Cart | Track Order | Help
  Recipes Main | Advanced Search | Browse Recipes | Quick and Easy | Fresh and Light | Desserts | Holidays and Parties | Glossary
POPULAR SEARCHES: BROWSE:  Recipes | Collections | Menus
Explore Recipes
Recipes Main
Advanced Search
Browse Recipes
Quick and Easy
Fresh and Light
Desserts
Holidays and Parties
Submit a Recipe
Glossary
Related Content
Find Similar Recipes >
Spotlight On
Enjoy easy, healthy summer recipes from SOYJOY.
Chinet Recipe Contest: Vote for your favorite cookout recipe and you could win $100!
Win $1000 in the Chinet Flip-Your-Burger Sweepstakes!
Facebook: Join the Cooking.com fanbase, see fellow foodie faces!
Recipe Challenge: See winning Casseroles, enter the Summer Salads Challenge!
Home > Recipes > Recipe

Civet of Eggs

   Print Full 
Source: The Heritage of French Cooking
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  20 Minutes
 Total Time:  20 Minutes
 Yield:  Serves 2
This fourteenth-century recipe is taken from the Menagier de Paris, where it appears as cives d'oeufs ("stewed" eggs). The vinegar and wine sauce is curiously reminiscent of another Burgundian regional dish, the meurette, and also of oeufs en matelote (eggs in red wine sauce). The eggs are poached rather than fried in their dishes, but the tradition is the same.
RECIPE INGREDIENTS
2 tablespoons vegetable oil
3 onions (about 8 oz), thinly sliced
4 pinches sugar
1 tablespoon balsamic vinegar or aged wine vinegar
3 tablespoons dry red wine
salt and freshly ground pepper
4 small eggs
Civet of Eggs Recipe at Cooking.com
DIRECTIONS
Heat the oil in a large nonstick saute pan. Add the onions and brown, stirring, over high heat. Lower the heat and simmer for 12 minutes. Add 2 tablespoons of water and the sugar and cook for 3 minutes more.

Add the vinegars and cook until they evaporate. Add the wine and salt and pepper to taste. Break the eggs, one by one, into a cup and add them individually to the saute pan. Cook for 1 minute and remove from heat.

TO SERVE: Divide the egg ragout between 2 plates and serve immediately, with toast.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
 Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
Eggs Benedict, Etc.: Poached Egg Breakfasts
Nutrition Facts per Serving
Yield: Serves 2
Calories: 298
Fat. Total: 21g
Fiber: 2g
Carbohydrates, Total: 13g
Sodium: 100mg
% Cal. from Fat: 63%
Cholesterol: 314mg
Protein: 11g
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
 Most Popular...
Recipes Keywords Collections
Shopping Ideas and Offers
Stainless Steel Utensil Set Stainless Steel Utensil Set
By Cuisinart
$ 95.95
More Info
Nonstick Oval Saute Pan Nonstick Oval Saute Pan
By Rachael Ray
$ 89.95
More Info
Brushed Chrome Prep 11 Plus Food Processor Brushed Chrome Prep 11 Plus Food Processor
By Cuisinart
$ 178.95
More Info
More Related Products »
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 
Ordering: Cart/ Checkout | Track Order | Gift Cards | Shipping Info | Return Policy | Security
Contact: Email Us | Call Us Toll-Free | More Help
Members: Sign In/Out | Account & Orders | Saved Recipes | Product Reviews | Wish List | Newsletters | Unsubscribe
Web Site: Shop |  Special Values | Gift Ideas | Wedding Registry | Recipes & More | Community | Site Map
©1998 - 2009 Cooking.com |  About Us | Terms of Use | Privacy | Recent Awards | Jobs | Affiliates | Advertising
Share this Page
Try Fine Cooking Magazine for quick, healthy and innovative recipes.