Jacques Pepin Eggs Jeannette

This hard boiled egg recipe is also from the Jacques Pepin event in Boston. These eggs were delicious and unlike any other hard boiled egg recipe I have ever tasted. The fry in the pan adds a little crisp texture that I really liked and nothing that I have seen done before!

INGREDIENTS

6 Jumbo eggs
1 teaspoon chopped garlic
2 Tablespoons fresh parsley
2-3 Tablespoons whole milk
1/4 teaspoon salt
1/4 teaspoon fresh cracked black pepper
2 Tablespoons peanut oil

FOR THE DRESSING

2-3 Tablespoons left over egg stuffing from above
4 Tablespoons virgin olive oil
1 Tablespoon Dijon mustard
2-3 Tablespoons water
Dash of salt
Dash of pepper

DIRECTIONS

FOR THE HARD BOILED EGGS

Put the eggs in a small saucepan and cover with water. Bring to a gentle boil and let boil for 9-10 minutes. Drain off the water and shake the eggs in the sauce pan to crack the shells. Fill the sauce pan with cold water and ice and let the eggs cool for 15 minutes.

Shell the eggs under cold running water and split them lengthwise. Carefully remove the yolks. Put the yolks 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 hallows of the egg whites reserving 2-3 Tablespoons of the filling to use in the dressing.

Heat the peanut oil in a non stick 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 onto 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 eggs with the dressing and serve Luke warm.

Enjoy!
Anne