one of the books we were required to read for our cooking class this week is jacques pepin’s memoir the apprentice: my life in the kitchen. if you didn’t know, pepin worked with julia child to set up boston university’s gastronomy program, and he acted as an instructor for many classes before i started. i unfortunately haven’t gotten to meet him – though he did make a brief appearance in my cheese class semester, snagging a few bites of camembert and trying to steal a bottle of wine – but this book gave a delightful perspective on his culinary experiences throughout his amazing life. the man has had an incredible life.
of course, every chapter of the book ends with a delicious recipe from a different point in his life. many of from restaurants he’s worked in, or from specific regions he lived in, but the first recipe in the book is one of his mother’s. as soon as i read it, i just had to make this so that i could snack on it while i read the rest of the book.
do yourself a favor and read this book. i’m going to try to make more of these recipes, but if you can’t do anything else, at least make these eggs as soon as possible, and thank jacques pepin for being completely amazing.
les oeufs jeanette – from jacques pepin’s the apprentice
6 jumbo eggs (preferably organic)
1 teaspoon chopped garlic
2 tablespoons chopped parsley
2 to 3 tablespoons whole milk
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons vegetable oil (preferably peanut oil)
for the dressing:
2 to 3 tablespoons leftover egg stuffing (from above)
1 tablespoon dijon mustard
1 tablespoon water
dash of salt and freshly ground black pepper
4 tablespoons virgin olive oil
crunchy french bread
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.
shell the eggs under cold, running water and split them lengthwise. remove the yolks carefully, 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.
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.
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 with crunchy french bread as a first course or main course for lunch.