On this simple-yet-refined recipe tailored from the nice French chef Jacques Pépin’s cookbook, Important Pépin, recent inexperienced peas are cooked in a buttery broth, to which egg yolks and cream are added simply earlier than serving, making a wealthy and silky sauce. Add the yolks very progressively over low warmth—don’t stroll away from the range!—as they curdle shortly as soon as the liquid comes as much as a boil.
Featured in “Jacques Pépin Is the Instructor and His Final Apprentice is America.”
Braised Inexperienced Peas with Egg Yolks
Butter, eggs, and cream make up the luscious sauce in Jacques Pépin’s easy spring dish.
Yield: serves 6
- 3 cups small recent inexperienced peas or thawed, frozen child peas
- 3 tbsp. unsalted butter
- 2 tbsp. finely chopped recent parsley
- 2 tsp. sugar
- ½ tsp. freshly floor black pepper
- ½ tsp. kosher salt
- 2 giant egg yolks, effectively overwhelmed
- 3 tbsp. Tbsp. heavy cream
- In a medium pot, stir collectively the peas, butter, parsley, sugar, black pepper, salt, and ½ cup of cool water. Deliver to a boil, then flip the warmth right down to medium low and boil gently till the peas are simply tender to the chew, 3–4 minutes if utilizing recent peas, or about 2 minutes if utilizing frozen.
- In the meantime, in a small bowl, whisk collectively the yolks and cream. As soon as the peas are tender, progressively stir the yolk-cream combination into the peas and proceed cooking over low warmth, stirring constantly, till the liquid thickens to a light-weight and creamy sauce, 30–60 seconds (don’t permit the sauce to boil or the yolks will curdle). Take away from the warmth and serve heat.