(Image credit: Tom Hopkins)
In Essential Pepin, Jacques Pépin’s tome of the recipes he loves most, there’s an entire chapter devoted to eggs and cheese. In this book full of recipes he’s created throughout the years, which he describes as “the diary of my life,” the prominence and celebration of eggs is unsurprising if you’re familiar with Pépin’s finesse with an omelette; his classic method for poaching eggs; or his recipe Eggs Jeannette, the dish of seared and dressed hard-boiled eggs named after his mother. Throughout his long history of elevating the egg, Pépin has shared incredible tips and insights on how to make the most of this kitchen staple. Here are a few that have left an impression on our own cooking.