I first met Jacques years ago at the Food & Wine Classic in Aspen. He was in front of hundreds of people, teaching a master class on eggs, naturally. And in that moment, for Jacques and the rest of us, it was as if that egg was the only thing in the entire world. The connection he had with the fire, with the pan, with the fork, with the egg, with the butter… I’m proud to say I feel that same connection to Jacques and between our families. These “eggs three ways” is a tribute to our friend Jacques, the greatest teacher we could ever ask for, featuring my daughter and wife in the kitchen, too!

Eggs Three Ways

José Andrés

Serves

2-4

This video covers three recipes – Eggs “High Life” with Oxtail (Angel Muro, El Practicón, c. 1894), Scrambled Eggs à la Jacques with Onion and Foie Gras, and Eggs in the Microwave with Idiazábal Cheese “New Omelette, José’s Way.”

For New Omelette, José’s Way: Eggs in the Microwave with Idiazabal Cheese

Ingredients

1 tablespoon oil
2 tablespoons grated Idiazábal cheese
2 large free-range eggs
Freshly ground white pepper
Salt
Additional grated Idiazabal cheese, for garnish

Method

Generously oil a microwavable pitcher or bowl and coat well with the cheese. In another small bowl, whip the eggs until smooth; carefully pour the eggs into the pitcher. Microwave on high for 60 seconds, or until the eggs are just set. Unmold the eggs onto a warm plate and garnish with additional grated cheese and freshly grated pepper. Let sit for 1 minute before serving.

For Scrambled Eggs à la Jacques with Onion and Foie Gras

Ingredients

2 large or 3-4 medium onions, sliced
2 tablespoons olive oil
Salt
Freshly ground black pepper
5-6 free-range eggs
2 slices foie gras, for serving (optional)
Extra virgin olive oil, for garnish

Method

Heat the oil in a large pan over medium-low heat, add the onions and cook stirring occasionally, until they are very soft and caramelized, about 2 hours. Season with salt and pepper.
In a small bowl, whip the eggs until smooth. Immediately add the eggs to the hot pan with the onions, turn off the heat and stir or whisk briskly until the eggs are just set. Transfer the scrambled eggs and onions to a plate, top with foie gras, drizzle with olive oil and sprinkle with salt. Serve immediately.

For Eggs “High Life” with Oxtail (Angel Muro, El Practicón, c. 1894)

Ingredients

2 thick slices of brioche
2 tablespoons oil
2 free-range eggs
Salt
Freshly ground black pepper
Leftover oxtail stew, for serving (optional)
Parsley, for garnish, (optional)

Method

Using a 2 to 3-inch ring (or glass), cut a hole in each slice of brioche, reserve the cutout circle. Heat the oil in a medium skillet over medium heat; add the brioche and cook until golden-brown, about 2 minutes. Flip the brioche and carefully drop an egg into the hole; cook until the brioche is golden brown and the egg is just set. If the bottom of the egg is set but the top still needs further cooking you can finish cooking in the oven, or with a blow torch, or you can carefully flip the whole thing and cook for 1 minute.
To serve: Transfer the brioche to a plate, spoon the oxtail around, drizzle with any sauce and sprinkle the egg with salt. Add a few parsley leaves for garnish.