Les Oeufs Jeannette (Eggs Jeannette)

Les Oeufs Jeannette (Eggs Jeannette)

The dish Jacques Pépin calls "les oeufs Jeannette" is a favorite from his childhood — named after his mother, who came up with the distinctive recipe for pan-fried stuffed eggs. The simple stuffing contains egg yolks and milk mashed with garlic, parsley, salt, and pepper.

Ingredients

  • jumbo eggs

    preferably organic

    6
  • chopped garlic
    1 tsp
  • chopped parsley
    2 tbsp
  • whole milk
    2 tbsp
  • salt
    ¼ tsp
  • freshly ground black pepper
    ¼ tsp
  • vegetable oil

    preferably peanut oil

    2 tbsp
  • leftover egg stuffing

    from above

    2 tbsp
  • dijon-style mustard
    1 tbsp
  • water
    1 tbsp
  • salt and freshly ground black pepper
  • virgin olive oil
    4 tbsp
  • crunchy french bread

Directions

  1. 1

    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 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.

  2. 2

    Shell the eggs under cold, running water and split them lengthwise. Remove the yolks carefully, and put them in a bowl. 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 sauce.

  3. 3

    Heat the vegetable oil in a nonstick skillet and place the eggs stuffed side down. 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.

  4. 4

    For the dressing, mix all of the dressing ingredients in a small bowl with a whisk or a spoon until well combined.

  5. 5

    Coat the warm eggs with the dressing and serve lukewarm with crunchy French bread as a first course or main course for lunch.

Les Oeufs Jeannette (Eggs Jeannette)

Les Oeufs Jeannette (Eggs Jeannette)

4.6(7)1755 cal

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Ratings & Reviews

0.0/ 5
Exceptional

Based on 7 ratings

foodandwine.com
4.6(7 reviews)
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About this Recipe

Ever wanted to taste a piece of culinary history, a dish so cherished it shaped a legendary chef's palate? Jacques Pépin's Les Oeufs Jeannette, named after his mother, offers just that—a truly distinctive take on pan-fried stuffed eggs.

This recipe is a testament to the genius of simple ingredients transformed by a loving hand. The unique technique of pan-frying the stuffed eggs is the secret, creating an irresistible golden exterior that sets this comforting snack apart from any other egg dish you’ve tried.

Prepare for a delightful experience where the humble egg is elevated to new heights. You'll savor the crisp, golden-brown crust developed during pan-frying, giving way to a rich, savory filling. This simple stuffing, featuring creamy egg yolks mashed with fragrant garlic, fresh parsley, and a touch of whole milk, delivers a deeply satisfying flavor. It’s a wonderfully comforting and unique snack that promises a memorable bite.

While the core flavor profile from the garlic and parsley stuffing is what makes Les Oeufs Jeannette so distinctive, you have a little flexibility with some other ingredients. For pan-frying, if peanut oil isn't available, any other neutral vegetable oil like canola or grapeseed will work just as well. When it comes to serving, while crunchy French bread is the classic accompaniment, any robust, crusty bread would be delightful for soaking up the flavorful sauce.

Perfect as an elegant snack, a sophisticated appetizer, or even a light lunch, Les Oeufs Jeannette shines when served with plenty of crunchy French bread to sop up every bit of the flavorful sauce.

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