Jacques Pépin Makes Cocotte Eggs | American Masters: At Home with Jacques Pépin | PBS
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- เผยแพร่เมื่อ 4 ก.ย. 2020
- Official website: www.pbs.org/americanmasters
In this episode of American Masters at Home, Jacques walks us through how to make Cocotte Eggs with Herbs: "A nice way to serve eggs is to cook them in a little container we call a “cocotte”, a little soufflé mold or ramekin. You butter your mold, put the eggs in it, and place them in a skillet surrounded with water and cook them covered until done to your liking. You can eat them with a little spoon right out of the cocotte, usually the yolks will still be runny, or you can unmold them-usually onto a round crouton or a toast-for a bit more of a presentation."
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what a treat to binge watch jacques pepin cooking eggs a million different ways
Watching him do anything is a treat.
I’m smiling the whole time!
Oui!
Yes!!! Six months since your comment and this is exactly what I'm doing. Only just discovered this wonderful man so have a ton of good stuff to look forward to. TH-cam has uncovered some absolute gems for me ... 😊
I know. If there were two million ways, I'm on board
My imagination automatically inserted the "Always break your eggs on a FLAT surface". What a beautiful teacher.
So true 👍👍👍
No one likes contaminated eggs! :)
Yeah😁
and use plenty of buhddehr!
I've watched so many Jacques videos, every time I cook eggs I hear that in my head.
I am over 50 yrs old. I watched this man many years of my life. I was never bored.
Jacques ALWAYS grabs burning hot items and has no problem with it. A classy chef
over the years of cooking you develop chefs hands.
Hell yeah, we call those Kitchen Mitts.
If Jacques says it’s hot you know it’s actually INCREDIBLY HOT because he has like Teflon hands I swear.
Cause he has asbestos fingers.
Haha...I do the same thing. It's a satisfying kind of pain like "yessssssss! You did it!" 😆😉
Find someone who loves you as much as Jacques loves eggs
The purest form of love! :D
Speaking of love - - -
There are several videos where Jasque is the guest on
SIMPLY MING. And Ming's admiration and deep respect for
Chef Pepin was so apparent in his voice and facial expressions that one commenter said,
" I wish my girlfriend looked at me the way Ming is looking at
Jasque." Another guy answered back, "Learn to cook!" 😄😄✌
I made cocotte this morning with diced ham, and peas (precooked in butter, shallots, thyme and sage). It’s was delicious and quick. Merci M.Pepin!! ❤
This is the man who made me want to cook really, really well 36 years ago. I still have my original copy of La Methode, dog-eared and stained, and I've made Glace de Viande more than 100 times since; there is always some in my freezer. I love Jacques Pépin as the true Mensch he is. He started me on a rich journey long ago, and I walk that path still. Bless you, mon frere.
I'm French , I lived in San Francisco when I was a student and never heard of him .. What a shame. He seems like a very very nice and talented man .. I'm gonna watch now, thank you American friends ! 🎂😋
Jacques Pépin is proof that French cooking, the one I like, can be simple and easy to make. It's universal cooking.
Being French, I totally agree
quando sono solo e triste guardo jacques e sorrido
Jacques you are a master. Thank you for sharing your knowledge.
I imagine if Rembrandt had a tv show, at the end of it he'd say, "'Appy Painting"
the decor of the kitchen is giving me so much nostalgia and comfort.
I find myself smiling at the end of his videos. Peppin is a master chef and has a great personality. A true American Master.
Every time I watch these videos I want to throw out all my trashy pots pans and flatware! and then I want to start life over and make eggs!
Well if they are functional, why? His kitchen is vibrant with stuff (reminds me of Julia Child's). I'll bet there's some 50 yrs old beat up stuff too.
Life for me means starting each day with an egg.
Watching Jacques Pepin cooking eggs has lowered my blood pressure by 20 points.
Why was this never brought to my attention until now? That looked simply amazing. Thank you!
Jacques Pepin one of the world's greatest master chef, a culinary icon and a great teacher. Jacques taught so much about culinary in his TV shows perhaps rival to any culinary school. Jacques made it simple to understand.
Why is there any thumbs down this guy is a living Legend 👍👍 for me
It’s been a pleasure watching you do anything all these years. You sir are a true legend. Thank you
That makes me so nostalgic for my youth. That's how we "poached" eggs in my house growing up. My parents even had an insert that fit their pan with 4 holes cut out, and you would put the little metal crocks that fit right in them and steam the eggs as the insert held the crocks above the surface of the pan.
We had an egg poacher like that too! Poached eggs on toast - It made just enough for my siblings and me.
What a beautiful man. I imagine him to be such a blessing to all who know him. I believe that is what makes him a world-class chef. Gentle in spirit, pure in heart.
Chef Jacques Pépin is undoubtedly the best chef to have ever been on a television program. The egoless master is both kind and honest in his approach to his audiences. Bravo Chef Pépin!
You make our lives and world so much better with your talent and enthusiasm for sharing it.
Such a talented chef and a beautiful gentleman.
It’s such a pleasure to learn from this Institution.
We all love Jacques!
Poached eggs done the right way. Amazing 🤩
Jacques, everything you make looks amazing and i’ve been watching you for at least 25 years. I’m so thankful that you are continuing to make these videos! Please keep them coming! Also love to hear stories about your wife that you throw in…
Love Chef Pepin...Reminds me so much of my Dad who was a chef. Really enjoying this “at home” series.
He loves eggs!
a national treasure wish i could have seen him cook with justin wilson
I didnot know so many egg preparations exist. thank you. will try all of them from tomorrow
I used to call oeuf cocotte a poached egg in a little " ramequin" (french term) where I would put the flavor of the day, miam 😋
Love these soo much. I have so much respect for Jacques 😊
I've so enjoyed making all of these egg dishes. I'm making 1-2 a day, and my kids are loving it. I just served my wife eggs Jeanette in bed for a late snack. I added a little baguette as well.
Atta boy, that's a great way to keep your wife a happy Lady! Bon Apetit!
Hahaha. You added the litle baguette? ;)
Good for you! Your wife is very lucky. My hubby used to give me breakfast in bed once in a while. Nothing more adventurous than scrambled eggs with cheese. But at least he gave it a shot. 🍳
Maikel Rabbers - that’s so funny! 😁
@@Wekkerable
😊😜💋
My BF's mother used to insert garlic cloves into a (boned and rolled) center-cut pork roast. It is so good. So I picked up the technique from her. Little did I know she got it from Chef Pepin! Am really enjoying learning techniques from him...
My grandmother called these "sheared eggs". She came from Germany in the early 1930's. They are great with toast,bacon and some fresh fruit on the side for brunch.
Whatever he cooks becomes a master piece!⭐️
I just adore this man !
Because of your wonderful video lessons, I spend so much time in my kitchen cooking. I love every dish I prepare using your methods.
Love This Bloke {{ Man }} ❤️♥️💋🇦🇺Maree , 🇦🇺 Australia ♥️
quel chef talentueux!
Never considered this as a pretty foolproof way to poach eggs without them going all wispy, and to also get an egg in a perfect shape for an English muffin.
Enjoy watching you, I have a friend, Joel Meille, I really enjoy watching him as well, the French truly appreciate the Joy of cooking. In my town here in Lansdale PA we used to have a truly wonderful Resturant named The Hotel Tremont that existed for a long time, the French Cuisine was Ellgant and Exquisite for Decades. I think that type of cooking is Magnificent!!
This is my preferred method of cooking eggs
Thank you Chef Jacques! It’s eggy season so I come to your recipes again as a reminder. I’ll make these later in the week. It’ll be eggs Jeanette for lunch tomorrow. :)
Really lovely. Thank you.
Such a treasure this man is!!!
I'm such an egg lover 😍
Love this recipe! Thank you Jacques!
Great guy
Chef you are the best.
Great to watch
Beautiful.
Fantastic!!
Had a cocotte in Paris, in a mold. Delicious. Great way to have eggs.
Looks tasty! Thanks for showing this.
Got to try this.
I want the chicken dishes to come back!!!
Thank you 🤗
Thanks for sharing 🌻
I ❤️ eggs too 🌈
Lovely
Looks yummy
I absolutely love eggs that way chef I make perfect poached eggs for myself every Sunday morning but I will try it this way looks fantastical with the English muffin or toast the dip in your egg yolk that's the whole point I would say
I love him 😍
This man knows more about cooking a simple egg then i know about any subject. So Awesome.
Looks delicious.
I so did enjoy it. Than you many times over!!
So funny watching him touch hot stuff while cooking great things.
Love your videos, Jacques.
Cheers!
Thank you.
Whenever I grab pot holders, I remember Jacque's hands WITHOUT them😳 Such a beautiful human with so much knowledge about cooking and beyond to share with us.
Absolutely Beautiful Sir.
read this elewhear Can you imagine going for a sleepover and getting a Jacques Pépin breakfast?
He’s like Bob Ross, but a chef!!
Imagine a duo of Bob and Jacques pepin in a cooking/painting tutorial combo!!!!
Bob painting some happy little trees by a lake while Jacques is making some delicious crepes and omelets to snack upon. How lovely. All that would remain is to have Mr Rogers telling us a story and all would be right with the world.
When he is gone then they will all be left to think? I salute the man, he has taught me what I know and Im still learning from him.
A delight.
Can't wait to try this. I salivated watching the video. Thank you. Stay safe. ♥♥♥
Wow !!! Thankyou So Easy 🇦🇺👍😋🤤🇦🇺 From now on This is how I will Prepare my eggs ♥️❤️💪😉💋😘
I love oeufs en cocotte, a quick & tasty way to make supper & there are so many flavour variations you can make. There's a great little book "Les Petits Plats Francais: Cooking en Cocotte" that costs under £5. It has lots of recipes & ideas to make interesting sweet & savoury versions.
I wonder how many eggs Jacques Pépin has cooked in his career!? 🥚
He got me at Hi
❤️ I love you !
He makes me want to buy the cuisinart pot with lid
Pepin in French slang means umbrella ... cute
He seems so much happier doing these American Masters at Home videos than those short little Cooking at Home videos where he only makes very, very basic dishes.
I've always like Jacques Pepin and especially so because he validates my taste for runny eggs. My entire family hates runny eggs, so much so that sometimes I feel like an outcast (slightly exaggerated). Cheers.
Captain Ron I’m the same! I enjoy my eggs extremely soft. Even runny and even the waiters at restaurants say how gross that is or I’m likely to catch a bacterial disease. My family all squint their faces in disgust too! I don’t care though 🙂
This method is very similar to using a silicone poaching pod, which I always use to poach an egg. I reckon the inventor of the poaching pod got the idea from oeufs en cocotte.
I need a big piece of toast to dip in there Yum.
DUNKIEZ!!!
Thank you chef for such wonderful videos can you please show me how to make simple meals for my teenage son that are healthy and that he'll like
Fishing barehanded for stuff in boiling water. A sign of a true chef.
It just so happens that I have one English muffin left. So I’m actually going to make the unmolded version for breakfast tomorrow.
❤
OG
Plenty of space in a skillet for the steam. I do it all the time.
Genius chef who never heard of a silicon spatula. Destroying the egg with a fork was as far as I got.
I’m making these as soon as I get myself some cocottes.
Jacques really knows eggs.
I wonder if it's the cooks from the food channel placing the thumbs down LOL. Not many classic chefs and teachers around who have the impact JP has!
It’s probably the overstimulated types who don’t appreciate simplicity.
You know the jar lifters used for getting canning jars in/out of a hot water bath? use those for the cocottes. Or a pair of tongs with rubber bands around the tips. Does Jacques have any nerve endings left his fingertips? Yikes.
I've made these for years, didn't know they had a cute French name!! Kind of like coddled eggs. I make mine in the small, 1/2 pint, squat canning jars. Very rustic. Fineiy diced ham, crumbled bacon, or your choice of crumbled cheese... yum. Make some toast "soldiers."
Hey Jasque, you can butter my
cocotte any time you like 😉!!
i run to kitchen see if i have little pot thing sure i do were on tomorrow morning
this time Jacques didn't use mushrooms + a little brandy :) I have to try it
My grandmother used to make me eggs in specialized porcelain egg cups with metal lids when I would go to visit her. She would serve them with long, thin toast points. You would puncture the yolk and then dip the point into the creamy center. I actually ended up with 3 of the cups. Question- I always assumed that she would put the lids on to cook them, but in this video, Chef Pepin notes that there needs to be space between the egg and the lid. Are the lids of egg cups just for serving the eggs to the table?
Putting the lids on the cups can help prevent condensed steam from falling into the eggs while still allowing the heat to radiate into the eggs from above. As long as you have a tall pot so steam can circulate above the egg cups it's all good, whether the cups also have lids or not.
What you have are egg coddlers. They’re used similarly, though the coddler is used with the lid on and then put into a pot with boiling water 1/2 way up and cooked for 7-8 minutes. They come in two sizes - one egg, or two. There are full directions on line. We would call the toast dipping strips ‘toast soldiers’.