It is funny, but you'd be surprised how many chefs use stockpots and such. My friend is a professional fine dining chef. Formerly sous chef at a 2 Michelin star restaurant in north west England. When he cooks at home he always uses stock pots or stock cubes. Only for special occasions does he make his own stock. He says the ready made stocks are excellent for every day cooking and he hates the stigmatism around using them.
How I wish to eat a dish someone has taken this much effort to create. I really do appreciate the top of the chain chefs. Those who feed you art and not food. It's passion, not just blanched or fried... salut chefs
I must admire the practicality of French military service. Skills as a chef being used as a chef. In the US it'd be, "you have master chef skills? Welcome to the infantry!"
If the saying "you eat with your eyes" is true, then what puts me off about this undoubtedly delicious dish is that I can't help thinking that egg poached in red wine looks more than a little placental.
It's been hanging out in ice water too.....an ice cold poached egg. To me it's a total waste, it's not worth it to destroy it in an ice bath just to prevent it from cooking ever so slightly more. Just take it out earlier if you affraid of carry-over cooking...
So many secrets other chefs would not put to air, although I would try for this myself; here in Western Australia. If I were in London I would camp overnight outside his door to be first in for breakfast or brunch. "Wow"
@@joemaxwell3145 I would definitely have oeufs en meurette for breakfast. Since I can't make it, I sometimes have a risotto with poached eggs. Perfect breakfast. Risotto all'Amarone + eggs is quite close to this, as a concept.
Two fun facts about the wine: 1. The dish is from Burgundy, but he dosen't use a burgundy-wine 2. Syrah and Shiraz are the same grape, just that its called Syrah in the old world and Shiraz in the new world.
You don't actually need a whole bottle. Whole bottle would make about 8 portions. It's just that reducing small amounts is difficult, so reduce a whole bottle, when the sauce is made keep it in the freezer. Next time, revive it in a sauce pan and finish with some butter at the end to make it shiny again.
this dish screams France, egg poached in wine, brioche fried in butter, butter in several parts of the dish, creamy side item, 2 types of bacon, and top it all off with a wine sauce.
Don't waste ur money to buy expensive wine just to poach an egg. He is french they have a tende to show off. There food taste good because they add a lot of butter
We get to learn the art of cooking free from a masterchef. Every now and then, I wouldn't mind getting up early and make something special for myself or my family. Either you enjoy pampering yourself or you don't If it's not your cup of tea, then don't watch it. But just whining and complaining.
Looks delicious, but what's up with putting your poached egg in ice cold water? I understand it's to stop it from cooking but wouldn't an ice cold poached egg be pretty disgusting?
Yeep...the egg seems cold, like hard boild. In any case a hearthy breakfast. I imagine you can serve de egg warm if you make the wine reduction appart. But that is his ricipie!
just par-cook it then heat it up again when you need it. Standard restaurant practice. You'll notice he keeps most of his poaching wine for this task; only a little goes into the sauce.
How do you know it's Bordeaux? He said "Shiraz or Syrah" which actually is the same grape. Bordeaux wines however usually are Carbernet Sauvignon, Merlot and/or Cabernet Franc.
@@markemmerson2001 yes, I understand that, but at no point does he appear to reheat the cooled egg. I'd expect him to at least dip it into some hot water before service - not long enough to cook it, but enough to make it palatable.
Reheated in the wine before serving (not shown in the video). Confusing as it’s not shown but that’s how all poached eggs in high volume restaurants are prepped/served.
BeardedDanishViking I imagine not, but at no point is any clue given as to whether the egg is reheated or how. The red wine has been reduced to a glaze so he can't use that, he wouldn't use water as it would compromise the flavour, he obviously wouldn't microwave it - not as obvious as it seems, is it.
fishybishbash The egg is par cooked and he did not use ALL the wine for the demi-glace and I assume he heated the egg up for service in the remaining wine.
It’ll be reheated in the wine before serving, same as for regular poached eggs prepared like this. Ice bath to halt cooking, reheated in boiling water just before serving.
I know hes a Michelin chef, and I know hes a master, but I can't help thinking that poached egg looks revolting. When he pulls it out of the wine it looks like some kind of liver or spleen or heart raw, just unappetizing. That said, the rest looks delicious and im sure it all tasted that way.
I would need to baked like a cake to bother with all this. One orders this in an expensive restaurant, one does no make this at home. What one CAN make at home is eggs benedict. That's the limit.
![[Special Clip] ATEEZ(에이티즈) 홍중 'Why Do You Love'](http://i.ytimg.com/vi/I6XYXQKN_pY/mqdefault.jpg)
Thats what i enjoy: No unnecessary swearing, not being arrogant or pretentious about it, but being genuinely passionate for it.
Why is he using veal stock when he could use knorr stockpot!?
ProtectedByJah1 😳😂😂..
If you look at many of their more recent videos you will see they also use the posh equivalent of a stockpot ;)
His choice really
It is funny, but you'd be surprised how many chefs use stockpots and such. My friend is a professional fine dining chef. Formerly sous chef at a 2 Michelin star restaurant in north west England. When he cooks at home he always uses stock pots or stock cubes. Only for special occasions does he make his own stock. He says the ready made stocks are excellent for every day cooking and he hates the stigmatism around using them.
@Eddie Gooden Knorr is part of Unilever, which supports terrorist movements. Unilever can eat shit.
I really envy this guy because not only is he good at what he does, he seems to genuinely enjoy it.
meh, he's got a horrible reality tv candor
@@tipi5586 no
How I wish to eat a dish someone has taken this much effort to create. I really do appreciate the top of the chain chefs. Those who feed you art and not food. It's passion, not just blanched or fried... salut chefs
Itumeleng Setilo make it he showed you how
He's really passionate about this dish. You can tell by the way he tastes everything and gets so giddy.
Poached eggs on toast with bacon. Looking superbly luxurious. Just love these recipes.
i think i almost shed a tear that looked so lovely
People need to understand that he is an artist, he expresses his love for food through the art of it, he sells his masterpieces and you can eat them
Craftsmen not artist
+Raggamuffin23 Whats the difference. A craftsmen can produce art.
+Raggamuffin23 debatable
He's a thief
@@QianBing nobody owns recipes mate
I must admire the practicality of French military service. Skills as a chef being used as a chef. In the US it'd be, "you have master chef skills? Welcome to the infantry!"
this guy should consider cooking professionally he would do well
Old jokes die hard
+Bearlike Stragility yep everyone needs some decent grub before a hard day's work
you triggered you kids, hard.... this dude is dated...
Naa he forgot the chips
My nosd bled trying to decide if this ia a joke or not
An egg dish like that must be cut into on camera to complete the mouth watering effect that only a runny yoke can provide.
That music at 4:03 just makes this dish seem that more important and royal -as if the whole world depended upon a poached egg.
If the saying "you eat with your eyes" is true, then what puts me off about this undoubtedly delicious dish is that I can't help thinking that egg poached in red wine looks more than a little placental.
it did like kinda weird
Hundo P
Pianos For Breakfast it does doesn’t it? Very much like an organ
It's been hanging out in ice water too.....an ice cold poached egg. To me it's a total waste, it's not worth it to destroy it in an ice bath just to prevent it from cooking ever so slightly more. Just take it out earlier if you affraid of carry-over cooking...
@@kh_qft762 it’s not served cold. Eggs prepared this way are warmed up in hot water (wine in this case) before being served.
Fried bread, bacon, egg and onions. You would have to be mad not to like it,mmmm.
So many secrets other chefs would not put to air, although I would try for this myself; here in Western Australia. If I were in London I would camp overnight outside his door to be first in for breakfast or brunch. "Wow"
Mr roux, you're amazing applying the now-how of escofier, very great
Cant wait to try my luck at making this dish. Thanks for posting it !!
As perfect of a dish as one could ask!
no matter if you are a kid, or a michelin starred chef, you still love bacon.
very inspirational music for a fry up
made this, for breakfast, its an absolute banger
wow you had veil stock? bravo.
*veal
y4ruhate? Veal stock is almost as easy to get as beef where I live?
The decadence of this dish for breakfast is breathtaking
You would have red wine with your breakfast?
@@joemaxwell3145 I would definitely have oeufs en meurette for breakfast. Since I can't make it, I sometimes have a risotto with poached eggs. Perfect breakfast. Risotto all'Amarone + eggs is quite close to this, as a concept.
Great chefs always shows great skill of cooking🌟👌🏽☘ Kamran Raziq sheikh from Pakistan Korangi 1 Karachi 31
Two fun facts about the wine:
1. The dish is from Burgundy, but he dosen't use a burgundy-wine
2. Syrah and Shiraz are the same grape, just that its called Syrah in the old world and Shiraz in the new world.
Clearly everyone can see why you are a Michelin star chef
So the poached egg is cold when it's set on the brioche? He put it in an ice bath, but did not reheat it at all?
I poach my eggs in Whiskey.
'Merica
+channelfchs I figured you'd deep fry it
You can't deep fry in whiskey ( ͡° ͜ʖ ͡°)
The Roux brothers actually demonstrated eggs being deep fried - they looked delicious!
Merica?
Whiskey is Irish.
Nothing American about Whiskey.
Pity what you call whiskey is just piss water.
I want to make this for my parents but i'm afraid to get kicked out of home.. WHOLE BOTTLE OF GOOD WINE FOR THE SAUCE. GG.
You don't actually need a whole bottle.
Whole bottle would make about 8 portions.
It's just that reducing small amounts is difficult, so reduce a whole bottle, when the sauce is made keep it in the freezer. Next time, revive it in a sauce pan and finish with some butter at the end to make it shiny again.
this dish screams France, egg poached in wine, brioche fried in butter, butter in several parts of the dish, creamy side item, 2 types of bacon, and top it all off with a wine sauce.
"A little bit of butter"
Paula Dean, "DAMN, that's a lot of butter!"
To sum up the French and Japanese Cheffs, they will literally slice up the sun for 2 days concentrated light.
Yep but the french chefs will do the reduction with wine ^^
Eggs, Bacon, n Toast basically. Sounds like Breakfast to me. n A Wickedly Good, n prolly Expensive as well bcuz of the Burgundy Wine Sauce. YUMMY!!!😊
Stunning dish
This is cooking from the soul. Heston... take notes.
So much Pride and Passion.
I always wake up to lardons each morning
Why cool the poached egg? Is it a texture thing or a continental thing?
Or to stop it overcooking maybe?
EXCELLENT!!!
That is absolutely beautiful :O
A whole bottle of red wine!
beautiful
Damn, bacons are truly majestic
'Just a little bit of butter' says he, adding half a kilo :)
No just about the classical 100 grams (I am french so... nothing special here ^^)
@@khaelamensha3624 100 grams is almost a quarter pound of butter....
He used 40g here tops
Don't waste ur money to buy expensive wine just to poach an egg. He is french they have a tende to show off. There food taste good because they add a lot of butter
Forget about authority names, just clock the food...
Dont see the point of poaching in wine then dropping it into iced water, looks like a testicle
That looks incredible 😲
Cheers Morgan lad
Such an art
Basically a French stab at a English breakfast.
This guy doesn’t seem like the standard a#%hole French tv/RUclips chef ( al la Ramsey or Marco) I like it
Ed Loomingly he doesn’t allow his waiters and waitresses to receive there tips
Did he just cut perfect bacon slices with a knife?
We get to learn the art of cooking free from a masterchef. Every now and then, I wouldn't mind getting up early and make something special for myself or my family. Either you enjoy pampering yourself or you don't If it's not your cup of tea, then don't watch it. But just whining and complaining.
Is the egg cold?
you can see its his kinda take on the english breakfast.
Poach the egg in red wine, or not! It's your choice really Michael.
Yes lovely. But incredibly expensive at Le Gavroche.
A cold poached egg sounds pretty awful to me
It wouldn’t be cold
what kind of onions did he use here? id like to try this recipe
Pearl onions and shallots.
I’m surprised that the combination exists.
I just came here.. but at the last time I said.. hwow...
that's a classy breakfast
Did he serve the poached egg cold?
What was the bacon cooked on. Butter paper?
Probably parchment
Just a quick comment, he is using a bordeaux and not a burgundy wine... well it works too ^^
I'm surprised he didn't add any gold flakes, bit of a let down.
Looks delicious, but what's up with putting your poached egg in ice cold water?
I understand it's to stop it from cooking but wouldn't an ice cold poached egg be pretty disgusting?
By the gods he really used a bottle of wine to get one spoon of glaze out. Wut
Yeep...the egg seems cold, like hard boild.
In any case a hearthy breakfast.
I imagine you can serve de egg warm if you make the wine reduction appart.
But that is his ricipie!
just par-cook it then heat it up again when you need it. Standard restaurant practice.
You'll notice he keeps most of his poaching wine for this task; only a little goes into the sauce.
Now if he could just start paying his staff the service charge that is meant for them..
Sublime
He very much lied straight off the bat by saying it gives the egg a nice colour. It looks like if you could see grey at night!
So the egg is ice cold?
Hell to the yesssssssir
Im not saying i would not tear in to that but i dont know about " pretty as a picture "
But can this fill up a hungry man
Funny that it's a dish from Burgundy with red wine, yet he doesn't use a Burgundian wine to cook it.
I wanted to see the yolk run. He didnt cut the f...ng egg.
A recipe from Burgundy but using a Bordeaux wine?
+Kwong chiew kent an asian person viewing a french recipe!? the shock!
How do you know it's Bordeaux? He said "Shiraz or Syrah" which actually is the same grape. Bordeaux wines however usually are Carbernet Sauvignon, Merlot and/or Cabernet Franc.
if you think shiraz/syrah is a bordeaux red, then you're a fucking idiot.
lovely lucious dish of cholesterol
Can some tell me the name of the background score??
Danice - Snowstorm
born in england what u doing french national service for?
This was from a bbc tv show, please do not lie in the title and say it was done for you tube
Isn't the poached egg cold at the end, after having been left in iced water?
Stops the egg from overcooking and keeps the yolk runny
@@markemmerson2001 yes, I understand that, but at no point does he appear to reheat the cooled egg. I'd expect him to at least dip it into some hot water before service - not long enough to cook it, but enough to make it palatable.
@@andydoddington2993 I don't get ot either!
Someone help plz lol
Reheated in the wine before serving (not shown in the video). Confusing as it’s not shown but that’s how all poached eggs in high volume restaurants are prepped/served.
Some say. If you make a circle of Knorr stock pots, you could summon Marco Pierre White.
That looks amazing. I think I could make that. But, there’s an awful lot of saturated fat in this dish!
Was he doing military service for UK or France in France
For France
Always beware a tradesman who keeps admiring his own work.
Bacon, eggs, and toast. For breakfast. What??
....but the egg's stone cold, right? I didn't see him bring it back up to heat
Do you honestly believe that a chef of his caliber would serve a cold poached egg?
BeardedDanishViking I imagine not, but at no point is any clue given as to whether the egg is reheated or how. The red wine has been reduced to a glaze so he can't use that, he wouldn't use water as it would compromise the flavour, he obviously wouldn't microwave it - not as obvious as it seems, is it.
fishybishbash The egg is par cooked and he did not use ALL the wine for the demi-glace and I assume he heated the egg up for service in the remaining wine.
Not a demi-glace it's a red wine reduction
Wine for breakfast? How very French...
Shouldn't the poached egg be chilled in cold red wine with red wine ice cubes too?
It’ll be reheated in the wine before serving, same as for regular poached eggs prepared like this. Ice bath to halt cooking, reheated in boiling water just before serving.
Ducking a Bee @ 3:43
Not wasteful... A bottle of wine for a tablespoon of sauce at the end. Think I'd drink the wine and have a bacon and egg butty
anybody knownhow to spell the name of this dish?
0:42
Holy s***, I've never seen an egg poached in wine before
I know hes a Michelin chef, and I know hes a master, but I can't help thinking that poached egg looks revolting. When he pulls it out of the wine it looks like some kind of liver or spleen or heart raw, just unappetizing. That said, the rest looks delicious and im sure it all tasted that way.
With more calories than a kfc family banquet 😐😂
Robert Downey cooking
I would need to baked like a cake to bother with all this. One orders this in an expensive restaurant, one does no make this at home.
What one CAN make at home is eggs benedict. That's the limit.
That made my face ache. Ouch.