Poached Eggs in White Wine

Eggs poached in white wine peppered with minced shallots and herbs. A simple twist that immediately transformed the humble poached egg into something just a hint special and unexpected. Served over smashed avocado on toasted bread.

Poached Eggs in White Wine

I find myself poaching eggs two or three times a week. And, I know it seems obvious, but I sometimes need a nudge to poach them in something other than water. All sorts of broths and infusions are fair game, it's funny that I don't branch out more often. These, for example, were eggs poached in white wine accented with minced shallots and herbs. A simple twist that immediately transformed the humble poached egg into something just a hint special and unexpected. The nudge came from a tiny cookery volume titled The Flavors of France Volume II, published by Hastings House in 1964. Often, before I leave on a trip, I find myself cooking from cookbooks related to my pending destination, and I picked up this little gem in a thrift store in Napa, California years ago. It charmingly juxtaposes French regional architectural photos with regional recipes. This was a twist on an Oeufs Poches au Vin Rouge recipe, that I tweaked to my liking - using white wine, simplifying the instructions, and serving it open-faced on toasted bread.

Poached Eggs in White WinePoached Eggs in White Wine

Depending on the size of your pan, it's a shallow poach. You use the remaining poaching liquid to fashion a quick sauce after the eggs have set.

Poached Eggs in White WinePoached Eggs in White Wine

Making my way back from France - in the meantime, I'm imagining you might enjoy these not just on bread, but also, on top of a fall root vegetable gratin, or a chunky potato stew, or alongside a robust kale salad.....xo -h

Give this a try! Other favorite egg recipes include: deviled eggs, egg salad sandwich, this frittata, and pickled turmeric eggs.

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Poached Eggs in White Wine

Use a white wine here that you wouldn't mind drinking the remainder of.

1 cup dry white wine
1 cup water
2 shallots, minced
1 bay leaf
a pinch of thyme
1/4 teaspoon fine grain sea salt
2-4 large eggs

1 tablespoon butter, room temperature
2 teaspoons flour

to serve: toasted bread, avocado, chives

In a large skillet or saucepan over medium-high heat combine the wine, water, shallots, bay leaf, thyme, and salt. Boil for five minutes. Dial back the heat a bit, before carefully cracking eggs into the skillet (you can crack each egg into a separate small bowl, and then transfer, if you're not comfortable going direct to the skillet). Cover and simmer for another five minutes or so - until the eggs whites are opaque, and the yolks are set to your liking. Once poached, remove the eggs with a slotted spoon from the skillet and set aside. Cook the liquid in the pan down a bit more, until you have about 1/2 cup of liquid left, then strain the liquid into a small saucepan. Whisk the butter and flour into a paste, then add this to the strained sauce, stirring until smooth, taste and add a bit of salt if needed.

Serve each egg on a piece of toast over a bit of smashed avocado, drizzled with a bit of sauce, and sprinkled with chives.

Serves 2-4.

Prep time: 5 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Comments

I think this is my dinner this evening, thanks! Does the white wine help the egg hold together in the same way vinegar does?

Michelle

You must dream at night to come up with all these awe inspiring dishes! They all have so much eye appeal. Can't wait to try preparing eggs this way. By the way, I love the plate you served the eggs on. Can you tell me where you purchased it or the brand or any other information?

HS: Hi Diane - they were a flea market find, and so old the marks have rubbed off!

Diane Yip

For years my husband has been frying eggs in butter, then splashing with wine at the finish, sprinkling parmesan and putting a lid on it for a minute. It is delicious, so it never occurred to us to go to the straight poach. We will try this gentler approach.

Kris

I made this tonight and served it over leftover black rice with avocado on the side. It was delicious and so simple. I added tarragon instead of chives and thickened the sauce with arrowroot. Didn't strain it because the shallot added nice texture. Thank you Heidi!

Katie @ Whole Nourishment

Heidi, I recently changed my diet to plant based. it is definitely challenging and I find that eliminating eggs and oil is the most difficult part in this process. Have you tried some plant-based recipes that you truly enjoy? thanks for your help. M

HS: Hi M - there might be some ideas that sound good to you in the archives. I have a bunch of vegan recipes you might enjoy?

M

One question; How do I keep the eggs from cooling while making the sauce? I don't want to overcook them.

Frederic Harrison

Your blog has always delicious stuff, thanks for sharing this with us! Cheers!

Alexandre Raymundo

I would never in a million years have thought to do this - despite following dozens of food blogs, constantly picking up foodie magazines and recipe books from the library, this is the first time I have ever come across the suggestion to poach eggs in anything other than water (though now it seems rather an obvious thing to do!). Now, to pick up a bottle of white...

Andrea

For the last 10 years I have been keeping poultry. Nothing beats a home grown egg. I'm on a very restrictive diet but one thing I love to do is either poach or fry an egg (in sheep butter omg) until the white has just barely set. Then on it goes on top of a simple green salad with lemon juice and a touch of salt. The egg(s) act as a thick delicious salad dressing and the dish as a whole has big chunks of eggy goodness. It is also a delicious and fast (prep time) way to get in a pile of greens and protein. Very addictive and I thank my girls everytime!.

Raed

Sauteed broccoli rabe this morning in olive oil and plenty of garlic and then used the "juice" to poach my morning eggs! Thanks for the inspiration..

Natalie

These are beautiful and add such class to the poached egg (already classier than the over easy).

The Gilded Sprout

I made this dish tonight, but with red wine rather than white, since that's what I had, and purple onion rather than scallion. It was fabulous that way too! I put a bed of sauteed greens between the eggs and the bread. Thanks so much for your fabulous recipes.

Mary

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