Best Les Oeufs Jeannette Recipes

JACQUES PEPIN'S OEUFS JEANNETTE (EGGS JEANNETTE)

Steps:

• For the hard-cooked eggs: Put the eggs in a small saucepan and cover with 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 and 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 dressing
• Heat the vegetable oil in a nonstick 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, 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

POACHED EGGS IN RED WINE (OEUFS EN MEURETTE)

Steps:

• Add the bacon to a large saucepan over medium heat, stirring occasionally until it's cooked through and browning slightly at the edges, about 6 minutes. Remove from pan and set aside. If a lot of fat has rendered in the pan, pour some out, leaving about 2 tablespoons in the pan. Add onions and mushrooms and cook until the water from the mushrooms has evaporated, about 6 minutes. Add garlic and cook, stirring occasionally, until it no longer smells raw, about 2 minutes. Add red wine, sugar and thyme. Simmer for 30 minutes, or until the wine has reduced by a third. Add red wine vinegar and 1/4 cup water and simmer on low until the sauce has reduced by another third, about 20 minutes. The sauce should taste bright and tangy.
• In a sauté pan over medium heat, add the olive oil. When hot, gently fry the bread on both sides until lightly golden brown, about 2 minutes on each side. (If the pan is small and you're working in batches, add more oil to the pan as needed.) Cut the bread into strips, lightly season with salt and set aside on a paper towel.
• Fill a deep saucepan with enough water to completely cover an egg. Bring to a boil, then reduce heat so the water is at a gentle simmer. Working with one egg at a time, break the eggs into a ramekin and gently slide them into the water, using a spoon to direct their shape in the water. Poach for about 3 to 4 minutes, until the whites are set but the yolks are still soft and runny.
• Fill 4 ramekins with the mushrooms, onions and red wine sauce. Add a poached egg to each, sprinkle the bacon and parsley (if using) over the top and serve the fried bread on the side. Top the eggs with freshly ground black pepper.

LES OEUFS JEANNETTE

Steps:

• To make the Eggs: 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 a saucepan to crack the shells. (This will help in their removal 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, and 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 teaspoons of the filling to use in the dressing.
• Heat the vegetable oil in a nonstick skillet, and place the eggs, stuffed side down, in the skillet. 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.
• To make 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.

OEUFS DANS LE SIROP D'ERABLE (EGGS IN MAPLE SYRUP)

Steps:

• In a heavy saucepan, bring maple syrup to a boil over medium heat just until syrup thickens. Meanwhile, in a bowl, beat eggs lightly with milk and salt.
• When syrup has thickened, reduce heat to low. Using a wooden spoon, drop spoonsful of the egg mixture into hot syrup. Cook for 2 to 3 minutes or until eggs are set. Immediately remove saucepan from heat and place it in a larger pan of cold water to cool slightly. Spoon eggs into serving bowls and drizzle with syrup.
• Note: Sometimes a teaspoonful of butter is dropped into the syrup before the eggs.

OEUFS EN MEURETTE

Steps:

• For the sauce, put the wine and stock in a large saucepan and bring to a vigorous boil. Add the onion, carrot, celery, garlic, bouquet garni and peppercorns and boil until reduced by half (15-20 minutes). Strain the wine, pressing the vegetables to extract all the liquid, then set aside.
• While the wine is reducing, melt a quarter of the butter in a saucepan, add the bacon and fry until crisp. Remove and drain on kitchen paper. Sauté the mushrooms in with another quarter of the butter until tender (2-3 minutes). Remove and put with the bacon. In the same pan, gently sauté the onions for 10-15 minutes until crisp and tender, shaking the pan often so they colour evenly. Drain off the fat, return the mushrooms and bacon to the pan and set aside.
• Make the croûtes: using a round or oval cutter, cut the bread into 4 shapes just larger than a poached egg. Heat 5 mm/1⁄4in of oil in a frying pan over a medium heat. Fry the bread croûtes in batches until brown on both sides (1-2 minutes per side). Drain on kitchen paper and set aside.
• To thicken the sauce, crush the remaining 15g/1⁄2oz butter on a plate with a fork and work in the flour to form a soft paste - French cooks call this beurre manié. Bring the wine mixture to a boil and whisk in the kneaded butter a piece at a time, until the sauce becomes thick enough to lightly coat the back of a spoon (you may not need all the kneaded butter). Strain the sauce into the pan with the bacon, mushrooms and onions. Bring to a boil, taste and adjust seasoning, adding a piece of chocolate if you like.
• To finish the dish, reheat the sauce on the stove, and warm the croûtes in the oven. Bring the vinegar and 1.2 litres/2 pints of water to the boil in a large shallow pan. Break the eggs, one at a time, into the places where the liquid is bubbling, so the bubbles spin the eggs. Lower the heat and poach the eggs for 3-4 minutes, until the yolks are fairly firm but still soft to the touch. Using a slotted spoon, remove the eggs and drain on kitchen paper. Trim off the stringy edges with scissors. Place the croûtes on warm serving plates, set an egg on each croûte and spoon over the sauce.

EGGS JEANETTE

Steps:

• Cut eggs in half lengthwise, and scoop out yolks.
• Mash together the egg yolks, milk, garlic, parsley. Add salt and pepper to taste. Mixture should be moist, but hold together.
• Stuff egg whites with yolk mixture, reserving about 2 Tbs. Do not mound yolk mixture too high in the whites. Set aside.
• Make dressing.
• Stir together the reserved egg yolk mixture, mustard, water and salt and pepper in a bowl.
• Whisk in olive oil until it is a nice salad dressing consistency.
• Heat olive oil and butter in non-stick frying pan. When they foam up, add eggs, stuffed side down. Fry for about 2 minutes until the yolk mixture is nice and brown. The whites will not brown--just get rubbery if you overcook them.
• When done, remove to a serving plate and drizzle the dressing over. Serve warm.