Jacques Pépin's Classic Scrambled Eggs | American Masters: At Home with Jacques Pépin | PBS
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- เผยแพร่เมื่อ 3 ก.ค. 2024
- Official website: www.pbs.org/americanmasters
Jacques teaches us an elegant and unique way of serving scrambled eggs. The result is creamy, delightful take on the dish that can be served as a dinner meal.
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Almost 90 years old and still references how his Wife would love that dish made my heart melt, like butter.
Well, but she is 32…..
@@leonardoiglesias2394 💀
@@leonardoiglesias2394 no, they married in 1966 and she died pretty recently. Why would you make up something like that?
@@marioandwes Because he's a dumbass on the internet?
@@marioandwes Exactly right ! He was devoted to his wife of many decades !
At 4:09 he says somewhat unconsciously "my wife will love egg like this...". this is what cooking is all about, even after all these years he still makes it with heart and to make someone happy.
Sadly, his wife passed, and he actually said "a portion of egg that my wife would love", as in past tense. Still a delightfully sweet man and your message is not lost.
@@MrOuchiez his wife passed away after this video , so unlikely
@@MrOuchiez Gloria Pepin died Dec 5, 2020. This video was posted 3 months before she passed away.
@@PositiveChi100 My first thought when I heard "would" was also that she died. Maybe she had been already pretty ill at the time of the filming :/
@@PositiveChi100 He still shows his love for his wife. That's a rare thing today.
Jacques is Mr Rogers with an apron. A timeless classic that’s so needed in these current times. Thank you.
And Bob Ross!! Don't ever forget about Bob Ross.
Love that description of Jacques Pepin
He’s not wearing an apron.
I didn't get to have a grandfather growing up so any time I watch Jacques Pépin I want to just give him a hug lol
So true. He looks like such a genuine guy!
I want to hug him, as well! 😊🤣 Have you guys ever seen him on one of his many awesome cooking shows? He often would have his granddaughter on the show assisting him, starting from when she was very young (around 6-7 yo, I estimate, but not 100% sure of her exact age) and throughout her growing process to become a lovely young woman. It was always very sweet and touching, and you can see clearly how much they love each other…💕 I want to go watch reruns now!!😊 What a kind, sweet man!!🙏🏼😁 He reminds me a LOT of my granddad, who also has French heritage!
Then he could have been called Jacques Pépé. 😊 French for grandpa.
He’s adorable. I love his affection for his daughter on his earlier shows. It’s very beautiful.
So today I cracked my eggs on a flat surface for the first time ever rather than using the corner and honestly this man has changed my life
I love that he mentions it every time he cooks eggs in a video. Because there are still people that need to know!
I love the way bare back feels better than using a condom. Happy shagging!
@@rossobrien3356 GOLD
Same
Wanna see something cool? Try cracking an egg on another egg. Only one will crack. Every time.
Rest in Peace Gloria Pepin...just months after he made this video.
Boy was I lucky to have him as a teacher in the French culinary institute awesome man! And chef.
I was sad when the FCI changed their name to The International Culinary Center, and then again when they closed their doors and sent new students to the formerly-competing Institute of Culinary Education. Ah well, time marches on, and nothing lasts forever.
SeikiBrian I need to change the name that was sad when I saw it, but I didn’t know they closed wow that’s horrible. Now I really feel lucky! You where surrounded by nothing but star chefs.
No one cares
faceutd uncalled for, but ok.
faceutd You did enough to type your immature comment. Go back to sleep, kid.
Mr. Pépin has been my TV teacher for almost 40 years. He’s a FANTASTIC teacher. Simple and elegant recipes. He’s the best. Thank you for the many years of joy that you have given and continue to give.
You are quite correct, this is a GREAT man...but this is not scrambled eggs....this is a egg mush soup like watery oatmeal....this IS NOT scrambled eggs...Now I gotta shoot a video about how scrambled eggs should be done...not egg soup...
ManLand121 Simple, just cook them a little longer. Not that hard.
M Banton shots fired 😂
@@ManLand "...this is not scrambled eggs..."
Wrong. This IS scrambled eggs. What you probably call scrambled eggs is an omelette for people who can't roll an omelette...which you probably think is spelled "omelet."
@@seikibrian8641 That word gets spelled a few ways. Like Pepin, you know in your heart all other ways are wrong.
this man is 84 years old o.0 he looks amazing for his age. and his cooking skills are still as good as ever.
Well, seeing how he's been using them forever they should be better than ever, wouldn't you say ?
I agree
Its no coincedence
A wonderfully calm and competent instructor, I have enjoyed his presentations since I was a kid. He reminds us that a true expert can teach others without aggrandizing himself.
There is another older video of Jaques making eggs this way that I saw about a year ago, and I've been making my scrambled eggs like this ever since. They're nothing short of life-changing. They look runny, especially in this vid, but I can assure you that they're cooked and taste like velvet. Absolutely incredible. Definitely try this if you haven't! The cooking method is a way that Americans are not really used to: low and slow for eggs, stirring constantly, but just practice and have a little patience and it will definitely pay off. So good!
Who knew that at 76 y.o. I would learn a NEW way of making scrambled eggs?!!!!
It reminds me a lot of poached eggs. Very rich and flavorful compared to diner eggs
Here in Europe we've always made them like in this video. I'm talking about the scrambled eggs, not other recipes.
I'm going to try this because of you!! 😊
It's so good. You would never go back to faster eggs after you have them this way, it is so different.
What a sweet soul he keeps mentioning his wife. I love watching his videos and learning new delicious recipes.
Still the Master chef and Teacher. Love this man.
Chef Pepin never fails to put a smile on my face.
samuraistabber, I've got my sword ready, do you want to compete?
Arei ?
He is my hero. I have learned so much from this great chef through the years. If you have not read his autobiography, you should. It will make you admire him even more! He came up the hard way during Nazi occupied France and his mother was a great cook. They learned to do so much with as little as possible. They wasted nothing.
He was also a great athlete; a great soccer player
And skier!
I find myself smiling when he cooks. He seems like he has a genuine love of cooking and like he’s a good man. I hope so. There has to be some good people left in the world.
Another genuinely good person
----- Mr. TOM DREESEN, stand up comic.
This man is an artist. I have been ruining scrambled eggs for 60 years and never thought of this.
Me too. My grandma made them beautifully but I never asked her how she prepared them. I just ate them, with some delicious bacon, buttered toast with jelly and maybe some hash browns. I no longer eat bacon and eat my eggs sparingly. But Chef Pepin's scrambled eggs are perfect for a date night or to eat simply as comfort food.
Same!
I like them both ways, so don't think of them as "ruined". At least, as long as you're not overcooking them.
Moi Aussi (Me too).. Nope, don't speak/write French, just wingin' it! After 40 years of cooking eggs for my wife, today she said these are THE BEST!
Ive never heard of reserving some of the uncooked egg to add at the end to stop the cooking process. Good idea!
Not me I like my eggs 🥚 well done
Raw egg on my scrambled eggs? No thanks! Stop ✋ 🛑
It's funny how we can go decades cooking eggs so they come out tasteless, on very high heat so they quickly scramble and become like rubber.
Low heat, with some water mixed in from the beginning, and constantly stirring, means a much more creamy dish, totally different than the rubbery scrambled eggs we're used to. It takes at least 10 minutes....try it next time!
@@TheUnknown_unknown As the hot eggs cool down, the reserved eggs come up to temp and are cooked.
Marcus Macintosh 😂😂😂 when you put it like that
His measurement for "a tablespoon of butter": 2 tablespoons of butter.
Yeah, I noticed that too.
Or should I say "two"?
The written notes at the end said 3 tablespoons of butter and 6 eggs. Or 1 tablespoon for every 2 eggs. I’d never have thought to use so much.
Is there a thing as TOO much butter???
Baker's dozen: chef's tablespoon of butter.
@@garyadams8614 yes, it's called a myocardial infarction.
For folks complaining that the eggs aren't done enough for their taste, maybe try cooking yours a little longer. Problem solved.
it doesn't resemble anything I have known as scrambled eggs. It's very interesting though, and I like learning different methods. Some say don't ever add milk, some add milk. I like to add milk. It's fun to try new things.
Looks like yummy soup.
@@williamskinner1957 Needs some noodles, chicken broth and bits of chicken probably pretty good
Buddy was the personal chef to like three French presidents and has been professionally cooking for over 60 years. Pretty sure his flavour palette and cooking skills are light years ahead of these TH-cam commentators. Eggs this way are pretty good with some buttered toast and a cup of tea.
@@isaachaze1 "it doesn't resemble anything I have known as scrambled eggs."
You'd recognize them if you had lived in France, but they're just becoming known to people in North America.
It's so comforting to watch and listen Jacques. 😀
So many simple and sensible techniques and a charming personality. A true master.
I love how he puts mushrooms in everything ... also how he says mushrooms as if it’s always serendipity
it's a bliss to hear it
French cooking is easy; one part butter, one part everything else...
...and most of 'everything else' is cream. This is egg-infused scrambled cream in butter.
@@barrywonderdog Jacques explained in one of his other videos....cream has about 40 calories per tablespoon while oil or butter has 120.....makes sense why they use alot of cream rather than oil or butter---
And one part indifference
I think with all the wine French people drink, it kinda cuts through all the butter they eat and cancel it out. Otherwise they would all drop dead of heart attacks around 40-50. They've found a perfect balance: more butter=more wine.
@@grandcru701 no, it is not about calories. it is about low carb
Always enjoyed watching this man when I was a kid . I'm glad to find him again.
I love how chef emphasizes breaking the white in this and his omelet videos. As many ezperienced cook viewers I learned this 4000 eggs ago, but the point is.... No one ever told me of this concept, beginners focus on the yolks and don't realize the white is what needs to be broken down. This Channel should be: American Egg Master! I have some egg tricks up my sleeve... That I think are all mine. I am guessing he did the same tricks on Julia Childs show on PBS when I was waiting for "1 2 3 4 5 6 7 8 9 10 11 12" animation on Sesame street!
You always learn something, he's just an amazing chef absolute pleasure to watch him always. Thank you Jacques !!!
I couldn't add or improve on ur comment..So many yrs of experience&knowledge to pass on m
I wish I could live next door the Chef Jacques. I would go next door to borrow something whenever he start cooking just to beg a taste.
Yeah, that would be pretty cash money.
I have never seen scrambled eggs prepared like that before. That looked absolutely amazing. Gonna have to give this a whirl.. This man is a culinary genius. My mother absolutely loved watching him when I was a kid...
Obviously I don't make them to this level, but I started making my scrambled eggs in this style after watching a Babish episode. They are so good. My favorite way to eat them. Now if I can just convince the rest of my family...
The best instructor and friend on television to learn not just food but lessons in life also! Thank you Mr. P’epin!
I always smile when Jacques introduces the butter or cream :)
A perfect example of how the most humble of ingredients, prepared with classic technique, careful attention to details and love can transform simplicity into sublime - merci, Jacque!
This man is the reason I love to cook. Merci beaucoup Jacques Pepin!
You should try Stefano Barbato... It is an Italian channel. Absolutely fantastic...
Awesome Jacques --My hero for men in the kitchen who won’t ever starve !
I’ve been watching and learning from this man for as long as I’ve been cooking. He’s such a treasure and a joy to watch.
These are perfect scrambled eggs! I stop where he does for mine & continue to cook them until they reach my wife's consistency for the rest.
Anyone else tearing up when he mentioned his wife Gloria who died recently?
Everybody's trying to maintain their machismo, Polly. It made me think of losing my wife and what unbearable sadness that would bring. God forbid.
@@percyhawkins716 I feel the same. I love my precious wife and can't imagine life without her. I hope Jacques does well after her passing.
@@percyhawkins716 🥺 how sweet.
@@glenbo02 🥺 you’re sweet.
I tried making the classic french omelette and ended up with this.
Haha!
Omg I love that the PBS chefs are still going at it🥰
There is no end Jacques' genius!
I make scrambled eggs like this -I too use a pot - not a skillet. Until this morning I never knew to reserve a small portion of the mixture to use at the end to stop the cooking. These eggs are too runny for me - so I will just keep the pot on the heat a bit longer to have them a bit firmer.,.it is a taste thing and no big deal. Love Chef Pépin!
Yeah, this looks like egg soup. I'm intrigued and going to try it anyhow. Will have several slices of toast on hand though in case I don't find the texture palatable.
@@ericmaloney3889 my sentiments exactly. Too runny for me but I wanna try it
I’ve seen Gordon Ramsay make scrambled eggs in a sauce pan. The French tend to like eggs runny.
These eggs are not too runny.
As they cool down rapidly they form the perfect consistency, and once that happens they hold their heat.
If in two minutes he had gone back and begun picking the egg up with a fork you would have seen how they would be served.
Love it. I’d keep em on a minute more but to each his own!
JP is the best and he just keeps getting better. Would love to see him back on PBS but he’s entitled to a much deserved retirement.
I seem to find him on Saturday’s on pbs life here and there. Usually cooking w his granddaughter
Oh! And if u add him on fb-he puts a video almost daily!
I remember in 1963 I used to go to the Howard Johnson's in Poughkeepsie New York they had the best fried clams there and the best eggs I've ever had till this day
@Battle Kat you're from Poughkeepsie
Clam strips.
The Master! Thank you for your continued teaching and insight, Chef!
Jacques actually worked for Howard Johnson's for years! I wish he could teach us how to make those fried clams.....
My mother absolutely loved those fried clams!
Always great to see Jacques Pepin! Been following Jacques since the mid 90s!
Jacques still teaching us, love his work.
Beautiful eggs! Perfectly cooked. They are screaming for a piece of crunchy buttered toast to dip into that wonderful creamy goodness!
That burner set up on the kitchen island is awesome.
I love you, Jacques! You are so brilliant!
Love this man. God bless you, Mr. Pepin
just made this..... and added a spoon of home-made mascarpone to stop the cooking.... YUM!
nice
I prefer my eggs scrambled like at a good southern diner but the fact that he taught me how to crack an egg makes me trust his way of making eggs
His are a bit undercooked; most diners overcook theirs. Something in between is ideal.
When you cook the eggs like this, there is so much more complexity in the flavor of the eggs. I swear it’s like eating a delicious chicken cutlet. It doesn’t have that strong eggy smell. It’s luscious.
After all these years, this is the way I have been doing it by accident. This has been a good day for validation! Love JP! I eat eggs everyday. Now I have another recipe.
Always enjoy Jacques cooking “class”. Thanks 😊
There's a lot of people in here claiming that there's only one way to make scrambled eggs and that Pepin is wrong for not doing it there way.
You can have a preference, but don't be arrogant and think that your preference is the only way.
Those kind of comments are the very essence of youtube, unfortunately.
People learn how to boil water in chemistry class and they become an expert of cuisine. Just ask them.
If you haven't tried eggs like this, you absolutely need to. If you love the rich creamy, taste of egg yolks, this style of eggs tastes like that, but all the way through! Mouth coating, rich, delicious!
The master! Such elegance in the simplicity-- perfectly executed, as always!
I LOVE that he's still cooking on television/video.
Simple recipe made sensational by the hands of a master, this is talent at work, I would love to taste this awesome classic. Bravo Chef😊👍
Merci pour la belle recette. Avec de beaux œufs.🌻😋💕
I really enjoy these videos! Thank you
I have learned to cook so many things and honed the skills I already possesed while watching Senor Jacques in the kitchen. We usually seem to end up cooking our meals to make our spouse happy - the fine line of finding something we both enjoy. That is usually not quite the same things it seems. Judging from the comments I am not alone there in bridging the happy mediums.
Form California with love. Stay well💕💋
From ....
I just came to hear him pronounce "chives".
Love it. "Shaivss"
@@stepchildofsoul I prefer "On top!"
Or “BUH-der”
Or "dats et!"
"Classique" is the best part
I got hooked on cooking watching Julia and Chef Pepin keeps it going. God Bless
Thank you. Wonderful!
I like my eggs creamy. My wife likes them hard and rubbery. So we eat them hard and rubbery.
This is why if I'm making a casual weekend breakfast, I feed everyone exactly what they want. And when they're off, I cook my breakfast. It's a bit antisocial, but worth it once a week.
Wise man.
Ah tis true my friend, tis true
Same thing with my gf
@@JohnVC Are you a chef? When I was a chef all we were given for family meal was leftovers from offsite catering events from a day or two before.
If you were my chef I would bow down and kiss your feet.
Toques off to you sir.
Creamy scrambled eggs are the best form.
Thank you Jacques!
Thank you Chef Pepin. I've learned so much from you!
When you make any of Chef Pepin's egg dishes, make sure to have chives.
....and butter....
@@chasfredricks we any French chef says X amount of butter, you better 2X it.
I clicked on this out of idle curiosity thinking that scrambled eggs is such a standard thing that there can't really be much to learn about it. How mistaken I was.
However, being British it seems wrong to me not to serve the scrambled eggs on top of buttered toast, to balance the squishy consistency of the scrambled eggs with the crisper, firmer texture of the toast. Also balances the protein of the eggs with the carbohydrate of the toasted bread, and vegetable mushrooms, herbs or tomatoes if using.
That's would make the bread soggy which is something we, the French, hate. We would serve fresh bread on the side and I would personally not even butter it if the bread is good.
Jacques Pepin- simply The greatest!
Thank you chef! You are a great teacher!
I would pay $5 to see Jacques argue with Gordon Ramsay about seasoning the eggs prior to cooking.
I would pay $10 to see Marco Pierre disappointed face when he listen to Gordon.
Basically, they go for different kinds of scrambled eggs and share the knowledge to understand each other. This also doesn't look anything like Gordon's scrambled eggs and it doesn't work the same way. Cooking is chemistry and for different results you need a different formula, which can be greatly influenced by small changes like the time of adding salt.
Ramsay is cooking for the eyes and camera so he adds the salt later.
@@someguyfromarcticfreezer6854 I have always thought - Gordon Ramsey is a character designed to mimic Marco's real personality - at least as it was many years ago. Marco is genuine- Ramsey is a fake. I am not saying he cannot cook- i just mean his over the top egotistical personality.
Julia called in and "More butter!".
Did you ever watch the two of them together? She was sooo mean and critical of him....put him down all the time. It was infuriating.
A true master at work, he made that look effortless
Thanks 👑 Your technique has changed my life. 🙌🏻
His counter is a serious mise en place of bottles and such. Would love a list just to see what a chef of this caliber keeps close.
Being In the military from Marine Field mess to Navy mess decks scrambled eggs were always "chunky" and stab with a fork But after seeing how he did it I'm going to give it try, maybe with some shredded cheese then the garnish on top. And the egg cracking? that demolish decades of hitting it on an edge!
I like firmer eggs when I'm having them on their own, but love a custardy scramble when I'm having them on toast. A really crunchy, golden brown slice of sourdough or a slice of baguette that's gone into a hot oven for a few minutes. The textural contrast is lovely!
A legend....lots of respects! 🙏
the master, and my lodestar. all my life. thank you jacques.!!
I love the way Jacque cooks. Simple, quick and delicious. I got some good tips on this one but these eggs are too soupy for me.
The amount of times Jacque mentions his wife makes me love him ben more. He cooks for her. What a nice guy.
I just love this Chef!
Thank you, Jacques. Basic cooking skills makes all the difference in dishes like this. I just finished my Saturday morning breakfast but I want to make this recipe tomorrow.
Jeez, I've always cracked my eggs on the edge of the bowl. And usually ended up with shells in the bowl.
No more, thank you Jacques.
Now, if you replace the mushrooms with finely chopped sweet green peppers, you've got yourself a Turkish menemen, mr. Pépin :)
Everything he makes looks delicious. He's right on with his advice and options.
You sir are an artist.
His knife skills are off the charts
Eating this like a dip with small pieces of toasted bread is a top 10 all-time dish for me, it's so sensually satisfying and delicious it's insane how easy and cheap it is to make (not necessarily to perfect, though)
I learn so much from you! Thank you.
Thank you Jacques Pepin , you are an inspiration to love mire cooking to me😍
everybody's freaking out about "undercooked" scrambled eggs
i gotta say, i'm not even a good cook much less what jaques P is but i've done a lot of scrambled eggs over the years and there really is a thing where the goal is to cook the egg to the absolute minimum necessary and it's really good
turns out that if you do it right you can get the mixed egg up to "cooked" temperature _without_ it actually hardening into "scrambled" if you go slow and stir it constantly and add the stuff at the end like he does, you get this rich creamy "custard" vibe that's so delicious (and again it's actually fully cooked through)
even if you want it firmer there's still the principle of "oh shit i can see it cooking, time to shut off the heat!", that "just barely set" thing is worth perfecting
Exactly. People think heat = hard egg. I did this method and poked my instant read thermometer in, and it was well above 165 while the eggs were *very* runny.
@@mahna_mahna wow, never tried actually measuring temp but there you go
If your eggs look like they're done while still in the Pan, they are overcooked.
"...without it actually hardening into "scrambled"..."
Um, these eggs ARE scrambled. "Scrambled" means "stirred rapidly," "tossed about in urgency or panic," etc.
@@seikibrian8641 That's why "scrambled" was in quotes. I was referring to the "scrambled" type of eggs that most Americans consider scrambled eggs.
And taking things literally is probably not a good idea in cooking. I mean, "fried" eggs. They're not any more or less fried than scrambled eggs cooked on the same surface. Or poached eggs. Poach means to illegally catch something, after all. :D Language is messier than trying to scramble eggs with a spoon.
Why did it take me 50+ years to hear "always break an egg on a flat surface" so you don't introduce contaminated shell fragments into the egg? So many cooking shows break eggs on the edge of the bowl. I thought it was normal.
Merci pour les oeufs brouillés! Je les ferai demain!
Breaking on a flat surface does make a bigger mess and you can still get shell contamination. I don't think there is a big difference.
@@trucid2, I totally agree. I switched to the "flat surface" approach after hearing Chef Ramsey recommend it. Nothing but trouble - I tell you. I am now back at using the edge - which apparently is something I master and famous chefs don't :-D
I agree, I have cracked the egg on the edge of a bowl for 50 years! Will try his method.
@@karenkaren3189, consider yourself warned :-D
You folks are smacking the egg on the flat surface WAY too hard if you're having that much trouble. You do it just enough to break the egg but not enough for much of anything to come out of it. Then you pull it apart along the crack you made. I was an adult as well when I was introduced to this method and I almost never get any eggshell in the eggs now. Sometimes I'll even crack them on the inside of a bowl that I'm putting them in (if it's sturdy enough, including the stand mixer bowl). And when I want to avoid that tiny bit of dribble that might require cleanup of the counter, I crack them on the bottom of a shallow cereal bowl.
Looks amazing!
He's the best..heart and soul