Best 3 Oeufs Au Beurre Noir Eggs With Black Butter Recipes
**Oeufs au beurre noir**, or eggs with black butter, is a classic French bistro dish that is simple to make yet elegant and flavorful. The key to this dish is the beurre noir, or black butter, which is made by browning butter until it turns a deep brown color and develops a nutty flavor. The eggs are then cooked in the beurre noir until they are just set, resulting in a dish that is rich, creamy, and slightly crispy.
This article includes two recipes for oeufs au beurre noir: a classic recipe and a modern version with a few twists. The classic recipe is made with just a few simple ingredients: eggs, butter, salt, and pepper. The modern version adds a few extra ingredients, such as shallots, garlic, and white wine, for a more complex flavor.
Both recipes are easy to follow and can be made in under 30 minutes. They are perfect for a quick and easy breakfast, lunch, or dinner. Serve with a side of toast or roasted potatoes for a complete meal.
OEUFS AU BEURRE NOIR - EGGS WITH BLACK BUTTER
An elegant way with eggs from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Poach the eggs in water to which a little vinegar has been added.
- Remove while still soft and place in a dish in warm oven.
- Boil the wine vinegar until it is 1/2 of its original quantity; pour over eggs.
- Simmer butter a few minutes in the pan; add parsley and salt and cook until both butter and parsley are browned.
- Pour over eggs and serve at once.
Nutrition Facts : Calories 249.3, Fat 21.5, SaturatedFat 10.4, Cholesterol 453.5, Sodium 222.5, Carbohydrate 0.9, Sugar 0.8, Protein 12.7
RAIE AU BEURRE NOIR (SKATE WITH BLACK BUTTER)
Provided by Moira Hodgson
Categories dinner, main course
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put about 2 inches water in a large frying pan. Simmer the onion, parsley, lemon and peppercorns for about 5 minutes. Add the pieces of skate and simmer gently for 15 minutes. Remove and drain, place on a serving dish and keep warm.
- In a small pan heat the butter until it turns golden brown. Pour the butter over the fish. Add the vinegar and capers to the saucepan, season, bring to boil and pour over the fish. Serve immediately.
Nutrition Facts : @context http, Calories 449, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 22 grams, Fiber 2 grams, Protein 56 grams, SaturatedFat 10 grams, Sodium 955 milligrams, Sugar 2 grams, TransFat 0 grams
RAIE AU BEURRE NOIR (SKATE WITH BLACK BUTTER SAUCE)
Provided by Pierre Franey
Categories dinner, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Arrange fish pieces in one layer, slightly overlapping, in a skillet or casserole. Add water to cover, the white vinegar, salt, bay leaf, peppercorns and thyme.
- Bring to a boil and let simmer over low heat about 2 minutes or less. Turn off heat and let stand until ready to serve. Do not let stand for more than a very few minutes. Transfer fish pieces to a layer of paper towels. Then transfer drained pieces of fish to a heated serving dish.
- To make sauce, heat a heavy skillet, preferably of black iron, almost to smoking. Add butter; when it melts and starts to darken, add capers. Cook, shaking skillet and stirring, about 1 minute, or until butter starts to blacken. Add red-wine vinegar and parsley, swirling it around, and pour sauce over fish.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 11 grams, Carbohydrate 2 grams, Fat 30 grams, Fiber 1 gram, Protein 66 grams, SaturatedFat 14 grams, Sodium 1090 milligrams, Sugar 0 grams, TransFat 1 gram
Tips:
- Use unsalted butter to avoid making the sauce too salty. You can always add more salt to taste at the end.
- Do not use a non-stick pan, as it will not allow the butter to brown properly.
- Be careful not to burn the butter. If it starts to smoke, remove it from the heat immediately.
- Add the eggs to the pan one at a time, so that they do not crowd each other.
- Cook the eggs to your desired doneness. For soft-boiled eggs, cook for 3-4 minutes. For medium-boiled eggs, cook for 5-6 minutes. For hard-boiled eggs, cook for 8-9 minutes.
- Serve the eggs immediately with the black butter sauce.
Conclusion:
Oeufs au beurre noir is a classic French dish that is simple to make but incredibly delicious. The rich, nutty flavor of the black butter sauce perfectly complements the tender, cooked eggs. This dish is sure to impress your friends and family, and it is a great way to enjoy a classic French breakfast or brunch.
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