From classic hollandaise to zesty garlic yogurt, poached eggs can be paired with various sauces that bring out sophistication and taste. Despite the perception of being challenging, poaching eggs is a manageable cooking technique, according to the Express.
Once you’ve mastered the method, poached eggs can become a regular part of your menu beyond just brunch. They are versatile and can be poached in liquids other than water.
Renowned chef Gordon Ramsay suggests using wine instead of water for poaching eggs to create a unique dish. Poaching an egg in red wine gives it a distinctive reddish-purple hue.
You don’t need expensive wine; a good-quality red wine will suffice.
For ideal poaching, use eggs at room temperature to avoid a significant temperature drop in the poaching liquid. Gordon Ramsay prefers brown eggs, but white eggs work just as well.
When you poach an egg in red wine, the egg imparts its flavor to the wine, creating seasoned wine that can be reused for poaching multiple times. Simply strain and store the liquid in the fridge for up to a week.
Gordon Ramsay recommends serving red wine poached eggs with mushrooms and sautéed asparagus.
In a medium saucepan over medium heat, bring red wine, two bay leaves, and four crushed garlic cloves to a boil.
Crack an egg into a small glass bowl. To poach, swirl the simmering wine with a whisk to create a whirlpool and gently pour the egg into the center of the whirlpool.
Poach until the whites are set and the yolk begins to firm up, typically taking about two to two and a half minutes. Maintain a steady boil in the wine, adjusting heat as needed.
To check for doneness, lift the egg with a slotted spoon. If it spreads out, it needs more time; if