First time I've made a perfect Hollandaise. Followed him exactly. Delicious! I'd post a photo of it if youtube allowed it.

@ChefJeanPierre

2 жыл бұрын

Awesome! So glad it worked for you, Congratulation!!! 😀

@putusuta6077

2 жыл бұрын

😘

@alberteinstein6191

2 жыл бұрын

KZread: we don't do that here

@ewetoobblowzdogg8410

2 жыл бұрын

@@ChefJeanPierre As a lover of wonderful French cuisine and a resident of beautiful New Orleans, I wonder if you have ever done a video of how to make perfect beignets, or perhaps an elegant Napolean dessert... or both?! Keep doing what you do. Creating a meal should always be as fun as you make it!

@virhnthranuil

2 жыл бұрын

@@howiebernard7961 The talking is a good thing. It's not just about the recipe, but about the why things are done certain ways. The explanation is appreciated, makes things stick and really is interesting. Plus, you have to have fun cooking otherwise what is the point? His explanations and humor have been helping me become a better cook in a fun way.

I'm so so so happy I subscribed to this channel, the best thing is this is real time cooking

@ChefJeanPierre

2 жыл бұрын

Thank you 🙏

I'm so pleased that there was no retake or editing to make the timing perfect. Real-life do-overs are rare; yet common on KZread! Good on you and your team chef!

@clydemactavish3457

2 жыл бұрын

Or just trying to pretend everything went as intended. Watch Gordon Ramsay's grilled cheese video. He burns the bread and doesn't even melt the cheese and then tries to tell us as we're looking at his burnt unmelted cheese that he's got a perfectly toasted and melted cheese sandwich..

@ChefJeanPierre

2 жыл бұрын

Thank you, we love keeping it real and we are glad you guys like it the way we do it! ! 😀

@clydemactavish3457

2 жыл бұрын

@@ChefJeanPierre it was super funny. And oddly enough, the 4 1/2 minute poach was still awesome looking. You guys definitely keep it real!

@EbonyPope

2 жыл бұрын

@@ChefJeanPierre It's definitely more honest. Not even the best chefs in the world are flawless.

Jean Pierre is one of the BEST chefs on KZread. From the ease of his methods to the way he does not shy away from admitting he makes mistakes to his encouraging words and awesome personality… one can really feel his passion for cooking and his commitment to teaching. A true gem.

This is a new technological advancement for KZread videos: Subtitles not for what was said, but what the viewers are thinking :) Well done!

@williamadolphe7921

2 жыл бұрын

Indeed! LOL.

@daphnepearce9411

2 жыл бұрын

I was getting nervous, chef! please look at your eggs!

@p8entlyobvious383

2 жыл бұрын

He uses mustrard as an emulsifier but doesn't tell us . The yolk is mustard yellow .or some type of acid. Not sure why he would not be more specific about that ingredient. Without acid IT WONT WORK . HE KNOWS THIS . . Grifter ?

@Matteo-ot1jd

2 жыл бұрын

@@p8entlyobvious383 i can clearly hear him saying "a little bit of lemon" before doing the hollandaise... that's where the acid comes from.

@p8entlyobvious383

2 жыл бұрын

@@Matteo-ot1jd what about how yellow the sauce looks . Its a bright yellow . Butter is not such a bright yellow .

This guy’s personality alone makes me love him. Amazing friends 😃

I just found your channel, and I am home. I love your mannerisms and your style. I intend to stay.

I like the way he always cleans up in the midst of prep. Much easier with a clean kitchen.

I sauté this in butter and i sauté this in butter, and we sauté this also in ...butter. Priceless chef, i'm addicted to your energy in your videos.

Just love his humility and humor even if at his own expense. I love how he takes the time to explain the details!

@sdm101869

2 жыл бұрын

Wow! I just got a like from the Chef! Lol! Thank you for teaching me so many wonderful things about enjoying the gift of food!

@maximan4363

2 жыл бұрын

I love Jean-Pierre, mistakes and all. He is so human and I can't help but smile watching him. Like me I clean up as I go along, my Grandmother taught me that and OMG could she cook! No formal training, just a Mother and a Great Grandmother who was so at home in her kitchen! I used to love going round on a Sunday for our family meals, up to a dozen people salivating as soon as you walked through the door - people just don't seem to do that much anymore! My Mother can't cook for sh*t though! 🤣 No joke, she made a Spaghetti Bolognese and when she realised that Dad had drank all the red wine (after years of me telling her to use white wine instead! Red wine is okay if you let it simmer all night though!) she thought that red wine vinegar would be ok! OMG that first mouthful..... 😳🤢🤮🤮🤮 I joke that her Shepherds Pie is made with real German Shepherd! I don't even dare think what's in her Ratatouille! 🐀😱

@gaelpache6776

2 жыл бұрын

I only discover an read this now, Sunday’s surprise treat, and to add some more humour( never enough of this) you often hear of grandmà’s jam, what proportions do you recommend: one kilo of sugar per kilogram of grand mother, after removing teeth, clothes, wig, etc. And if grandma was sweet you can use agar-agar instead of only sugar, it is less sweet but better for your health. In every case make sure to get rid of the knitting needles,,they can be dnngerous to your health…

@donoimdono2702

2 жыл бұрын

sdm101869 - if you like this, you will also like kent rollins. same humor, great cook, different accent.

@zuzannawisniewska4464

Жыл бұрын

I adore.

I absolutely love his recipes and the way he explains the process…… he is also entertaining with his humor…..

@nzgamma87

2 жыл бұрын

Yup explaining the process and technique and theory is the focus and the best part for me .... absolutely love this channel

@EbonyPope

2 жыл бұрын

He's like a caricature of a french chef. I mean that in the most positive way possible. I laugh my ass off at some of his mannerisms.

@ashleywallace1165

2 жыл бұрын

Ppppp... Let me tell ya... Slappin' my knee... Coming down the road... Talkin' bout nothin'... Whistling Dixie... Urmigurd...

Chef JP and your editor are true legends. Thank you so much for sharing your knowledge in this awesome way. You change a lot of lives in a positive way. This makes a positive impact on a tremendous scale and it keeps growing. Great work. Can't thank you enough.

I've watched 5 videos and already planned out my week of cooking. I'm so excited! SO SO SO SO SO happy to have found you! And eggs benedict is my FAVORITE breakfast meal and extremely difficult to find cooked well... had no idea it was made like this! 53 years and I'm still learn something new! 😘😘😘😘😘

@ChefJeanPierre

Жыл бұрын

I am glad I can teach you a couple of new tricks, and I have a confession to make to you. There is not a day in my life that I do not learn something new.! 😊

Chef, this time I watched the lesson till the end. After YEARS of trying to master poached eggs, I just returned from the kitchen having done THREE perfectly. That is now called a skill..................thanks to you for making it easy and in a clear manner.

@ChefJeanPierre

2 жыл бұрын

So glad it worked for you! 😀

@anthonygallegos5826

2 жыл бұрын

You can make good a quick poached eggs in the microwave...KZread it.

@burnginitylabel8465

Жыл бұрын

@@ChefJeanPierre how to make two at the time is my question haha

@maxwellgordon7669

Жыл бұрын

@@burnginitylabel8465 UH,,, two pots of spinning water? hehe THE MAX

I got so happy when chef got excited to eat it lol ..... Best part of the afternoon!!

@a.katherinesuetterlin3028

2 жыл бұрын

I would agree. My friend Heidi is an amazing cook, and she always says "Never trust a cook who doesn't taste their own cooking." 😁

I only realised egg whites contain water a year ago. The double-layer sieve is a revelation. Thank you so much for these wonderful lessons.

@cautionTosser

Жыл бұрын

I only discovered it today. And I've been around. ;) For some unknown reason, a microwave poached egg appeared in my suggestions and then this. I tried the microwave poached egg with my son because I'm always looking for simple cooking he can do and it turned out remarkably well.

OMG Chef! That was the longest "3" minutes of my life. I was making this recipe for my lovely lady this morning. I was almost done with the hollandaise sauce when my immersion blender sputtered and burnt up right in my sauce! Electrical smoke is not the flavor you want in your hollandaise sauce. In the trash went that batch. A quick trip to the store for some more butter and I tried again. This time no fried blenders. Your recipe is fabulous! My wife said "it was the best hollandaise she had ever eaten!" I will surely be making this again and again and again! Thank you for the great channel! I really enjoy your style and flair. Can't wait to make another one of your recipes.

@ChefJeanPierre

2 жыл бұрын

Thank you so much Mike!!! 😊👍

You are the only chef that when I see your recipes I just want to cook them immediately. You inspire such confidence with your humour and friendliness. You make it seem like nothing is impossible. Thank you chef, I'll try to cook my son some eggs Benedict this weekend!

@ChefJeanPierre

2 жыл бұрын

Thank you so much! Good luck this weekend! I am anxious to hear how you did! Be sure to check back! 😀

@Larweigan

2 жыл бұрын

@@ChefJeanPierre it was absolutely delicious and much simpler than I thought. Like you I left the eggs in far too long which my son didn't like (the runnier the better he thinks). We got really fresh eggs from my mother, laid yesterday and some fresh chives from the garden. We also added the twist of some Swedish sausage since we didn't have any ham at home. Thanks again for the confidence, chef. Picture: imgur.com/a/WItsfDX

Chef Jean Pierre is one of the happiest professional Chefs I’ve ever seen or heard about. Every recipe is a pleasure to learn! Thank you Chef!! I love your advice “Be Elegant!”

@ilovebutterstuff

Жыл бұрын

Visuals are nice, but not as important as technique and proper seasoning. I had to learn the hard way to chill with the salt.

He makes everything seem like it tastes good. I come more for the animation in how he cooks than just the food. I just enjoy watching him cook.

I have made this several times for my wife who normally only gets it when we eat out for breakfast. She has told her friends that "My Hollandaise sauce is the best" I am so very proud of course. Thanks Chef Jean-Pierre you truly are my favorite Chef.

Home cook here, figuring things out. This channel has absolutely saved me. Many thanks JP.

My two favorite egg-sauce dishes to make at home: eggs benedict and carbonara. So many restaurants over-complicate them, so many youtube chefs over-complicate them, and all seem to ruin these simple and tasty dishes. It makes me so happy to have a chef on youtube that finally nails both of these recipes perfectly in a way that captures the beauty in how simple they really are to make!

Chef! I have always wanted to make eggs benedict at home but I was too timid. A culinary school graduate once told me it was too complicated for me, for years I believed him. Until now! I successfully made this delicious recipe this morning. Thank you - love your channel and and how you explain everything.

@lovvingd

3 ай бұрын

Hello Julie How are you doing today?

You don't know how much you mean to the world of cooking and to your viewers. You are a true Hope Diamond. Thank you for making these videos and teaching this old lady some new tricks!

Jean-Pierre, you make me smile every Thursday in the 11 o'clock hour! Draining the water is new! Thanks for explaining everything with humor! Love you buddy!

“BE ELEGANT HUH! Be Elegant!” ✨🌷✨🍽🥂🙏🏼

JP est mon prefere chef on KZread. Most of the people posting videos dump canned and boxed prepared food into a crock pot, then add packaged spice mixes or bottled sauces. JP shows that any one can make good, fresh food with a little time and effort. Merci chef JP.

@ChefJeanPierre

2 ай бұрын

🙏❤️

I love everything about this guy, he's at the top of my favorite food recipe creator's. Keep em coming Chef Jean-Pierre, and thanks!

As a Canadian, I can tell you we don't call it Canadian bacon. We call it back bacon. Bacon is bacon and back bacon is exactly that. Love Chef Jean Pierre keep your videos coming.

@robertpearson8798

2 жыл бұрын

We call it Peameal bacon and it’s not the same as the American product called Canadian bacon. Peameal makes the best eggs benny I’ve ever had.

@jeffrose1415

2 жыл бұрын

Agree Scotia. No idea why they call it Canadian bacon. That's not what we eat up here!

@lschoenrank

2 жыл бұрын

Thanks for saying this. I think there are three "bacon"-named products. Back bacon and peameal bacon (not actually crusted with peameal but with cornmeal, btw) and both are from the same cut from the back of the pig, and BACON. Bacon - the wonderful stuff from the belly with the fat and meat stripes that tastes so amazing at breakfast, or on a burger, or wrapped around the edge of a filet mignon, or anywhere else you can envision it fried to crisp perfection.

@robertpearson8798

2 жыл бұрын

@@lschoenrank I get the feeling that many Americans are under the impression that what they call Canadian Bacon is our everyday product. Our everyday bacon is the exact same thing as theirs. Peameal bacon is a much less common product here in Canada but is still widely available, at least here in Southern Ontario. What they call Canadian Bacon is a product that I’ve only ever seen in a Canadian supermarket once and on the menu of an American owned restaurant chain, Denny’s. I tried it and it does indeed taste very much like ham. Not a fan.

@jenniferreichert8285

2 жыл бұрын

Trying to be culturally aware here: I live in the U.S. When Canadians hear Americans call it Canadian bacon, is that offensive or is there a preferred term to use like “back bacon”? I had no idea and love learning. Thanks!

Love the Brioche idea. I don't care for English Muffins with this either. Definitely going to do Eggs this way.

Best chief on the Internet hands down! Eggs Benny is Our Family's fav we ah Makaah Every Sunday after Church:) if we were Millionaires, we would fly him to Rochester N.Y. And Jean -Pierre would be Our Family and Friends Chef for Life, Have a Great Day Friends Love and Hugs The Ryor Family

Bonjour Chef Jean Pierre. You have been in my household for years on end. I used to watch you In your old restaurant kitchen making Bananas Foster. I am from Ottawa, Canada and you are my all-time favourite chef. My son grew up with your voice. Keep on entertaining us with your fabulous recipes. And I love your humour and of course your butter. LOL

@lovvingd

3 ай бұрын

Hello Sandy How are you doing today?

I like this, much easier than messing about with a bain marie. Also didn't know about straining some of the liquid from the egg. Thank you!

Chef you are running through your videos lately ,remember you always say "this isn't tic toc" slow down, we enjoy the show. Great job as usual chef.

@mistyvioletconservative.3889

2 жыл бұрын

Yes I was about to say just that!

I think one of the secrets to be a great teacher is to always remind yourself - and your pupils, that we're all humans, far from being perfect, and even from that position - we can, and should attempt to reach perfection. Erring, forgetting, messing, is all right. Just don't despair and don't stop. keep doing, and improving. Chef Jean Pierre is a great teacher. I can't be sure about his cooking skills, since I can only SEE, but never actually smell or take a byte of his work - but the energetic drive for French-style cooking he spreads all around him, is just... fabulous. Anyone would be tempted by these videos to go try do it themselves, and if they follow his guide - they would most certainly succeed too. Great teacher drives pupils into independent action. Thank you chef.

I make mine in a blender the same way except I add a splash of Dijon mustard and a splash of worsteshire sauce, perfect hollandaise every time, I love your steps by step instructions and will def try the brioche bread vs English muffin

@ilovebutterstuff

Жыл бұрын

Oh hell yeah. Dijon and Worcestershire is a must! Most people don't have those complex tastes.

@mattieice2988

Жыл бұрын

Im With Tanya 100% a touch of WS and we like it Spicy a shot of Inglehoffer Ghost Pepper Mustard Yummoss Have a Blessed Day Folks:)

@amyowensmobile

Жыл бұрын

I've made my hollandaise sauce with a bowl over a sauce pan of water stirring in melted butter slowly, can't wait to try it this way!

Best part of the day is to watch one of Chef Jean-Pierre’s videos, those dishes never fail to amaze me 👍👍

I love how this chef is so classy. Nowadays, we see chefs just throw things onto the plate to make it looks stylish in some sense (not saying there’s anything wrong with that); this man is so precise in his plating, we don’t usually see him being messy. If you watched the fish n’ chips video, you’d know what I’m talking about. He plates fish n’ chips like it’s a wagyu A5 that’d been chucking a liter of caviar every day, and I love it, lol.

@mistyvioletconservative.3889

2 жыл бұрын

I get it Lol 😂 yes I agree

Ya (sic) know if you are in one of those "dog house" moments in a relationship, making this for someone is SO much more effective than flowers. Dog house aside, there is a certain romantic and elegant elements about this recipe that can not be denied. Starting your day with this recipe has defined your day as being uplifted, with setting a special tone for the day. Salut Chef! When we give thanks for our food and bounties, many of us also give special thanks for the privilege of enjoying the entire experience. To that extent and beyond, we salute you;

Thanks for another great lesson Chef! I’m very excited for you to reach 1,000,000 subscribers! I’m grateful & happy to be part of it!

I learn something new every time! Love your show Jean-Pierre!

😂😂 this is why i love Chef JP. “ don’t forget the 30 sec” eggs stay in longer. Gonna make this one for my sons they love eggs 🥚.

When you cut the egg whites, I'm like "Ahh what are you doing!?"....aaahhh You know better, you go ahead, I enjoy this recipe, quite nice chef. Finished product....golden yolk dripping...fantastic!

CJP is a cooking gem. He’s a real chef who gives the everyday cook an opportunity to be great in his/her own kitchen. Thank You CJP‼️

How does he absolutely forget the eggs and they still come out perfect? Magic! 😍❤️

@stephenryder1995

2 жыл бұрын

no - baloney

How did I just now find this channel? I have been a chef for years, and this guy is by far my favorite chef! Not the typical head up the ass chef, this guy is fun, funny, and genuine. Cheers chef! Love your videos!

@ChefJeanPierre

2 жыл бұрын

Thank you so much Kyle! I am glad you found us as well! 😀

I thought every hollandaise sauce recipe contained lemon juice, no ? As a Canadian myself, if I didn’t have authentic “Canadian bacon” … aka peameal bacon on hand for making this recipe, I would have to run out to the grocery store first ! For me, peameal bacon, in my opinion CAN NEVER be substituted for any kind of ham! 😊 Thank you for such a great video about one of my top 10 things, that I most enjoy eating ! Julie

With everything in the world this is a beautiful man of peace. Thank u fer sharing

My 10 year old loves your channel. We discovered it looking for a French onion soup recipe. I however am excited to make hollandaise with your technique so brilliant and stress free!

@lovvingd

3 ай бұрын

Hello Helen How are you doing today?

I agree about tough, rubbery Canadian bacon and hard to cut English muffins. Your method, with brioche and Black Forest ham, looks much more delicious. Let’s establish a new tradition.🌷

@lisayee7695

2 жыл бұрын

I agree! I have always loved the traditional way, but I recognize now that I was forcing myself to overlook the mess and struggle of muffin and canadian bacon. I'll stick with canadian bacon on pizza, and beautiful soft ham for eggs bennie :)

@michaelalbert6421

2 жыл бұрын

Peameal bacon

Chef your passion is contagious thank you so much for sharing your knowledge i simply love your videos

I came to this channel to learn how to make eggs Benedict but now I'm obsessed with Jean Pierre! I love this channel!

Merci, chef. Votre public est convaincu: Vous êtes le meilleur!

@stephenryder1995

2 жыл бұрын

J'adore le chef, mais c'était une perte de temps totale

@Fr1nc3sc41

2 жыл бұрын

@@stephenryder1995 Sans doute vous avez perdu le sens de l'humour. Je le trouve amusant, bien informé, et par fois, même drôle. Ses recettes et ses instructions sont aussi compréhensibles que délicieuses. ¡Félicitations, chef!

@stephenryder1995

2 жыл бұрын

@@Fr1nc3sc41 Il est génial, et très drôle, je suis d'accord mais je dois objecter aux bêtises trompeuses de trois minutes

@ChefJeanPierre

2 жыл бұрын

fr1nc3sc41 You are too kind! Thank you so much! 😀

@ChefJeanPierre

2 жыл бұрын

@Spephen Ryder We certainly did not mean to mislead you. The title read "3 MINUTE HOLLANDAISE Eggs Benedict' the video was really about the Hollandaise and that took 3 minutes! Thank you for watching the channel! 😀

Chef Jean-Pierre always simplifies the dishes I'm too intimidated to make. I think I can make this! Wonderful, because it is one of the few dishes my whole family loves! Thank you!

The best! Thanks for sharing your amazing knowledge

Thank you Chef. I love watching you cook and have learned so much from your videos. Your methods simplify things so regular people can cook wonderful meals. I look forward to trying this recipe myself.

I love how authentic this is chef. Being forgetful. Unlike some shows who are well edited and cut. This is a breath of fresh air. And it is in that quality that you will get more viewers. :)

Great job Chef. I really enjoy your show. Your personality is charming and your creations are fantastic! Thanks for being you.

My better half hated "eggs benedict" - the ones we got ourselves at the breakfast joint. I followed your recipee (made some the evening before, and also cut away the extras), and I added a little salad, with some honey vinegar and a few raisins. It was an absolute smashing hit! Thank you!

Day-ahead prep info is gold to a stress free day‘s start when hosting friends and family. Love his vibrant joy and passion, casually peppered with technical details.

Definitely one of my favorite meals for breakfast. Thanks Chef! You make it look easy.

A chef who cleans up as he goes is my kinda chef. Hollandaise has always been my weakness, thanks for the recipe for dummies. Hilarious and delicious 😋

Fabulous! I love hollandaise... Hot, atop eggs, warm as a dip for artichokes, and chilled to accompany chilled, lightly steamed asparagus as a fantastic appetizer. Now I can confidently make a large quantity for guests. Thank you!

@lovvingd

3 ай бұрын

Hello Katherine How are you doing today?

I appreciate that you explain the principles of cooking, it is what makes you my favorite teacher. I only watch you and never Tick Tock, ever, not even the Play Boy Channel!!!! Please demonstrate how to make a plain, simple loaf of bread, something simple and not complicated, a recipe in which you can add herbs into it. Thanks for all the great tips, keep them coming!!

Love your videos chef! Thank you so much for doing them. Your advice makes cooking so enjoyable.

That is, without a doubt, the easiest way to make Hollandaise sauce I have ever seen! Thank you, chef!

I love it your humor and easy to understand thank you for sharing the recipe and your experience chef

So happy I found your Channel. These are the best videos! I truly hope that you never stop doing this work. I can't believe how much I've learned in a day with all your tips and tricks, and explanations of little things. My husband is going to enjoy his eggs tomorrow!

YOU ARE WONDERFUL! I am happy every time I see your show. And the comments on the screen!!! I was laughing so hard, and yet, I LEARN SO MUCH! Thank you, Chef!

I really love the food science stuff like the tip on not putting in the salt because it makes it difficult for the egg to coagulate!

As a chef myself I enjoy this guy, cooking is about being able to multitask and timing and when the orders are piling up its pressure and organised panic and if u cant handle that ur never going to enjoy ur work.

I love your energy I can tell you’re very passionate about your craft and I really appreciate that and enjoyed this video

Chef, Sir! I tell egg freshness by the calendar day they were packed. For example If eggs were packed today, they would have #258 on the end of the carton.....#001 would be January 1st, and #364 would be January 31st......I have seen 40 to 50+ day old eggs in my popular Florida grocery store(s)!! "Butter-up", folks, JP is a rock star!

@ChefJeanPierre

2 жыл бұрын

GREAT COMMENT Robert! TWO desserts for you my friend! 😀

@KORTOKtheSTRONG

2 жыл бұрын

didnt know that, nice

God Bless You! I love your energy, you are an amazing chef and personality!

Absolutely wonderful demonstration, thank you

Can't wait to make this hollandaise, you make it look simple AND achievable! Eggs Benedict is one of my favorites, the holendaise has always intimidated me, not anymore. You are a treasure, it is obvious this is a labor of love for you. We are Blessed to have your knowledge, humor, and ability to teach. Thank you, don't change a thing!

@lovvingd

3 ай бұрын

Hello Maryann How are you doing today?

What a cute chef! I loved the realness without arrogance or perfectionism. Such a delight to see you cook! ❤️

I Always used English crumpets that i buttered then toasted slightly for color, then i pan fried Canadian bacon slices in sweet cream butter then added my hot egg then add my H sauce to plate it and send it out. That and my brown sugar and cinnamon pecan waffles were my top sellers. I Also made a extra sharp cheddar cheese and sweetened bacon grits with salted butter. Very nice.

As I've been cooking for 56 years (where did the time go?). I never thought of straining the eggs. I also like the idea of the Brioche instead of English Muffins. I needn't cook the eggs the night before, as there are only 2 of us, and we eat this dish for supper. I also "cheat" and use Knorr Hollandaise sauce, but it calls for butter. I also guess I'm spoiled because I grew up in the suburbs of Chicago. One restaurant there ALWAYS put asparagus on Eggs Benedict. That was over 40 years ago, but I still use asparagus every time I make it. When I met my husband---almost 40 years ago, he said he didn't like asparagus. When I asked him why, he replied, "Because I never ate it". He eats it now... LOL! Also, I LOVE runny eggs. They never get too dry. BTW: I think you're GREAT Chef Jean-Pierre!

Another fabulous dish! Your mastery in the kitchen never ceases to amaze me chef. But the thing that’s made me a lifelong subscriber isn’t just your culinary mastery, but your truly genuine, loving, and fun personality. God bless America!

@ChefJeanPierre

2 жыл бұрын

Awesome! Thank you Chris! 😀

I love poached eggs and they usually come out pretty good, but they always have those pieces of white streaming around the pan. I never knew about straining the water out of the eggs before poaching and never thought of making them ahead of time. Who knew? Now I'm looking forward to prefect poached eggs, to say nothing of that terrific Hollandaise sauce!

@ChefJeanPierre

2 жыл бұрын

Thank you Ron! 😀

@johnwaine56

2 жыл бұрын

@@ChefJeanPierre What temperature for poaching the eggs?

@andyxox4168

2 жыл бұрын

@@johnwaine56 … 110 degrees C … 😂😂😂

This recipe is the best I love it, thank you for everything ❤

I lost my mom when I was 7 years old and after 23 years, you brought me to tears when you mentioned your mom. I love your attitude! You're making me laugh and cry the same time. I love you Chef! ❤😢😂

Very entertaining JP! It’s that you showed everyone how easy it is to make poached eggs. People don’t want to spend the time in the morning to prepare them but showing them how we do it in the restaurant was a great idea! And the simple hollandaise really brings it all together!!

Magnificent! I love your suggestion to use brioche. Most of all I love your reminder to "be elegant" when serving food. You are an amazing and enthusiastic teacher. Thank you, Chef 👍

@lovvingd

3 ай бұрын

Hello Carol How are you doing today?

Thank you for showing this recipe, I have struggled with Hollandaise sauce, cannot wait to try this method! You are so fun to watch too !

This is the most polite french man I've ever seen

Tried this recipe yesterday, turned out perfectly. Thanks Chef ☕️

Delightful to watch this Chef. Willing to realize mistakes and yet give the best cooking advice.. I find myself smiling the entire video!!.. Good for the soul.. will continue to watch and learn!! Thank you!

Can’t wait to try this recipe!!! Thank you for making it so easy!❤❤❤

What a great soul. I love this guy.

I love the subtitles and the quack-sound at the end 😂😂😂 Chef Jean-Pierre definitely is my cooking sensei. He's just as easily distracted as I am, yet he still manages to amaze everyone by making an amazing dish. Thanks so much for the lesson! ^_^

This was the first perfect hollandaise I've ever made. I simply can't thank you enough.

Formidable Chef merci😊

Ohhh my God, you’ve stole my heart Chef Jean-Pierre!!! Wonderful recipe, and very entertained process to make it. Thumbs up for the show!

This is one of my favorite breakfast, I can't believe how easy he made making hollandaise look, it's going to change my whole morning

Love your passion for cooking! Jealous of that kitchen too!

Authenticity that's what you exude! Lve your humor and your cooking. So glad you showed up on my feed.

Thank you so much for this video and easy-to-follow instructions! My daughter loves eggs benedict!

@lovvingd

3 ай бұрын

Hello Julie How are you doing today?