Pepin Gratin Of Eggs at Shirley Herrmann blog

Pepin Gratin Of Eggs. Jacques loves eggs, and uses them in many ways. Mix the sauce and eggs gently, sprinkle with grated swiss cheese, and bake in a 400 degree oven for about 10 to 12 minutes. 8 large eggs, pierced (see note) 3 tablespoons unsalted butter. 3 medium scallions, thinly sliced. Place under the broiler for another 4 or 5 minutes to brown the top. To begin, pépin pricks the side of the egg with an air chamber (the rounder end) with a thumbtack or pushpin so the pressure is released when the egg is dropped into barely boiling water. Jacques pepin’s gratin of eggs is a satisfying and delicious breakfast that is easy to make and is a great way to use up leftover hard. Mix the sauce and eggs gently, sprinkle with grated swiss cheese, and bake in a 400 degree oven for. Pour over the eggs in the gratin dish. You’ll see bubbles shoot out from the egg right away once you drop it in the water.

Jacques Pépin Makes Cocotte Eggs American Masters PBS
from www.pbs.org

To begin, pépin pricks the side of the egg with an air chamber (the rounder end) with a thumbtack or pushpin so the pressure is released when the egg is dropped into barely boiling water. 8 large eggs, pierced (see note) 3 tablespoons unsalted butter. 3 medium scallions, thinly sliced. Mix the sauce and eggs gently, sprinkle with grated swiss cheese, and bake in a 400 degree oven for. Mix the sauce and eggs gently, sprinkle with grated swiss cheese, and bake in a 400 degree oven for about 10 to 12 minutes. Jacques loves eggs, and uses them in many ways. Pour over the eggs in the gratin dish. Place under the broiler for another 4 or 5 minutes to brown the top. You’ll see bubbles shoot out from the egg right away once you drop it in the water. Jacques pepin’s gratin of eggs is a satisfying and delicious breakfast that is easy to make and is a great way to use up leftover hard.

Jacques Pépin Makes Cocotte Eggs American Masters PBS

Pepin Gratin Of Eggs 3 medium scallions, thinly sliced. 8 large eggs, pierced (see note) 3 tablespoons unsalted butter. Jacques loves eggs, and uses them in many ways. Mix the sauce and eggs gently, sprinkle with grated swiss cheese, and bake in a 400 degree oven for about 10 to 12 minutes. 3 medium scallions, thinly sliced. To begin, pépin pricks the side of the egg with an air chamber (the rounder end) with a thumbtack or pushpin so the pressure is released when the egg is dropped into barely boiling water. Jacques pepin’s gratin of eggs is a satisfying and delicious breakfast that is easy to make and is a great way to use up leftover hard. Place under the broiler for another 4 or 5 minutes to brown the top. Pour over the eggs in the gratin dish. Mix the sauce and eggs gently, sprinkle with grated swiss cheese, and bake in a 400 degree oven for. You’ll see bubbles shoot out from the egg right away once you drop it in the water.

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