Jacques Pepins Oeufs Jeannette Eggs Jeannette Recipes

JACQUES PEPIN'S OEUFS JEANNETTE (EGGS JEANNETTE)

Steps:

• For the hard-cooked eggs: Put the eggs in a small saucepan and cover with water
• Bring to a very gentle boil and let boil for 9 to 10 minutes
• Drain off the water and shake the eggs in the saucepan to crack the shells
• (This will help in the removal of the shells later on
• ) Fill the saucepan with cold water and ice, and let the eggs cool for 15 minutes
• Shell the eggs under cold, running water and split them lengthwise
• Remove the yolks carefully, put them in a bowl and add the garlic, parsley, milk, salt and pepper
• Crush with a fork to create a coarse paste
• Spoon the mixture back into the hollows of the egg whites, reserving 2 to 3 tablespoons of the filling to use in the dressing
• Heat the vegetable oil in a nonstick skillet and place the eggs stuffed-side down in the skillet
• Cook over medium heat for 2-3 minutes, until the eggs are beautifully browned on the stuffed side
• Remove and arrange, stuffed-side up, on a platter
• For the dressing: Mix all of the dressing ingredients in a small bowl with a whisk or a spoon until well-combined
• Coat the warm eggs with the dressing and serve lukewarm

LES OEUFS JEANNETTE

Steps:

• To make the Eggs: Put the eggs in a small saucepan, and cover with boiling water. Bring to a very gentle boil, and let boil for 9 to 10 minutes. Drain off the water, and shake the eggs in a saucepan to crack the shells. (This will help in their removal later on.) Fill the saucepan with cold water and ice, and let the eggs cool for 15 minutes.
• Shell the eggs under cold running water, and split them lengthwise. Remove the yolks carefully, put them in a bowl, and add the garlic, parsley, milk, salt, and pepper. Crush with a fork to create a coarse paste. Spoon the mixture back into the hollows of the egg whites, reserving 2 to 3 teaspoons of the filling to use in the dressing.
• Heat the vegetable oil in a nonstick skillet, and place the eggs, stuffed side down, in the skillet. Cook over medium heat for 2 to 3 minutes, until the eggs are beautifully browned on the stuffed side. Remove and arrange, stuffed side up, on a platter.
• To make the Dressing: Mix all of the dressing ingredients in a small bowl with a whisk or a spoon until well combined. Coat the warm eggs with the dressing, and serve lukewarm.