< Return to Video

6 Chef Skills I Learnt Making Poached Eggs in Wine Sauce

  • 0:00 - 0:03
    Hey guys salute, this is Alex
  • 0:03 - 0:04
    Today I want to be...
  • 0:04 - 0:05
    I shouldn't be smiling
  • 0:05 - 0:06
    Today I want to be serious, okay?
  • 0:06 - 0:09
    We're gonna make... buckle up.
    Buckle up.
  • 0:09 - 0:10
    We're gonna make...
  • 0:11 - 0:12
    [dramatic music]
  • 0:17 - 0:19
    Today we're gonna make a recipe
  • 0:19 - 0:20
    laughs
  • 0:20 - 0:22
    Are you actually mad Alex?
  • 0:23 - 0:24
    F***in out of my mind
  • 0:24 - 0:26
    Ah, the recipe we're gonna make
  • 0:26 - 0:29
    comes from this book, my own cook book
  • 0:29 - 0:31
    [music plays]
  • 0:35 - 0:37
    There you go.
    Woah.
  • 0:37 - 0:39
    Yes this is the one I want to make
  • 0:39 - 0:44
    Picture perfect eggs meurette,
    poached eggs in a wine sauce
  • 0:44 - 0:47
    It's a very traditional french recipe
  • 0:47 - 0:49
    it comes from the region of Burgundy.
  • 0:49 - 0:53
    Delicious, affordable recipe that doesn't
  • 0:53 - 0:55
    use any fancy ingredient, and yet
  • 0:55 - 0:59
    it is a dish based heavily on technique
  • 0:59 - 1:02
    But I think that, that's great news,
    in fact.
  • 1:02 - 1:05
    Cause learning this dish,
    will also teach you
  • 1:05 - 1:07
    like tones of new chef skills.
  • 1:07 - 1:08
    You will basically become
  • 1:08 - 1:12
    a better cook after mastering this recipe.
  • 1:12 - 1:14
    So, lets get to it.
  • 1:15 - 1:19
    So there are 3 key elements to this dish
  • 1:19 - 1:22
    We're gonna start with the first one,
    which I think is the most important one.
  • 1:23 - 1:23
    The sauce.
  • 1:24 - 1:26
    Lets be serious for a moment, okay?
  • 1:26 - 1:29
    Being able to wrap up a good sauce
  • 1:29 - 1:33
    clearly states, clearly makes the
    difference between, like...
  • 1:33 - 1:37
    a random cook and a home chef.
  • 1:37 - 1:41
    Who are you? Who do you think you are?
  • 1:41 - 1:43
    Okay? That's what I thought.
  • 1:43 - 1:45
    [cooking noises]
  • 1:49 - 1:51
    In case you are wondering
  • 1:51 - 1:53
    I'm not using, like, an expensive wine
  • 1:53 - 1:55
    I'm just using a cheap wine.
  • 1:55 - 1:57
    Shiraz or Grenache
  • 1:57 - 2:00
    Any thing that has basically been grown
  • 2:00 - 2:03
    in a sunny, very sunny, environment.
  • 2:03 - 2:06
    At the end of the day this recipe is just
  • 2:06 - 2:08
    pretext to learn and brag about
  • 2:09 - 2:10
    french chef skills.
  • 2:10 - 2:11
    And the first one is...
  • 2:11 - 2:13
    Flambé -
    Set the liquid on fire
  • 2:13 - 2:16
    to reduce its alcohol content.
  • 2:16 - 2:18
    [cooking sounds]
  • 2:20 - 2:22
    I am boiling the day light out of this
  • 2:22 - 2:24
    liquid. I want to concentrate
  • 2:24 - 2:27
    both the flavors but also the color of
  • 2:27 - 2:29
    this wine. You wanna go for
  • 2:29 - 2:32
    what is called in french. "Mirroir"
    or in English a mirror.
  • 2:32 - 2:34
    [silence]
  • 2:34 - 2:37
    Look how shiny and how dark that
  • 2:37 - 2:39
    surface is. You can't even tell
  • 2:39 - 2:41
    that's wine no more
  • 2:41 - 2:43
    It looks like soy sauce.
  • 2:43 - 2:46
    Mirroir- an extreme wine reduction that
  • 2:46 - 2:49
    can get used and stored very easily.
  • 2:49 - 2:51
    [sings da-da-ta-ta]
  • 2:52 - 2:54
    In terms of flavor profile,
  • 2:54 - 2:57
    you want to embellish the story
    with a bit of beef stock.
  • 2:57 - 2:59
    You can use vegetable stock.
  • 2:58 - 3:01
    You can use chicken stock.
  • 3:01 - 3:02
    Whatever.
  • 3:02 - 3:04
    The guy just doesn't give a f**k. Like...
  • 3:04 - 3:06
    [inspirational music] No I do, I just
  • 3:06 - 3:09
    acknowledge the fact that everybody
  • 3:09 - 3:11
    has his or her own taste. And that's why
  • 3:12 - 3:14
    I'm suggesting a few options there.
  • 3:15 - 3:17
    [music changes]
  • 3:17 - 3:18
    [cooking noises]
  • 3:21 - 3:23
    Reduction- reduce the amount of liquid
  • 3:23 - 3:26
    to concentrate both the flavor
  • 3:26 - 3:27
    and the color.
  • 3:27 - 3:28
    So remember we started with about
  • 3:29 - 3:32
    a little liquid, that's what we get
    in the end.
  • 3:32 - 3:33
    [cooking noises]
  • 3:34 - 3:35
    [no speaking]
  • 3:49 - 3:53
    Monté - emulsifying a sauce
    by adding in cold butter.
  • 3:53 - 3:55
    [soft piano music]
  • 3:55 - 3:58
    Now you know whats good about this sauce?
  • 3:58 - 3:59
    Everything.
  • 4:01 - 4:02
    wow
  • 4:02 - 4:06
    I've got the beef
    I've got the acidity of the wine as well
  • 4:06 - 4:08
    which is just, you know, making that sauce
  • 4:08 - 4:10
    a bit fresher. Otherwise with butter
  • 4:10 - 4:12
    and the beef stock, it could get
  • 4:12 - 4:15
    a bit heavy. But it's not.
  • 4:15 - 4:16
    Yeah!
  • 4:16 - 4:17
    Oops.
  • 4:20 - 4:22
    [rock music plays]
  • 4:23 - 4:26
    [cooking noises]
  • 4:26 - 4:27
    I'm going to cook these
  • 4:27 - 4:29
    for about 5 to 10 minutes
  • 4:29 - 4:31
    on medium heat. Because I want
  • 4:31 - 4:33
    them to be fully cooked, but I also want
  • 4:33 - 4:34
    them to caramelize.
  • 4:34 - 4:36
    [cooking noises]
  • 4:44 - 4:47
    hmm... salty and juicy
    and smoky. Wow.
  • 4:47 - 4:50
    That's the kind of reaction you get with
    caramelized bacon.
  • 4:50 - 4:51
    Bwah!
  • 4:51 - 4:53
    Anyway, bacon bits...done.
  • 4:53 - 4:55
    We call them Lardons in France by the way.
  • 4:55 - 4:57
    Uh... Shallots
  • 5:01 - 5:03
    [hip hop music plays]
  • 5:04 - 5:05
    [cooking noises]
  • 5:18 - 5:23
    Glacé - cooking vegetables with a
    thin layer of caramel.
  • 5:23 - 5:26
    So, uh, the next step is to basically
  • 5:26 - 5:28
    poach an egg. And I know that plenty
  • 5:28 - 5:31
    people out there cook at home especially
  • 5:31 - 5:34
    are afraid of this operation
  • 5:34 - 5:36
    because it seems too technical.
  • 5:36 - 5:39
    But its not the case. Its not the case.
  • 5:39 - 5:43
    You just need to get the freshest egg
    possible
  • 5:43 - 5:46
    and do about nothing to it.
  • 5:46 - 5:47
    Let me show you.
  • 5:49 - 5:52
    Bring vinegary water to a boil
  • 5:53 - 5:58
    get it off the heat and gently
    very gently drop a very fresh egg in.
  • 5:59 - 6:01
    Wait 3 minutes and that's it.
  • 6:03 - 6:05
    It really looks like a little
    Japanese dumpling.
  • 6:06 - 6:10
    I know the yolk is going to be
    nice and runny inside.
  • 6:11 - 6:14
    Rinse this in cold water to stop the
    cooking,
  • 6:14 - 6:19
    yes, but also to rinse off any
    vinegary smell or flavor.
  • 6:21 - 6:26
    Poché - which is just cooking an egg by
    submerging it in hot water.
  • 6:26 - 6:29
    That's the french cuisine, made simple.
  • 6:29 - 6:31
    So I think we have all the elements
    we need.
  • 6:31 - 6:33
    Lets plate this bad boy.
  • 6:33 - 6:35
    It's nice boy, okay? Yea
    Not scary.
  • 6:37 - 6:39
    [string instrumental music]
  • 7:04 - 7:06
    [chewing] wow
  • 7:06 - 7:09
    [says something in French]
  • 7:09 - 7:11
    (unknown) juice, bold flavors everywhere
  • 7:12 - 7:14
    garlic, beef stock, caramelized onions,
  • 7:14 - 7:16
    caramelized bacon, smoke.
  • 7:16 - 7:19
    If this is not calling for a glass of wine
  • 7:19 - 7:21
    I'm not a Frenchman any more.
    laughs
  • 7:22 - 7:25
    Do I have some wine?
    Carbonated wine from California?
  • 7:26 - 7:27
    nah, maybe not.
  • 7:27 - 7:29
    So you need some red wine to go with this.
  • 7:29 - 7:34
    Take a piece of bread, rub it nicely
    with a clove of garlic
  • 7:34 - 7:37
    and then just dig in. Dig in!
  • 7:37 - 7:40
    Without being polite at all.
  • 7:40 - 7:44
    The paragon of pleasure
    and intense flavor
  • 7:44 - 7:47
    I swear, you use that sauce
  • 7:47 - 7:51
    and you drizzle it on to
    a sunny side up egg
  • 7:51 - 7:54
    You'll probably get about the same effect.
  • 7:54 - 7:56
    I'm sorry for the poached egg.
  • 7:56 - 7:58
    But you're not the star, man
  • 7:58 - 8:00
    You are not the star
    The star, the star is sauce.
  • 8:00 - 8:04
    Silky smooth, [unknown word],
    luxurious experience
  • 8:04 - 8:06
    that you could basically enjoy
  • 8:06 - 8:09
    on plenty other types of food.
  • 8:09 - 8:11
    Like, I would love that sauce
  • 8:11 - 8:12
    [slurps]
  • 8:12 - 8:15
    On a steak for example, that would be
    amazing on a steak.
  • 8:15 - 8:18
    The caramelized shallots,
    shika shika shika
  • 8:18 - 8:19
    A drizzle of sauce
    wow
  • 8:19 - 8:22
    flip it in half, a sandwich
  • 8:22 - 8:24
    shamboom [vocalizations]
  • 8:24 - 8:25
    Heaven.
    laughs
  • 8:25 - 8:28
    I think sauces are underestimated.
  • 8:28 - 8:31
    They are the foundations of French cuisine
  • 8:31 - 8:34
    I thought for a while about making a whole
  • 8:34 - 8:35
    series about sauces.
  • 8:36 - 8:37
    If you think this is a good idea.
  • 8:37 - 8:39
    Let me know in the comments
  • 8:39 - 8:41
    It's always good to hear from you.
    Okay?
  • 8:42 - 8:45
    So, uh...
    If you're thinking about getting my book
  • 8:45 - 8:47
    I can't blame you for that
  • 8:47 - 8:52
    You must know that this is one of the very
    few traditional french recipes inside it.
  • 8:52 - 8:55
    Ramen, Matsah bowl, onion soup
    -so french one-
  • 8:55 - 8:57
    Moroccan vibes.
  • 8:57 - 8:59
    So it's very much globally influenced.
  • 8:59 - 9:01
    But I can't deny I would be a fool
  • 9:01 - 9:07
    not to accept that there is a ton to learn
    in the traditional french cooking.
  • 9:07 - 9:10
    And that's also why I wanted to show you
    that recipe.
  • 9:10 - 9:13
    It feels a bit fancy.
    Yes.
  • 9:13 - 9:17
    But if you think of it, the ingredients
    are very very affordable.
  • 9:17 - 9:21
    It's a dish about mastering new technique
    as I mention earlier.
  • 9:21 - 9:24
    It's a dish about learning new chef skills
  • 9:24 - 9:27
    and I think it's a dish about becoming
  • 9:27 - 9:30
    a better, smarter, sharper cook.
  • 9:30 - 9:32
    Anyways guys, I hope you enjoy this recipe
  • 9:32 - 9:34
    If you did
    Give it a big thumbs up
  • 9:34 - 9:36
    And spread that everywhere
    Spread it like butter.
  • 9:36 - 9:38
    I will catch up with you next time.
  • 9:38 - 9:40
    But until then buh-bye. Salute.
  • 9:40 - 9:41
    [music plays]
Title:
6 Chef Skills I Learnt Making Poached Eggs in Wine Sauce
Description:

more » « less
Video Language:
English
Duration:
10:01

English subtitles

Revisions