Oeufs en meurette: the famous eggs poached in red wine served with sauce bourguignonne

[@fussyrenovator7551]

I somehow ended up on this channel after Googling the word ‘fond’ in cooking. I haven’t put down my phone in 3 days. I had you on on the kitchen tv watching you make and plate up Beef Bourguignon and I realised my jaw was almost on the floor. Absolutely fabulous channel. Congratulations. So glad I found my way here.

[@octopus8420]

Are you still interested in cooking?

[@fussyrenovator7551]

@@octopus8420 yes always.

[@guusjager8834]

Wow, that looks great! Excellent explanation of the techniques. I learned a lot!

[@WastrelWay]

I agree about the techniques but I don't like poached eggs. I don't like runny yolks. Also my gf doesn't want to wait 2 hours for breakfast. So, I will make a few changes

[@guusjager8834]

@@WastrelWay Haha, ok.

[@polyesterparties9283]

That was superb! I adapted into a main by adding thinly sliced rare steak served with spinach pan fried in garlic & olive oil. More recipes involving poach eggs pls! 😊👍🙏

[@praxilla9991]

Ooh, great idea.

Traditionally, this was prepared with leftover Boeuf Bourguignon in Burgundy. Leftover usually consist of the sauce only. One way to make use of the leftover was to poach eggs in it

[@caittscott]

That makes so much more sense than all that prep early in the morning! Merci!

[@polyesterparties9283]

I thought that might be the case - as a petit déjeuner?

[@sangchunlee1217]

thanks for sharing the tradition. Makes perfect sense rathet than using so much ingredients just to poach eggs

[@khaelamensha3624]

Le problème est que chez moi il n'y a jamais de leftover d'un boeuf bourguignon :)

@@khaelamensha3624 si il ne reste pas de sauce après, c'est qu'il n'y avait pas assez de vin au début :p

[@sarakott7870]

Beautiful presentation of a classic French dish with a modern twist 😊

[@craigmetcalfe1749]

I have every respect for a Chef who does not want to waste bacon!

[@thefinancekid97]

Love your channel, ever since I discovered it and started cooking your supplemented with your videos, I can definitely say my cooking confidence and foundation has improved so much!

[@letianzhiminggubuyou]

I was truly worried that you'd throw away the bacon, but you retrieved them eventually. What a relief!

[@faithsrvtrip8768]

Beautiful! I don't mind the color of the eggs poached in wine, at all. I love making sauces and I love poached eggs so this is added to my next egg dish to try!

[@FrenchCookingAcademy]

🙂👨🏻‍🍳👍

[@jossiani84]

So beautiful... your creativity while executing this recipe is very refreshing.

[@bellabrooks5289]

I can smell it awesome eggs

[@alibali1968]

Great sauce, I made it today and had it with lamb, delicious. Another great vlog, with lots of tips and techniques Stephane.

[@PearlBrathwaite]

This looks amazing! I will have to give this a try one day! Definitely a way to take poached eggs to another elegant level!

[@FrenchCookingAcademy]

poaching in red wine is not the prettiest but one can always poach the egg in water instead 🙂👍

[@SeeYouUpTheRoad]

Wow all that goodness for a “starter”!!! Thank You 🙏

[@obviouslytwo4u]

Eggs are not good for you they are full of unhealthy cholesterol that's why the FDA do not recommend them as part of Diet.

[@SeeYouUpTheRoad]

You are sooooo wrong! I won’t even waste my time educating you. Cholesterol is good for you and necessary for your health. Eggs are quite nearly the most perfect food with healthy fats, choline and protein. The “eggs are bad for you” myth has been debunked by hundreds of studies. Go get educated...

[@obviouslytwo4u]

@@SeeYouUpTheRoad you must enjoy bum hole food😂😂😂😂😂😂.

[@obviouslytwo4u]

@@SeeYouUpTheRoad never cook an egg again let's see who hits the floor loool

[@obviouslytwo4u]

@@SeeYouUpTheRoad look how you reacted to someone who maybe looking out for your health, no wonder you're all getting sick you can't even take criticism as a good thing.

[@yay-cat]

That looks amazing! If I wanted to make the sauce ahead of time should I leave the butter and only and it after I have re-heated sauce?

[@FrenchCookingAcademy]

yes best to that if you do it way in advance

[@Epiphone1964]

I really want to try this one! A tip I learned is that if your eggs are not as fresh as you would like, you can crack them, one by one, in to a sieve to drain off the more liquid part of the white that isn't attached to the yolk anymore. Then they poach nice and tight without going all over the place in the water.

[@9hundred67]

nice egg and bacon for breakfast

[@iMPRE7ed]

Something to try on special occasion, like Feb 14th :) it is a bit wasteful, but looks really nice, I guess it tastes amazing

[@Gempanda2012]

Love this channel

[@eyeeyesbaby]

Thank you for sharing! I was eager to try and I've made it today. I've also learned a lot from you! I can't say how good I've done it, as I can't compare it to anything, but honestly so much waste of time and food ... only French could do it:)) I rather stick to my Eggs Royal and try it for the future cooked by a real chef

[@IonaStorm1986]

Was waiting for these one and will definitely try to prepare it very soon. Tried the original in Bourgogne, so I know which result I am aiming for:) Thank you for all your hard work!

[@RandomDoive]

Thanks for sharing these classics :) Smells great haha!

[@wilbursalazar]

marvelous dish. I made it and my wife loved it!

[@khaelamensha3624]

Vive la Bourgogne!!!

[@penguin0101]

What wine did u use? Cab sav?

[@JVCarone]

My absolute favorite breakfast, but as demonstrated, huge pain in the ass to make this. I usually don't have the time or patience for this sort of thing when making breakfast, but if it is on a menu when I eat out, I get it every time. Great video, bravo!

[@FrenchCookingAcademy]

it is definitely time consuming and would be best kept for special occasion

[@1969kgd]

Never seen that before. Looks great. Will try sometime when I'm flush..

[@MOOSEDOWNUNDER]

Its a great dish but I would not class it as a simple starter lol. Takes ages, this is a weekend treat for loved ones.

[@dwaynewladyka577]

Another great looking dish. Cheers!

[@FrenchCookingAcademy]

🙂👍👨🏻‍🍳

[@Stafford-d8u]

What a great recipe!

[@aureliensallin1187]

Très belle recette ! Une question: pourquoi blanchir les lardons avant de les ajouter aux légumes ? (intuitivement j'aurais fait revenir les lardons puis les légumes dans la graisse laissée par le lard) merci !

[@khaelamensha3624]

Personnellement je les blanchis afin d enlever une partie du sel commencer la cuisson et afin qu ils gardent plus de moelleux

[@inocenciotensygarcia1012]

I loved it as usual

[@ar6985]

Marvelous!!!

[@williamdfr1715]

Couldn't help noticing the wine was Medoc (from Bordeaux) for the recipe ! You will be shot if you ever go to Burgundy. Otherwise this is a long recipe but it is easy to make the sauce in advance and poach the eggs just before serving. And it is truly delicious

[@jlem8968]

I saw this in one of my cook books and wanted to try it, it helps to watch someone making it first, could you make the sauce the night before? maybe make a bigger batch for your fish then use the leftover sauce for breakfast?

[@steevo924]

Magnifique!

[@alexandercovalciuc1484]

What is the purpose of blanching the bacon? Novice here. Sorry if that’s a dumb question. 😁

[@berner]

A meal without wine, is like a day without sunshine.

[@MusaabAlAzawi]

Thank you Chef ♥️

[@FabianKaeser1985]

looks great, appetizing! mmmh

[@yay-cat]

Also what type of red wine do you recommend? Something very tannic like Shiraz / Syrah or maybe a “softer” wine?

[@FrenchCookingAcademy]

you can use any type of wine heavy wine will yield a more dark syrupy sauce lighter wine a clearer and thinner sauce

Pinot noir, as Boeuf Bourguignon is traditionally made with Pinot Noir and Oeufs en meurette uses the sauce from Boeuf Bourguignon

[@Mallorca1005]

My ultimate favorite dish! So hard to find it here in the US. I tried it for the first time in Fontainebleau where I lived for 4 years. This dish with a crusty baguette and a glass of Nuits Saint Georges 😋

[@hothe65]

A nice sauce, very nice with fish. I am surprised the lardons were not fried with the veggies.

[@jenniferwoodford1577]

Would you eat it with a spoon, or knife and fork to cut croutons?

[@alaincouillaud8997]

Merci ma poule ! ;-)

[@riroo8275]

Stephan, lequel genre est celui pain-là?

[@peterblack8173]

Looks great. Unfortunately these classics you just don’t see anymore. Even most restaurants are not interested in the time and effort that goes into making this, especially as a starter.

[@aryheen]

That looks so delicious. I'm going to try for this but rather for dinner :p.

[@margrethetippersma5078]

Bedankt

[@bellabrooks5289]

Yum

[@fairlane32]

I’m curious about the thickening of sauces that you use an equal part flour and butter but how do you get it hard like it is shown in the video? Are you using melted butter and flour and then letting it cool? Or is it softened butter mixed with flour? I don’t see a dedicated video for how to make that. I ask because in another video you describe what happens to me often; reducing a sauce’s volume winds up being too runny and reducing it further would mean not enough sauce so the trick of the butter/flour mix (I can’t pronounce what it’s called 😂) would be a definite solution. Thanks.

[@SJisReading]

I'm sure you've googled it by now but in case anyone else is reading and has this same question: a beurre manie is made by mashing butter into flour until it forms a thick paste.

[@tolenidnaya4424]

Love it...

[@moreanimals6889]

How do you select a wine to cook with?

[@fussyrenovator7551]

Great question. I’d like to hear some words of wisdom on that subject.

[@khaelamensha3624]

Burgundy one and as it is close to bœuf bourguignon take a pinot noir

[@ahmadali-dk1uo]

I don't want to use Al cohol "Red wine" actually it is not available in the country I live in, is red grape juice a good substitute?

[@johntibaldi9496]

What’s the purpose of blanching the bacon?

[@Marcel_Audubon]

yeah, I think I'll be poaching my eggs in water, that greyish color not appealing (to me) ... but the sauce looks great! and you did mention it for *fish* so maybe fish is the way to go! interesting episode, Stephane!

[@marky437]

My wine glass cries at all that wine being reduced and added to poaching liquer lol

[@FrenchCookingAcademy]

😄😄i know

[@khaelamensha3624]

Always take at least one more bottle than needed for the recipe. You may need more wine for the recipe or you may have a thirst 😂

[@prstark1]

What kind of bread is that for the croutons, please? Thx.

[@khaelamensha3624]

Use a pain de campagne à type of traditional bread. Baguette may work but...

[@berniemccann8935]

Certainly, an interesting recipe. But to suggest that l'anglais who dislike the rich red colour simply use water, I would wonder if a white wine could be used ?

[@warchitect73]

HOLY FUUK AWESOME!!! yummm

[@Marina-sb8yt]

❤❤❤

[@COOKINGFROMTHELOFT]

WOW.... I mean, I don't know what else to say!

[@СпасЯнков-э2ч]

Ever tried with duck eggs?

[@comesahorseman]

Why blanch the bacon? Seems like an extra step, but perhaps I'm missing something. Also, can a not-too-acidic white wine be substituted for the red Burgundy? Thanks!!

[@FrenchCookingAcademy]

the blanching is to minimise saltiness you could use white wine if if you wanted to

[@comesahorseman]

@@FrenchCookingAcademy thank you, I appreciate the feedback! Take care! 😄

[@katekrissana]

Lovely

[@jamespoule8813]

Looks terrific.... But.... takes so much time.... And, I wish you would have cut into it to demonstrate how to eat it.

[@CaptainDooDoo-ans]

I'm increasingly using xanthan gum to thicken sauces. It has no effect of the flavour, adds no carbs, takes from as little as a tiny pinch per serve whisked into the hot liquid.

[@khaelamensha3624]

Your next step will be to use petroleum extract... To thicken a sauce just take your time and in some case a bit of corn starch or flour.. F. U. C. K the carbs lol You need carbs to be alive so...

[@CaptainDooDoo-ans]

@@khaelamensha3624 U don't know what your talking about. KETO is very important to a lot of people in not gaining more weight, loosing weight and for keeping diabetes more controlled/lessening it's effects. WTF are you suggesting to use petroleum extract? Did u think that was funny? Someone might take that seriously, so how about you don't be an idiot. You should edit your comment to remove that part else I'll report you. I'll give you 10 minutes.

[@khaelamensha3624]

To loose weight the most important factor is to eat food that is equilibrate and in reasonable amount. In order to do that you must eat slowly and enjoy your meal. No need to use gums. Normal cooking is enough. You will not gain weight for one cup of corn starch. As diabetes in North America the main cause is the fact that there is sugar everywhere. Have a nice day.

[@CaptainDooDoo-ans]

@@khaelamensha3624 Carbohydrate IS sugar you dummy. Have a nice day.

[@khaelamensha3624]

@@CaptainDooDoo-ans yeah I heard about this 😁 Take care

[@matthewkantar5583]

I was very disappointed that you did not cut into the yolk!

[@jweirdo2152]

I would have made a cornstarch slurry and added it to the sauce to thicken it rather than adding butter ND flower

[@prstark1]

What kind of bacon is that? It doesn't look like smoked bacon, so maybe it's pork belly? Pancetta? It looks more like American ham. Thx.

[@esmievelas9758]

Amazing dish will keep trying to poach eggs in the pot after killing so many, when they sink to the bottom of the water of the pot..not giving up lol..Amazing dish..

[@leehiro4840]

You somehow remind me on the actor James Franco 😁

[@giocljmen3529]

💯🥰💝🍾🥂

[@WeyounLP]

I have to admit the poached egg with wine looks very odd. Do you personally prefer to do them with or without red wine?

[@라라라멘]

France?? Allgorism lead to me so fresh experience^^

[@Flazius]

I am so disappointed that you didn't cut the egg for us...

[@FrenchCookingAcademy]

yeah i know but it would really messed up the whole plate with the runny egg yolks. but yeah could have done that on the side

[@rome0610]

Doesn't the crouton get soaked and sloppy in the sauce?

[@FrenchCookingAcademy]

yes it can if it is not dry enough but the amount of sauce you pour over can be less . i over did it 😄😄

[@rbettsx]

Strange not to render the bacon first? Get a little bit of browning, and a fond, before introducing the mirepoix? Why not poach the eggs ahead, in pure wine, set aside, and then use the same wine to make the sauce?

[@baraustad]

sauce bourguignone with Bordeaux...

[@MikeOBrien1945]

The title says Burgundy wine, but you used Bordeaux, and you mentioned bordelaise. Just say’n.....

[@smyers820gm]

obwanusa tryna be a smart ass ain’t cool

[@1sunstyle]

I'm glad I clicked on this because I AM HUNGRY!

[@joshwalters134]

Another great video! But i have to say it hurts to not see the yolk at the end!

[@FrenchCookingAcademy]

yeah next time i do eggs i will keep this in mind 🙂👍

[@ykoelblen]

One of Burgundy's most iconic dish and he uses Bordeaux for the sauce🤦‍♂️

[@chaosordeal294]

CUT THE EGG!!

[@buxingdeyinmo]

The eggs look a bit like testicles...lol

[@modestoca25]

why would you boil bacon?? and the red/purple coloring to the egg I have to say is unappetizing looking...

[@obviouslytwo4u]

Egg! : I love bum hole food you can almost still taste the exploitation in every bite.

[@desertdaisymarie6951]

That egg looks like a human organ of some sort 😖

[@delphzouzou4520]

Kidney in meurette. :)

[@PlayaSinNombre]

Delph Zouzou with fava beans...

[@khaelamensha3624]

So what?