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Poaching an egg in red wine gives your egg a brilliant reddish-purple hue. There’s no need to use expensive wine, a house red is fine. Room temperature eggs are the best to poach with because they won’t drastically lower the temperature of the poaching liquid. Gordon uses brown eggs in this dish but white eggs can be used as well.

When you poach an egg in red wine, the egg flavors the wine, and that seasoned wine can be used to poach over and over again. Pass the liquid through a sieve and store in the refrigerator for up to a week.

Gordon serves this red wine poached egg with king trumpet mushroom, sautéed asparagus, and asparagus purée. Learn how to make the complete dish here.