Recipe: Poached Egg in Red Wine
1½ quarts red wine (like cabernet sauvignon or Burgundy-style red) 4 large eggs, at room temperature 1 tablespoon Maldon salt 2 teaspoons cracked black pepper 4 garlic cloves, crushed 6 thyme sprigs 2 bay leaves, dried or fresh
In a medium saucepan over medium heat, bring red wine, bay leaves, and crushed garlic to a rolling boil. Crack an egg into a small glass bowl. To poach, use a whisk to create a whirlpool in the center of the simmering wine, then carefully spill the egg into the center of the whirlpool. Poach until whites are firm and the yolk is just starting to set, about 2 to 2½ minutes. Make sure the wine stays at a rolling boil. If it starts turning into a rapid boil, turn the heat down a notch, and if the wine stops boiling, turn the heat up a notch.
To test for doneness, remove the egg from the wine with a slotted spoon and lift it high enough for you to examine the egg. If the egg flattens itself out on the spoon it is still raw in the center and you’ll need to place the egg back into the simmering wine for another minute. If the egg holds a domed shape on the spoon and feels slightly soft under your finger it is done. If the egg holds a tight, firm domed shape it is overcooked. Using a slotted spoon, transfer eggs to a plate lined with napkins to absorb the excess poaching liquid. Repeat the poaching process for the remaining eggs. The red wine poaching liquid can be strained, refrigerated, and reused 2 to 3 more times.