition to the lightly
poached, still runny egg, there was a layer of maple syrup and a layer
of something (a sweet vinegar?) with seeds.  The various slightly warm,
a bit sweet, viscous liquid layers melted together in a very pleasing
manner.

<br />

Arpege is the restaurant that made this dish famous.