Jacques Pepin’s Weird and Wonderful Recipe Is Better Than Deviled Eggs (2024)

FAQs

What recipe is Jacques Pepin known for? ›

Jacques Pépin's Favorite Pound Cake

The French call pound cake quatre-quarts ("four-fourths") because it was originally made with equal parts flour, sugar, eggs, and butter. Jacques Pépin's mother, aunt, and cousin all have their versions.

As a snack food, deviled eggs have an edge over many store-bought snacks: they're whole and unprocessed. “It's usually a better bet to have a snack that is made with fresh ingredients rather than something packaged or processed,” says Amy Keating, RD, a CR dietitian.

Deviled eggs seem to be a favorite at any party… and for good reason! This popular French version, known as “Oeufs Mimosa”, presents hard-boiled eggs cut in half and stuffed with a rich and creamy filling of egg yolks, mayonnaise, Dijon mustard and fresh herbs for classic French flavor.

Jacques Pépin, the famous French chef, author, and cooking show host, made the soufflé one of his signature dishes. But his was concocted with a bit of a spin on the classic dish, thanks to a mistake made by his mother before he was even born.

Why does Jacques Pépin prefer a cast iron pan for his omelets? - Quora. In the video included in the site linked below, Jacques uses a 7″ non-stick pan for an omelette for two.

Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work at New York City's Le Pavillon and his own restaurant La Potagerie, Pépin was also a culinary leader at Howard Johnson's, the World Trade Center, and the French Culinary Institute.

1970. Jacques opened a specialty soup restaurant and lunch counter on Manhattan's 5th Avenue called La Potagerie.

At church functions in parts of the Southern and Midwestern United States, the terms "stuffed eggs", "salad eggs", and "dressed eggs" occur instead, to avoid reference to the word "devil". For this reason, the term "angel eggs" is also occasionally used.

Is it okay to eat deviled eggs everyday? ›

Deviled eggs can be a part of a healthy diet when consumed in moderation. Eggs are a good source of protein, vitamins, and minerals. However, the nutritional content of deviled eggs can vary based on the ingredients used in the filling.

Just be sure to taste the filling to keep it from being too tart. Why are my deviled eggs rubbery? Boiling eggs too long can cause rubbery whites and yolks with a green tint. Set a timer, and watch it closely to avoid overcooked hard-boiled eggs.

In some regions of the South and the Midwest, deviled eggs are also called salad or dressed eggs when they are served at a church function, to avoid the term "deviled." Deviled eggs have been a popular picnic offering as well as being a standard item in what has become known, especially in the South, as "funeral food."

While devilled eggs had their moment in the UK – at about the same time the hostess trolley held sway – they are an essential part of the American entertaining tradition.

According to The History Channel, deviled eggs go all the way back to ancient Rome, where eggs were boiled, seasoned with spicy sauces, and then served at the beginning of meals. In the 13th century, stuffed eggs began to appear in the southern, Andalusian regions of Spain.

Despite his classic French culinary roots, Pepin actually spearheaded a modern method of French cooking that offered instruction in recipes and dishes more simple than complex. In fact, his La Potagerie restaurant was originally opened to provide simple French soups and dishes that were affordable and fast.

In addition to his work as a chef, culinary educator, television personality and artist, Jacques Pépin has authored over 30 cookbooks.

Pépin also dined at José Andrés house, and he once turned down a job offer to work in the White House kitchen under President John F. Kennedy. The Jacques Pépin Foundation also supports DC Central Kitchen.