- Hi I'm chef Jacques
Pépin and this is
"American Masters At Home".
I love eggs, I have hundreds
of recipes with eggs.
This is a special one and it
involves hard cooked eggs.
And it's not that easy to do
hard cooked eggs the right way.
You have an egg like this
on the rounder part of the
egg I make a whole like that
with a thumb tac like this.
That there is a little chamber
it relieves the pressure
and it prevents the egg
from cracking in the water.
But it's not that important
even if you don't do it.
Okay you boil the water,
drop the eggs in it
bring it back to a bare
boil and because we call it
hard cooked eggs not
hard boiled eggs.
If it boils too much,
the egg whites get tough.
So cook it for about
nine ten minutes.
And after that pour
out the hot water
put cold water on
top of it some ice
and leave it there at
least 10 15 minutes.
If you do that you will have
beautiful eggs like this one.
How you can see there's
no green around the yolk.
And because it was refreshed
fast enough the sulfur left.
Now to peel it what you
do the best thing is
really to break it like that
all around with a spoon.
And have a whole
bunch of egg and then
you go right under
running water to clean it.
Okay so you put it underneath
then you crack it so that
to get not only do you
have the shell but you
have a skin underneath and you
have to go under that skin.
And when you go under
the skin here that's it
under the water then it
will peel very easily.
That's the way you
peel your eggs.
I call those l'oeuf
Janet, Janet is my mother.
She used to do those
eggs when we were kids
and I never seen them
done by anyone other.
So the idea that you have
your hard cooked eggs.
What she did was 20
center in there, yep okay.
You can cut your
eggs the long way
or across it doesn't
matter really.
I have large clove of
garlic, some parsley.
So I'll crush that garlic, the
parsley, that goes together.
Now that mixture of garlic and
parsley we call it
in France persillade.
Persil is parsley
and ail is garlic.
Persillade is really the
signature of home cooking.
My mother would cook, and
she was a terrific cook.
She'd saute some
fish with persillade.
She'd saute some zucchini,
persillade at the end.
She'd saute some
tomato persillade.
Even a steak, saute
the steak persillade.
So here I have the persillade
that will go in there.
Here I will use
this to crush this.
All right here I will
put a little bit of salt
pepper and a bit of
milk, one two tablespoons
of milk to make a puree
out of it you know.
If I do a lot of those, a
dozen a dozen and a half
then I do it in the food
processor, maybe a dash more.
Okay and then we're going to
stuff the egg, restuff the egg.
Because we are going to cook
the eggs after, saute them.
And what you want
to do fill it up
you always want to have a
little bit of that mixture
in there left to
do a sauce with it.
So I have about probably a
good one two tablespoon left
of it we'll do
the sauce with it.
First we're going
to saute the eggs.
Olive oil and we
put stuffed side
down, you know, and
they cook pretty fast.
And they get beautifully brown.
Now in this here I'm going to
put a little bit of mustard.
Good French mustard
here and a dash
of water oh maybe a tablespoon.
(mixing against a glass bowl)
And maybe even a dash
of vinegar not too much.
And then the olive oil so I
have a mustard sauce here.
That mustard sauce I have used
it for one thing or another.
I emulsify it with
this olive oil.
It is a taste of my
youth, that's it.
So let me test
this, a dash maybe
another little dash of salt.
Okay those are cooking here you
brown them only on one side.
I put my sauce in there and
I'm sure that my eggs are done.
The best way to turn your eggs
is just move them like this.
Whoop as you can see
they are already done.
(sizzling)
They beautiful Egg Janet.
Usually you let them cool
off a little bit of course.
But here they are and this
is a favorite at my house.
Not only with me, even
my wife Gloria does it.
Claudine does it, we
all do the Egg Janet.
My mother would be proud
of me, happy cooking.
(peaceful music)
