3 Michelin Star BERNARD LOISEAU Special Poached Eggs

eggs

🥗Healthier: egg whites

💰Cheaper: tofu

Egg whites reduce cholesterol and tofu is a plant-based alternative.

vinegar

🥗Healthier: lemon juice

💰Cheaper: white wine

Lemon juice can enhance flavor while being a healthier option.

Peel the carrots using a peeler.

Remove the outer layer of the onions to avoid bitterness.

Cut the carrots into three or four pieces and place them in salted boiling water for about 40-45 minutes to make carrot puree.

Cook the lard for 4-5 hours to achieve a certain texture.

Prepare a reduction of red wine, specifically a Côte du Rhône, and reduce it.

Incorporate carrot puree into the wine reduction to thicken it.

Boil water with vinegar for poaching the eggs.

Crack each egg individually into a poaching ring and gently place it into the boiling vinegar water.

Use a slotted spoon to help the egg white cover the yolk as it cooks.

Remove the poached egg from the vinegar water and place it in hot, non-vinegar water to remove any vinegar taste.

Trim the excess egg white around the poached egg for presentation.

Prepare a fondue of onions by cooking them in oil and butter until they become sweet and caramelized.

Assemble the dish by placing onion fondue in the center of the plate, pouring the red wine sauce around it, and placing the poached egg on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens