Poached Eggs Bourguignon Time: 25 minutes
This is a simple dish to make. The bright yellow egg mingling with the deep red sauce is visually appealing and indescribably delicious. If you have never poached an egg, don't worry, it's easier than you think. Or, if you have an egg poacher among your kitchen gadgets, use that. Try to use nice, fresh eggs: they are easier to work with and make a nicer presentation. Use a full-bodied Burgundy or Cote de Rhone (or equivalent) for this. Not expensive, but drinkable. Do not use 'cooking wine'.
1 1/2 cups red wine
2 shallots
1 carrot
2 tbs cornstarch dissolved in 2 tbs water
1/4 cup red wine vinegar
4 eggs
Peel and finely chop the shallots and carrots. Put shallots, carrots and red wine into a small saucepan and bring to a boil. Boil over medium-high heat, uncovered, for 5 minutes. Wine will reduce slightly. Strain the sauce into a bowl, discarding solids. Put the wine back into the pan and return to heat. Dissolve cornstarch in water and add to wine, stirring until thick and clear. Cover and keep warm. Fill a large skillet with water. The water should be at least 1 1/2 inches deep, 2 inches (5 cm) would be better. Heat water over medium-high heat. Add vinegar. When water is softly boiling poach eggs: one at a time break egg into a small saucer. Swirl a spoon in the water where you will put the egg - off to one side. When water is swirling drop egg into center. With slotted spoon try to keep the white together. Do next egg. With regular spoon scoop some hot water over tops of eggs. Poach for 4 minutes or until white is set but yolk is still very soft. Remove eggs with a slotted spoon, drain and put into a soup plate or flattish bowl. Spoon sauce over top and serve, salt & pepper on the side.
Cooking for Two? Or more?
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