Poached Eggs Bourguignon; Sniglets

It’s just been one of those days…

We we turned our clocks back last night, it’s dark at 6pm…


Who remembers sniglets?  (Besides me)

(snig’ lit) Any word that doesn’t appear in the dictionary, but should.

COEGGULANT (ko eg’ yu lent)n. The white things in a plate of scrambled eggs.

MUSQUIRT (mus’ kwirt)n. The water that comes out of the initial squirts of a squeeze mustard bottle.

CHOCONIVEROUS (chahk o niv’ ur us)adj. The tendency when eating a chocolate Easter bunny to bite off the head first.

STROODLE (stru’ dul)n. The annoying strand of cheese stretching from a slice of hot pizza to one’s mouth.

SPIRTLE (spur’ tul)n. The fine stream from a grapefruit that always lands right in your eye.

FLOPCORN (flop’ korn)n. The unpopped kernels at the bottom of the cooker.

FRANKFLUID (frank flew’ id)n. The liquid at the bottom of hot dog packages.

PEPPIER (peph ee ay’) n. The waiter at a fancy restaurant whose sole purpose seems to be walking around asking diners if they want fresh ground pepper.

CHUBBLE (chuh’ bul)n. The aerobic movement combining deep-knee bends and sideward hops used when trying to fit into panty hose.

Warning:  There may be more…. That’s the mood I’m in at the moment.

For now: here is the Poached Eggs in Red Wine recipe.

The bright yellow egg mingling with the deep red sauce is visually appealing and indescribably delicious. If you have never poached an egg, don’t worry, it’s easier than you think. Or, if you have an egg poacher among your kitchen gadgets, use that. Try to use nice, fresh eggs: they are easier to work with and make a nicer presentation. Use a full-bodied Burgundy or Cote de Rhone (or equivalent) for this. Not expensive, but drinkable.

Poached Eggs Bourguignon

Poached Eggs Bourguignon

1 1/2 cups red wine
2 shallots
1 carrot
2 tbs cornstarch dissolved in 2 tbs water
1/4 cup red wine vinegar
4 eggs

The Sauce: Peel and finely chop the shallots and carrots. Put shallots, carrots and red wine into a small saucepan and bring to a boil. Boil over medium-high heat, uncovered, for 5 minutes. Wine will reduce slightly. Strain the sauce into a bowl, discarding solids. Put the wine back into the pan and return to heat. Dissolve cornstarch in water and add to wine, stirring until thick and clear. Cover and keep warm.

The Eggs:
Fill a large skillet with water. The water should be at least 1 1/2 inches deep, 2 inches (5 cm) would be better. Heat water over medium-high heat. Add vinegar. When water is softly boiling poach eggs: one at a time break egg into a small saucer. Swirl a spoon in the water where you will put the egg – off to one side. When water is swirling drop egg into center. With slotted spoon try to keep the white together. Do next egg. With regular spoon scoop some hot water over tops of eggs. Poach for 4 minutes or until white is set but yolk is still very soft.

Remove eggs with a slotted spoon, drain and put into a soup plate or flattish bowl. Spoon sauce over top and serve, salt & pepper on the side.

NAPJERK (nap’ jurk)n. The sudden convulsion of the body just as one is about to doze off.

7 thoughts on “Poached Eggs Bourguignon; Sniglets”

  1. YES!!!I remember sniglets! thanks for giving me their name I had forgotten what they were called. My favorite one ( and one I actually use) was/is nurdge ( speling?) when a car at a red light moves forward just a bit. see it happen all the time so think the word all the time.
    your recipes inspire me to be more adventurous in my cooking. thanks 🙂

    As an example of disgusting Halloween food that doesn’t taste as bad as it looks, perhaps. Or an example of klingon food. “Sure, it’s dead, but it’s only recently killed, you see, the blood is still warm. Kids’ food, actually, but, well… even a big, bad klingon needs some comfort food every now and then…”
    I have to say that one thing visually less appealing than this is poached eggs in red wine and mushroom sauce…

  3. I just love sniglets. Two of my favorites are “Sperrets”, those marks on your face after sleeping on a chenille bedspread and “Lubs”, the large particles of food that get stuck in your teeth.

  4. Oh dear. I’m afraid that the distinct possibility of burgundy coloured coeggulence is making me want to whoozle. I WISH I weren’t so babyish about runny yolks. I know these must be fabulous.
    But wait – maybe if the eggs are poached hard enough so they aren’t gluppy.
    (I’ve never heard of sniglets. Can you tell that I’m completely entranced by them?)

  5. I LOVE sniglets! My husband and I came up with one back in their heyday: “Grimesicles”–those black icicles that hang down from your car in the winter.
    Ketutar, too funny about Klingon food. I’ll bet those are tasty, though.

  6. Gayle, we used to have the books – don’t know what happened. There should be a word for that….
    Ketutar, you’re too kind….
    ssasczi, sperrets… I remember that one.
    Elizabeth, you really need to research sniglets – you’re a natural!
    Tracy, a perfect sniglet for the Midwest!

  7. Love the Sniglets that are always befitting to their descriptions. It is funny how we can usually relate to the experience.
    Your recipe for the Poached Eggs Bourguignon sounds delicious for a nice brunch aside from the typical Eggs Benedict or Eggs Sardou. I plan to have it on my next brunch menu with some fresh fruit and homemade biscuits.

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