It’s time for the first official week! The theme of the week is eggs, and my plan of attack for finding a dish this week was to search for “how to cook eggs” on Google Images and find a picture that looked both unfamiliar and delicious! Eggs Jeannette, a creation of Jacques Pepin’s mother, caught my eye. I followed Jacques Pepin’s Les Oeufs Jeannette recipe.

I just barely covered the eggs with water, and then brought the water to a boil. Once it started boiling, I turned the heat off and let them sit with the lid on for ~10 minutes. At that point, I drained off the water, cracked the eggs in the pan, and refilled the pan with ice water until they were cool enough to handle.

Once the eggs had cooled, I peeled them and scooped out their guts to mix with the garlic, parsley, salt, pepper and milk. I’ve peeled plenty of hard boiled eggs before, but for some reason I had some issues this time, so they look quite disfigured. Regardless of their shape, they still turned out delicious.

Once the eggs were all stuffed, I heated up the cast iron skillet, threw in some oil, and fried the suckers! They came out a nice golden brown, and I whipped up some of the dressing that’s mentioned in the recipe. The dressing is like a fake mayonnaise, and it is really really good, so if you ever plan on making these do not skip that step!