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American Masters

Jacques Pépin makes Eggs Jeannette

6m 27s

"Eggs Jeannette is an essential recipe for me, as it is something my mother used to make. Hard cooked eggs, yolks removed and mixed with garlic and parsley, then returned to the whites and sautéed stuffed side down. Finally they’re served with a mustard vinaigrette. A very easy-to-do, delicious, and unusual way to enjoy eggs."

Aired: 09/02/20

Support for American Masters is provided by the Corporation for Public Broadcasting, AARP, Rosalind P. Walter Foundation, Judith and Burton Resnick, Blanche and Hayward Cirker Charitable Lead Annuity Trust, Koo and Patricia Yuen, Lillian Goldman Programming Endowment, Seton J. Melvin, Thea Petschek Iervolino Foundation, Anita and Jay Kaufman, The Philip and Janice Levin Foundation, Kate W. Cassidy Foundation, The Blanche and Irving Laurie Foundation, The Ambrose Monell Foundation, Ellen and James S. Marcus, The Charina Endowment Fund, The Marc Haas Foundation and public television viewers.