Fried Eggs with Wine Vinegar

Oeufs au plat avec la giclée de vinaigre de vin

Preparation info

  • Difficulty


  • For



Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About



  • 4 large brown eggs (6 if you enjoy them as much as I do)
  • 30 g (1 oz) butter
  • 4 tablespoons good wine vinegar
  • salt, pepper


  1. Rub a 15 cm (6-inch) frying-pan with 4 tablespoons of fine salt and wipe thoroughly to eliminate every grain.
  2. Break 2 or 3 eggs, according to your appetite, into a bowl, taking care not to break the yolks. Heat the butter in the 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 on to a heated plate. Pour 2 tablespoons of wine vinegar into the pan. Allow to reduce by half and pour over the eggs.
  3. Wipe out the pan with a cloth or kitchen-paper and repeat the process with the remaining eggs.

Recommended wines

  • A simple white or red wine, fresh-tasting and fruity