Why do the French only have one egg in the morning? – My Winespill
Warning: Dad joke
Why do the French only have one egg in the morning? Because its un oeuf. If you’re not familiar with the French language, un oeuf is pronounced like enough.
Is one egg enough? I find the egg to be my perfect food and depending on how I prepare it, is how I decide if one is indeed enough.
The magical egg
I have mastered the sunny side up variety to perfection where I only need one perfect egg. My husband is the master of scrambled eggs and we all get more or less 2. When we opt for the soft boiled egg, I take one and he takes two and we quarrel over who knows how to open them the right way. No matter how we make them they sustain us several mornings a week.
Eggs are a low-carb, low-calorie and low-cost source of protein. One egg provides 6 to 8 grams of protein with only 70 calories. They are extremely nutritious, as a complete protein and a rich supply of key vitamins and minerals. It’s amazing how much one simple egg can give.
Wine for a simple egg
There is an exponential potential for complexity with a simple egg. And what better way to accompany them than with a side of acidity. Acidity as in:
- Champagne and orange juice;
- A crisp unoaked Sauvignon Blanc;
- Gamay or;
White wines are higher in acid compared to red wines. The job of the acid is to balance out the flavors. Think about that squeeze of lemon in a gin and tonic, or on a fish filet and the full on bite of lime after Tequila. That dose of acidity heightens the other flavors and creates a delectable combination.
A wine with too much acidity will taste excessively sour and sharp. A wine with too little acidity will taste flabby and flat, with less defined flavors. It’s that splash of sour that cuts the fat of the egg and brings out the savory flavor.
A perfectly poached egg
For a perfect poach, heat 2 to 3 inches of water in a large saucepan until it boils. Turn down the heat to simmer. Break a cold egg into a saucer and slide it into the water. Cook for 3 to 5 minutes until the yolk thickens but isn’t hard. Remove with a slotted spoon.
Match with mimosas
I opt for a less-expensive Cava or Prosecco. Cava is from Spain and Prosecco is from Italy, but they’re both delicious dry sparkling wines that mix well with juice.
A magical meringue recipe
You’ll only need 4 ingredients — egg whites, cream of tartar, sugar, and vanilla extract. Try this trick to separate the yolk from the white: Crack an egg over a slotted spoon placed on top of a bowl. The yolk will stay on top of the spoon and the white will fall through.
The pink stuff
A rosé is a type of wine that incorporates some of the color from the grape skins, but not enough to qualify it as a red wine. It may be the oldest known type of wine, as it is the most straightforward to make with the skin contact method.
A wickedly easy and delicious go to
Deviled eggs are your go-to picnic pleaser. Try cutting the fat by replacing some of the mayonnaise with nonfat cottage cheese. Or spice up grandma’s recipe by adding jalapeño pepper and a dash of cumin.
Sauvignon Blanc (Unoaked)
This is the quintessential “Crisp” white wine with its fresh, tangy, green fruit flavors and has become enormously popular worldwide. It is light to medium bodied with high acidity and can be a very dry wine.
A perfect boiled egg
Don’t boil them. Put eggs in a pan and add cold water so they are covered by an inch. Turn up the heat. When they start to boil, take the pan off the heat and cover. Let them stand in the hot water. Extra-large eggs need about 15 minutes, large ones 12 minutes, and medium eggs 9.
A bottle worth seeking
Gamay is most famous for producing a light, fruit-driven red wine of Beaujolais. A versatile red to pair with food, they have high acidity and tart flavors to cut the fat of the dish.
Now we are set with a few egg recipes and a perfect pairing of wine. As you know how inexpensive eggs are this saves us money to spend more on a good wine.