Easy to digest, to preserve and use in the kitchen, the salvation of failed chefs, a simple and tasty food, an ingredient that does not disfigure even during refined lunches... the egg is a master key for many of us. At Easter, then, it becomes the real protagonist. But can it be paired with wine? Let's see the 5 things you absolutely need to know.
In many cultures the egg embodies a profound symbolism and represents the very essence of life. From a nutritional point of view, it is a complete food, which can be used for many preparations in the kitchen: from appetizers to desserts. It is said that pairing eggs with wine is not easy, but we don't believe it and we'll explain why.
1. What are the properties of the egg?
The egg has a high nutritional value, containing noble proteins with a high biological value: it contains proteins, fats, vitamins (especially K2, B12 and D) and mineral salts. Furthermore, it is relatively low-calorie and over the years has been deprived of the prejudice that it should be limited to only once a week.
2. What types of eggs are available?
On the market, in addition to the very common chicken eggs, you can buy quail eggs, but also goose, duck, turkey, ostrich and even pigeon eggs (of which in Italy we tend to eat mainly the meat but in France also eggs, in fact).
3. Eggs and wine: what are the characteristics of the egg to keep in mind when pairing it?
When the egg is cooked it acquires sensations of greasiness and barely perceptible fatness ; The sweet tendency is also barely evident, while it is quite tasty .
- The external membrane, the albumen , is a watery substance that coagulates with cooking and becomes white: this has a barely perceptible sweet tendency and does little to affect the taste buds.
- It is not the same for the yolk , which is generally sweet and fatty , aromatic and persistent in taste.
4. Eggs and wine: general rules for pairing
- If you make a dish in which the eggs appear alone (hard-boiled, poached, pan-fried...) to pair them with the wine you need dry white wines (because eggs are a salty food), young ones (because the flavor is quite delicate) , of good alcohol (because alcohol helps to "clean" the greasiness of the dish).
- If, however, you decide to accompany the egg with other foods, the structure and characteristics of these other ingredients will guide you in choosing the perfect wine. And here the possibilities multiply.
- Read also: how to pair food and wine
5. Our practical suggestions for pairing eggs and wine, based on the preparations
Soft-boiled egg and Sauvignon Blanc
When the egg is soft-boiled or boiled whole in salted water for 3 minutes, you can drink a young, fresh and semi-aromatic dry white with satisfaction. Try it with Sauvignon Blanc.
Bazzotto egg and Cricket
This preparation involves boiling the whole egg in lightly salted water for 4-6 minutes. Our pairing advice is Grillo: Sicilian white with floral and fresh aromas.
Boiled egg and Vermentino
The hard-boiled egg should be boiled whole in lightly salted water for 8-10 minutes. It requires a fresh white wine, fairly soft and with nice acidity, which can cleanse the palate well. Try it with a Tuscan Vermentino, which with its floral and fruity notes perfectly balances the softness of the dish.
Poached egg and Soave
This is the kind of recipe that doesn't look out of place even in an elegant lunch. The egg is cooked open, in water and vinegar, and boiled for 3 minutes. When pairing with wine, the delicacy of the egg must be taken into consideration: also in this case white wine is more suitable, which must have softness, freshness and lightness. Naturally, the whites already offered are very good, especially Vermentino and Sauvignon Blanc, but here our advice is to go to Veneto and try a Soave.
Egg in cocotte and Beaune Blanc
French recipe which involves cooking in a bain-marie for 8-10 minutes in a greased cocotte and sprinkled with salt and pepper. Here we look for the perfect match by playing with the territory and therefore going to France: it is worth trying with a white from Burgundy like Beaune Blanc.
Scrambled egg and Trebbiano d'Abruzzo
The scrambled egg is beaten with milk, salt and pepper and cooked in a bain-marie: in this way it forms a soft and delicate cream.
The preparation is richer and it is better to choose white wines that have a certain amount of alcohol to counteract succulence and greasiness. To try with Trebbiano d'Abruzzo.
Scrambled eggs with meat or cured meats and Barbera
If the scrambled eggs are accompanied with meat or cured meats, the pairing with red holds up very well. Green light therefore for young red wines, which must be dry, soft, moderately alcoholic, fresh in acidity, weak in body. An advice? Try Barbera.
Omelette and Ribolla Gialla
The omelette requires the egg to be beaten with salt, pepper, oil or melted butter, and cooked in a pan on both sides. To counteract the greasiness of the dish, a combination with Ribolla Gialla is perfect, especially in the sparkling version.
Omelette and Champagne
Eggs and fondue with truffles and Aglianico
If we delve into the territory of eggs as a basis for elaborate dishes, it is more the other ingredients that suggest the combinations. In the case of fondue with truffles, the choice must fall on intense red wines with a certain body, tannic, savory and persistent. We suggest Aglianico.