Mastering the Art of Julia Child category

Master Class #41 | 8:27 am | 5 April 2006

Oeufs a la BourguignonneMastering the Art of French Cooking, vol. 1

Oeufs à la Bourguignonne, pp. 121
Eggs Poached in Red Wine

Poach in eggs in 2 cups of wine and 2 cups of beef stock; add some herbs and garlic and shallots, reduce poaching liquid by half and beat in a buerre manié,* serve over canapés. Whaddya get? PURPLE EGGS. Oh–but the best tasting purple eggs you’ve ever had. This looks so weird, but it was absolutely lush, and *mwah!* suprême! Very subltle, and very… sensual. I dunno if the wine poach actually adds any flavor to the egg, or it’s a matter of a) why have two pots on the boil when you can have one? and b) startling the guests.

If you have small kids, it would be fun to serve this for Easter breakfast, and tell them that special purple eggs come from Easter eggs.

I only poached four of the eight eggs in the recipe, so I have a bunch of sauce left. I’ll definitely be eating this again this week!

*two tablespoons flour mixed into one-and-a-half tablespoons softened butter

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