Our favorite egg recipe, however, was my mother's creation of stuffed eggs, which I baptized "eggs Jeannette." To this day, I have never seen a recipe similar to hers, and we still enjoy it often at our house. Serve with crusty bread as a first course or as a main course for lunch.
For the Hard-Cooked Eggs: Put the eggs in a small saucepan, and cover with boiling water. Bring to a very gently 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 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 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 to 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.
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From The Apprentice: My Life in the Kitchen by Jacques Pépin, Houghton Mifflin Company, April 2003. Copyright 2003 by Jacques Pépin.
Jacques Pépin is a chef, cookbook author and teacher who has published 26 books and hosted 11 public television cooking series. A former columnist for The New York Times, Pépin is a contributing editor to Food & Wine magazine. In 2004 he was awarded the French Legion of Honor. He is also the first recipient of the Julia Child Award. Since 1998 he has been dean of special programs at the French Culinary Institute in New York. Pépin is a founder of the American Institute of Wine and Food.