I would watch Jacques Pepin boil water.

@Sagiru

3 жыл бұрын

First, add a tablespoon of butter.

@robn53

3 жыл бұрын

Same here. My idol chef.

@rjb6327

3 жыл бұрын

With this one, you almost are.

@psychohist

3 жыл бұрын

Worth the three minutes just to learn how to crack an egg properly.

@saturnbeat9948

3 жыл бұрын

You mean a Water Reduction?

I think the best thing about Jacques is that he understands there are different ways to cook every dish and everyone likes it a specific way. He's experienced enough to know that the right way to cook a dish is whatever way you personally enjoy it.

@Dr__Feelgood

10 ай бұрын

As long as your way of doing it gets you the exact result that you're going for, I guess lol, which is something i don't always achieve and is the main cause for why I am always reluctant to try cooking something I already botched once or twice or have never even attempted because I do not know the proper way to cook them. I'm actually pretty good at what I know how to cook and will tend to just stick to them but alao then only cook on special occasions. I dislike that I rely on buying prepared food mostly for my daily eating and would like to prepare most (or more, at least initially lol) of my own food. But I want the food to be good to great, not just "okay" that I would have to just tolerate just so I can say I made them myself. Lol. The task then of teachers like Jaques is not to dictate but to open our minds to new or unfamiliar ideas and to show us the different oooking techniques and how to apply them on all the possible options in food preparation that differ in their stylistic and sensory appeals to our native sensibilities, including those that we mignt not be familiar with or have even thought of. That way, our daily cooking should not only be effective in turning raw foods into the dishes that our individual tastes precisely prefer but will also feel less of a chore and more of a satisfying and joyful activity that is also hopefully a bit (or a lot) of adventure that we can look forward to and enjoy in our mostly mundane daily lives, maybe sometimes or even as frequently as we wish. 😜 But I would just like to master the ones I know for sure I like first. Even just that I think would already be something that would make me feel morc content and accomplished in something I consider important to me.

@joannaedwards6325

9 ай бұрын

​@@Dr__Feelgood Pretty good essay......from one writer to another. In a past KZread comment section 'discussion' my adversary finally just quit and said, "Well you're nothing but a wordsmith!" As though that was a bad thing😅😅. Carry on ! Comment sections NEED more good writers who actually know proper grammar, good spelling and correct punctuation. Don't you think? What I don't understand are those people who USE ZERO PUNCTUATION. Is that some kind of a trendy in-thing that Millennials are doing now? Personally, I find it very ANNOYING !!!

@danielleanderson6371

9 ай бұрын

@@joannaedwards6325 I can explain that. It has to do with texting. In the context of a casual text message conversation, often the way of separating sentences is by sending separate messages; because of this, adding a period at the end of a text is seen as taking unnecessary effort to make the end of the message known, and can come off as cold or terse. This habit can often carry over into lengthier messages that really could benefit from punctuation, but people are often so excited to communicate that they don't take the extra step to make sure that their message reads in a cohesive manner. Another possible cause is the dreaded comma splice-people know that they're not grammatically correct, but often a period feels like too much of a pause between thoughts. No one ever bothered to teach these people how to use semicolons and em dashes, so they tend to fall back on run-on sentences instead.

I grew up watching Jacques Pépin and he is just as delightful now as he was then. He makes cooking look like a labour of love. What a talent but without ego and artifice.

@julieenslow5915

2 жыл бұрын

I believe for him, cooking is always a labor of love. Even if he is preparing something for a total stranger.

Not only pleasant and warm, his knowledge has more depth and breadth than the other tv cooks. Notice that he cuts, chops, minces, debones, etc. while the others have their ingredients pre-prepped in bowls. Pepin is a treasure.

In a world where tv chefs are wankers and narcissists, this man is an ocean of pleasant. Truly a gift to us all. Plus he cooks his eggs like I do.

@horse5407

3 жыл бұрын

So humble and down to earth. “This is the way I like it”. Well that’s good enough for me sir .

@PetroicaRodinogaster264

3 жыл бұрын

Yes indeed. It cannot be imagined that he would call someone a fucking idiot like Ramsay does. Most chefs are known to be temperamental, but I feel he is not.

@trailerparkcryptoking5213

3 жыл бұрын

“Wankers and narcissist”.....truth. lm@o!

@smateezic

3 жыл бұрын

He was basically 'raised' by Julia Child. How could he be anything other than wonderful?

@merlin51h84

3 жыл бұрын

He makes me feel so at ease and comfortable. What a lovely person. Love his cooking too!

This guy is so heart warming, like this is the kindness that comes from mastering a craft with humility.

@orinpatterson9993

3 жыл бұрын

Unlike that gordon guy.

@saguaro2231

3 жыл бұрын

what a wonderful, generous thought....and true

@elizabethblack3863

3 жыл бұрын

I never thought I'd see someone wax lyrical about a fried egg.... get a grip!

@evelynwall7470

3 жыл бұрын

@@elizabethblack3863 I really enjoy cooking, it's one of the few things i can still do that's kind to myself even if I don't have a lot of money. I'm really grateful for teachers that help me improve my cooking especially if they do so in a gentle way. Not everything has to be harsh or unemotional.

@spinningdorito

3 жыл бұрын

Elizabeth Black she’s talking about his kindness and humility. Give it a try sometimes... ;)

He lives in Connecticut and loves to go fishing. He’s a backyard burger guy that likes things the way he likes them.....like cheese on his linguine with clams. He’s a grandfather who just happens to be one if the most influential chefs the world has ever known.

@lorraineeasydoesit8448

3 жыл бұрын

His resume is off the charts. Most people don't know this, he was head chef at the Howard Johnson's chain at it's peak volume. Incredible. I really think he can do anything with food from 5-Star Michelin to Americana.

@philliphayden2727

2 жыл бұрын

Madison, CT next town over from where I grew up in Clinton. He used to come into my Dad's shop. He is a very nice man as well as one of the best chefs ever.

@sneezabit

2 жыл бұрын

Had the good fortune to have lunch with him many years ago. Incredible chef and a truly nice guy.

@BlurbFish

2 жыл бұрын

@@user2144 Are you offended by the use of a pronoun?

@NeoclassicalRadagast

2 жыл бұрын

@@user2144 Get over yourself.

I am a crispy egg guy, but you just gotta love the way he cooks.

@ihavenoname6724

3 жыл бұрын

I'm with you, that's definitely not the right way to cook an egg, looks bland and undercooked.

@snikkerr1949

3 жыл бұрын

@@ihavenoname6724 Its not the wrong way either...he said, if you like it crispy cook it longer.

@marjoriemargel1567

3 жыл бұрын

Needs buttered toast points to clean up that egg!

@leoray1234

3 жыл бұрын

I used to be a crispy egg guy, until I saw his recipe and tried it.

@markdemell3717

3 жыл бұрын

@Al Knowing Be nice now ,Jacques would be a gentleman .It's Jack Nicklaus by the way.

Jacques’ cooking show taught me how to cook at 7 years old when my mother worked 16 hours days. Merci Jacques!

@alejandromateos8544

3 жыл бұрын

I learned at age 10 from the frugal gourmet. cheers!

@bobclay2808

3 жыл бұрын

Martin Yan was my teacher.

@larryadams458

3 жыл бұрын

I'm still learning...

@tazman5722

3 жыл бұрын

Jacques Pépin, Martin Yan, (Wok with Yan), Graham Kerr, (the Galloping Gourmet), Pasquale Carpino, (the Singing Chef), James Barber, (the Urban Peasant). I loved them all.

@bigbaby9189

3 жыл бұрын

@@bobclay2808 Yan can cook!

As a twenty-something, I worked at The Savoy. I was taught this way exactly. Butter, crack eggs into a bowl. Only difference, instead of adding a teaspoon of water, we added medium sweet white (French) wine. Then the lid. The wine added a subtle fragrance. This is truly the French way. Brown underneath and bubbles in the white always shows the pan was too hot. Like all French cooking, you must take your time, respect the ingredients, and follow the experience of thousands of chefs before you. Bon appetite!!!

@Megameatloaf

3 жыл бұрын

Good comment, and a great tip!

@borderlineiq

3 жыл бұрын

French cooking is superb, but it isn't all about going slow. Many processes, like omelets, require the cook to be adept and very quick at it.

@B1gNats

3 жыл бұрын

That's so interesting. White wine. I never would've thought. I'm sure it will turn out delicious when I decide to do it.

@edpaterson3529

3 жыл бұрын

good comment

@all-gone

3 жыл бұрын

@torahboy1 - All I think we’ve been blessed with this comment from a future Jacque! Thank you so much! 😊

Reinforcing what Marco White said: "The way you fry an egg is you poach it in butter"

@musiclover148

3 жыл бұрын

Good way to sum it up.

@HughRogers609

3 жыл бұрын

But with Marco, there's only 2 ways to do anything. His way, or get out of the kitchen.

@combinationova1400

2 жыл бұрын

@R. make sure to add Knorr rich egg stock pot to give it that extra egg flavor. It's so easy! He's been doing it even before his sponsor

@dylanherne6093

10 ай бұрын

​@Hugh Rogers More like, his way, or "don't let this massive pot of risotto I'm hurling at you hit you in the ass on the way out".

No fuss. Simple ingredients. Impeccable technique. Pure class. I like it!

Jaques - 84 years old - 1st ingredient? BUTTER! I'm on that diet now

@mamadikhalifa2591

3 жыл бұрын

fat is good, fat is life!

@hxhdfjifzirstc894

3 жыл бұрын

They lied to us with Fake Science for decades. Butter, eggs and bacon are all fine. Don't let them control you with lies. Think for yourself.

@lilbatz

3 жыл бұрын

My grandma lived to be 96. Died on her sleep. Used to put unsalted butter on potato chips. Not a lot, but 4 to 6 chips. Never ever ate fast food or junk food.

@quinton01

3 жыл бұрын

For decades Americans were told to ditch the lard and butter for margarine and peanut oil and to opt instead for a low fat diets. Accordingly, heart attacks and cardiovascular disease skyrocketed!

@RG-hf4et

3 жыл бұрын

Still so handsome at 84 years old!!!

Jacques Pepin a true Chef, with no fuss and very simple ingredients He creates the perfect dish in minutes. Very humble and sincere man, a true master, bravo 👍😊

Hello, I had cooked my fried eggs in a similar way but with the frying pan hotter. After seeing your video I immediately tried it your way and I couldn’t have cooked those eggs any better. Thank you for teaching us how to do things right. May you continue teaching us for a long time more

@spanitaliangirl

Жыл бұрын

Hear, hear! 🥂🍾

I used to watch Jacques on PBS all the time growing up. Something about him was comforting. As a kid I didn't realize that but now I do...he is calm, warm, kind, knowledgeable, humble. His way of speaking, the tone and accent...very relaxing. His entire essence, really, is like a warm hug. He is unchanged all these years later and I still love watching him.

I like how he emphasizes that this is "my way of doing it." He recognizes that for fried eggs, there are a lot of different techniques depending on how you like your eggs. For example, the "Asian" way of frying an egg emphasizes crispy, crusty corners.

@-CrampedStyle-

3 жыл бұрын

@wildebest No.

@-CrampedStyle-

3 жыл бұрын

@wildebest I like eggs prepared differently because i was raised on processed junk? Yeah, that makes sense.

@manuelmiguel8486

3 жыл бұрын

Ostia, no sabia que España estaba en "Asia"

@-CrampedStyle-

3 жыл бұрын

@wildebest Thanks for not being smart enough to recognize sarcasm.

@warilban

3 жыл бұрын

@@-CrampedStyle- Some people are elitists over the weirdest things. It's like with steak, some people swear by medium rare, but if you ask them which cut exactly, they couldn't tell you. It would be completely dishonest to say that you would enjoy a budget lean cut like tri-tip or sirloin cooked the same way as the fatty ribeye. Too many people don't understand the pro and cons of different cooking methods and are so overly opinionated

I learned now that I was even breaking the eggs the wrong way.

@EarthChickadee

3 жыл бұрын

Me too! Jacques *knows* his business! I learned a completely different way to cook an egg! Who knew about the water?

@martincox7354

3 жыл бұрын

It has only taken 66 years to find out why my yoke was often broken! But, but, but: 1. He has to learn how to crack pepper and add salt from at least 3’ above the pan 2. He has to swear a lot. If there are no guests, then swear at the cameraman 3. Make it more difficult. Add butter that can only come from 3 cows in the whole world. 4. Shout and shout again. If this guy does all of that, then I think something will become of him..........

@nixonn3

3 жыл бұрын

Yeah I did edges and flat, now I'll only do flat!! Great tip

@mactimo333

3 жыл бұрын

We don't know until we know🤷🏻‍♂️

@just_jouni

3 жыл бұрын

What Pepin said makes absolutely no sense: you get bacteria into the egg if you crack it on the corner of thee bowl? Nonsense: You will still get the same bacteria since YOU ARE PUTTING THE EGG INTO THE SAME BOWL. If there is bacteria in the corner of the bowl, there is bacteria inside it also. Cooking is so full of rules that have absolutely no basis in anything. They have just "always done it that way".

I prefer this style of presentation. No fluff, no edits with cuts of random clips and big font words to hold attention, just the straight forward info. Love watching these

A great chef and he does not church it up with fancy equipment or video editing. That's keeping it real and refreshing.

My Dad worked in a brick plant, and was a general laborer part time on the side. HE taught me to cook eggs (with the exception of the chives) the exact same way. Thank you Dad and Chef!

I made 4 at a time in a larger stainless steel skillet. I used two tablespoons of butter and two teaspoons of water; they came out amazing! If you time it right, these come out almost like poached eggs. The texture is wonderful and scallions are a great addition. I’m never going back to my old ways of overcooking and flipping to make over easy eggs, for me, this is the way to do it. Thanks.

@HotVoodooWitch

Ай бұрын

Chives.

I could watch this genuinely happy man cook all day.

Jacques Pepin is not only fantastic chef, but a truly fine gentleman. I have been watching you forever, Jacques. Bless you!🍷✌

Dead, solid, perfect: 'over-easy' eggs without flipping them, and with soft but through-cooked whites. And it's easier than trying to flip the eggs! Thank you, Jacques Pepin!

@TheLanceFrazier

3 жыл бұрын

@Mary C... "egg snot" Hahaha! I flippin' hate it when the albumin is runny.

@codybanks9944

3 жыл бұрын

@Fred Wills Pretty easy to make over easy eggs AND have them come out the SAME every single time in an uncovered NON STICK skillet so long as you have enough butter or oil to cover the entire bottom. PRO TIP: Use a Silicon Spatula with a VERY THIN Single Bevel leading edge. 1. Heat skillet on Medium until butter just starts to foam. Then turn heat down to Low. 2. Add eggs and let them sit until you see the edges turn white. Then use spatula to GENTLY separate the edges of the egg whites from the other eggs or if just one egg LIGHTLY push the edge of white towards the yolk to see how firm/cooked it is. 3. When you can slide the spatula halfway under an egg and it holds it's shape & slides freely it 's time to FLIP IT. PRO TIP: Get spatula just about halfway under the egg and lift at an angle slightly and pull the egg back far enough to then just "ROLL" it over and not actually flip it. I've NEVER had a yolk break on me doing it this way. ;~) 4. Turn the heat OFF now and use the flat part of the spatula or you finger to check the Yolk's firmness and remove it when it is "Almost" to where you like it to be. It will continue to cook on the plate for a minute or so if you do not break the yolk open. (I personally take mine out at about 30 seconds after flipping/rolling them over.) I've been making eggs over easy this way for over 3 decades and they come out perfect every time. No matter if I'm making 2 eggs or 2 dozen for guests. I like my whites cooked with the yolks a bit of a thick liquid, not watery runny. My eggs are always a nice smooth texture and all white with no edge burning. I also cook them Jacque's way once in awhile, but I add Bacon Grease to the Butter for a natural Smoke flavor and then don't need to add as much salt. :~) P.S. I can cook eggs over easy in a Stainless Steel skillet with almost the same results. But, it is a much more involved technique and I've blathered on enough here already. HINT: Avocado Oil or Clarified Butter are best to use and be sure to have the pan hot enough to get the water "Mercury Ball" sliding around as one in tact ball BEFORE you add the Oil or Butter and then back the heat off just a tad before putting the eggs into the skillet. ;~) PRO TIP: Make certain to add enough Oil or Butter to cover the entire skillet and NO LOW or OPEN spots in the coverage. I like to see that the Oil or Butter is actually coming up ALL sides of the skillet just a hair or so.

@codybanks9944

3 жыл бұрын

@Fred Wills EXACTLY!! ;~) Glad to see you bring those points up. When camping everyone FREAKS out at the size of the Fire Pit I make until I EXPLAIN about "Indirect/Lower Heat Cooking" for things like Eggs, Fish, and Smoking the Sausages I always bring along. lol And Gas Burners, Ugh....I've had a few Gas Stoves and had the same issue as you. If I could afford it I would have a Hybrid stove with BOTH gas and Electric burners on it. Both Gas and Electric have their place in cooking just like Non Stick, Stainless Steel, Cast Iron, and Carbon Steel Cookware does. They all have advantages and disadvantages.

@joannaedwards6325

9 ай бұрын

​@@codybanks9944 Wow !!! So much explanation. Never would have thought I needed that info to fry eggs. Well done Friend.

I have made my eggs this way for 10 years… I’m glad to know I’ve been doing it like this man without even knowing 😁

A true, dignified, gentle Master Chef for decades as long as I can remember. Thank you Mr. Pepin for educating us in the kitchen in the most delicious way. Gonna fry some glossy tender eggs now.

I have a very deep affection for Jacques Peppin, a BIG influence in my cooking. Great to see you Jacques!

Love this guy, as did Julia Child. She just lit up every time she collaborated with him.

@MichelLinschoten

3 жыл бұрын

“I think it’s needs more salt Jacque” “No no it’s oké eh” -turns to the counter . Julia in front of the camera added salt 😂 I got hooked ever since, it made me a better cook 😉

@Leto_0

3 жыл бұрын

@lqtm237 Inbreeding and degenerate tribalist mentality due to generations of isolation, xenophobia, bad parenting, and lack of education.

@yourgay3226

3 жыл бұрын

Julia looked like she loved a lot of men in her time tbf

@a.b.4030

3 жыл бұрын

So true, their chemistry was amazing. I wished they did more collaborations together.

Not only is a great chef, he also has a cool French accent and I love how he ends every episode with, "-appy cooking!"

@ianbelcher8335

3 жыл бұрын

Happy cooking is a tribute to Julia Child :)

@arielklay23

3 жыл бұрын

@@ianbelcher8335 how nice!

@RG-hf4et

3 жыл бұрын

Loooooove the French accent!!!! 🍳🍳🍳

@joannaedwards6325

9 ай бұрын

​@@ianbelcher8335 Sorry No! Julia Child's tag line was "BON APPETITE". J. P. Was saying "HAPPY COOKING" way BEFORE he teamed up with Julia Child. I'm 77 and been watching Jacques Pepin from the start.

My dad, a tractor salesman and entrepreneur, also taught me this. Try slipping the eggs out onto toasted homemade bread, or split muffins--the yolk makes a delicious topping to the bread.

he makes it look so easy that even a child can understand it

I heard someone say once about this method: “This isn’t frying an egg, it’s poaching a egg in butter!”. I laughed, but I’ll admit that this is the way I like mine cooked as well. That said if I’m making nasi goreng or a south East Asian dish that requires a fried egg I much prefer a high temp effect that creates a golden crust on the underside. I think it depends on the dish. Who am I kidding, I’ll eat eggs any which way they come! Great vid as always.

@KHobbies_cina

3 жыл бұрын

Crispy edges is the way to go. In between slices of bread. Yum

@sadlife8495

3 жыл бұрын

i like crusty eggs normally but man i gotta try this way, i love a nicely cooked yoke! runny with buttered bread

@TechnicolorMammoth

3 жыл бұрын

@@KHobbies_cina oh and I do mine so high heat to get the crust but the yolk is molten. Absolute perfection with toast or a breakfast taco since it makes its own "sauce".

@TechnicolorMammoth

3 жыл бұрын

@@sadlife8495 you absolutely got it!

@McChrister

3 жыл бұрын

Jason Child Are you Dutch or Indonesian? I am from Holland but live in Canada and love Nasi or Bami Goreng! Any tips for a good recipe? TIA for a reply....Cheers🙏🏼🍻🍳😀👋🏼🇨🇦

Jacques Pepin is a national treasure. Protect this man at all costs

Ha, exactly like I do my eggs (when I want these little guys). I think I learned it from my mom by just watching. Miss her. Love you forever, mom!

Grew up watching him cook. He's such a comfortable presence to be with.

Watching Monsieur Pépin reminds me that I can always learn more about fundamentals.

@canmisir

3 жыл бұрын

@Mr ML Be nice.

I use to watch this guy when I was a kid on PBS because we didn’t have cable TV and it was awesome. I think watching him influenced me in like, trying, and cooking new food. He’ll always be a part of my childhood memory.

This is exactly how I've been making eggs for decades. Didn't know I was an American Master caliber egg chef.

HOW TO BOIL WATER: start off with some butter.......

@shaylagogobean417

3 жыл бұрын

🤣😂😂🤣😂🤣😂

@theangrycheeto

3 жыл бұрын

A dash of solt

@brucecrissman4630

3 жыл бұрын

Add a few chives. Chef Jacques sure loves his chives. He said one time he grows them in his garden.

@garysandiego

3 жыл бұрын

That one had me rolling on the floor!

@flowerpetals1396

3 жыл бұрын

Lol. It wouldn't surprise me. They put butter or/and cheese in everything.

First time ever I did my fried eggs this morning following your way with a lid covering the skillet and some water to generate some steam. Shiny mirror finish and every bite a pleasure. This will become my favourite fried egg recipe. Merci beaucoup!

Gawd, I enjoy watching you cook! It's 8 PM on Monday night and I'm about to get up and cook some fried eggs.

My biggest aha moment was how he explained why not to crack egg on the side of a bowl or pan. Now it makes sense why to use a flat surface so you don’t push the egg shells into your egg. 💡

He seems like a kind person. Not just a good chef.

I like that he stresses that that's his preference for his eggs. A lot of people like a bit more crispy texture to them, and there are certainly tutorials for those methods, but if you want something a bit more French he's got you covered. At no point does he say his way is the best way or the definitive way, just his way. A lot of big name chefs have a strong ego about their methods and how you should never cook anything differently from them, but not Jacques. To me that shows a high level of respect to both other chefs and the artistry of cooking itself.

@joannaedwards6325

3 жыл бұрын

Well said

@georgH

3 жыл бұрын

Even when he shows how to prepare an omelette, he always shows both the traditional way with large curds, well-cooked, and also the classic French omelette, side by side, insisting that none is intrinsically better than the other, just different ways, different flavors and textures. This is what cooking is all about, knowing about all the methods and cooking the one you like the most at that time.

@danielyork3707

3 жыл бұрын

Cough cough GordoR

@danielleanderson6371

3 жыл бұрын

@@danielyork3707 He's not the only one guilty of this. Plenty of FoodTubers have a superiority complex about their methods.

@ownpetard8379

3 жыл бұрын

Well now, he tactfully said his way of cracking an egg was better.

Jacques, I love watching you cook with your lovely daughter and granddaughter❣ You remind me of my Dad, not that we cooked together, my Mom taught me all that. But you feel like home, thank you!

Some 30+ years ago my aunt taught me to cook eggs this same way. She called it “cooking eggs just until their eyes closed”. It’s been my favorite method ever since.

Love Jacques he seems like such a gentle and thoughtful man, and he teaches how to cook in such a concise manner.

My grandmother would cook us a ham omelette and give us scissors and order us to get some chives from the kitchen garden.

@Forgenshoot

3 жыл бұрын

My Grandmothers would do this. One lived in Minnesota and would tell us which herbs to get with our fresh caught fish and the other lived in Arizona and would be elated when my brothers and I got her prickly pear fruit to make into jam.

@happyfreeky

3 жыл бұрын

Mmm hamlettes

@saguaro2231

3 жыл бұрын

@@Forgenshoot wonderful memory....&, as a desert rat myself, perfect

@Herbie11

3 жыл бұрын

My grandmother gave us scissors to cut through the tough eggs she'd make.

@13c11a

3 жыл бұрын

What a nice memory.

The way he says "MIRROR" in an American accent is hilarious.

@footpoot2334

3 жыл бұрын

It literally startled me. I was mesmerized by the eggs/the way he was talking, and as soon as he said it I jumped a little bit.

@redred2

3 жыл бұрын

onyo

@aiGeis

3 жыл бұрын

uwu

@Karmakabob

3 жыл бұрын

Oh good, someone else noticed. I thought I was high for a second there.

@HughResnick

3 жыл бұрын

It's like they overdubbed that word!

The king of cookery, can't beat Jacques' wonderful way of teaching incredible cuisine... so often easy is best, and this is probably the perfect example of that concept. Well played sir, you are magnificent.

Monsieur Pepin, thank you so much for ALL that you have given; we love you and truly appreciate your contributions to cuisine that touches our lives richly...Dieu vous protège

Everyone ! He’s not saying this is the best way. He’s said this is the Way he likes his eggs.

@lordgoyim1934

3 жыл бұрын

i too watched the video

@AR-ml9eo

3 жыл бұрын

It's also the best way.

@maryegerton6848

3 жыл бұрын

We know!

@johngreen7786

3 жыл бұрын

Click bait then?

@michaelwertzy9808

3 жыл бұрын

The word "best" is hardly usable in an opinion."One of the best" is at least more subjective

Such an extraordinary man, extraordinary chef. He’s always made everything he does look so easy.

Now that I have done it YOUR WAY, I will never go back to my OLD ways. Thank You

Chef, not only are you a great chef and a great guy, you also epitomize all that is great about France. The kindness, patience, generosity, warmth and great cooking. We are in your debt. Chapeau!

Thank you Jacques, I have always appreciated your contribution to my life. You make life better.

There are many reasons this dude is a master. This video illustrates just one reason. Thank you, Chef!

When Jacques Pepin says, “This isn’t the only way to do it, but this is how I do it.” That means do it his way. 😉

This is pretty much how I have been frying eggs over several years now. I usually eat a single egg for breakfast, mostly fried, but sometimes scrambled or as an omelette. As it is only one egg I use a small blini pan for frying. I used to use his water trick, but found it isn't necessary if you cover the pan immediately. I get the freshest eggs possible (without keeping one's own chickens) from a lady up the road who rehomes ex-battery farmed hens. They are now completely free range birds as they live out their last few years on abundant green grass and their feathers start to grow back after several weeks. These slightly older hens may not be as productive for commercial farming, but with the freedom to roam outside and peck at insects they sure do lay delicious eggs, sometimes quite large ones. Deep yellow yolks and always a real pleasure at breakfast.

@joannaedwards6325

9 ай бұрын

Oh my those eggs with deep yellow yolks from happy ole hens sound DELICIOUS. Even if they were MORE EXPENSIVE than the market eggs labeled FREE RANGE or CAGE FREE I would definitely spend the money.

Ahh. Reminds me of my friend Pierre Vezina. God rest. A man of many talents. An artist, sculpter. When his passion hit, created beautiful things. Always labored. But saw artistry in the science . It showed in his food. Something he could create that would express himself, and share the love and compassion for life and fellow human being. I miss my friend and his wife. The world misses them.

I didn't known that I had to relearn to fry an egg, amazing skills by the chef Pepin.

@georgeneckrock7575

3 жыл бұрын

You're so right always something new. See how fresh those eggs were. Most Times supermarket eggs just run all over the pan 👍

@bramman99

3 жыл бұрын

Amazing skills?? he put 2 eggs in butter on the hob, it's not mastermind.

@Hithere-ek4qt

3 жыл бұрын

@@bramman99 Really? Who would use low heat? Give the man some credit, he is a master.

@bramman99

3 жыл бұрын

@@Hithere-ek4qt Please, there's nothing hard about frying/poaching or scrambling eggs, anyone with half a brain could do it, oh wait...........................

He has a calm way of speaking and his passion for cooking is obvious. I can watch him cook and I look forward to trying the recipes! Thanks for sharing!

Amazing to see a master chef making something so simple as fried eggs. Amazingly, I think I learned A LOT from this video. Thank you!

Beautiful! This is why he's the master!

Even something as simple as this, a Master like Jacques makes it look like the most perfect eggs you've ever had.

My wife and I , only have our fried eggs this way now to the point where I can no longer have a friend egg in a cafe anymore They just turn out perfect every time

I can’t say I’ve watched him religiously, but over the past 30-35 years have always seen him on PBS...one of my fav cooks... always fun to watch ❤️

It's amazing, I grew up my whole life thinking fried eggs should be cooked on a higher heat. This way makes it look so good!

The legend is still cooking, what a beast.

I have love Jacques Pepin since I was a child and watching PBS! I’m so glad to see that he is still creating content for us to enjoy and learn from.

I've already finished cooking and serving dinner to my family and put away the dishes for the night, but sometimes I put on Jacques Pepin videos just to hear his voice.

Just like coming to Pepin’s video comments area for the warm messages people left! :)

Love this man.

So beautifully cooked such wonderful simplicity.

I love watching Jacgues Pépin. Such a master in the kitchen that teaches so well.

Jacques, is the Man, thank you 🤗

This gentleman knows what he's talking about...after all, as always..

@changbooger

3 жыл бұрын

Tbh this is the worst way to cook an egg, low temp, no color, no flavor Its the same concept as a steak, u need higher heat to get the flavor Fried eggs with higher temps create a crisp bottom/ crisp egg whites which is much more delicious

@winston9971

3 жыл бұрын

changbooger J when is your cooking show on ?

@changbooger

3 жыл бұрын

Johnny dont need one, can u actually refute that low heat eggs = bland?

@TheRealSamPreece

3 жыл бұрын

@@changbooger True. I suppose, in this case, he is substituting flavour for texture - as per the clientele. Given the amount of butter and use of seasoning, it doesn't seem to be such a bad method. Although, I do also like high heat for cooking eggs as I prefer the textures and flavours produced.

@winston9971

3 жыл бұрын

changbooger J Not bland at all when you properly season them. Much more tender cooked that way. You don’t over stress the proteins. I’m sure he knows how to crisp up an egg. I’m guessing that way brings him back to his childhood .

I love the humility of saying there are different ways but this is my way. What a delightful man.

I always wished this man was my dad but his fried eggs I must take issue with. There are much better ways but to each his own. Thank you.

You were always right. And I do mean always. From California with love. Stay safe my friend XO

I like them both ways, tender and crispy. Depends upon my mood.

Simple so elegant. Elegant so simple. Jacques is the master.

Dear Jaques, you are one in a billion. The humble egg, has a beauty makeover wow

I have been in the 'crispy egg' camp for ages and when I saw this video, I agreed with the crispy egg commenters. BUT, it's Monsieur Pepin, so I had to try his way, in deference to the master. Yeah, it's better. Just try it. The texture of the white is actually beautifully firm, but elevated like a foam. A higher-flame egg gets flat and dense. The yolk was perfect, and in this method, you can easily judge with your eye how runny your yolk will be. I just think you should try it. What do you have to lose, an egg?

@larrysmith2638

3 жыл бұрын

What an intelligent thing to say.

The simplest meals are the best

I appreciate how "separate" his fresh eggs are! Have used the steam method for years. Never knew I was doing it a la Jacques Pepin!

so great to watch and listen to him - what a pleasure.

I really like crispy egg bottoms, though. I have to request them and people still don't get it, because they know the ideal is Jacque Pepin's.

@austinhaight2446

3 жыл бұрын

That crispy egg bottom is my absolute favorite on a bacon egg and cheese sandwich. Something about those little edges that stick out from the side of the soft roll, with cheese, butter, and a couple steps of crispy fried bacon.

@nicole4011

3 жыл бұрын

Crispy egg white for me please!

@tompoynton

3 жыл бұрын

It’s called a fried egg for a reason, I agree

@royksk

3 жыл бұрын

Tom Poynton But you can slo fry fast fry shallow fry and I know some who fry an egg in deep oil. It’s personal preference 😋

@royksk

3 жыл бұрын

Spunkymunky There is no ideal, people have different preferences

GOAT

There is simple then there is deceptively simple. I love the way Chef Pépin makes things easy to do yet satisfy the palate.

I have preferred "over easy" eggs since I was little and this is how my dad showed me to cook them, to steam the top part, when I was a little girl because flipping them was hard for me. You still get to stab them and let the yolks run but they look perfect every time. Sometimes I like a crunchy fried egg but this is always so simple and easy.

Took me 63 years to learn this about fried eggs.. - Turn the heat down after the eggs set - Add a TSP of water around the edge if the eggs. - 'Cover' the pan and let the eggs steam a bit. And voilà. ..they're done. I like the over easy, so I would likely flip them and let them toast a bit longer. Merci moussieur Pépin.

@finnz7786

3 жыл бұрын

27

I will be trying this method in the morning.

@jasonpeters9295

3 жыл бұрын

Me too

@mohannarayanan9649

3 жыл бұрын

Absolutely...despite the sinful dollop of butter...

@Hithere-ek4qt

3 жыл бұрын

@@mohannarayanan9649 Butter makes everything taste better, and one tablespoon is hardly 'sinful'

@mohannarayanan9649

3 жыл бұрын

@@Hithere-ek4qt I agree👍

I love how he says; 'This is the how I like you try it'. And I will. He is truly a great man. Learned so much from this chef.

Always loved how Jaques loves The so called simple dish.Attention to detail..

There's me, Cordon Bleu cook, been cooking since I was a kid. Now 65 - just learned how to cook an egg! Thanks.

@Torahboy1

3 жыл бұрын

John X As a twenty-something, I worked at The Savoy. I was taught this way exactly. Butter, crack eggs into a bowl. Only difference, instead of adding a teaspoon of water, we added medium sweet white (French) wine. Then the lid. The wine added a subtle fragrance. This is truly the French way. Brown underneath and bubbles in the white always shows the pan was too hot. Like all French cooking, you must take your time, respect the ingredients, and follow the experience of thousands of chefs before you. Bon appetite!!!

@johnx9318

3 жыл бұрын

@@Torahboy1 Mate - that's a really nice and subtle idea. Will be trying this one out in a jiffy! Thanks.

@johnx9318

3 жыл бұрын

@@Torahboy1 ​ @Torahboy1 PS - as a teenager I went to the Royal college in Eagle court, Smithfield. I think we used to prepare cuts for the Savoy.

@Torahboy1

3 жыл бұрын

John X It’s doubtful to be honest. Maybe you supplied the Savoy Court, near green park? Y’see, in those days (early 80s) The Savoy did EVERYTHING in-house. We made our own jam and chutney. Baked all our own bread and pastry. And we had in addition to a brigade of around thirty full time chefs, from commis like me to the Executive Head Chef, two butchers. Pastry chefs, sauciers, a chocolatier, sweet chefs, chefs de partie, chef de cuisine, two rotisserie masters who only roasted meats. We bought NOTHING in ready made. We even baked our own shortbread biscuits in moulds that said ‘Savoy’ on them. All training was carried out on-the-job. No college or culinary school. You worked your way up from day one..... peeling and slicing vegetables.

@johnx9318

3 жыл бұрын

@@Torahboy1 That's a great culture! You may be right. We did supply Clarence house and a couple of the other big-boy hotels, but memory fades over the names. Glad to see that top-quality still exists.

exactlly the way i like my eggs. perfecto

Simply amazing that I cook my eggs this way and have for over 20 years this is a great video to teach those that don't know how to cook a perfect egg thanks great video chef

My all time Favorite. Love his shows, his Cookbooks and hope to buy one of his paintings for my house someday