Oeufs en meurette are the famous burgundy eggs starter where eggs are poached in red wine and served with a sauce bourguignonne (burgundy red wine sauce). The eggs are served on a pan fried croutons coated with garlic then cover in sauce with a sprinkle of bacon and fresh parsley. This video will teach you how to make the classic sauce bourguignonne, how poach the eggs in red wine and serve the dish in a plate as a starter. enjoy.
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🧅🥕INGREDIENTS🥕🧅
3 to 4 eggs
250 ml (1 cup) home made brown stock
1 bottle of red wine: 500 ml ( 2 cups) for the sauce and the rest to poach the eggs.
1 onion diced ( or half an onion and one shallot)
100 grams (3.5 oz) mushrooms ( diced)
100 grams (3.5 oz) carrots (diced)
200 grams ((7 oz) bacon (100 for the sauce and 100 grams of the plating)
4 bread croutons
1 tablespoon butter (to cook the vegetables)
1 tablespoon butter (for the sauce)
2 tablespoon chopped parsley
salt and pepper to season.
Reduction times:
First wine reduction around 20 minutes (from 2 cups to half a cup)
Second reduction around 10 to 15 minutes (when adding the stock) reduce by two third, so you have about 150 to 200 ml (a quarter cup) of sauce left at the end.
To poach the eggs:
1 litre (4 cups) of water
250 ml (1 cup) red wine
A tablespoon of vinegar
Cook each egg n simmering water for 2 and a half minute each.
Notes:
the sauce can be made in advance
the eggs can be stored cold after being poached.
the crouton are best when they are really dry, otherwise they get soggy if there is too much sauce.
the sauce should be poured over the eggs at the last minute just before serving.
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The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine: