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- เผยแพร่เมื่อ 13 ส.ค. 2015
- Jacques Pépin shares techniques and cooking secrets for making perfectly poached eggs. He has a number of tricks for not making the eggs rubbery, as well as a method to prepare them in advance of serving.
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Discover more Jacques Pépin videos: www.kqed.org/food/jacques-pep... - บันเทิง
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Mr Jacques Pepin is great gift to America .
He is a treasure. He makes even a poached egg interesting and informative.
He’s truly a master. Almost everything he cooks ( French ) is on DAMN POINT!
I've watched this at least five times. Seems so simple but I pick up something new each time and my poached eggs are finally, after practice, acceptable. The masters always make it look so easy.
Everything and anything Jacques explains regarding cooking, I take straight to the bank! Thank you very very much, kind Sir!
I love the ease and knowledge of technical terms and expertise, just flows so naturally. I learn, and Jacques is a great teacher.
He doesn’t even tornado the water and he does like 3 at a time. This dude is brilliant. My eggs would come out a mess if i didn’t swirl the water
Use fresh eggs and they don’t need vinegar, swirling or trimming.
" this is top off the egg, this is bottom of the egg "
Genius
He was and is still the best imo , old school artisan.
I don't know if you'll understand what I'm feeling, but I feel that he's the food version of Bob Ross
I GET IT! I love them BOTH from afar, so much, they feel like friends, oddly.
Couldn't agree more on that one!
Agree with you totally. I listen to him to help me sleep
Yolk breaks... hollandaise sauce on top. Happy little accident.
@@rabbi173 thank you. Thank you for the imagery, the most beautiful crossover
He elevates every simple thing to something special.
Imagine being invited to your good pal Jacques Pépin, one of the best chefs in the world's house and he tells you to go grab an egg in the water container in the fridge and put it on a toast for your breakfast.
"Make my life easier."
Imagine he tells you you have to eat all the eggs.
f34r0r Gaston’s dream meal
😏
This comment had me lol'ing for minutes
Food Network tells us we need to crack each egg into their own little bowls. Jacques Pepin shows us how to crack it directly into the water. He also shows us how to form the whites without using fancy equipment.
I trust M. Pepin.
I'm lucky to figured this out through my career through trial and error. It took me 3 chefs before someone taught me how to do it perfectly. Mostly through my own experiences.
From what I remember, Chef Ramsay says to create a little water vortex in the pot so that the albumen stays together. What I have found is that is rather aggressive and you lose some of the egg. This way is much more gentle and looks easier.
it won't work if you try to just copy him. he pretends it's easy because he's modest and humble.
@@samirhazlehurst8806 He's not pretending; having done it literally thousands of times, it is easy to him.
CooterCoy wow, now how many of you knew HOW TO CRACK AN EGG.
What a good idea we have an overpaid pompous chef to teach us how to do this.
He’s such an awesome TEACHER. Thank you!
I really miss Jacques and Julia cooking together. When I was very young you were both a large part of my culinary education. I used to laugh when she called him Jack, I think, just to get under the skin. Or when they would squabble over something like the proper amount of salt and pepper. Those two are a world treasure. It is so nice that we have their work on film to treasure for many years to come.
The way he described doing an egg with the shell on is exactly how I do mine, 6 minutes is perfect.
His hands being so calm and certain while he is cooking remind me of my grandmother's hands as she cooks...
I love to put these in the fridge as he says and then I lightly bread and deep fry them to reheat. It's a crisp on the outside, runny on the inside treat and is delicious served over a light asparagus salad or some creative breakfast creation. People are always delighted once they figure out what the hell it is, lol.
Wow that sounds good. Definitely trying this, thanks!
That's one of my favorites. I like it on top of sauteed peppers and onions with chorizo and potatoes.
I serve them with a little bit of olive oil, salt and black pepper.
That's a great idea, thanks for sharing.x
Great idea! Wow!
I've learned a lot from this wise man. Experience is a teacher indeed.
Love how he always cooks for real scenarios and always respects the difference in taste. Unlike typical TV cooks who go either 10/10 or shit.
Just caught myself craving the life where I'm hanging out at Jacques Pepin's place first thing in the morning and he's like "help yourself to eggs, make my life easier"
And we would say, would you like one? Can I get you anything? 💕
I just finished lunch, but that yolk so perfectly cooked made me hungry again. What an artist this wonderful man is!!! Thank you, Chef!
Eggs are amazing! So many options.
This takes me back to Food Science I, when students learned about the chemistry of cooking eggs. We learned how many minutes it took to achieve tertiary denaturation of the albumin. If the yolk turned green for hard boiled, there was an interaction between the sulfur in the yolk and the iron in the white.
Oui, monsieur, you nailed it when you said supermarket eggs don't work this way. You know why? Because they are not so fresh! Also, the chickens are farmed in less than ideal conditions, making for a thinner membrane around the yolk and less albumin in the white. I was getting 'rags' in the water for years before I figured it out. Now we haved moved to the country, and our eggs come straight from a farm. Beautiful! I try again. Merci! 😀
Great tip keeping a bunch cold in the fridge just before serving to a large number of guests! Better than slaving egg by egg while you are hungry yourself and getting the hunger dizzies standing over boiling water going through your carton of dozen eggs!
"Hunger dizzies"??? Never happened to me. You must have a blood sugar disease.
jujube_jewelry 🥀
Yeah, I once had a salesman book 400 people for breakfast and he agreed that we would serve eggs Benedict. At first I thought it was going to be impossible but we eventually figured out how to pre-poach like that.
Even better... get invited instead of inviting :)
I like how he tells you how the restaurants re-heat
I hate poached eggs, but my love and respect for Jacques, i have to watch it!
I could listen to him talk all day 🥰
Merci Jacques Pépin! Vivent la France et le Québec!
Mr. Pepin is a national treasure.
brrooo. My eggs never come out this perfect... maybe I should repeat the steps in a french accent... maybe that'll help
You jest.. but believe it or not, I did imitate Ol Jacques and my stuff came out good.
Just try a small frying or Soufle pan,put in a little salt(quite optional)crack the eggs into a flat bowl/container and after bringing the water to a boil,lower it,so u can only see little bubbles,then place the eggs in gently&cover for about 5 to 6mins(depending on ur preference of course)And that is that!👍
Try use eggs that are as fresh as possible
Mon soufflé! Est broulle 😞
Just make these every second day for 50 years or so. That'll help for sure.
Inside should be about, like This - cuts open a perfectly poached egg!
I literally laughed out loud at this comment, because the 2nd I finished the vid, I said to myself "*about* like this!!? more like 'perfect like this'",... then I saw your comment...
makes it look so easy suppose that's what you get when you are a 3* chef!
Yeah, about like "perfect".
I'll go though 6-8 Costco flats of eggs before I even come close to having 1 turn out as good as that.
@@patrickgavin2012 .ur a dumbass
He's trying to show ppl what they get dumbass
I’ve seen sooo many poached egg videos use different gimmicks like swirling the water...then the OG Jacques Pepin throws down how to actually do it like an absolute BOSS. This is as close to a mic drop as a cooking video gets 😄
Clearly he's doing it best from all the various videos about it. Just see his attention to details, amazing.
Yall have never watched ramsay do it lol
you should see Jacques' 2 minute garlic video
@@michael88h actually I have 🙂
Brilliant, this is a real food show, no BS
I'd love to have Mr. Pepin read me "The Princess Bride" xD
Now you got me thinking... Jacques Pepin or Morgan Freeman? These are the kinda things keep me up at night...LOL
@@1Bonehed Freeman would be more dramatic I think. Pepin relaxes me like a gentle massage.
this dudes a legend
Never learned so much about poached eggs in so little time...just excellent!
Yes, this looks correct. Anything that is simple yet complicated is sure to bring delight to the person who will devour it. Bravo!
if you have ever tried this, you will respect this man. lol
Awesome! ...poached eggs are deliciously like no other preparation. They truly are like a buttery cheese sauce....Divine...as a breakfast, snack, or for a healthy dinner with a vegetable accompaniment and decadent bread , or bruschetta and wine or sweet tea. Ummm ...., so good.....
Or put in chicken broth. Outrageously good and satisfying.
Your the best, always was and always will be.
Jacques Pepin is the reason I love cooking.
This is the first culinary video I’ve ever watched, out of thousands over many years, that had shared how to pick up a dish in restaurant application.
I was given his book when I moved out on my own. Priceless information.
Which one? He's written many.
The best advice ever....make sure the egg is cold! Thanks so much, Jacques! 🙏
A true master and teacher!
Thank you so much I can do that now. Live in New Zealand. 😊
Can you believe that Mr Peppin was Charles de Gaulle cook 60 years ago ? He's 80 when doing this poached egg video, Chapeau bas Tati.
Not that I would ever be so inpertinent& attempt to contradict the "Old Master"but recently i'v been using a fairly shallow(i think it w/b a soufle Pan)or a small Frying Pan,and i' v been poaching 4 or 6 eggs,no vortex or Vinegar and they have been coming out fine..Add some toast,some bacon, little Salad and u have a very healthy Breakfast or Lunch.👍.
But Jacque is always worth watching,there's always something u can learn&use!...Experience is key!
love watchin this man work
Best cooking show in history. M. Pepin is one of my heroes
I once worked for a chef who was a kind of seat of your pants, wing it kinda guy - which is fine and doable for 90% of the time - we were opening for brunch one Sunday after a multi week build up with our guests (I hate cooking brunch personally - it's probably the single most problematic menu to serve, full of pitfalls and grumpy, picky patrons sitting with their entire families impatiently tapping the table with their fingers, waiting for food) and we opened, as usual for brunch, with a packed house and an hour wait for a table. I asked my chef the previous week about what the menu would be and we came up with the fairly standard brunch menu and several kinds of Eggs Benedict. We were busily prepping right up to the morning before opening and I asked him about the poached egg prep. He looked at me incredulously and said "we'll poach them to order, classically, a la minute." I replied, "do you realize how incredibly hard that is? That's a disaster waiting to happen," and proceeded to describe this very same technique to him (which I had learned from years of watching Jacque) and had done countless times with other chefs. He chastised me and belittled me in front of the entire kitchen staff for saying this, questioning my skills and ability for suggesting such a thing and teased me about it for the rest of the day. The next morning, in front of a slammed dining room with a line out the door and thirty-something Benedict orders hanging on the line, we crashed and burned the entire service over poached eggs to order. We had to 86 all Benedict dishes fifteen minutes into service, much to the anger of the owner and partners, who, as usual for all Brunch services, were sitting with their entire families, from toddlers to Grandma, grumpily waiting for their orders. I later tagged this particular service "The Titanic Brunch" with my co workers in the kitchen. The next Saturday night, after service and before closing, I personally poached 150 perfectly cooked eggs and held them in batches of twenty in slightly salted ice water for Brunch service the next day. We never crashed and burned a brunch service again. My chef had to explain and justify this fiasco multiple times to the owners and partners and managers over the course of the next month but never explained how this well known technique was implemented and his attempts to rescue his reputation from that point on. Ah, the life of a sous chef as told through the genius of Mr Pepin.
Makes it look so easy
I have learned a great deal from Jacques more than from emeril always trust a french chef!!
What a legend
Ah, he makes it look so easy! The Master!
I never knew that that's how professional cooks prepared poached eggs. I always assumed that they were cooked on the spot as required and served immediately. This video is a masterclass tutorial-many thanks Chef Jacques!
He is great, all classic stuff, relaxed, no hoohaa..
I learned from my mother to use a saucepan, get the water to almost boiling, use a spoon to swirl the water and get it spinning and drop the egg in the middle. The swirling water keeps the egg from spreading. Been doing it that way for 35 years.
I do this too
The master...thanks for demonstrating perfect technique.
0:58 “the egg white is much better, holy shit” is what I heard at first
Jacques!! I used to see him on tv when I was little kid:) ❤️❤️ now I can actually try his recipes!
Like your lessons, Jacques.
God bless you mister Pépin!
Jacques Pepin is Nostalgia. I remember watching him every chance I got when I was young.
Today I made my first ever poached eggs and they came out amazing thanks to mr. Pépin!
Jacques i have been watching you since i was a small lad, and have used you're methods for yrs in my cooking!!!! THANKS you!! and HAPPY COOKING!!!
Who are the fools giving M. Pépin thumbs down? Do they simply hate food?? How much more perfection would you like?
Every experience with you Maestro, is an education!!!
I have a very old poaching pot. It makes up to 4 eggs...Very simple ..no waste...nice form and triangular shape.
Thank you chef !! Your techniques is flawless
You R the best Jacques Pepin!
Lovely! I have a friend with cancer who has virtually no appetite.
One of the few foods enjoys is eggs benedict.
I was picturing trying to poach eggs and make hollandaise sauce at the same time.
This solves that dilemma. Thank you.
Beautiful.
Dude thank you so much 🙏 💓
Of cooOOoorse 😉 brilliant as always! Thanks for sharing!
Perfection! Thanks for a great video and all the tips!
This man is my hero.., really.
He taught me a lot....
Thank you Jacques!
That is an institutional technique, at home we roll them right out of the bath, use pickle juice instead of straight vinegar, no sticking, no trimming... if you are slow they go from soft to medium. Hope your life is beautiful Jacque's ! Thank you for so many great lessons !
Brilliantly simple!
aint no body got time for this, i say and 4.30 am watching this guy for about 40 minutes :D
Thank you
Very clean and neat explaination. İt looks very easy and this demonstrate the chef’s professional level; he is the best
He is an international treasure.
great work Jacques
Works amazing
I KNOW you will never read this, but it makes me feel better to say this...I LOVE YOU SO MUCH!!! You do all of your cooking SO PERFECTLY...and you are SO talented...and I LOVE YOU! I have NO other people I fan over but YOU!A AND I love your daughter and granddaughter!
ok...
Excellent comme toujours 😄
I am not a cook as well known as Jacques Pépin, but my poached eggs are tighter even without scooping all the white stuff. Also without vinegar. Just boiling water.
Thank you 🤗🇬🇧
I always was told to swirl the water before you put the eggs in ! I will follow your advice chef 👩🍳 Thanks
You‘re an excellent teacher, Sir!
Perfect. Great Tip(s)!
The main point is that the eggs need to be really fresh to have really thick, close whites. He comes close to saying this when he mentions that "eggs from your own hen would be much better and hold its shape" - from experience, I would say that supermarket-bought eggs need to have at least 14 days date left on them to be decent for poaching.
Perfect 👌🏻 egg 🥚 presentation!!!
Yep. He does it old school like my great grandmother. Did he add salt to the water? Did I miss that? He must have salted the water prior to it boiling. Great job!
What a pro. He makes it look so easy. He's had alot of practice.
Smell check a lot is two words.
@@joebuck4396 spell chuck is all so 2 words.
Smell check: spell chuck? Stop drinking and go to bed. Also....not all so. My daughter is 9 and she can write better than you. You are making a fool of yourself. Go back into your double wide and sleep it off.
This is awesome advice!