You'll get much better results with room temperature eggs. Straight from the fridge they take longer to cook and the bottom layer might be overcooked by the time the top is done.
Just as importantly: if you can do this with a chicken, you can do it with a pheasant, a duck, or a goose as well. It works pretty much the same way.
If you eat chicken, I strongly encourage you to try this yourself.
Pepin is doubtless doing a much better job than I am, and I'm not counting the time to clean up the tenderloins, which is a pain in the ass.
I'm very happy that he's saved me the trouble of having to read "Pigeons: How to Make Them Pay"