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.
I love the way he describes what he is doing and handles the food with his hands and tenderly, moves it in different steps to show us completely what to do, ❤ thanks Chef !❤
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.
I once worked for a chef who was a kind of seat of your pants, wing it kinda guy - which is fine and doable for 90% of the time - we were opening for brunch one Sunday after a multi week build up with our guests (I hate cooking brunch personally - it's probably the single most problematic menu to serve, full of pitfalls and grumpy, picky patrons sitting with their entire families impatiently tapping the table with their fingers, waiting for food) and we opened, as usual for brunch, with a packed house and an hour wait for a table. I asked my chef the previous week about what the menu would be and we came up with the fairly standard brunch menu and several kinds of Eggs Benedict. We were busily prepping right up to the morning before opening and I asked him about the poached egg prep. He looked at me incredulously and said "we'll poach them to order, classically, a la minute." I replied, "do you realize how incredibly hard that is? That's a disaster waiting to happen," and proceeded to describe this very same technique to him (which I had learned from years of watching Jacque) and had done countless times with other chefs. He chastised me and belittled me in front of the entire kitchen staff for saying this, questioning my skills and ability for suggesting such a thing and teased me about it for the rest of the day. The next morning, in front of a slammed dining room with a line out the door and thirty-something Benedict orders hanging on the line, we crashed and burned the entire service over poached eggs to order. We had to 86 all Benedict dishes fifteen minutes into service, much to the anger of the owner and partners, who, as usual for all Brunch services, were sitting with their entire families, from toddlers to Grandma, grumpily waiting for their orders. I later tagged this particular service "The Titanic Brunch" with my co workers in the kitchen. The next Saturday night, after service and before closing, I personally poached 150 perfectly cooked eggs and held them in batches of twenty in slightly salted ice water for Brunch service the next day. We never crashed and burned a brunch service again. My chef had to explain and justify this fiasco multiple times to the owners and partners and managers over the course of the next month but never explained how this well known technique was implemented and his attempts to rescue his reputation from that point on. Ah, the life of a sous chef as told through the genius of Mr Pepin.
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.
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.
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.
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!
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.
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!👍
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.
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 thought I was half decent at poaching eggs. Gave this a try and instantly saw that my prior poached egg game was amateur at best. This is the only way for me going forward. 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.....
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 😄
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.
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.
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! 😀
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...
I also live in CT and would be thrilled to meet Jacques Pepin, and even make crepes with him. My Hungarian style is a bit thicker than his French style. But he is undoubtedly the Bob Ross of cooking, as someone commented. His cooking artistry makes you feel good to be alive. I'd also like to thank him for his culinary contributions to Howard Johnson's Restaurants. When the family took a vacation every summer when I was a kid, Howard Johnson's was the only place my father didn't regret spending money. He loved the shrimp and lobster rolls and ice cream, and he knew he was getting value for his money...far cry from today.
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!
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 !
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.
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!
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 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!
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"
I poached my eggs like this in 2015 soon after watching this. The ice has melted since then, do I need extra warm up time to reheat them or should i just use the microwave?
always informative, never pompous or self ingraciating. even martin yan sometimes toots his own horn. the way jaque brings us to enlightenment is a smooth journey to new understanding. one where he's showing different varieties of truffle: priceless. "these are quite expensive, and these: well, a little bit more." never acts like an arrogant noodge- nice
The main point is that the eggs need to be really fresh to have really thick, close whites. He comes close to saying this when he mentions that "eggs from your own hen would be much better and hold its shape" - from experience, I would say that supermarket-bought eggs need to have at least 14 days date left on them to be decent for poaching.
I make poached eggs once in a while, have for many years. I make them fine, they are delicious and taste like a poached egg but I've never been able to get the presentation down like the pros (ie Jacque). I can't for the life of me figure out the proper technique to get a perfectly presented poached egg like he does. I do exactly what he says and they never turn out that perfectly formed.
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I keep my Hen in my fridge so my eggs are always cold.
robert walton your fridge better be free-range
@@theghostofsagan Good one !
That's a cold one
LOL fucking PMSL
You must have a big fridge then.
I love the ease and knowledge of technical terms and expertise, just flows so naturally. I learn, and Jacques is a great teacher.
Everything and anything Jacques explains regarding cooking, I take straight to the bank! Thank you very very much, kind Sir!
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.
He is a treasure. He makes even a poached egg interesting and informative.
He’s truly a master. Almost everything he cooks ( French ) is on DAMN POINT!
I like how he tells you how the restaurants re-heat
He was and is still the best imo , old school artisan.
I love the way he describes what he is doing and handles the food with his hands and tenderly, moves it in different steps to show us completely what to do, ❤ thanks Chef !❤
He elevates every simple thing to something special.
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.
Wow that sounds good. Definitely trying this, thanks!
That's one of my favorites. I like it on top of sauteed peppers and onions with chorizo and potatoes.
I serve them with a little bit of olive oil, salt and black pepper.
That's a great idea, thanks for sharing.x
Great idea! Wow!
I once worked for a chef who was a kind of seat of your pants, wing it kinda guy - which is fine and doable for 90% of the time - we were opening for brunch one Sunday after a multi week build up with our guests (I hate cooking brunch personally - it's probably the single most problematic menu to serve, full of pitfalls and grumpy, picky patrons sitting with their entire families impatiently tapping the table with their fingers, waiting for food) and we opened, as usual for brunch, with a packed house and an hour wait for a table. I asked my chef the previous week about what the menu would be and we came up with the fairly standard brunch menu and several kinds of Eggs Benedict. We were busily prepping right up to the morning before opening and I asked him about the poached egg prep. He looked at me incredulously and said "we'll poach them to order, classically, a la minute." I replied, "do you realize how incredibly hard that is? That's a disaster waiting to happen," and proceeded to describe this very same technique to him (which I had learned from years of watching Jacque) and had done countless times with other chefs. He chastised me and belittled me in front of the entire kitchen staff for saying this, questioning my skills and ability for suggesting such a thing and teased me about it for the rest of the day. The next morning, in front of a slammed dining room with a line out the door and thirty-something Benedict orders hanging on the line, we crashed and burned the entire service over poached eggs to order. We had to 86 all Benedict dishes fifteen minutes into service, much to the anger of the owner and partners, who, as usual for all Brunch services, were sitting with their entire families, from toddlers to Grandma, grumpily waiting for their orders. I later tagged this particular service "The Titanic Brunch" with my co workers in the kitchen. The next Saturday night, after service and before closing, I personally poached 150 perfectly cooked eggs and held them in batches of twenty in slightly salted ice water for Brunch service the next day. We never crashed and burned a brunch service again. My chef had to explain and justify this fiasco multiple times to the owners and partners and managers over the course of the next month but never explained how this well known technique was implemented and his attempts to rescue his reputation from that point on. Ah, the life of a sous chef as told through the genius of Mr Pepin.
Brilliant, this is a real food show, no BS
Your the best, always was and always will be.
He’s such an awesome TEACHER. Thank you!
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.
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.
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.
it won't work if you try to just copy him. he pretends it's easy because he's modest and humble.
@@samirhazlehurst8806 He's not pretending; having done it literally thousands of times, it is easy to him.
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.
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!
"Hunger dizzies"??? Never happened to me. You must have a blood sugar disease.
jujube_jewelry 🥀
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.
Even better... get invited instead of inviting :)
Merci Jacques Pépin! Vivent la France et le Québec!
I've learned a lot from this wise man. Experience is a teacher indeed.
brrooo. My eggs never come out this perfect... maybe I should repeat the steps in a french accent... maybe that'll help
You jest.. but believe it or not, I did imitate Ol Jacques and my stuff came out good.
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!👍
Try use eggs that are as fresh as possible
Mon soufflé! Est broulle 😞
Just make these every second day for 50 years or so. That'll help for sure.
Oh I love Jacques Pepin, he is always a big cut above all other chefs. Such a wonderful sense of humor!
I just finished lunch, but that yolk so perfectly cooked made me hungry again. What an artist this wonderful man is!!! Thank you, Chef!
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.
"Make my life easier."
Imagine he tells you you have to eat all the eggs.
f34r0r Gaston’s dream meal
😏
This comment had me lol'ing for minutes
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
Use fresh eggs and they don’t need vinegar, swirling or trimming.
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.
A true master and teacher!
I don't know if you'll understand what I'm feeling, but I feel that he's the food version of Bob Ross
I GET IT! I love them BOTH from afar, so much, they feel like friends, oddly.
Couldn't agree more on that one!
Agree with you totally. I listen to him to help me sleep
Yolk breaks... hollandaise sauce on top. Happy little accident.
@@rabbi173 thank you. Thank you for the imagery, the most beautiful crossover
I could listen to him talk all day 🥰
Eggs are amazing! So many options.
Yes, this looks correct. Anything that is simple yet complicated is sure to bring delight to the person who will devour it. Bravo!
Makes it look so easy
I hate poached eggs, but my love and respect for Jacques, i have to watch it!
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.
I thought I was half decent at poaching eggs. Gave this a try and instantly saw that my prior poached egg game was amateur at best. This is the only way for me going forward. 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.....
Or put in chicken broth. Outrageously good and satisfying.
The way he described doing an egg with the shell on is exactly how I do mine, 6 minutes is perfect.
I was given his book when I moved out on my own. Priceless information.
Which one? He's written many.
One of the other commenters said it already. Jacques Pepin is a National Treasure!
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 😄
Clearly he's doing it best from all the various videos about it. Just see his attention to details, amazing.
Yall have never watched ramsay do it lol
you should see Jacques' 2 minute garlic video
@@michael88h actually I have 🙂
Jacques Pepin is the reason I love cooking.
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.
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!!!
Never learned so much about poached eggs in so little time...just excellent!
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.
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! 😀
The master...thanks for demonstrating perfect technique.
Every experience with you Maestro, is an education!!!
" this is top off the egg, this is bottom of the egg "
Genius
Inside should be about, like This - cuts open a perfectly poached egg!
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...
makes it look so easy suppose that's what you get when you are a 3* chef!
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.
@@patrickgavin2012 .ur a dumbass
He's trying to show ppl what they get dumbass
His hands being so calm and certain while he is cooking remind me of my grandmother's hands as she cooks...
Thank you chef !! Your techniques is flawless
I miss he and Julia. Great chemistry
Today I made my first ever poached eggs and they came out amazing thanks to mr. Pépin!
What a legend
I also live in CT and would be thrilled to meet Jacques Pepin, and even make crepes with him. My Hungarian style is a bit thicker than his French style. But he is undoubtedly the Bob Ross of cooking, as someone commented. His cooking artistry makes you feel good to be alive. I'd also like to thank him for his culinary contributions to Howard Johnson's Restaurants. When the family took a vacation every summer when I was a kid, Howard Johnson's was the only place my father didn't regret spending money. He loved the shrimp and lobster rolls and ice cream, and he knew he was getting value for his money...far cry from today.
Very clean and neat explaination. İt looks very easy and this demonstrate the chef’s professional level; he is the best
Like your lessons, Jacques.
Best cooking show in history. M. Pepin is one of my heroes
Works amazing
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!
love watchin this man work
this dudes a legend
I have learned a great deal from Jacques more than from emeril always trust a french chef!!
The best advice ever....make sure the egg is cold! Thanks so much, Jacques! 🙏
Thank you so much I can do that now. Live in New Zealand. 😊
Jacques!! I used to see him on tv when I was little kid:) ❤️❤️ now I can actually try his recipes!
He is great, all classic stuff, relaxed, no hoohaa..
Mr. Pepin is a national treasure.
Ah, he makes it look so easy! The Master!
Jacques Pepin is Nostalgia. I remember watching him every chance I got when I was young.
if you have ever tried this, you will respect this man. lol
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.
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 !
Beautiful.
I have a very old poaching pot. It makes up to 4 eggs...Very simple ..no waste...nice form and triangular shape.
I always was told to swirl the water before you put the eggs in ! I will follow your advice chef 👩🍳 Thanks
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.
I do this too
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!
Dude thank you so much 🙏 💓
What a pro. He makes it look so easy. He's had alot of practice.
Smell check a lot is two words.
@@joebuck4396 spell chuck is all so 2 words.
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 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!
ok...
You R the best Jacques Pepin!
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"
And we would say, would you like one? Can I get you anything? 💕
I poached my eggs like this in 2015 soon after watching this. The ice has melted since then, do I need extra warm up time to reheat them or should i just use the microwave?
Lmao
wish I could perfect this method.......these tips for "later use" are great!
Luckily, even imperfect poached eggs can be delicious. Happy cooking!
God bless you mister Pépin!
great work Jacques
always informative, never pompous or self ingraciating. even martin yan sometimes toots his own horn. the way jaque brings us to enlightenment is a smooth journey to new understanding. one where he's showing different varieties of truffle: priceless. "these are quite expensive, and these: well, a little bit more." never acts like an arrogant noodge- nice
Perfection! Thanks for a great video and all the tips!
Thank you Jacques!
He is an international treasure.
I'd love to have Mr. Pepin read me "The Princess Bride" xD
Now you got me thinking... Jacques Pepin or Morgan Freeman? These are the kinda things keep me up at night...LOL
@@1Bonehed Freeman would be more dramatic I think. Pepin relaxes me like a gentle massage.
this seems easy instruction. I'll try to cook it using these instructions
You‘re an excellent teacher, Sir!
The main point is that the eggs need to be really fresh to have really thick, close whites. He comes close to saying this when he mentions that "eggs from your own hen would be much better and hold its shape" - from experience, I would say that supermarket-bought eggs need to have at least 14 days date left on them to be decent for poaching.
I make poached eggs once in a while, have for many years. I make them fine, they are delicious and taste like a poached egg but I've never been able to get the presentation down like the pros (ie Jacque). I can't for the life of me figure out the proper technique to get a perfectly presented poached egg like he does. I do exactly what he says and they never turn out that perfectly formed.
Brilliantly simple!
Excellent comme toujours 😄
Perfect 👌🏻 egg 🥚 presentation!!!