Eggsjeanette Recipes
EGGS JEANETTE
I don't remember where I got this recipe, but it is one of my favorite ways to use boiled eggs. Essentially deviled eggs kicked up a notch or two.
Provided by Dragonfly AZ
Categories Very Low Carbs
Time 17m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Cut eggs in half lengthwise, and scoop out yolks.
- Mash together the egg yolks, milk, garlic, parsley. Add salt and pepper to taste. Mixture should be moist, but hold together.
- Stuff egg whites with yolk mixture, reserving about 2 Tbs. Do not mound yolk mixture too high in the whites. Set aside.
- Make dressing.
- Stir together the reserved egg yolk mixture, mustard, water and salt and pepper in a bowl.
- Whisk in olive oil until it is a nice salad dressing consistency.
- Heat olive oil and butter in non-stick frying pan. When they foam up, add eggs, stuffed side down. Fry for about 2 minutes until the yolk mixture is nice and brown. The whites will not brown--just get rubbery if you overcook them.
- When done, remove to a serving plate and drizzle the dressing over. Serve warm.
Nutrition Facts : Calories 538.4, Fat 52.1, SaturatedFat 12.2, Cholesterol 502, Sodium 275.2, Carbohydrate 2.8, Fiber 0.3, Sugar 1.5, Protein 15.2
LES OEUFS JEANNETTE
When we were kids, eggs were a staple on our table. Meat or poultry showed up there once a week at the most, and more often than not, our "meat" dinners consisted of a delicious ragout of potatoes or cabbage containing bits of salt pork or leftover roast. Eggs were always a welcome main dish, especially in a gratin with bechamel sauce and cheese, and we loved them in omelets with herbs and potatoes that Maman would serve hot or cold with a garlicky salad. Our favorite egg recipe, however, was my mother's creation of stuffed eggs, which I baptized "eggs Jeanette". 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.
Provided by Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- To make the Eggs: 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 a 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 teaspoons 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. To make 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.
LES OEUFS JEANNETTE
When we were kids, eggs were a staple on our table. Meat or poultry showed up there once a week at the most, and more often than not, our "meat" dinners consisted of a delicious ragout of potatoes or cabbage containing bits of salt pork or leftover roast. Eggs were always a welcome main dish, especially in a gratin with bechamel sauce and cheese, and we loved them in omelets with herbs and potatoes that Maman would serve hot or cold with a garlicky salad. Our favorite egg recipe, however, was my mother's creation of stuffed eggs, which I baptized "eggs Jeanette." To this day, I have never seen a recipe similar to hers, and we still enjoy it often at our house. Serve this with crusty bread as a first course or as a main course for lunch.
Provided by Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- To make the Eggs: 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 a 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 teaspoons 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.
- To make 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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DID YOU KNOW THESE 7 FOODS CONTAIN EGGS? - CANADIAN INSTITUTE …
From foodsafety.ca
- Imitation meats — These could be vegan meats, made with plant proteins, that mimic the flavour, texture and appearance of animal meats. Many of these contain eggs.
- Pasta — People tend to think of pasta as a wheat or grain product, but fresh pasta is made using a dough consisting of eggs and flour. Dry pasta, such as packaged egg noodles, also contains egg.
- Salad dressings — Some salad dressings or creamy dressings may contain eggs, so you should have appropriate warnings and disclaimers for customers and staff.
- Sauces — A wide range of sauces used for many purposes, e.g. Béarnaise, Hollandaise, Newburg or tartare, contain traces of egg.
- Fat replacers — Products used to replace fats in low-calorie foods may contain eggs or traces of egg.
- Desserts — Desserts such as custards, meringues, puddings, ice creams and marzipan may all contain eggs. Be especially careful with pre-packaged desserts that frequently list eggs under other names.
- Surimi/kamaboko — Surimi is a paste made from fish, typically found in imitation crab meat. Kamaboko, a type of cured surimi, is used in some East Asian dishes like Japanese udon soup.
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AMERICAN MASTERS: JACQUES PéPIN MAKES EGGS JEANNETTE - WGBH
Jacques Pépin makes Eggs Jeannette. "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 ...
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Jun 27, 2015 - I don't remember where I got this recipe, but it is one of my favorite ways to use boiled eggs. Essentially deviled eggs kicked up a notch or two.
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