Roger Vergé's Fried Eggs with Wine Vinegar

By • December 31, 2013 • 12 Comments

609 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: It might not sound as welcome at 9am as butter or maple, but a measured shot of vinegar is surprisingly perfect at breakfast (just think about hot sauce -- we don't reach for it because it's like ketchup, but because it's like vinegar.) The richness of egg yolk is tempered and shined up best by sitting next to a tart, cleansing foe -- the balance of soft and sharp acting like a good vinaigrette. Adapted slightly from Roger Vergé's Cuisine of the Sun (Macmillan, 1979)Genius Recipes

Serves 2

  • 4 large brown eggs (6 if you enjoy them as much as Verge does)
  • 2 tablespoons butter
  • 4 tablespoons good wine vinegar
  • Salt, pepper
  1. Break 2 or 3 eggs, according to your appetite, into a bowl, taking care not to break the yolks. Heat half the butter in a 6-inch frying pan, and when it turns golden, slip in the eggs very carefully. Cook, puncturing any air bubbles which form in the egg whites with a fork. Don't worry if the eggs go crisp and golden round the edge. When they are cooked the way you like them, season with salt and freshly ground pepper and slide onto a heated plate. Pour 2 tablespoons of wine vinegar into the pan. Allow to reduce by half and pour over the eggs.
  2. Wipe out the pan with a cloth or paper towel and repeat the process with the remaining butter, eggs, and vinegar.
  3. From Vergé: This is a controversial recipe. Some people swear that the butter should not be allowed to colour; others cook the whites first on their own and then slide the yolks on top (having first salted the whites to prevent the yolks from being marked). Each way has its point, but in this book I have given the recipe I make for myself and my friends. Fried eggs cooked in this way are, incidentally, among the most irresistible of all dishes. Many is the time that I have suddenly had a longing for three fried eggs -- usually after midnight, when I am among friends, and guests who have finished dinner and are mulling away the evening with a liqueur. The sight of the eggs cooking is too much for them all, and they always end up by joining me. I know few dishes so powerful!
Jump to Comments (12)

Comments (12) Questions (0)

Default-small
Default-small
Default-small

11 months ago David

Wow! What a great little snack that is! (Made it after my kids ate most of the pizza tonight, leaving me still a bit hungry.) Only caveat, is that I used a new Trader Joe's Pomegranate Vinegar, which was good, but a little thin. Next time I'll use a more robust vinegar.

Photo_(2)

11 months ago kschurms

I've been making these for breakfast for the past week now--and I don't plan on stopping anytime soon. Absolutely delicious!

Food25

12 months ago Tom Salamone

I don't quite understand the comment about first cooking the whites alone then sliding on the yolks and the salting of the whites to keep from marking the yolks. Anyone? Thanks.

Default-small

12 months ago Olivia

What happened to the other half the butter? "Heat half of the butter in the frying pan" there's no follow up instruction on what happens to the rest. Does it go in with the vinegar? Is it used to finish the dish?

Linda_and_lisa

12 months ago Double Helping

Use the first half for the first two eggs and then second half for the next two

Miglore

12 months ago Kristen Miglore

Kristen is the Executive Editor of Food52

Thanks Double Helping -- I just hopefully clarified that in step 2, as well: "repeat the process with the remaining butter, eggs, and vinegar."

Default-small

12 months ago Olivia

Thanks! I made this and it was delicious.

Linda_and_lisa

12 months ago Double Helping

Super easy and tasty. I used red wine vinegar.

Junechamp

12 months ago ChefJune

June is a trusted source on General Cooking.

WOW! I've had that book for at least 2 decades and never noticed this recipe. Now I'll be making it for breakfast /brunch tomorrow! Go figure!!

Default-small

12 months ago ballentx

Nice with aged balsamic vinegar

Frank_ps_lr

12 months ago Frank Ball

I read about this years ago -- and have been doing it this way ever sense. Inspired!

Meinpr

12 months ago Becky Winkler

I just tried this with some sherry vinegar and it was DELICIOUS!