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If you like to cook, you can always make dinner out of the refrigerator. My refrigerator essentials are eggs, butter, and cream, so when in doubt, I make an omelet. My favorite way to complete a dish is to add a poached egg on top. Not sure what the dish needs? Add a poached egg. Everything tastes better with a poached egg on top!

To perfectly poach an egg, bring a pan (2-3 inches deep) of water to a boil, then turn down the heat to a simmer. Add salt and a spoonful of vinegar (which helps to keep the egg together). Gently swirl the water (so the egg white does not stick to the bottom of the pan). Carefully crack the egg (without breaking the yolk) into a dish and slide into the simmering water. Cook for about 2 minutes, until the white is set but the yolk is still runny. Remove with a slotted spoon and dry on a towel. Place on top of any food — salad, meat, bacon, fish, bread, vegetables, pasta, rice — and a ho-hum dinner is especially delicious.

For a really wonderful presentation, try the French style of poaching eggs in red wine. The burgundy-colored eggs look fabulous!

Oeufs en Meurette

  • 1 large shallot, minced
  • 1 1/2 cups good red wine
  • 1 sprig of thyme
  • salt and pepper
  • 1/2 cup butter
  • 4 strips of bacon, diced and cooked
  • 6 eggs

Combine the shallots, wine, and thyme in a saute pan and bring to a boil, then turn the heat down to a simmer. Crack the eggs and gently poach for 2 minutes, or until the whites are set. Remove with a slotted spoon to a towel to dry. Meanwhile, boil the wine until it is reduced to a quarter cup. Strain. Return to a saucepan on low heat and whisk in the butter, one tablespoon as a time. Plate the eggs and garnish with the bacon and sauce.


3 Comments for “Add a Poached Egg: Oeufs en Meurette Recipe”  

  1. Kirsten

    Three cheers for Anne’s poached eggs! Skip the egg poacher – you don’t need it. Try Anne’s way of poaching eggs; they don’t look perfect, they look organic, and they are beautiful.

  2. Paul

    As to not looking beautiful, what I’ve seen French chefs do after poaching them as Anne describes is then trim them of all the little ‘trailers’. They look perfect after that – but I never go to that extra effort unless I have company.

  3. Anne

    I guess I never mind eating the trailers…the more egg the better!