The Paul Bocuse Beaujolaise Poached Eggs Recipe.

Introduction



Poached Eggs à la Beaujolaise are an iconic creation by Paul Bocuse. This recipe perfectly reflects his culinary philosophy, combining simplicity, local ingredients, and mastered techniques.

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Ingredients



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The Recipe



Poach the eggs in 1 liter of water with the white vinegar.
Immerse them in a bowl of cold water immediately after poaching to stop the cooking.
Prepare a mayonnaise.
Reduce the wine with a pinch of sugar until syrupy. Let it cool slightly.
Add the wine syrup to the mayonnaise along with 1 tablespoon of red wine vinegar.
Mix well and keep refrigerated.
Fry the bread slices in olive oil.
Cut a disc from the center of one slice using the rim of an upside-down glass, and cut the rest into cubes.
Place the bread disc at the bottom of the plate, put the poached egg on top, glaze with the wine mayonnaise, sprinkle with bread cubes, and garnish with chervil and parsley.

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Tasty Wall Art

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After noticing among my friends and family that many people cook approximately, when just a little precision and minimal effort can lead to excellent results, and being passionate about cooking, I created cuisinerlesoeufs.fr to share my recipes with you.
"The Egg as King" is a (bad) pun on the "spoiled child," both to honor it and because the egg is fragile and precious, yet always at the center of everything (!).
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