Eggs in Red Wine Recipe
Ingredients
| Eggs | 12 Small | |
| Red wine | 1 Quart | |
| Goose fat | 2 Tablespoon, rendered | |
| Shallots - 2 ( or onion - 1), sliced | ||
| Carrots | 2 | |
| Leeks - 2, white parts only, sliced | ||
| Garlic | 3 Clove (5gm) | |
| Flour | 1 Tablespoon | |
| Bouquet garni | 1 | |
| Salt | 1 To taste | |
| Pepper | To Taste | |
| Vinegar | 1 Tablespoon | |
Directions
MAKING
1) In a saucepan, saute the shallots or onion, carrots, leeks and garlic in the goose fat for 10 minutes, or until the vegetables are tender.
2) Sprinkle in the flour, mix thoroughly and stir in the wine.
3) Add the bouquet garni into the sauce and season with the salt and pepper to taste.
4) Cook, uncovered, over a low heat for 45 minutes, or until the sauce is reduced by half in volume.
5) Remove and discard the bouquet garni.
6) In a large saucepan, allow the water to simmer and stir in the vinegar.
7) Poach 4 eggs at a time, in this liquid for4 to 5 minutes and wrap the whites over the yolks with a slotted spoon.
8) Remove the eggs, drain thoroughly and trim the whites nicely.
SERVING
9) Add the poached eggs gently into the red wine sauce and serve immediately.
1) In a saucepan, saute the shallots or onion, carrots, leeks and garlic in the goose fat for 10 minutes, or until the vegetables are tender.
2) Sprinkle in the flour, mix thoroughly and stir in the wine.
3) Add the bouquet garni into the sauce and season with the salt and pepper to taste.
4) Cook, uncovered, over a low heat for 45 minutes, or until the sauce is reduced by half in volume.
5) Remove and discard the bouquet garni.
6) In a large saucepan, allow the water to simmer and stir in the vinegar.
7) Poach 4 eggs at a time, in this liquid for4 to 5 minutes and wrap the whites over the yolks with a slotted spoon.
8) Remove the eggs, drain thoroughly and trim the whites nicely.
SERVING
9) Add the poached eggs gently into the red wine sauce and serve immediately.
Chef
