Put eggs in cold water, bring to a boil, cover remove from heat and let sit for 12 min. Pour off water, shake/crack shell a bit in pan, run cold water over eggs put in ice bath. Let sit for 4-5 min, remove and roll them gently on countertop to crack shell, peel under running water for best results. Eggs that are a couple weeks old work best for hard boiling.
As another commenter said, don't use eggs that are too fresh. We've been so committed to getting fresh foods in the recent years, we sometimes forget that fresh isn't always best. Hard boiled eggs is one of those times. Another trick some people have suggested is poking a hole in the shell with a thumb tack before boiling. Yes, this works. Essentially, you're poaching the egg in the shell. However, you are compromising the shell, and therefore negating one of the best features of the hard boiled egg -- room temperature stability. So you can't use those "poked" eggs at a picnic, in a packed lunch, or on a road trip. They must be refrigerated, and they'll keep 2-3 days max. But if you're boiling eggs in the morning to use in the afternoon, go for it. Easy fix. My best advice, honestly? Experiment with different producers. This was not a problem 20 years ago. Now it's an epidemic. Like milk, modern advances in product stability have come with some unfortunate side effects. There are some "brand" eggs that I've noticed will NEVER separate from their membranes, no matter what you do. Try some different brands, and make notes. If you make a lot of boiled eggs, it might even be worth your while to find a local producer on the way back from your supermarket, and add an "egg stop" to your shopping. EDIT: And yes, as the first reply is telling you, the eggs must be COLD when you peel them. And yeah, peeling under cold running water will help with stubborn eggs. Lift as much of the shell as you safely can, then run your thumb under the edge, separating the membrane from the egg white. The membrane is the important part.
Salt cold water boil cook as desired rinse cold water put in bowl of ice water, cool. Then crack shell at round side and peel under cold water removing membrane. Once you get it it’s really easy.
I've been cooking professionally 45 years, an executive chef for 30 years, and a culinary instructor for 20 years. Jacques Pepin is the epitome of professionalism and culinary excellence.
I'm a chef, and this man is the most inspiring person I have ever seen. Taking half an hour to show us quality made with love. Essential Pepin easily bests anything the food network has to offer.
I must tell you that Jacques Pepin's television show on KQED in the early 90's inspired me to learn how to cook. My wife and I would watch his show on Saturday mornings, shop for a recipe or two and then try them that evening or on Sunday. We have both become good home cooks. Now I am teaching my teen children to cook and we are using these TH-cam videos as a starting point. The man truly is an inspiration.
One of the things I love most about Pepin is how he keep saying to do it YOUR way. He isn't like the many chefs claiming THEIR way is the only way. Bravo!
I am watching this in 2023 and loving it. This man is a wonderful chef and an excellent teacher; and I could listen to him speaking all day! Very grateful!!!!
@@MrSlicktherick Watch every video from this Chef, you will be greatly rewarded. Theres an old video on knife skills that you should watch, even Anthony Bourdain defers to Jacques when it comes to Chef's knifes...
Same here. I'm ashamed to say that I took and kept his "La Methode" and "La Technique" from the public library in Austin, Texas. I shouldn't have kept them but they ignited my passion for cooking and still do.
As a professional chef it is enjoyment watching Jacques cook; movements, speed, technique, recipes; man is a real deal as it gets, love this channel, pure gold!
Jacques Pepin is a true master and something special in as much as the generation he is part of. He'll never waste a thing and is always being frugal. He's a charming man also, beautifully French.
I have watched this man make eggs since my childhood in the late 80s and early 90s. He, Martin Yan, Julia Child, and the rest of the PBS chefs taught me to love cooking and inspired me to go to culinary school after high school. I am indebted to them. I've made my eggs the Pepin way for the last 30 years and Ill pass on the method, just as he did.
Cooking with passion and love. Watching people eat your food and loving it, not only are you serving food, you are also serving love on a plate. Cooking for my loved ones, friends, family, you name it, est excellant mon amie.
Love Jacques, but those scrambled eggs were way too runny, even done the French way! Served with mushrooms swimming in stock, that baked bread basket would be a sodden sponge in no time. He sadly flunked the carrot puree too, it was another wet mess because he didn't drain off any water before blending. Bit slapdash, this episode!
You know- I've watched alot of cooking shows & this man stands head & shoulders above the rest.With every move he makes he shows technique, explains it & tells you why & you remember.This is the most essential part of culinary instruction.In watching this one video I've added to my culinary skills more than with twenty others.He adds a whole other dimension that includes understanding the ingredients-not just the steps involved in a recipe.Pepin is not only Chef-He is Maestro.
Thats because the method for making an omelette has been around for probably a hundred years longer than a crappy non-stick pan that can't even stand up to being lightly touched by a fork
I grew up watching Jacques on TV and he’s a huge part of why I love to cook today. I love the way he cooks two totally different omelets perfectly. So much experience and skill.
his influence is world-wide. he made haute cusine out of traditional French farmhouse recipies & that approach led others to take a more high-minded view of decidedly humble & rustic dishes
If anyone had a right to be a little pretentious it would be Pepin. He's an absolute legend. However he's probably the least snooty chef of his generation. "The French style is not better than the other style, it's just different." Most French chefs wouldn't say this, although he is absolutely correct. They're both delicious omelets.
Wow this is the first time I have watched this show, and this man is certainly an artist. You can sense the confidence and experience straight away, and it's delivered in such an calming and concise manner. What a great teacher he is!
Watching people like this cook is so satisfying. The thing that impresses me the most is how calm and collected he is. Every movement is necessary. Not one whisk more than needed. It is awesome.
You know he knows he's damn good, but he doesn't come off as cocky or arrogant. Experienced and humble and 100% enjoyable to watch and learn from, job well done sir!
I have watched him for many, many years. The ease of his cooking inspired me to try many recipes even if I thought I might fail. Best of all, though, was to not be afraid of cooking. His techniques, presentations, and relaxed attitude to cooking made me a better cook. So fortunate to have such a master mentor.
His technique, use of flavours, and calmness. It's always a pleasure to watch and learn from his videos. So much experience distilled and shared with everyone. Thank you.
He has been cooking longer and better than many have ben alive! Asbestos fingers as he takes the eggs out of the pan after steaming....now that is someone who has been in a professional kitchen for a long time and yet the passion, the techniques are still crisp. Above all he is so humble. One of my absolute favourites period.
"No butter for you." "OK." Only Chef Pepin could deliver such disappointing news so charmingly. Why is it when I watch Chef Pepin cook eggs I feel as if I really could live on eggs alone ...
MY NAME IS AMBER;I'M THE WOMAN IN THE PIC. ANYWAY i wanted to say thanks a million for collecting and sharing this master chef for the public. i lost my mom a😭 a couple years ago, and she LOVED Jaques Pepin, and now i do too. thanks again even for making me remember warm fuzzy memories about my mother who died too soon and needlessly. (@66!)
I always come back to jaques pepin , when ever I don't know what to cook , for new ideas , and just to get inspired once again , I learned to eat lot of vegetables and fruits from his recipies ... ,glad to have such great teacher and mentor ... , love you 😍 ❤
Superb. That little ramcan mould with the carrot purée looked exquisite. Geez the better cook you are the easier it looks to do from an outsiders perspective 👍🇦🇺🙏
Great talent. Every time I see his video, I go to kitchen and cook something Great inspiration for me to cook something different My wife and kids love my cooking Thank you 👍🏽👍🏽
Absolutely amazing! Man, the way the master gives you the tiniest details. Like the way to hold the pan and how to remove the omelette from the pan. I would think it unimportant before but I appreciated those small things so much. Just shows how much he enjoys teaching. Merci mon cher!
Everyone can benefit by paying attention to his techniques. No wasted motion, no fumbling and always the correct utensils. No butter. Really? A day without butter is like a day without sunshine.
I love how oldschool and "Whatever man, this is how you do it." Pepin is. Seasons as he goes like a boss at all times, even when working with raw eggs.
This is so sentimental for me……to watch this Frenchman cook on his videos. Such care….is taken to make tasty and pretty and inviting food. When I was 16 my mother and I watched all the (black n white shows on tv)….in the 60’s….with Mr. Pepin and Julia Child. I now am 70….and it is a lovely delight to watch his somewhat recent shows here and on PBS sometimes. So grateful!!! Thk you! Ahna Atlanta USA
Pepin...using a POC Kitchen aid 5" hollow ground Santuko., I swear this guy could cook with a cold cigarette but and a piece of tin foil. ....from a stick of gum, no less!!! ;-)
![เจ็บที่ยังฮัก - ม่อน วรวิทย์ [ Official Mv ] จอนนี่มิวสิค](http://i.ytimg.com/vi/KALIGSRSjFs/mqdefault.jpg)
Having trouble removing egg shell. Shell sticks to egg. Suggestions?
Put eggs in cold water, bring to a boil, cover remove from heat and let sit for 12 min. Pour off water, shake/crack shell a bit in pan, run cold water over eggs put in ice bath. Let sit for 4-5 min, remove and roll them gently on countertop to crack shell, peel under running water for best results. Eggs that are a couple weeks old work best for hard boiling.
One other thing is to make sure you are peeling the membrane off along with the shell, rather than just the shell.
Best advice on this I've had is use older eggs
As another commenter said, don't use eggs that are too fresh. We've been so committed to getting fresh foods in the recent years, we sometimes forget that fresh isn't always best. Hard boiled eggs is one of those times.
Another trick some people have suggested is poking a hole in the shell with a thumb tack before boiling. Yes, this works. Essentially, you're poaching the egg in the shell. However, you are compromising the shell, and therefore negating one of the best features of the hard boiled egg -- room temperature stability. So you can't use those "poked" eggs at a picnic, in a packed lunch, or on a road trip. They must be refrigerated, and they'll keep 2-3 days max. But if you're boiling eggs in the morning to use in the afternoon, go for it. Easy fix.
My best advice, honestly? Experiment with different producers. This was not a problem 20 years ago. Now it's an epidemic. Like milk, modern advances in product stability have come with some unfortunate side effects. There are some "brand" eggs that I've noticed will NEVER separate from their membranes, no matter what you do. Try some different brands, and make notes. If you make a lot of boiled eggs, it might even be worth your while to find a local producer on the way back from your supermarket, and add an "egg stop" to your shopping.
EDIT: And yes, as the first reply is telling you, the eggs must be COLD when you peel them. And yeah, peeling under cold running water will help with stubborn eggs. Lift as much of the shell as you safely can, then run your thumb under the edge, separating the membrane from the egg white. The membrane is the important part.
Salt cold water boil cook as desired rinse cold water put in bowl of ice water, cool. Then crack shell at round side and peel under cold water removing membrane.
Once you get it it’s really easy.
I've been cooking professionally 45 years, an executive chef for 30 years, and a culinary instructor for 20 years. Jacques Pepin is the epitome of professionalism and culinary excellence.
He's so excellent he uses metal utensils on nonstick coated cookware. Don't forget the black bits of sparkly cancer seasoning to finish it off!
Love Him
Thank you for that insight. I think he is fantastic. Humble. But a great teacher with heart. Kind regards, Alistair
l@@bananafartmanmd8775 I hope you'll link your page here fartman, so we can hear more of your healthy tips😂
Hes 88 and still going strong @bananafartmanmd8775
Honestly, sometimes I don't even care what he's cooking. I just like hearing him talk.
I'm a chef, and this man is the most inspiring person I have ever seen. Taking half an hour to show us quality made with love. Essential Pepin easily bests anything the food network has to offer.
"Classic french omelet is no better, it's just different". This is why I love Pepin. No pretentious bullshit, just great food.
I must tell you that Jacques Pepin's television show on KQED in the early 90's inspired me to learn how to cook. My wife and I would watch his show on Saturday mornings, shop for a recipe or two and then try them that evening or on Sunday. We have both become good home cooks. Now I am teaching my teen children to cook and we are using these TH-cam videos as a starting point. The man truly is an inspiration.
One of the things I love most about Pepin is how he keep saying to do it YOUR way. He isn't like the many chefs claiming THEIR way is the only way. Bravo!
I am watching this in 2023 and loving it. This man is a wonderful chef and an excellent teacher; and I could listen to him speaking all day! Very grateful!!!!
This video is how I learned to make a proper omelette. Just play it again, try it, play it again, adjust. This is the master omelette class.
The man who inspired me to learn to cook over 30 years ago, love you Jacques...
Me too, young newlywed learning how to clean a leek and still doing it the Pépin way👌
Same but about 10 years ago. Im 24
@@MrSlicktherick Watch every video from this Chef, you will be greatly rewarded. Theres an old video on knife skills that you should watch, even Anthony Bourdain defers to Jacques when it comes to Chef's knifes...
Same here. I'm ashamed to say that I took and kept his "La Methode" and "La Technique" from the public library in Austin, Texas. I shouldn't have kept them but they ignited my passion for cooking and still do.
same here
I'm just a little ole creole texan and this guy is one of my favorite chefs! Beautiful food that speaks for itself!
I love that he says "if I had to choose one food" and then immediately says two things without even noticing. That's a man who loves food.
This man is an absolute master.
Man this guy knows his stuff
If only I could become half as relaxed about cooking as Jacques Pepin, I would be satisfied. Talk to me in 50 years.
Nobody better than Jacque. He has always been the best. Been watching him back to the days when he and Julie did the show together.
Jacques pepin seems so nice it makes me want to cry.
As a professional chef it is enjoyment watching Jacques cook; movements, speed, technique, recipes; man is a real deal as it gets, love this channel, pure gold!
You are not a professional chef.
Jacques Pepin is a true master and something special in as much as the generation he is part of. He'll never waste a thing and is always being frugal. He's a charming man also, beautifully French.
I've never seen anybody cook eggs with such easiness and elegance, they look delicious.
This man is so knowledgable. I am learning so much.
I have watched this man make eggs since my childhood in the late 80s and early 90s. He, Martin Yan, Julia Child, and the rest of the PBS chefs taught me to love cooking and inspired me to go to culinary school after high school. I am indebted to them. I've made my eggs the Pepin way for the last 30 years and Ill pass on the method, just as he did.
I have those same memories. Tv isn’t what it used to be. My baby falls asleep listening to Jacques
Cooking with passion and love. Watching people eat your food and loving it, not only are you serving food, you are also serving love on a plate. Cooking for my loved ones, friends, family, you name it, est excellant mon amie.
What kind of a clown uses a fork on non stick coated cookware lol
Love Jacques, but those scrambled eggs were way too runny, even done the French way! Served with mushrooms swimming in stock, that baked bread basket would be a sodden sponge in no time. He sadly flunked the carrot puree too, it was another wet mess because he didn't drain off any water before blending. Bit slapdash, this episode!
Let's not forget Mary Ann Esposito and Nick Stellino.👍🍷👩🍳👨🍳
You know- I've watched alot of cooking shows & this man stands head & shoulders above the rest.With every move he makes he shows technique, explains it & tells you why & you remember.This is the most essential part of culinary instruction.In watching this one video I've added to my culinary skills more than with twenty others.He adds a whole other dimension that includes understanding the ingredients-not just the steps involved in a recipe.Pepin is not only Chef-He is Maestro.
Jacques Pepin is, indeed, exceptional.
Pepin; you are the greatest ever..!! As being a cook myself. you are teaching me most..! Thank you sir Pepin !
This guy is my hero.
PERHAPS THE SUPERMAN OF FOOD
The last one made my dinner at family reunion. It kicked everyone's mouths with flavors! A beautiful work of art.
Jacques Pépin is my favorite chef.
Saint Rude uses a fork to stir a Teflon pan ... right ...
J Smith thats not teflon its a skillet and skillets are made of cast iron
Thats because the method for making an omelette has been around for probably a hundred years longer than a crappy non-stick pan that can't even stand up to being lightly touched by a fork
I grew up watching Jacques on TV and he’s a huge part of why I love to cook today. I love the way he cooks two totally different omelets perfectly. So much experience and skill.
The egg master for sure! I’ve learned a lot about cooking watching Pepin over the years. Definitely my favorite chef
I showed my mother this, she gagged at the runny yokes, hahah. To her a runny egg yoke is one of the most gross things to ever exist.
Quality instruction from a master chef. Pepin is one of my personal heroes!
If I could cook with this simple elegance, I’d have never left the house! Maestro of Culinary Symphony!
Wow over a million views on this video, Jacques has made a lasting impression on American cuisine.
his influence is world-wide. he made haute cusine out of traditional French farmhouse recipies & that approach led others to take a more high-minded view of decidedly humble & rustic dishes
His secret ingredient is using metal on Teflon for extra seasoning.
If anyone had a right to be a little pretentious it would be Pepin. He's an absolute legend. However he's probably the least snooty chef of his generation. "The French style is not better than the other style, it's just different." Most French chefs wouldn't say this, although he is absolutely correct. They're both delicious omelets.
Pepin is the man! He's very diplomatic with his approach to not offend other countries. He's a legend.
Amen man. Guy seems so humble
He says that but quite obviously describes the French one in a much more appetising way.
And he makes the PERFECT looking French omelet EVERY TIME!! I have watched him do it in many videos. That shape is always so symmetric and perfect.
Did you see his omelet when he was drunk on Anthony Bourdain's show? Screwed that mess up and I can't believe they aired it.
Wow this is the first time I have watched this show, and this man is certainly an artist. You can sense the confidence and experience straight away, and it's delivered in such an calming and concise manner. What a great teacher he is!
JP is rapidly turning into my favourite on-line chef..! 👍🏻
I will most probably never do any of these dishes, but I love watching the master at work. I just love watching the real craftsman.
I must've played this video a dozen times, I love it.. Merci
Watching people like this cook is so satisfying. The thing that impresses me the most is how calm and collected he is. Every movement is necessary. Not one whisk more than needed. It is awesome.
I love Jacque, he is a brilliant chef. ... could watch his videos all day.
Did anybody else almost cry when he cut that egg open and it was perfectly cooked?
Holy shit! That part where you put in raw egg to help stop the cooking is genius!
You know he knows he's damn good, but he doesn't come off as cocky or arrogant. Experienced and humble and 100% enjoyable to watch and learn from, job well done sir!
I have watched him for many, many years. The ease of his cooking inspired me to try many recipes even if I thought I might fail. Best of all, though, was to not be afraid of cooking. His techniques, presentations, and relaxed attitude to cooking made me a better cook. So fortunate to have such a master mentor.
You have wasted many years, sorry for you, Egg :(
Thanks KQED for making this marvelous show available to Pepin fans from other countries.
His technique, use of flavours, and calmness. It's always a pleasure to watch and learn from his videos. So much experience distilled and shared with everyone. Thank you.
Jacques Pepin is very pleasant and a great chef, family man and friend. He got this life right. Nice family.
Oh my LORD this is the most delicious looking food I've seen in ages!!! I love eggs as well!! 🌼🥚🌻🍳🏵🐔💛
He has been cooking longer and better than many have ben alive! Asbestos fingers as he takes the eggs out of the pan after steaming....now that is someone who has been in a professional kitchen for a long time and yet the passion, the techniques are still crisp. Above all he is so humble. One of my absolute favourites period.
there are few things in life i enjoy more than the way jacques pepin says "sauce".
sous
no it's soase. It's sounds a lot like some euro languages.
I like when he says , "half & half".
I like when he says anything.
You mean French in other words
Turks also pronounce it that way too.
One of the classic popular chefs,I watch everytime he pops up.
13:25 it's 5 am and I'm drooling over a dinner dish. Just makes you want to try !
I love this man. He's the best under the sun.
Haven’t watched Jacques for a while .. what a treasure , man this guy is such a great teacher
‘…to boost your confidence’! What a star.
"No butter for you." "OK." Only Chef Pepin could deliver such disappointing news so charmingly. Why is it when I watch Chef Pepin cook eggs I feel as if I really could live on eggs alone ...
if he cooked nothing but pinto beans, they'd be so delicious you'd eat nothing but lol
You litteraly can live on eggs alone. And extremely healthily
J 1:20 jjj😅😅 1:37 😅jjj
bruv its literally an egg and spinach backed with cheese? 😢😮😢😂
@@rubentruddaiu5176 back it up...
Bake those beans
Don't eat the beans those, they are poison
Amazingly elegant and simple at the same time. A joy to watch.
Whenever I see Jacques cook, I immediately develop a huge appetite😀
Right! I could go for some gratin right now.
MY NAME IS AMBER;I'M THE WOMAN IN THE PIC. ANYWAY i wanted to say thanks a million for collecting and sharing this master chef for the public. i lost my mom a😭 a couple years ago, and she LOVED Jaques Pepin, and now i do too. thanks again even for making me remember warm fuzzy memories about my mother who died too soon and needlessly. (@66!)
just by watching you know hes the master! simply brilliant.
Two minutes and i already feel the incredible show
I always come back to jaques pepin , when ever I don't know what to cook , for new ideas , and just to get inspired once again , I learned to eat lot of vegetables and fruits from his recipies ... ,glad to have such great teacher and mentor ... , love you 😍 ❤
Pepin is an artist, and his medium is food.
Superb. That little ramcan mould with the carrot purée looked exquisite. Geez the better cook you are the easier it looks to do from an outsiders perspective 👍🇦🇺🙏
The master of technique ... the legend the myth ... Jacques Pepin
Precise, simple, and healthy. Bravo Chef
An absolute master. Loving you for decades Chef.
No matter what you do you make it look effortless. You inspire me. You are by far my favorite chef!
Is anyone else really impressed with his casual display of some serious knife skills?
_Truly Beautiful Dishes🍳Anytime a picture or a video can make your mouth water…well, you know you can feel the love that went into it_
Jacques is THE Grand Master Chef. I love how he shares all his knowledge with us mere mortals.
I made the last recipe at 23:00 ..... I added sliced mushrooms and 1 pat of butter, then the scramble eggs.
It was Wonderful!!
Yes Mr.Bacon, wonderful indeed
Love the comment ‘I don’t care what he’s cooking . I just like hearing him talk’
outstanding man. so much respect Mr. Pepin. you are an amazing chef. thank you for sharing your gift.
I have been cooking for as long as I can remember, (a very long time). This gentleman is a genius!
" yea i know you love gruyère"
*steals a cheeky look*
Oh my
I took two trips with Jacques and he inspired me in so many ways but mostly to love life and food and family!
I love omelets, and these were making my mouth water. Thank you, Chef Jacques!!!!
Great talent. Every time I see his video, I go to kitchen and cook something
Great inspiration for me to cook something different
My wife and kids love my cooking
Thank you 👍🏽👍🏽
Such a refined cooking on just eggs. My passion of cooking has been ignited again 😀
Those are the BEST scrambled eggs I've seen in my life.
Absolutely amazing! Man, the way the master gives you the tiniest details. Like the way to hold the pan and how to remove the omelette from the pan. I would think it unimportant before but I appreciated those small things so much. Just shows how much he enjoys teaching. Merci mon cher!
I always learn something new watching Jacques Pepin cooking programs. I wish that I could cook as well as him.
Mke Hammond b
what a cool dude, so chill.
His classic French omelet was a thing of beauty.
He makes it look so easy. Great show.
Everyone can benefit by paying attention to his techniques. No wasted motion, no fumbling and always the correct utensils.
No butter. Really?
A day without butter is like a day without sunshine.
Rainy days are alright once in a while!
I just met this guy today! He is super cool. I worked on his property
Cool Story!
TauterEight Awesome! I'm actually jealous, lol ☺
TauterEight - please ask him where the recipes are. :-/)
Did he make you a meal after work?
Are you a gardener.
I love how oldschool and "Whatever man, this is how you do it." Pepin is. Seasons as he goes like a boss at all times, even when working with raw eggs.
Chef Jacques is absolutely essential! Many thanks Chef!
This is so sentimental for me……to watch this Frenchman cook on his videos. Such care….is taken to make tasty and pretty and inviting food. When I was 16 my mother and I watched all the (black n white shows on tv)….in the 60’s….with Mr. Pepin and Julia Child.
I now am 70….and it is a lovely delight to watch his somewhat recent shows here and on PBS sometimes. So grateful!!! Thk you!
Ahna Atlanta USA
hes the fucking best. simple, thorough instructions and very sound technique. and shit always comes out delicious.
Try to enlarge your vocabulary trash-mouth.
Pepin...using a POC Kitchen aid 5" hollow ground Santuko., I swear this guy could cook with a cold cigarette but and a piece of tin foil. ....from a stick of gum, no less!!! ;-)
This is the most pleasant, enjoyable cooking show I've ever experienced. Thank you greatly, it all looks amazing.
I love this guy. Who'd have though a SIX minute boil would leave a runny egg!?! Masterful.
Everybody? Have you ever cooked an egg?
@@JohnDoe-yr3lm Boil an egg for six minutes and see what you get.
It depends on the size and amount of eggs, too.
Iam always in awe of this guy !! Le Magnifique !!
Remember...everyone whats to die healthy
love the way he did everything
Chef Jacques, is an amazing culinary artist, I never realized the simple egg could be such versatile ingredient.
Wow, this was like a culinary school class for eggs.
Damn, Jacques knows his way around eggs. Amazing skill displayed here completely nonchalant.
That classic French omelette always blows my mind 🤣
I've tried so many time to do it, never ever looks like that
I got it to work once and have been chasing that softness ever since. Was super good.
he makes culinary art out of anything: buttered toasted bread by him must be another dimension =/
the trick is to ruin your nonstick pan with the fork, once you master that skill it becomes easy.