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He was and is still the best imo , old school artisan.

I've watched this at least five times. Seems so simple but I pick up something new each time and my poached eggs are finally, after practice, acceptable. The masters always make it look so easy.

Everything and anything Jacques explains regarding cooking, I take straight to the bank! Thank you very very much, kind Sir!

I love the ease and knowledge of technical terms and expertise, just flows so naturally. I learn, and Jacques is a great teacher.

He is a treasure. He makes even a poached egg interesting and informative.

@mikewoodson6930

2 жыл бұрын

He’s truly a master. Almost everything he cooks ( French ) is on DAMN POINT!

" this is top off the egg, this is bottom of the egg " Genius

I don't know if you'll understand what I'm feeling, but I feel that he's the food version of Bob Ross

@Snapepet

4 жыл бұрын

I GET IT! I love them BOTH from afar, so much, they feel like friends, oddly.

@joeylopezthaskinns100

3 жыл бұрын

Couldn't agree more on that one!

@JohnAckerman93

3 жыл бұрын

Agree with you totally. I listen to him to help me sleep

@rabbi173

3 жыл бұрын

Yolk breaks... hollandaise sauce on top. Happy little accident.

@TheCobber336

3 жыл бұрын

@@rabbi173 thank you. Thank you for the imagery, the most beautiful crossover

Imagine being invited to your good pal Jacques Pépin, one of the best chefs in the world's house and he tells you to go grab an egg in the water container in the fridge and put it on a toast for your breakfast.

@FrightNFight

4 жыл бұрын

"Make my life easier."

@f34r0r

4 жыл бұрын

Imagine he tells you you have to eat all the eggs.

@likethedrinkbutspelleddiff4605

4 жыл бұрын

f34r0r Gaston’s dream meal

@fishfire_2999

4 жыл бұрын

😏

@cranberryjuicer

4 жыл бұрын

This comment had me lol'ing for minutes

Mr Jacques Pepin is great gift to America .

I love to put these in the fridge as he says and then I lightly bread and deep fry them to reheat. It's a crisp on the outside, runny on the inside treat and is delicious served over a light asparagus salad or some creative breakfast creation. People are always delighted once they figure out what the hell it is, lol.

@dookie0311

4 жыл бұрын

Wow that sounds good. Definitely trying this, thanks!

@H_Eevee

4 жыл бұрын

That's one of my favorites. I like it on top of sauteed peppers and onions with chorizo and potatoes.

@nairobi203

4 жыл бұрын

I serve them with a little bit of olive oil, salt and black pepper.

@davidmolloy126

4 жыл бұрын

That's a great idea, thanks for sharing.x

@its1110

3 жыл бұрын

Great idea! Wow!

I've learned a lot from this wise man. Experience is a teacher indeed.

Food Network tells us we need to crack each egg into their own little bowls. Jacques Pepin shows us how to crack it directly into the water. He also shows us how to form the whites without using fancy equipment. I trust M. Pepin.

@joshuabarbour6367

4 жыл бұрын

I'm lucky to figured this out through my career through trial and error. It took me 3 chefs before someone taught me how to do it perfectly. Mostly through my own experiences.

@CooterCoy

4 жыл бұрын

From what I remember, Chef Ramsay says to create a little water vortex in the pot so that the albumen stays together. What I have found is that is rather aggressive and you lose some of the egg. This way is much more gentle and looks easier.

@samirhazlehurst8806

4 жыл бұрын

it won't work if you try to just copy him. he pretends it's easy because he's modest and humble.

@thigson189

4 жыл бұрын

@@samirhazlehurst8806 He's not pretending; having done it literally thousands of times, it is easy to him.

@brit1066

4 жыл бұрын

CooterCoy wow, now how many of you knew HOW TO CRACK AN EGG. What a good idea we have an overpaid pompous chef to teach us how to do this.

Love how he always cooks for real scenarios and always respects the difference in taste. Unlike typical TV cooks who go either 10/10 or shit.

Great tip keeping a bunch cold in the fridge just before serving to a large number of guests! Better than slaving egg by egg while you are hungry yourself and getting the hunger dizzies standing over boiling water going through your carton of dozen eggs!

@lancebaker1374

6 жыл бұрын

"Hunger dizzies"??? Never happened to me. You must have a blood sugar disease.

@somaliatheist2623

6 жыл бұрын

jujube_jewelry 🥀

@HeatherSpoonheim

6 жыл бұрын

Yeah, I once had a salesman book 400 people for breakfast and he agreed that we would serve eggs Benedict. At first I thought it was going to be impossible but we eventually figured out how to pre-poach like that.

@DiabloOutdoors

2 жыл бұрын

Even better... get invited instead of inviting :)

He elevates every simple thing to something special.

I really miss Jacques and Julia cooking together. When I was very young you were both a large part of my culinary education. I used to laugh when she called him Jack, I think, just to get under the skin. Or when they would squabble over something like the proper amount of salt and pepper. Those two are a world treasure. It is so nice that we have their work on film to treasure for many years to come.

I just finished lunch, but that yolk so perfectly cooked made me hungry again. What an artist this wonderful man is!!! Thank you, Chef!

He doesn’t even tornado the water and he does like 3 at a time. This dude is brilliant. My eggs would come out a mess if i didn’t swirl the water

@royksk

3 жыл бұрын

Use fresh eggs and they don’t need vinegar, swirling or trimming.

He’s such an awesome TEACHER. Thank you!

The way he described doing an egg with the shell on is exactly how I do mine, 6 minutes is perfect.

This takes me back to Food Science I, when students learned about the chemistry of cooking eggs. We learned how many minutes it took to achieve tertiary denaturation of the albumin. If the yolk turned green for hard boiled, there was an interaction between the sulfur in the yolk and the iron in the white.

His hands being so calm and certain while he is cooking remind me of my grandmother's hands as she cooks...

Jacques!! I used to see him on tv when I was little kid:) ❤️❤️ now I can actually try his recipes!

Just caught myself craving the life where I'm hanging out at Jacques Pepin's place first thing in the morning and he's like "help yourself to eggs, make my life easier"

@happycat3399

29 күн бұрын

And we would say, would you like one? Can I get you anything? 💕

Inside should be about, like This - cuts open a perfectly poached egg!

@patrickgavin2012

5 жыл бұрын

I literally laughed out loud at this comment, because the 2nd I finished the vid, I said to myself "*about* like this!!? more like 'perfect like this'",... then I saw your comment...

@joelyons886

4 жыл бұрын

makes it look so easy suppose that's what you get when you are a 3* chef!

@Nirotix

4 жыл бұрын

Yeah, about like "perfect". I'll go though 6-8 Costco flats of eggs before I even come close to having 1 turn out as good as that.

@ramtrucks721

4 жыл бұрын

@@patrickgavin2012 .ur a dumbass

@ramtrucks721

4 жыл бұрын

He's trying to show ppl what they get dumbass

I could listen to him talk all day 🥰

I was given his book when I moved out on my own. Priceless information.

@seikibrian8641

4 жыл бұрын

Which one? He's written many.

Never learned so much about poached eggs in so little time...just excellent!

Eggs are amazing! So many options.

I’ve seen sooo many poached egg videos use different gimmicks like swirling the water...then the OG Jacques Pepin throws down how to actually do it like an absolute BOSS. This is as close to a mic drop as a cooking video gets 😄

@12345fowler

4 жыл бұрын

Clearly he's doing it best from all the various videos about it. Just see his attention to details, amazing.

@michael88h

4 жыл бұрын

Yall have never watched ramsay do it lol

@4plus4equalsmoo

2 жыл бұрын

you should see Jacques' 2 minute garlic video

@JMessLFC

2 жыл бұрын

@@michael88h actually I have 🙂

I'd love to have Mr. Pepin read me "The Princess Bride" xD

@1Bonehed

4 жыл бұрын

Now you got me thinking... Jacques Pepin or Morgan Freeman? These are the kinda things keep me up at night...LOL

@skyeangelofdeath7363

3 жыл бұрын

@@1Bonehed Freeman would be more dramatic I think. Pepin relaxes me like a gentle massage.

if you have ever tried this, you will respect this man. lol

Mr. Pepin is a national treasure.

Yes, this looks correct. Anything that is simple yet complicated is sure to bring delight to the person who will devour it. Bravo!

this dudes a legend

Jacques Pepin is Nostalgia. I remember watching him every chance I got when I was young.

Brilliant, this is a real food show, no BS

Oui, monsieur, you nailed it when you said supermarket eggs don't work this way. You know why? Because they are not so fresh! Also, the chickens are farmed in less than ideal conditions, making for a thinner membrane around the yolk and less albumin in the white. I was getting 'rags' in the water for years before I figured it out. Now we haved moved to the country, and our eggs come straight from a farm. Beautiful! I try again. Merci! 😀

Today I made my first ever poached eggs and they came out amazing thanks to mr. Pépin!

I hate poached eggs, but my love and respect for Jacques, i have to watch it!

Jacques i have been watching you since i was a small lad, and have used you're methods for yrs in my cooking!!!! THANKS you!! and HAPPY COOKING!!!

Thank you chef !! Your techniques is flawless

The master...thanks for demonstrating perfect technique.

Ah, he makes it look so easy! The Master!

God bless you mister Pépin!

A true master and teacher!

brrooo. My eggs never come out this perfect... maybe I should repeat the steps in a french accent... maybe that'll help

@superbubbadude1

4 жыл бұрын

You jest.. but believe it or not, I did imitate Ol Jacques and my stuff came out good.

@jerryoshea3116

4 жыл бұрын

Just try a small frying or Soufle pan,put in a little salt(quite optional)crack the eggs into a flat bowl/container and after bringing the water to a boil,lower it,so u can only see little bubbles,then place the eggs in gently&cover for about 5 to 6mins(depending on ur preference of course)And that is that!👍

@kelzuya

4 жыл бұрын

Try use eggs that are as fresh as possible

@snakeenjoyingacanofbeans5219

4 жыл бұрын

Mon soufflé! Est broulle 😞

@Analogrime

4 жыл бұрын

Just make these every second day for 50 years or so. That'll help for sure.

I like how he tells you how the restaurants re-heat

Every experience with you Maestro, is an education!!!

Not that I would ever be so inpertinent& attempt to contradict the "Old Master"but recently i'v been using a fairly shallow(i think it w/b a soufle Pan)or a small Frying Pan,and i' v been poaching 4 or 6 eggs,no vortex or Vinegar and they have been coming out fine..Add some toast,some bacon, little Salad and u have a very healthy Breakfast or Lunch.👍. But Jacque is always worth watching,there's always something u can learn&use!...Experience is key!

You R the best Jacques Pepin!

Merci Jacques Pépin! Vivent la France et le Québec!

Of cooOOoorse 😉 brilliant as always! Thanks for sharing!

Jacques Pepin is the reason I love cooking.

Best cooking show in history. M. Pepin is one of my heroes

That is an institutional technique, at home we roll them right out of the bath, use pickle juice instead of straight vinegar, no sticking, no trimming... if you are slow they go from soft to medium. Hope your life is beautiful Jacque's ! Thank you for so many great lessons !

Lovely! I have a friend with cancer who has virtually no appetite. One of the few foods enjoys is eggs benedict. I was picturing trying to poach eggs and make hollandaise sauce at the same time. This solves that dilemma. Thank you.

Thank you

Brilliantly simple!

Perfection! Thanks for a great video and all the tips!

This man is my hero.., really. He taught me a lot....

love watchin this man work

The best advice ever....make sure the egg is cold! Thanks so much, Jacques! 🙏

I never knew that that's how professional cooks prepared poached eggs. I always assumed that they were cooked on the spot as required and served immediately. This video is a masterclass tutorial-many thanks Chef Jacques!

This is the first culinary video I’ve ever watched, out of thousands over many years, that had shared how to pick up a dish in restaurant application.

Thank you Jacques!

Awesome! ...poached eggs are deliciously like no other preparation. They truly are like a buttery cheese sauce....Divine...as a breakfast, snack, or for a healthy dinner with a vegetable accompaniment and decadent bread , or bruschetta and wine or sweet tea. Ummm ...., so good.....

@paddymiller8740

11 ай бұрын

Or put in chicken broth. Outrageously good and satisfying.

Like your lessons, Jacques.

You‘re an excellent teacher, Sir!

He is an international treasure.

He is great, all classic stuff, relaxed, no hoohaa..

This is awesome advice!

Very clean and neat explaination. İt looks very easy and this demonstrate the chef’s professional level; he is the best

Your the best, always was and always will be.

I have learned a great deal from Jacques more than from emeril always trust a french chef!!

Perfect. Great Tip(s)!

Thank you so much I can do that now. Live in New Zealand. 😊

Excellent comme toujours 😄

I learned from my mother to use a saucepan, get the water to almost boiling, use a spoon to swirl the water and get it spinning and drop the egg in the middle. The swirling water keeps the egg from spreading. Been doing it that way for 35 years.

@emilyrobbins3238

3 жыл бұрын

I do this too

Makes it look so easy

great work Jacques

this seems easy instruction. I'll try to cook it using these instructions

Can you believe that Mr Peppin was Charles de Gaulle cook 60 years ago ? He's 80 when doing this poached egg video, Chapeau bas Tati.

Perfect 👌🏻 egg 🥚 presentation!!!

What a legend

I have a very old poaching pot. It makes up to 4 eggs...Very simple ..no waste...nice form and triangular shape.

Dude thank you so much 🙏 💓

The Master! How I loved his Fast Food My Way

0:58 “the egg white is much better, holy shit” is what I heard at first

you are fantastic at explaining

What a pro. He makes it look so easy. He's had alot of practice.

@joebuck4396

4 жыл бұрын

Smell check a lot is two words.

@advantager355

4 жыл бұрын

@@joebuck4396 spell chuck is all so 2 words.

@joebuck4396

4 жыл бұрын

Smell check: spell chuck? Stop drinking and go to bed. Also....not all so. My daughter is 9 and she can write better than you. You are making a fool of yourself. Go back into your double wide and sleep it off.

I always was told to swirl the water before you put the eggs in ! I will follow your advice chef 👩‍🍳 Thanks

OMG, perfect!!

Works amazing

Thank you 🤗🇬🇧

Fantastic!

Superb!!!

Perfection!

I KNOW you will never read this, but it makes me feel better to say this...I LOVE YOU SO MUCH!!! You do all of your cooking SO PERFECTLY...and you are SO talented...and I LOVE YOU! I have NO other people I fan over but YOU!A AND I love your daughter and granddaughter!

@K4inan

5 жыл бұрын

ok...