You can’t escape the taste of the food you had as a child. In times of stress, what do you dream about as a child? Your mother’s clam chowder. It’s security, comfort. It brings you home—Jacques Pépin
I have a kindred connection with Jacques Pépin. He loves eggs. I love eggs. So who better to search on YouTube this Saturday morning than Jacques himself?
I found an old PBS clip of “American Masters at Home” and he was cooking a dish that he ate as a child prepared by his mére (mother). This is my clumsy attempt to duplicate that dish for Mrs. Big Surf and myself on this rainy Indiana morning.
Now I can eat eggs cooked almost anyway with almost anything. The blue-eyed darlin’ not so much. In fact it was presented to me earlier this year that she doesn’t always like the way I have prepared some breakfast eggs, but she ate them and didn’t complain because…you know…I fixed breakfast for her and she didn’t have to.
There is a question asked of Julia Roberts’ character in “Runaway Bride”, “How do you like your eggs?”. Now after some thirty-six plus years of marriage, Mrs. Big Surf finally let me know. And you can see how each new egg dish is prepared with a little gun-shyness.
THIS MORNING WAS A SUCCESS!!
We both enjoyed this dish. The tastes were there even if the techniques were a bit clunky. The big questions in preparing this dish the first time, and maybe some of you can answer this question. Is there a difference in times of boiling a small egg vs. a large egg? We didn’t cover this in high school or college physics. The thermodynamic properties of the egg may be different than copper.
Also peeling an egg always is an adventure for me. My advice is to watch this video and not listen to my kitchen consternations.
This dish has garlic, fresh parsley, eggs, milk, water, olive oil, dijon mustard, salt and pepper, and a little red wine vinegar.
Listen to Jacques Pépin’s tribute to his mother, Jeanette…he’s such a good egg.