Eggs Jeannette

• 1 tablespoon milk, to make the yolk mixture into a puree
• 4 egg, large, for hard-cooking
• 1 clove garlic, large clove, crushed
• 1 parsley, for persillade
• salt, to taste, for persillade and sauce
• pepper, to taste, for persillade
• 2 tablespoons olive oil, for sautéing the eggs and emulsifying the sauce
• 1 tablespoon mustard, good French mustard for the vinaigrette
• vinegar, to taste, a dash in the sauce
• 1 tablespoon water, about a tablespoon for the sauce

Preparation

1. Step 1 · 212°F / 100°C · 9-10 minutes

   0:28
   Prick the rounder end of each egg with a thumbtack to create a small chamber that relieves pressure. Bring water to a boil, lower the eggs in, and bring back to a bare simmer. Cook for about 9 to 10 minutes.
   Doneness — cooked through, golden brown on one side
2. Step 2 · 10-15 minutes

   0:56
   Pour out the hot water and cover the eggs with cold water and ice. Leave them in the ice bath for at least 10 to 15 minutes. This rapid cooling prevents the sulfur from forming a green ring around the yolk.
   Doneness — cooled
3. Step 3

   1:16
   Crack the egg all around with a spoon, then place it under running water. Work your fingers under the skin beneath the shell to peel the egg cleanly.
4. Step 4

   2:03
   Cut each egg in half lengthwise. Remove the yolks and place them in a bowl. Reserve the egg white halves.
5. Step 5

   2:15
   Crush the garlic and chop the parsley together—this mixture is called persillade in France. Add salt, pepper, and 1 to 2 tablespoons of milk to the egg yolks and mash together until smooth. For larger batches, process in a food processor.
6. Step 6

   3:34
   Fill each egg white half generously with the yolk mixture. Reserve about 1 to 2 tablespoons of the filling to use for the sauce.
7. Step 7

   4:03
   Heat olive oil in a sauté pan over medium heat. Place the eggs in the pan, stuffed side down. Sauté until the bottoms are beautifully golden brown, about 2 to 3 minutes. The eggs cook quickly.
   Doneness — golden brown on the bottom
8. Step 8

   4:16
   In a glass bowl, combine the mustard with about a tablespoon of water and a dash of vinegar. Add the reserved persillade filling. Gradually emulsify in the olive oil, whisking or mixing against the bowl. Season with salt to taste.
9. Step 9

   5:07
   Pour the mustard vinaigrette into the pan with the eggs. The eggs are done when the sauce is added. Gently turn the eggs if desired. Serve warm or at room temperature.
   Doneness — cooked through
10. Step 10

    5:38
    Let the eggs cool slightly before serving. This dish is a family favorite, passed down from Jacques Pépin's mother.