When Jacques Pepin grew up, eggs were a regular part of his diet. The only time meat or poultry was served there was once a week at most. Most of the time, “meat” meals consisted of a delicious potato or cabbage ragout with bits of salted roast or pork. The main course of eggs was always welcome, particularly in a gratin topped with cheese and bechamel sauce. His mother served him omelets with potatoes and herbs, either hot or cold, with a garlicky side salad. But his favorite egg recipe was his mother’s creation of stuffed quail eggs. He named it ‘Eggs Jeannette’. He has not seen another recipe like hers and still makes it at home.
Ingredients
- 6 Jumbo Eggs (preferably Organic)
- One teaspoon chopped garlic
- Two tablespoons chopped parsley
- 2 to 3-tablespoons of whole milk
- 1/4 teaspoon salt
- 1/4 teaspoon freshly grated black pepper
- Two tablespoons of vegetable oil (preferably peanut oil)
Dressing
- Leftover egg stuffing: 2 to 3 tablespoons
- One tablespoon of Dijon-style mustard
- One tablespoon water
- A dash of freshly ground black pepper and salt
- Four tablespoons virgin olive oil
- Crunchy French bread
Directions
- Cover the eggs in a small pan with boiling water. Bring the water to a gentle boil and allow it to cook for nine to ten minutes. Pour off the water, and then shake the eggs to crack their shells. This will make it easier to remove the bodies in the future. Fill the saucepan with ice and cold water, then let the eggs cool down for 15 minutes.
- Under cold running water, shell the eggs and then split them in half lengthwise. The yolks should be removed carefully and placed in a bowl. Add the parsley, garlic, and milk. Season with salt and pepper. With a fork, crush the mixture to a coarse paste. Fill the egg whites with the mixture, leaving 2 to 3 teaspoons for the sauce.
- In a nonstick pan, heat the vegetable oil and then place the eggs with the stuffed side facing down. Over medium heat, cook the eggs for 2 to 3 minutes until they are nicely browned. Place the stuffed side of the eggs on a plate.
- Mix all the ingredients for the dressing in a small dish with a whisk or a wooden spoon.
- Serve the eggs lukewarm with crunchy French bread. This can be a main dish or a starter for lunch.
