Poached eggs in beaujolais sauce
This very simple dish can be served as an appetizer or a first course. To make it even tastier, you could grate a little truffle over the top.
- 2 teaspoons (10 cl) white vinegar
- 4 very fresh eggs
- 1 egg yolk
- Pinch of salt
- 1 teaspoon mustard
- 5/8 cup (150 ml) peanut oil
- 3 tablespoons (50 ml) olive oil
- 5/8 cup (150 ml) Beaujolais
- Pinch of sugar
- 1 tablespoon red wine vinegar
- 4 slices from a sandwich loaf
- 3 tablespoons olive oil
- 1 sprig flat-leaf parsley
- Few springs chervil
- Freshly ground black pepper
Poach the eggs
Boil water in a saucepan. Add the vinegar. Put some ice cubes into a bowl of cold water. Break each egg into separate bowls. Pour one egg very gently into the boiling water, while turning the bowl. Do the same with the other eggs. Let them cook for 2 1/2 to 3 minutes.
If possible, use an 8-inch (20-cm) pan to cook the eggs.
Turn the bowl as soon as the yolk is in the water, so that the egg white stays around the yolk.
Using a slotted spoon, lift the eggs out of the water and check them by touching them with your fingertip; you should feel a little resistance. When they are done, place them in the ice water.
As soon as the eggs are plunged into the ice water, cooking stops. It’s an extra tip for success!
This recipe was originally published in "My Best Paul Bocuse" (Éditions Alain Ducasse). See all credits
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