Oeufs a la bourguignonne (eggs poached in red wine) on sauteed bread canapes, from Mastering the Art of French Cooking vol. 1
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Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ¾ pint red wine
- beef stock
- 4 whole eggs
Pour the red wine into the saucepan with an equal amount of beef stock and bring to a simmer.
Break each egg into a small bowl first, keeping the yolk intact.
At barely a simmer, slide each egg in as close to the liquid as possible and move the white around the yolk within seconds so it holds its shape. Poach about four minutes, until the white is set and the yolk still liquid.
Lift the eggs into a fireproof dish. Skim out the bits of egg and bring the liquid back to a simmer.
- 1 tbsp chopped shallot
- 1 cloves garlic
- 3 sprigs parsley sprigs
- ½ whole bay leaf
- ¼ tsp thyme
- pepper
Add the shallot, mashed garlic, parsley sprigs, half bay leaf, thyme and pepper and reduce the liquid by half, to three quarters of a pint.
Remove the bay leaf and parsley and turn off the heat.
- ¾ oz softened butter
- flour
Blend the softened butter with an equal amount of flour into a smooth paste.
- clarified butter
Off the heat, beat the butter-flour paste into the wine with a wire whisk, then return to the heat and boil 30 seconds.
- baguette
Slice the bread, soak each slice in clarified butter and lightly brown both sides in the pan.
Reheat the eggs in the fireproof dish set over simmering water in a cast iron skillet.
Reheating and plating
- butter
Just before serving, reheat the sauce to a simmer, then add some butter and take it off the heat.