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.
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.