Jacques Pépin's "Les Oeufs Jeannette" (Eggs Jeannette) | Chris Sarandon
About the Recipe From “The Apprentice: My Life in the Kitchen” by Jacques Pepin (with the author’s permission) When we were kids, eggs were a staple on our
Ingredients
- 6 jumbo eggs (preferably organic)
- 1 teaspoon chopped garlic
- 2 tablespoons chopped fresh parsley
- 2 to 3 tablespoons whole milk
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil (preferably peanut oil)
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