REC: Oeufs en meurette (Eggs cooked in red wine)

A Burgundy country specialty...

Oeufs en meurette

Preparation time: 10 mins
Cooking time: 25 mins

Ingredients:

2 eggs for 1 person
50g of butter
2 coffee spoons of oil
4 or 5 bacon rashers for each person cut into medium piece
parsley / thyme/ bay ( in a bouquet)
1 bottle of red wine
1 onion
1 bulb of garlic( cleaned and prepared into cloves)
salt & pepper
1 cube of beef extract or water

Put the butter and oil into a sauce pan. Once hot add the
bacon, cook until brown. The onion, garlic and the bouquet
of herbs can now be added. Pour the wine and the cube of
beef extract ( or water) into the sauce pan, and simmer for
20 mins. After the 20 mins, take the pan off the heat and
pour the sauce through the strainer into another sauce pan.
At the same time take the bacon pieces and put them with the
strained sauce. Bring the sauce back to the simmer, break
the eggs 1 by 1 into the sauce, add the salt and pepper to
taste. Keep turning the sauce until the eggs are cooked
(light boiled).

http://www.burgundy-canal.com/burgundy_cusine.html

Yum...
--
Bob

Kanyak's Doghouse
http://www.kanyak.com

On Sun, 27 Mar 2005 21:52:20 -0800, wombn
wrote:

On Mon, 28 Mar 2005 08:01:34 +0300, "Opinicus"
wrote:


4 or 5 bacon rashers for each person cut into medium piece

and I dont' know how much a rasher is either.

In Oz, a 'rasher' of bacon is a single slice of bacon, regardless of
how thick or thin it might be, regardless of whether it's 'middle-back
bacon' (long strip with an 'eye' and a fatty tail, rind on) or short
cut bacon (eye and a very short tail, no rind and much of the fat cut
away) .

Aramanth

"wombn" wrote in message
...

mmmm sounds good!! but what's a coffee spoon?

--
-------------------------------------------------------------------------------------
A very small spoon to match dainty after-dinner coffee cups, probably holds
a little less than a teaspoon measure. The exact quantity doesn't matter in
this sort of recipe.

It seems to depend on where in the world you are. In Canada, it's the tiny
spoon you mentioned which is 2.5 ml. In other parts of the world, it's the
same as the North American teaspoon which is 5 ml.

on Mon, 28 Mar 2005 10:08:04 -0500, "Anthony"
wrote:

A very small spoon to match dainty after-dinner coffee cups, probably holds
a little less than a teaspoon measure. The exact quantity doesn't matter in
this sort of recipe.

-----
Bev

I once poured red wine over a fried egg (also in pan was sliced ginger
and sesame oil), it tasted interesting. Bet your recipe would taste
miles better than mine!



Opinicus wrote:

A Burgundy country specialty...

Oeufs en meurette

Preparation time: 10 mins
Cooking time: 25 mins

Ingredients:

2 eggs for 1 person
50g of butter
2 coffee spoons of oil
4 or 5 bacon rashers for each person cut into medium piece
parsley / thyme/ bay ( in a bouquet)
1 bottle of red wine
1 onion
1 bulb of garlic( cleaned and prepared into cloves)
salt & pepper
1 cube of beef extract or water

Put the butter and oil into a sauce pan. Once hot add the
bacon, cook until brown. The onion, garlic and the bouquet
of herbs can now be added. Pour the wine and the cube of
beef extract ( or water) into the sauce pan, and simmer for
20 mins. After the 20 mins, take the pan off the heat and
pour the sauce through the strainer into another sauce pan.
At the same time take the bacon pieces and put them with the
strained sauce. Bring the sauce back to the simmer, break
the eggs 1 by 1 into the sauce, add the salt and pepper to
taste. Keep turning the sauce until the eggs are cooked
(light boiled).

http://www.burgundy-canal.com/burgundy_cusine.html

Yum...
--
Bob

Kanyak's Doghouse
http://www.kanyak.com

1 bottle of red wine

I'm having trouble with this part of the recipe. One bottle of red wine to
cook 2 eggs for one person sounds a little excessive considering the
cheapest bottle of wine I have in my cellar is probably in the $10-15 range.
.. I'd rather share the bottle of wine with a friend and eat a couple pickled
eggs if need be. Do you really need a whole bottle to cook two eggs?


Robbie

"Robbie" wrote in message
...
1 bottle of red wine

I'm having trouble with this part of the recipe. One
bottle of red wine to cook 2 eggs for one person sounds a
little excessive considering the cheapest bottle of wine I
have in my cellar is probably in the $10-15 range. . I'd
rather share the bottle of wine with a friend and eat a
couple pickled eggs if need be. Do you really need a whole
bottle to cook two eggs?

I noticed that too. If I was making just *two* eggs, I'd
probably use just a (large) glass instead. I'm pretty sure
the recipe as given was intended for a large number of eggs.
(A whole head of garlic for example?)

--
Bob

Kanyak's Doghouse
http://www.kanyak.com

"Opinicus" wrote in message
...
"Robbie" wrote in message
...

I noticed that too. If I was making just *two* eggs, I'd probably use just
a (large) glass instead. I'm pretty sure the recipe as given was intended
for a large number of eggs. (A whole head of garlic for example?)

--
I'm sure you're right. Patricia Wells' recipe for oeufs en meurette has two
cups of red wine for eight eggs and she's a pretty reliable source.

"Robbie" wrote in message
...
1 bottle of red wine

I'm having trouble with this part of the recipe. One bottle of red wine to
cook 2 eggs for one person sounds a little excessive considering the
cheapest bottle of wine I have in my cellar is probably in the $10-15
range.
. I'd rather share the bottle of wine with a friend and eat a couple
pickled
eggs if need be. Do you really need a whole bottle to cook two eggs?


For cooking you should buy the $3 wine at Wal-Mart.

--
No Husband Has Ever Been Shot While Doing The Dishes

"None Given" wrote in message
...


For cooking you should buy the $3 wine at Wal-Mart.

--
Don't think you should cook with any wine you wouldn't also serve with the
dish.