The Reason You Should Poach Eggs In Wine

From hollandaise to garlicky yogurt, poached eggs complement a variety of sauces that scream elegance and savor. Home chefs often leave this egg style to the professionals simply because of the daunting preparation, but contrary to widespread belief, poaching eggs isn't that challenging. Once you lock down the combination of techniques, they could become a regular on your plate — and not just for brunch. Not only can poached eggs be the star of the show at any hour of the day, but they can be poached in more than just water. As Epicurious recommends, reach for a bottle opener before going for the faucet.

When eating poached eggs, half the fun is delicately puncturing the yolk for a waterfall of gooeyness, and it's a pretty universal letdown to scoop a messy, broken yolk onto the plate. A well-known trick to flawlessly executing these eggs is adding a bit of vinegar into the water before the egg joins the party. NPR shares that the vinegar's acidity helps the egg hold shape, but author and food expert Harold McGee revealed that some salts and acidic liquids act as a timer by causing the eggs to hit the water's surface once cooked. Wine provides the same scientific advantages as vinegar but with added decadence. When it comes to poaching eggs, choosing wine over water will result in a tasty dish that awards more than a gourmand's taste buds.

The appeal of incorporating red wine into the kitchen goes beyond taste, as research reveals that fermented grape juice works against multiple health woes. According to the National Library of Medicine, red wine is rich in antioxidants that fight cardiovascular diseases and lower one's chances of developing blood clots. It's hard to believe that this popular drink of choice comes with so many health benefits, but that may not be enough to attract those who aren't big on wine. Wine Enthusiast explains the magic that happens when the wine hits the stove. Recipes that incorporate wine are not just about creating "exciting aromas and flavors," but how the sugars and alcohol influence other ingredients to revolutionize the dish.

The French stand by this preparation with the popular dish Oeufs en Meurette — poached eggs drenched in a rich sauce of red wine, bacon, and veggies. The eggs themselves are traditionally poached in red wine, confirms Taste Atlas, casting the eggs in a vibrant purple tint that makes the plating pop. As eggs happily take on the complex flavors of wine, different varietals complement recipes in various ways. For example, a dry red wine adds richness, whereas a white wine will offer more delicate flavor notes. The creator of 101 Cookbooks, Heidi Swanson, explores this concept with her recipe for poached eggs in crisp white wine that celebrates summery herbs.