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Poached Eggs a LA Bourguignonne

Poached eggs served with meat glaze, broth, and Parmesan, finished in the oven.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Meat and parmesan cheese work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 269 recipes. Both carry 2,3,5-trimethylpyrazine, which smells cocoa, roasted. The science ↓

Poached Eggs a LA Bourguignonne

Oven, in the book's wordsThe hot oven

Ingredients

Directions

The book says “the hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Poach the eggs

  1. In a saucepan, combine meat glaze and broth; bring to a boil.

  2. Add 2 Eggs and poach for 1 minute and 15 seconds.

  3. Carefully lift out the Eggs with a skimmer and place on a hot dish.

  4. Repeat with the remaining 10 Eggs, poaching 2 at a time.

Brown and serve

  1. Sprinkle the poached Eggs with Parmesan cheese.

  2. Place the dish in a 400°F (200°C) oven for 1 minute to brown.

  3. Reduce the poaching liquid to half its original quantity and pour it around the Eggs, then serve hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Meat + parmesan cheesetop 17% of all pairs
    Smell alikemoderate
    Cooked together269 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

  2. Egg + parmesan cheesetop 18% of all pairs
    Smell alikemoderate
    Cooked together3,368 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Meat + eggtop 22% of all pairs
    Smell alikemoderate
    Cooked together6,432 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Set in the hot broth, forming the main body of the dish.
Meat glaze
Adds concentrated savoury depth and body to the poaching liquid.
Broth or consommé
Provides the poaching liquid that cooks the eggs and carries flavour.
Parmesan cheese
Melts and browns under the oven heat, adding savoury, nutty flavour to the top.

The step that matters

Poaching the eggs in small batches. Adding only two eggs at a time keeps the liquid from cooling too much, so each egg sets quickly and holds its shape. Crowding the pan lowers the temperature and makes the whites spread and stay runny.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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