Jacques Pepin makes me feel...

[Karl Quist]

There is a pretty easy recipe he calls “Ouffes Jeannette” in his book which I’ve made a few times and it is a ten minute recipe, not quite a deviled egg but, more delicate. The time does not include hard cooking the egg!

That sounds delicious. I'm on an egg kick lately, so I may seek this out and try it.

 

[Bob Correll]

In case anyone looks for the recipe, like I did, it's Oeufs Jeannette.
https://www.foodandwine.com/recipes/aspen-2003-les-oeufs-jeannette-eggs-jeannette

 

[Timothy F. Lewis]

Thanks Bob!