Poached Eggs with Wine Mayonnaise

Appetizers | Scottish cuisine

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

For making the mayonnaise, it's best to use a young Beaujolais, a wine with a bright fruit flavor.

Ingredients

Chicken Egg - 5 pieces
Red Grape Juice - 1 fl oz
Champagne Vinegar - 1 fl oz
French Baguette - ½ pieces
Dijon Mustard - 1 tablespoon
Olive Oil - 1 fl oz
Herbs - to taste
Vegetable Oil - 7 fl oz
Cheese Spread - to taste
Salt - to taste
White Pepper (whole) - to taste
Vinegar essence - to taste

Step by Step guide

Step 1

The eggs should be at room temperature. First, separate the yolk from the white; pour the yolk into a large, clean bowl with a rounded bottom. Add a spoonful of mustard, season with salt, and whisk them together until you achieve a homogeneous reddish-brown mixture. Then, very gradually drizzle in the vegetable oil while continuing to whisk. The key is not to add too much oil at once: if you pour in too much at the beginning, it won’t be able to emulsify into mayonnaise. Once you have about fifty grams of mayonnaise, you can start adding the oil more freely.

Step 2

Once all the butter has been turned into mayonnaise, gradually add the wine and gently incorporate it into the mayonnaise. Taste and season with salt and pepper.

Step 3

After preparing the mayonnaise, bring a liter of water to a boil in a saucepan, add a pinch of salt and white wine vinegar, and reduce the heat to the lowest setting. Carefully crack a fresh egg into a small bowl, then gently slide it from the bowl into the barely simmering water. Repeat this process four times with four eggs. The eggs will spread out, but that’s okay; you can trim them later. Wait for two to three minutes, depending on your desired level of doneness. You can check the doneness by touch using a silicone or wooden spatula. Once the eggs are cooked, use a slotted spoon to remove them and immediately plunge them into ice water to stop the cooking process.

Step 4

Now, heat a skillet and toast the baguette slices in olive oil on both sides. Drain the toasted pieces on a paper towel. Place an egg on each piece and spread mayonnaise on top of the egg. Garnish with herbs and grated hard cheese, if desired.