Comments on: Les Oeufs en Meurette

By: Gareth Morgan

Gareth Morgan — Tue, 06 Oct 2009 22:15:20 +0000

I too thought until recently that Oeufs en Meurette had to be made with red wine, but I was in Burgundy recently and had a faboulous white Oeufs en Meurette made with a Bourgogne Aligoté in a restaurant in St Romain. It was wonderfully creamy. Also, I would point out that by omitting the bacon cubes (lardons) it makes a great vegetarian dish (as a veggie I find it quite hard finding suitable dishes in Burgundy).

So, by using the Hautes Côtes de Nuits Blanc from Bertrand Ambroise, omitting the lardons, and perhaps adding a little cream at the end, I think one would have a truly superb dish. However, my experience of making Oeufs en Meurette at home is that the eggs need a good deal more than 3 minutes.

By: Emma Pook

Emma Pook — Tue, 06 Oct 2009 16:01:49 +0000

Thanks Maurice, Bertrand Ambroise’s wife assures us it can be made with red or white wine and the white version is one of her husband’s favourite suppers!

By: Maurice Vink

Maurice Vink — Tue, 06 Oct 2009 14:59:31 +0000

Sorry, but I think you’ll find that the recipe for Les Oeufs en Meurette is actually for Oeufs au Meursault. “au Meursault” uses white wine from the Bourgogne and the other ingredients listed in the recipe, whereas “Meurette” not only uses red Burgundy but also stock, carrots, etc. Never mind, they’re both good.