Braised food

Braised green peas with egg yolks

In this simple but refined recipe adapted from the cookbook of the great French chef Jacques Pépin, Essential Pepin, fresh green peas are cooked in a buttery broth, then egg yolks and cream are added just before serving, creating a rich, silky sauce. Add the yolks very gradually over low heat – stay close to the heat! – because they curdle quickly once the liquid comes to a boil.

Featured in “Jacques Pépin is the teacher and his ultimate apprentice is America.”

Braised green peas with egg yolks

Butter, eggs and cream make up the succulent sauce of Jacques Pépin’s simple spring dish.

Yield: serves 6


10 minutes


  • 3 cups fresh green peas or thawed frozen peas

  • 3 tbsp. Butter without salt

  • 2 tbsp. finely chopped fresh parsley

  • 2 tbsp. sugar

  • ½ tsp. freshly ground black pepper

  • ½ tsp. kosher salt

  • 2 large egg yolks well beaten

  • 3 tbsp. soup. heavy cream


  1. In a medium saucepan, combine peas, butter, parsley, sugar, black pepper, salt and ½ cup cold water. Bring to a boil, then reduce the heat to medium-low and boil gently until the peas are just tender to the bite, 3 to 4 minutes if using fresh peas or about 2 minutes if using frozen peas .

  2. Meanwhile, in a small bowl, whisk together the yolks and cream. Once the peas are tender, gradually stir the egg yolk mixture into the peas and continue cooking over low heat, stirring constantly, until the liquid thickens into a light, creamy sauce, 30 to 60 seconds (do not let the sauce boil or the yolks will curdle). Remove from heat and serve hot.