Oeufs en Meurette (Poached Eggs in Red Wine Sauce)

Adapted from Michael Harlan Turkell, featured in "Acid Trip: Travels in the World of Vinegar," and refined by Tejal Rao

Introduction

Oeufs en meurette is a quintessential French comfort dish celebrated for its tender poached eggs nestled in a deeply aromatic red wine sauce. This sauce, rich with savory lardons, earthy mushrooms, and a bright, vinegary tang from red wine vinegar, exemplifies the balance of bold flavors and subtle acidity that defines classic French cuisine. The recipe, originally inspired by French chef Bertrand Auboyneau, emphasizes the transformative power of quality vinegar to elevate the dish’s depth without overpowering its core ingredients.

Recipe Overview

• Total Time: 2 hours (includes sauce reduction and poaching)

• Servings: 4 (easily scaled; 2 eggs per person for a full meal)

• Difficulty: Moderate (requires patience for sauce reduction and precise egg poaching)

• Rating: 4/89 (based on community reviews; balances tradition and modern technique)

Ingredients

For the Red Wine Sauce

• 1 medium yellow onion, finely diced (about 150g/1 cup)

• 4 oz (115g) lardons (smoked diced pork; substitute thick-cut bacon, diced and cooked)

• 8 oz (225g) cremini or button mushrooms, sliced

• 2 cups (500ml) dry red wine (Syrah/Shiraz or Cabernet Sauvignon recommended for richness)

• 1–2 tbsp (15–30ml) high-quality red wine vinegar (e.g., aged wine vinegar or red wine balsamic vinegar)

• 2 tbsp (30ml) unsalted butter

• 2 tbsp (30ml) all-purpose flour (optional, for thickening)

• Salt and freshly ground black pepper to taste

• 1 bay leaf (optional, for aromatic depth)

For the Poached Eggs

• 4 large eggs (1 per person; 8 eggs for a full meal, as Tejal Rao suggests)

• 4 cups (1 liter) water for poaching

• 1 tbsp (15ml) white vinegar (to help egg whites coagulate)

For Serving (Optional Full Meal Upgrade)

• 2 cups (60g) mixed salad greens (arugula, butter lettuce, or spinach)

• 1 tbsp (15ml) olive oil

• 1 tsp (5ml) lemon juice (for dressing)

Equipment

• Large heavy-bottomed pot (for poaching eggs)

• Medium skillet (for sauce)

• Slotted spoon (for removing eggs)

• Small bowl (for cracking eggs)

• Sharp knife and cutting board

• Measuring cups/spoons

Cooking Instructions

Step 1: Prepare the Sauce

1. Sauté Aromatics: Heat butter in a medium skillet over medium heat. Add diced onion and cook until translucent, 3–4 minutes.

2. Cook Lardons: Add lardons and cook 2–3 minutes until crispy and fat renders.

3. Add Mushrooms: Toss in sliced mushrooms, season lightly with salt and pepper, and cook 5–7 minutes until they brown and release moisture.

4. Reduce Wine: Pour in red wine, scraping up any browned bits from the pan with a wooden spoon. Simmer until wine reduces by half (about 5–7 minutes).

5. Thicken (Optional): If using flour, stir it into the sauce and cook 1 minute to "cook the flour."

6. Brighten with Vinegar: Add red wine vinegar and bay leaf (if using). Simmer on low heat for 15–20 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon. Season with salt and pepper to taste.

Step 2: Poach the Eggs

1. Prepare Water: In a large pot, bring 4 cups water to a gentle simmer (not boiling). Add 1 tbsp white vinegar.

2. Crack Eggs: Crack each egg into a small bowl to ensure no shells remain.

3. Poach Eggs: Slide each egg into the simmering water, cooking 3–4 minutes until the white is set but the yolk remains runny. Use a slotted spoon to carefully transfer eggs to a paper towel-lined plate to drain.

Step 3: Assemble

1. Warm Plates: Divide the sauce among warmed plates, ensuring even distribution.

2. Place Eggs: Top each sauce with 1 poached egg (or 2 per person for a full meal).

3. Serve: For a complete meal, add a simple green salad dressed with olive oil and lemon juice, and enjoy with crusty bread for dipping.

Expert Tips

• Vinegar is Key: A high-quality red wine vinegar (e.g., aged Banyuls vinegar) adds bright acidity that cuts through the sauce’s richness.

• Sauce Reduction Timing: The 2-hour total time reflects the slow simmer needed for depth. For quicker results, reduce wine by 50% and vinegar by half, but expect slightly muted flavor.

• Egg Consistency: To prevent overcooking, test egg doneness by gently prodding the white—if firm but yielding, it’s ready.

Note: This recipe averages 4 out of 89 reviews, with readers noting its "authentic French depth" and "versatile upgrade to a full meal." Explore the 4 community comments for additional hacks!