In a heavy saucepan, bring maple syrup to a boil over medium heat just until syrup thickens. Meanwhile, in a bowl, beat eggs lightly with milk and salt.
When syrup has thickened, reduce heat to low. Using a wooden spoon, drop spoonsful of the egg mixture into hot syrup. Cook for 2 to 3 minutes or until eggs are set. Immediately remove saucepan from heat and place it in a larger pan of cold water to cool slightly. Spoon eggs into serving bowls and drizzle with syrup.
Note: Sometimes a teaspoonful of butter is dropped into the syrup before the eggs.
Recipe courtesy of Julian Armstrong's TASTE OF QUEBEC (Hippocrene Books, 2001)
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