The Egg First! | Jacques Pépin: More Fast Food My Way | KQED by KQED - 11 years ago

471, 161 views

2, 726   86

Jacques Pépin loves all eggs, all ways! Cooking them correctly is an important technique, and who better to demonstrate the perfect hard-cooked egg than a master of technique? Jacques begins this menu with hard-cooked eggs used as a garnish for his Asparagus Fans with Mustard Sauce. Simply seared, Scallops Grenobloise is the ultimate fast dish. When served with Potato Gratin with Cream, it makes a rich main course. Jam Tartines with Fruit Sherbert concludes the menu.