Chloe: Critic Girl/Renaissance Woman

I don’t think I could look myself in the mirror if I pretended to be able to critique the memoir of Jacques Pepin. I also probably couldn’t wait until I got all the way through to come up with one piece on the many experiences of this fascinating man. And so, I’ve decided to cook my way through the book at Jacque’s direction.

Eggs Jeannette: An original by Jeanne Pepin, Jacque’s formidable mother.

Apart from the tedium of boiling eggs to prepare, this dish is remarkably simple and tastes exactly that way. Though I’m used to more flavor with my eggs (I’m always adding this sauce or that ingredient), the combination of the garlic, herbs, and the crisp brown filling is refreshing and comforting. It is easy to see how this is the Pepin household’s version of sunday gravy or fried green tomatoes. Eggs Jeannette is also an opportunity for adventure - just as there are so many different versions of “deviled” eggs, there could be as many variations on this theme. Adding heat or spice - nutmeg or chilis or different herbs - could yield an equally satisfying treat that is dinner party worthy and not just a perfect family brunch treat.

Recipe as used from the book:

Eggs Jeannette

6 Jumbo Eggs (preferably organic)
1 teaspoon chopped garlic
2 tablespoons chopped fresh parsley
2-3 tablespoons whole milk (I did cheat and use skim)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil

Dressing:
2-3 tablespoons leftover stuffing
4 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon water
Dash of salt and finely ground black pepper

Put the eggs in a small saucepan and cover with boiling water. Bring to a gentle boil and cook for 9 to 10 minutes. Remove eggs to a bowl of ice water and chill for 15 minutes.

Peel the eggs under cold running water.

Split the eggs lengthwise and scoop out the yolks gently. Mix the yolks with the milk, garlic, parsley, salt and pepper. Spoon the mixture back into the hollows of the whites, reserving 2-3 tablespoons for the dressing.

Heat the vegetable oil in a skillet. Place the stuffed eggs face down and cook for 2-3 minutes, until crispy brown on the open face side.

For the dressing, mix all ingredients together and drizzle on top of the egg halves. Serve lukewarm.

tags: recipes, jacques pepin, books, cooking