Jacques & Claudine Pépin: Eggs Jeannette

Jacques & Claudine Pépin cook Eggs Jeannette at the 2011 Food & Wine Classic in Aspen.

Jacques & Claudine Pépin cook Eggs Jeannette at the 2011 Food & Wine Classic in Aspen.

Read the transcript of this video
Eggs in it. Eggs in it, you see the eggs? That my mother did when we were kids. So we cut the eyes in half, okay. And we take the, the yolk out of it. And on this side I'm going to do two big clove of garlic. And. I beat up the parsley. I shred the parsley here mixed with the garlic that's what we call [FOREIGN] in France, parsley garlic. The [FOREIGN] goes into the egg and... Along with some salt. Salt, pepper, you want to put like a tablespoon of. Milk. And then we're going to re-stuff the eggs, and then we're going to saute the eggs into a skillet like this. You wanna put the mixture back in there, but not too full, because you want to have a little bit left to make the sauce with. Now in what's left of those, Claudia is going to use the whisk Put a tablespoon of French mustard, olive oil, a tablespoon of water, and a dash of vinegar maybe, and olive oil. That make your mustard sauce you saute with it. Okay, so you brown those eggs only on the top side, you know. Okay. You stick your finger in here and taste it. Okay, what do you think? Well, I'm gonna do whatever you say anyway. [LAUGH] Okay, so we put that in there. [BLANK_AUDIO] So here is the egg Janet [APPLAUSE]
Jacques & Claudine Pépin: Eggs Jeannette


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