Eggs Poached in Wine Sauce*
Poached Eggs
| Categories: | eggs Roman |
| Original Source: | Apicius, De Re Coquinaria |
| Secondary Source: | John Edwards translation |
| Cook: | Abraham Eliazar and Mira Eliazar |
| Meeting Date: | 2007-04-22 |
Eggs poached in wine sauce
Grind together oregano, celery seed (or lovage) and pepper. Combine with onion, wine, and salt, and pour into a pan. Bring to a boil, then simmer. Carefully add eggs and poach according to taste.
Edwards' redaction
| 4 | chicken or duck eggs |
| 1/2 Tbs. | chopped onion |
| 1 c. | red wine |
| 1/4 c. | oregano |
| 1/2 t. | celery seed (or lovage) |
| salt, to taste | |
| ground pepper, to taste | |
Steps
- 1 c. liquid not enough to poach in, so added 1 C. water and splash (2 Tb) verjus to compensate.
- Add all ingredients but eggs to pot, bring to simmer.
- Break 1 egg into ramekin, carefully, keeping yolk intact.
- Stir liquid, them carefully pour egg in center, allowing spices to cling to the egg.
Note
Dried oregano used, also celery salt instead of celery seed and salt.
Serve with toast?
Can look like fish - make w/ fish?
Used white wine instead of red - try red w/ full volume next time, or in a smaller pan.