use a fork to break the yolk, and cover the egg and it'll probably be fine, covered with the towel. personally I would just cook an egg normally on a frypan.
@@GeordiLaForgery Gotcha. I have a little tupperware I cook an egg in. It does pop pretty violently even when covered with a towel and half-connected lid but I don't break the yolk so that likely a thing.
Having other ingredients in with the egg ensures the egg only gets a fraction of the full microwave power. It's probably equivalent to cooking it at 30%. It works!
Cooking at home will go down as one of Monsieur Pépin's great contributions to culinary education. It is so well adapted to on-line viewing because it is so succinct and packed full of information. In just 5 minutes, you have picked up something you can do at home -- without having to watch the video a second time or read an ingredient list.
Sounds good! Isn't it more middle eastern way of cooking couscous? With chickpeas and droied fruit, plov kinda style? What would you serve next to it? Some chicken or fish perhaps?
I just got some couscous after watching you cook it all these years. Thanks for this recipe Jacque. Thanks for all the rest over the years too. Cheers !
Thanks!!! We do Couscous family frequently, due to my late mother's Moroccan origin - but our Couscous is usually much richer, with chicken or lamb cooking with vegetables, fried/roasted almonds on top, etc. This video really made me smile, because of the lightness and simplicity and beauty of this home-cooking variation. I now really feel like doing it for my self tomorrow lunch... especially that thing with the Egg on top. Never even thought of this... Couscous??? Egg??? I'll just do it. must. Thank you again chef, and I really wish you all the best. Good health, quite and smiling life - and we all cherish your wonderful contribution to the taste of this world.
I never ever get tired of watching this gentleman cooking, talking and enjoying his food. So wholesome! I am really happy to see my favourite Chef in a great shape. Hats off to you dear Sir ❤️❤️❤️
This was a simple combination of ingredients, and boy was it good. I've counted on this for decades from Chef Pepin, and it never fails. Other chefs, or even regular cooks add the unnecessary, or even too expensive ingredients for their recipes. But you can always count on Chef Pepin.
I really appreciate Mr. Pepin’s embrace of technology. Very few famous chefs would admit to using a microwave to cook something, but Jaques uses his smartly. Same with fancy ingredients; they have their place, but a good onion sandwich (I would not like that, but my partner loves them) on toasted bread is a classic. I am glad he’s still able to influence young people interested in cooking delicious food. My children adored him while growing up.
This recipe would be relatively easy to make into a whole-foods, entirely plant-based (WFePB) one, without any oils either, and still maintain great flavor!
Such a pleasure watching you! I have a question that I have been wanting to ask you. The 2 burner gas stove "JenAire I believe", is it the same one Julia had from when you were working with her?
If your microwave has an auto defrost setting, I use that by pressing to the size of portion I’m cooking. I don’t do the whole process, just the defrost part, then I hit clear. I put the dish up to my face to see if it is hot. I’ve found that defrost cooks more evenly than on high.
Dont get me wrong... JP is a master, he's an icon... but there's a new generation of chefs doing great things... Brian Lagerstrom, Molly Baz and some other great cooks worth checking out... But I am disappointed in KQED telling me this is new video when its really not. Youre public television... don't lie to people. @@kqed
@@DAVIDKAYPEARCEJR We're the only channel on TH-cam authorized by the Jacques Pepin Foundation to publish this video. If you see it anywhere else on TH-cam, please let us know!
How does the egg not pop real crazy when in the microwave that long? Mine usually go wild after 30 secs (maybe he has a lower wattage microwave).
The couscous was already hot too so it will absorb some of the microwave energy? Also the tissue cover will prevent a mess if it did pop.
use a fork to break the yolk, and cover the egg and it'll probably be fine, covered with the towel. personally I would just cook an egg normally on a frypan.
@@GeordiLaForgery Gotcha. I have a little tupperware I cook an egg in. It does pop pretty violently even when covered with a towel and half-connected lid but I don't break the yolk so that likely a thing.
Having other ingredients in with the egg ensures the egg only gets a fraction of the full microwave power. It's probably equivalent to cooking it at 30%. It works!
Grew up watching Mr. Jacques Pepin and three decades laters I still enjoy watching him.
His personality and approach to cooking make the videos timeless.
I grew up watching him as well in the 70s and 80s, i credit him for part of my love of cooking. Still watch his videos and get inspiration from him.
It’s impressive
i will never stop tearing up when he says "this is the way my wife likes it" in present tense. god bless this man and protect him at all costs.
Cooking at home will go down as one of Monsieur Pépin's great contributions to culinary education. It is so well adapted to on-line viewing because it is so succinct and packed full of information. In just 5 minutes, you have picked up something you can do at home -- without having to watch the video a second time or read an ingredient list.
We absolutely love you Mr. Pepin. Thank you for inspiring generations of us.
🩷🩷🩷
The most experienced guy in the kitchen, and the least pretentious. No subliminal sales pitch for high-end stuff either.
We love him!
A God of the cuisines. A true legend.❤
G.O.A.T.
Chickpeas, currants or dried white grape goes well along this one also 😋
Great suggestions.
Sounds good! Isn't it more middle eastern way of cooking couscous? With chickpeas and droied fruit, plov kinda style? What would you serve next to it? Some chicken or fish perhaps?
Chef, I have been following you for over 20 years now, you always fascinate me with your culinary expertise!!
I just got some couscous after watching you cook it all these years. Thanks for this recipe Jacque. Thanks for all the rest over the years too. Cheers !
Happy cooking!
Jacques is amazing. I've always been inspired to make his dishes.
So simple and delicious. Thank you chef Jacques for showing us how easy it is to eat healthier!
master of class food Jaques pepin happy new year day 2024 chefs
Love how he uses a basic knife,simple tools. Cooking for everyone
Indeed! Thanks for watching.
Thanks!!!
We do Couscous family frequently, due to my late mother's Moroccan origin - but our Couscous is usually much richer, with chicken or lamb cooking with vegetables, fried/roasted almonds on top, etc.
This video really made me smile, because of the lightness and simplicity and beauty of this home-cooking variation. I now really feel like doing it for my self tomorrow lunch... especially that thing with the Egg on top. Never even thought of this... Couscous??? Egg??? I'll just do it. must.
Thank you again chef, and I really wish you all the best. Good health, quite and smiling life - and we all cherish your wonderful contribution to the taste of this world.
Let us know if you try it.
❤🔥Jacques Pépin, you are a monument. ❤🔥
Thank you KQED for sharing.
Thanks for watching.
I feel like this would make a great breakfast. Thanks, Jacques 😊😊😊
Oh yes!
I never ever get tired of watching this gentleman cooking, talking and enjoying his food. So wholesome!
I am really happy to see my favourite Chef in a great shape. Hats off to you dear Sir ❤️❤️❤️
Good job Mr. Jacque Pepin. Love your cooking videos.❤❤
What a great idea about with the egg for leftovers and the runny egg yolk...looks delicious!!👍👍👍
It's wonderful! Thanks for watching.
This was a simple combination of ingredients, and boy was it good. I've counted on this for decades from Chef Pepin, and it never fails. Other chefs, or even regular cooks add the unnecessary, or even too expensive ingredients for their recipes. But you can always count on Chef Pepin.
So true. Happy cooking!
I really appreciate Mr. Pepin’s embrace of technology. Very few famous chefs would admit to using a microwave to cook something, but Jaques uses his smartly. Same with fancy ingredients; they have their place, but a good onion sandwich (I would not like that, but my partner loves them) on toasted bread is a classic. I am glad he’s still able to influence young people interested in cooking delicious food. My children adored him while growing up.
These videos will still be valued 50 years from now.
Thank you! Love your cooking! Hi from Arizona! 11:45am on 5/14/2024
Wow, looks good!
Happy cooking
Rosie of Calif.
Its an honor to watch u cook!
Thank you for watching!
My very favorite chef of all time!
Happy cooking!
Yay 🎉new video in New Year 🎅🏻🎶🎊🌠🎇❤️🔥🔥🎄👏🏻👏🏻👏🏻👏🏻👍🏻👍🏻👍🏻❤️🔥💗💓
you are the best Jacques! Thank you once again.
The master!!!!
I make couscous all the time but have never added tomatoes or spinach. Thanks for the idea and also the idea how to use the leftovers.
Hope you enjoy!
This looks amazing! ♥
Are you going to give it a try?
Thank you Chef ❤️
شكرا جزيلا لك على هذا الكسكس السريع وصفة جميلة جدا بالصحة 👍👏😋
God Bless Monsieur Pepin!! I am so grateful for him!
LOVE LOVE LOVE this
Thanks so much for watching!
Love this man! Thanks for everything Chef!
Chef, rhank you for continuing to teach and inspire us all. May you continue to enjoy good food and warm company in the new year. Be well sir.
Thanks for watching!
Love the leftover lunch, too.
I made this yesterday and it was great thank you for sharing this
Glad you liked it!!
Looks very nice couscous.
Yay ty mr jaq ❤
Can’t wait to make this!
I love you chef. Thank you for all your inspiration.
Merci d’avoir partagé cette recette Monsieur Pépin ! J’ai hâte de l’essayer !
I'm definitely going to try that
I also got cous-cous for a new year gift. :)
Perfect timing!
Thanks Jacques
Great use of a leftover. We often have extra pilaf. I'll make some to try this soon.
You should! Happy cooking.
LOVE #Jacques! Probably only two-#JacquesPepin and #JacquesCousteau 😂
Happy new year
Happy new year! Will you be trying this recipe?
This recipe would be relatively easy to make into a whole-foods, entirely plant-based (WFePB) one, without any oils either, and still maintain great flavor!
😋👍
Such a pleasure watching you! I have a question that I have been wanting to ask you. The 2 burner gas stove "JenAire I believe", is it the same one Julia had from when you were working with her?
If your microwave has an auto defrost setting, I use that by pressing to the size of portion I’m cooking. I don’t do the whole process, just the defrost part, then I hit clear. I put the dish up to my face to see if it is hot. I’ve found that defrost cooks more evenly than on high.
I was just wondering how to turn couscous into a meal saw a really good deal on couscous this morning. and then this popped up.
Perfect timing!
Mirci👍💞🙏👁️🇲🇦🇲🇦
The world ends with JP
👍
Can anyone identify what brand of olive oil Jacques is using?
Vegetable couscous using chicken stock ?
You scared me. Thank you for putting that egg in the microwave. LOL.
That fork on the pan 🤮 gave me shivers
New episodes of yan can cook starts on Monday mornings
Really?
Get lost!!!
I love Jacques... he is really great... but for how long are they going to keep recycling these videos?
This is a recent video, not an old one. He's still in the kitchen! Thanks for watching.
@@kqed No... that's an old video... I've seen iit before....
Dont get me wrong... JP is a master, he's an icon... but there's a new generation of chefs doing great things... Brian Lagerstrom, Molly Baz and some other great cooks worth checking out... But I am disappointed in KQED telling me this is new video when its really not. Youre public television... don't lie to people. @@kqed
@@DAVIDKAYPEARCEJR We're the only channel on TH-cam authorized by the Jacques Pepin Foundation to publish this video. If you see it anywhere else on TH-cam, please let us know!
so you repost old videos for the google monetization...
bonjour bonjour , am jacues pepin and dans votre direction générale i shall fart, halfa cup, a fuck up.
Please get yourself a wooden fork 😬
😬
Love me some Pepin, but come on bro, at least poach the egg. Hammering that nice couscous in the microwave to cook the egg is such a pyrrhic move
I wish chefs would stop promoting raw eggs- so gross 🤢
@GWN_Garage well chilled salmonella, e. coli, tapeworms yum
Carbs bad!