The Secret to Perfectly Cooked Eggs | Jacques Pépin Cooking at Home | KQED
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- เผยแพร่เมื่อ 18 พ.ค. 2024
- Jacques Pépin shares tricks and techniques for cooking different styles of eggs. You might think you known how to hard boil eggs until you see Jacques' method. In this video, you'll learn how to get rid of the green tinge around a hard boiled yolk, two different ways to make poached eggs, how to cook a one-hour egg, how to make soft cooked eggs, the best way to peel a hard boiled egg, how to tell if an egg is hard boiled or raw, and more! These are cooking techniques you will keep in your kitchen bag of tricks forever.
In This Video:
00:00 Tricks for how to hard boil eggs
1:55 How to poach eggs
3:12 The best way to peel hard boiled eggs
4:37 A beautiful egg yolk
5:00 Ouef mollet yolk
5:31 One hour egg
6:18 How to tell if an egg is hard boiled
Jacques Pépin Cooking At Home: Techniques: Cooking Eggs
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About Jacques Pépin Cooking At Home:
Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education. jp.foundation/
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The only thing I come close to in the kitchen with him is that I use the same sponge
Lolol. Relatable.
🤣
Which is not to say that you shouldn't work on your sponge technique. 😁
😂
@@AndrewJens😊😊
There is not one cook on TV that knows how to create such perfect eggs. Peppin is a Master chef.
87 and he is still teaching. I enjoy these videos.
Sadly he's struggling a bit, he seems to shake a bit and his quality isn't as a good as in his younger days. He's slowing down sadly :(
@@emmapasqule2432 remind me when you are 87.....
@@YoungST23 I wont be doing this when I am 87 because it would just look sad and washed up, and cringy ;) remind you of anyone? ;) U might not wanna admit it, but the videos of him now are just cringy because he handles food really rough and his technique is long gone.
Most importantly - he visibly loves what he does.
I’d assume the best teachers are those with a life of experience.
i have been a professional chef for 35 years and I still learn from chef Pepin. the man is kitchen royalty
The love of my life recently passed....we watched Jacques Pepin together 30 years ago...and we bonded over the joy of cooking. I will forever love Jacques for all the happy memories he created for me. Watching him feels like home.
My heart melts when Jacques gets so much delight from egg-spinning. 💗🥚
What a delicate and tender heart
Same🥰
What a lovely punctuation at the end: a delighted fist bump off his cutting board.
I love the fact that after countless events, television programs, and achievements worldwide, the man still has a genuine joy for cooking. That final bit with the spinning eggs made my day. 😁
I say when you have a passion for something, no one takes it away from you.I used to work with a pharmacy technician in Mount Sinai hospital where I still work till this day, and he was from Africa.He wanted to be a Doctor and his father was against that.He had to wait till his father died years later, and now he is living his dream as a Doctor.👍🏼
I think the 'kid' is Chef Pépin, at heart :)
Merci Chef Pépin
Pepin is The Man. And even that underestimates him. "The kids love that!" he says. Yeah. I've got your number, Kiddo. You're the kid in the kitchen. And that's why your wonderful.
This man is a treasure.
I love that he explains why things are done that way. Learned something new today!
Of all the videos on how to boil an egg I feel like I can trust Jacques the most simply because he’s been doing it for so long. Dude knows what he’s talking about.
This is one of the most beautiful, thoughtful, straight-forward things I have seen in such a long time. No gimmicks. No tricks. Science and technique.
6:14 I love how excited Jacques is remember playing with his eggs.
Jacques Pépin is a National Treasure. His warm spirit & deep knowledge have guided countless people to not fear the kitchen. ❤
National treasure are the right words. Sharing a life of experience and knowledge freely to everyone is such a gift. One can only admire and be grateful. 🙏
He is in a class by himself.
more of an international treasure tbh
Unless you were working in that kitchen with him there. Then watch out! 😂
@@annettefournier9655 Yes, Chef! Moving, Chef!
I don't know if he sees these comments. But he is one of the greatest cooking inspirations in my life, learned so much from him. What a legend! Thank you!
Same
Yes, me too.
Thank you!
Jacques is a living legend
I have been cooking for 50 years, and my oldest son is a chef, yet I just watched this video and learned FIVE new things!!!! Chef Jacques is always a wonderful teacher and I appreciate this video!!! 🤗🥰
He’s simply the best teacher! He knows it all, but never acts like he’s THE trove of knowledge.
He’s a treasure and I just adore him!!
Decades of adoration 🙏🏻❤️🙏🏻
I see his hands…I see how stiff he is and my heart breaks knowing he must wake up in pain and yet he gets up, he keeps going and I don’t know. Sigh. I’m sure he misses his wife but I’m also certain he knows his daughter and granddaughter love him too. I hate the idea of him being alone…there’s something about those hands. So strong and skilled, seeing his veins and the fragility belying so much dexterity it just wrecks me.
His elbows and shoulders too. I tell myself he’s okay with what time has done, he’s (by objective standards) had a great life, I hope and pray he feels at ease with time.
Some are Pros chefs, some are Teachers, and many times, pros chefs are not teachers and vice versa. But once, very seldom, there comes along someone like Chef Jacques Pepin, a complete package .... Salute to a Pro Chef and a Fantastic Teacher!
This guy knows his eggs. His omelettes and scrambled eggs are sheer perfection.
I worked as a line cook and a prep cook from the age of 15 until 20. I was taught all of these techniques, but never the science behind it. Love it.
Mr. Pepin is such a legend.
Love the little tid bit at the end for the kids
I always thought your eggs should be room temperature for poaching, but if Jacques says chilled then chilled it is.
What a treasure he is
I'm not going to argue with the guy but I poach hundreds of eggs a week and I find room temp much easier.
He mentioned you would put them in hot water for about 20/30 seconds before serving
I imagine it is because a chilled raw egg is a denser liquid than a warmer one, so will spread out less rapidly in the water, making for a tighter shape. And the vinegar is to denature the outer proteins of the albumen so it solidifies quickly. Why room temp eggs can also work is because it takes less heat to get them to solidify, so I imagine the options are purely effective based on other points in technique. Freshness of the egg I think is more significant but I could be wrong.
Ha! I can take the crayon that I mark my cooked eggs with out of the kitchen and take up egg spinning instead. So much information packed into this short video. Thanks Chef Jacques! It’s egg salad (on pumpernickel) today.
Simply the best. I didn’t go to culinary school. I just watched this maestro. 😊🎶🔥🔥🔥
Jacques Pepin is one of my "culinary heroes". Also I just love the sound of his voice--it's almost as if one of the most brilliant, renowned, respected, and beloved chefs in the world was also your grandfather just pottering around in his kitchen.
I have absolutely no regrets about watching this video
My mother called the oeuf mollet yolk "soft" boiled eggs. She often prepared them for me and my siblings and served them with oatmeal when we were children. I loved the warm runny yolks.
What a beautiful treasure we have in Jacques Pepin!! ❤ God Bless you!!🙏
The man is just an endless trove of knowledge.
Always a pleasure to watch a master at work.
What a beautiful human. I imagine my wife and I at that age making eggs ,also her favorite food, in almost any setting and I think, perfect!
Thank you so much for this monsieur Jacques. You are a true master at what you do, and you have a great way of passing on knowledge.
Loved the trick to telling a raw egg apart from a boiled one! I never knew that!
you can never go wrong with this legendary chèf.......thank you so much for your teachings and hard work, God bless you monsieur 👍
Can we just hit the rewind button on Jacques' age so we can have him forever?
If we all chip in one week of our lives he could live forever!
Cooking an egg may sound that simple. But it is actually an art to get it right. Thanks for sharing.
Beautiful accent and great tips. Merci.
The greatest teacher.
I can tell that Msr Jacques enjoys cooking as well as teaching. Just watching him spin those eggs like a child.. so good
Chef Pepin knowledge is endless and I enjoy him showing us what to do. He makes it fun! More lessons on eggs!
It never occurred to me until now how much I missed out on by never having a grandpa.
Either way, I'm grateful to have Jacques here being both a delight and an excellent teacher. Thank you Jacques.
I lost my grandpa to complications from a brain tumor when I was ten years old, but I sure remember the delicious things he grew in his garden, and him making ice cream with ice and rock salt. I make my own ice cream today, and think of him every time.
@@palaceofwisdom9448What a sweet memory.❤
Are you a Blake fan?
Love to see Jacques cooking. I watched him in the 80's. He was one of the most accurate Chefs around in his recipes.
I have followed you all my 60 years...happy cooking and holiday..
Thanks for watching!
Ive learned so much more about actually understanding food and how to cook by watching Jacque than I ever did at cooking school. This man is a gem!
Jacques's videos really are as close to perfection as you will see. Which is saying a lot, as many other youtubers make great videos rather than merely good.. but there is just something extra mind-blowing to how Pépin does it.
I am so glad Jacques Pepin is still doing his thing, and sharing it with us all. Been a fan of his since I was like 4, and I'm almost 35.
master of chef Jacques Pepin 👍👍👍👍👍🇺🇲 2023
You spin that egg as much as you want, you’ve earned it thousands of times over. Thank you for sharing your egg mastery knowledge yet again.
Sir, you are still the Master.
That pound of the cutting board was so wholesome 😌
Chef Pepin is my favorite professional chef.
one of the greatest that will ever be. thank you for being here.
Many things give me joy - and one of them is watching Jacques Pepin cooking eggs, any kind of eggs! He is a master. 🥚 😀
This was the best EGG COOKING video that I'v watched so far!
The only thing better than watching and learning from Jacques was watching and learning as Jacques and Julia cooked together.
I take mental notes on all these videos to one day share with my 2 month old daughter. Thank you very much Jacques
When people ask me where I learned how to cook, my answer is always “From chef Jacques Pépin” I have watched him cook since I was a child. I bought all his books and emulate his techniques. He is a National Treasure!
It is a privilege to watch and learn from this man. He has left us, but he has left a great legacy.
still alive, according to wiki.. pretty sure he is still active on here.
I used to watch Jacques and Julia on our local PBS station when I was 8 or 9. (50 years ago) Actually, my mom would watch and since there was no cable, no other “screens” to watch, and FOUR channels to choose from (4,6,10,PBS) I watched too. They were definitely the best shows on in the early afternoons! Absolutely legendary! 👍🏼❤️
87 and when he spins that egg, you can see the 8 year old in him come out.
May we all never lose the 8 year old that's in us.
God bless this man. He is THE MASTER.
He has to be the best grandpa. 😋
He' a joy to watch in the kitchen,!!!!
Ok now I'm craving Eggs Benny and Egg Salad for Lunch
Thank you for sharing. Have a good day today.
Never boiled an egg before and followed you’re steps after watching this video.
You teach very well, as you talk how to control the water and let the egg do it’s thing.
Made hard boiled eggs perfect, twice now.
Thank you ❤
Looks like Jacques has as much fun as anyone spinning eggs on the cutting board. Love it!
When he says "happy cooking" he means it!
That smile is a treat as always. = )
I just discovered Jacques Pepin and I am amazed and in love!!!! Will be studiously watching all his videos now!
This fulfilled one of my bucket list items 😊
Thank you! From Russia, Saint-Petersburg.
This man is an artist with food. I always learn something from his video. I make hard-boiled eggs differently. I put them in cold water with some salt. No pot cover. I bring the water to a full boil and then I turn it off, cover the pot and leave them there for 15 minutes. No smell. No tinge around yolks. Now, I will try to do it his way.
БЛАГОДАРИМ Вас,
We Love you and thank you for your magic 🍦🍫😘🌺🌼🌺
This video shows how good of cooking teacher he his. You’ll learn something new when the premise is that he’s boiling an egg.
So good to watch a master at his craft !
Wow! Such a delight to watch this, nobody can compare with Monsieur Pepin! Merci!
ThanK you.Great information quickly and precisely explained. from Eric 77 years old England and never too old to learn
I needed to know that spinning trick a couple of weeks ago. Always learning from Jacques.
Jacques, you are a treasure 🥺❤ you and Julia kept me company afterschool in my childhood
Amazing! Jacques, you're a national treasure!
Thank You Jacques!!
Jacque is the best teacher.
Thank you Chef!!
He put so much knowledge, wisdom and fun in short videos like this, with home cooking recipes that feel easy to do with what we have at home.
The secret is love ❤️ cooking and paying attention to what you do!
Beautiful. Thank you chef!
We love you Mr. Pépin
Thank you Chef.
Jacques Pepin is the ultimate chef!!! Thank you very much!
Jacques, my eggs come perfect after watching you! Blessed Easter to you and your family.🐣
Such an expert and an artist!
Thanks for the lesson Chef
THANK
YOU
Absolute master of the craft
Thank you Jacques for teaching me your happy cooking, our time together at Hearst Castle and the painting you sent to me which I look at daily.
Bravo. Such a gentleman.
Thank you Chef Pepin.
Thank you 🙏 🙏 Chef