Discover the art of making Eggs Jeannette—a classic French dish inspired by the legendary Jacques Pépin! In this post, Old Fuzz Face (Fuzzy) and I bring together Pépin’s timeless culinary techniques and the modern convenience of the DASH Rapid Egg Cooker to create a dish that’s both elegant and accessible.
Eggs Jeannette, named after Jacques’s mother, is a deceptively simple recipe that transforms humble hard-cooked eggs into a gourmet experience. It just takes a few ingredients—eggs, mustard, garlic, parsley, and a touch of vinegar. You’ll learn how to craft a flavorful filling and a silky sauce that elevate this dish to restaurant quality.
We walk you through each step, starting with Jacques’s method for hard-cooking eggs. Then we show how the DASH Rapid Egg Cooker can streamline the process without sacrificing flavor or texture. Whether you’re a fan of French cuisine, a homestead cook looking for inspiration, or simply someone who loves a good egg recipe, this video is for you.
Along the way, we share tips for presentation, seasoning, and timing—plus a few laughs and insights from the Serendipity Farmhouse Test Kitchen. It’s a celebration of tradition, innovation, and the joy of cooking with heart.
So grab your eggs, fire up your DASH cooker, and join us as we recreate one of Jacques Pépin’s most beloved recipes. Watch, learn, and savor the flavors of Eggs Jeannette—French comfort food at its finest!
👉 Watch the full video now. Then subscribe for more farmhouse recipes, kitchen gadget reviews, and culinary adventures from Serendipity Farmhouse.
Resources for Eggs Jeannette
Here are some videos featuring Jacques Pépin preparing Eggs Jeannette (Les Oeufs Jeannette):
- Jacques Pépin’s Oeufs Jeannette – A short demonstration on the Rachael Ray Show.
- Jacques Pépin Makes Eggs Jeannette – A detailed tutorial from PBS’s American Masters series.
- Making Eggs Jeannette with Jacques Pépin – A collaborative cooking session with Lidia Bastianich.
Eggs Jeannette
Notes
This is a composite recipe derived from Everyday Cooking With Jacques Pepin, The Apprentice - My Life in the Kitchen, Jacques Pépin’s Oeufs Jeannette – A short demonstration on the Rachael Ray Show, Jacques Pépin Makes Eggs Jeannette – A detailed tutorial from PBS’s American Masters series, Making Eggs Jeannette with Jacques Pépin – A collaborative cooking session with Lidia Bastianich, and Chef Blondie.
Ingredients
- Eggs
- • 4-6 large eggs (hard cooked and peeled)
- • 1 clove chopped garlic
- • 3 tablespoons chopped parsley
- • 2-3 tablespoons whole milk
- • ¼ teaspoon salt
- • ¼ teaspoons freshly ground black pepper
- • 1-2 tablespoon olive oil to sauté
- Dressing
- • 2-3 tablespoons reserved egg yolk mixture (from above)
- • 1 tablespoon Dijon-style mustard
- • 2 teaspoons red wine vinegar (optional)
- • 1 tablespoon water
- • Dash of salt and freshly ground black pepper
- • 4 tablespoons extra virgin olive oil
- Crunchy French bread
Instructions
- Hard Cook Eggs - Jacques's Way: Pierce the large end of each egg with a thumbtack. 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 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.
- Hard Cook Eggs – DASH Way: Pierce the large end of each egg with the pin on the measuring cup. Add the correct amount of water to the heating plate, place the eggs in the tray with pierced ends up, cover with the lid, and press the power button. When the buzzer sounds, turn off the cooker and transfer eggs to an ice bath to cool.
- Prepare the Eggs: Shell the eggs under cold, running water and split them lengthwise. Remove the yolks carefully, and put them in a bowl. 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 sauce.
- Cook the Eggs: Heat the olive oil in a skillet and place the eggs stuffed side down. 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.
- Prepare the Dressing: For the dressing, mix all of the dressing ingredients in a small bowl with a whisk or a spoon until well combined.
- Serve the Eggs: Coat the warm eggs with the dressing and serve lukewarm with crunchy French bread as a first course or main course for lunch.
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