Jacques Pepin is Egg-ceptional | Essential Pepin | KQED
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- Опубликовано: 22 сен 2011
- Soft and creamy Mollet Eggs Florentine make a perfect and easy breakfast or lunch that Jacques Pepin shares with his best friend Jean-Claude in the program's open. He continues with an egg theme featuring Eggs In Ramekins, Eggs En Cocotte and Scrambled Eggs In Bread Cases With Candied Oyster Mushrooms. Finally, he demonstrates how to make various omelettes: a classic Fine Herbs Omelette, an American Mushroom Omelet and a Flat Potato Omelette.
The Essential Pepin originally aired on KQED in 2011.
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Watch more Jacques Pepin classic videos: ruclips.net/p/PL_...
The Jacques Pépin Foundation is an organization dedicated to enriching lives and strengthening communities through the power of culinary education. jp.foundation/ 
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Having trouble removing egg shell. Shell sticks to egg. Suggestions?
Put eggs in cold water, bring to a boil, cover remove from heat and let sit for 12 min. Pour off water, shake/crack shell a bit in pan, run cold water over eggs put in ice bath. Let sit for 4-5 min, remove and roll them gently on countertop to crack shell, peel under running water for best results. Eggs that are a couple weeks old work best for hard boiling.
One other thing is to make sure you are peeling the membrane off along with the shell, rather than just the shell.
Best advice on this I've had is use older eggs
As another commenter said, don't use eggs that are too fresh. We've been so committed to getting fresh foods in the recent years, we sometimes forget that fresh isn't always best. Hard boiled eggs is one of those times.
Another trick some people have suggested is poking a hole in the shell with a thumb tack before boiling. Yes, this works. Essentially, you're poaching the egg in the shell. However, you are compromising the shell, and therefore negating one of the best features of the hard boiled egg -- room temperature stability. So you can't use those "poked" eggs at a picnic, in a packed lunch, or on a road trip. They must be refrigerated, and they'll keep 2-3 days max. But if you're boiling eggs in the morning to use in the afternoon, go for it. Easy fix.
My best advice, honestly? Experiment with different producers. This was not a problem 20 years ago. Now it's an epidemic. Like milk, modern advances in product stability have come with some unfortunate side effects. There are some "brand" eggs that I've noticed will NEVER separate from their membranes, no matter what you do. Try some different brands, and make notes. If you make a lot of boiled eggs, it might even be worth your while to find a local producer on the way back from your supermarket, and add an "egg stop" to your shopping.
EDIT: And yes, as the first reply is telling you, the eggs must be COLD when you peel them. And yeah, peeling under cold running water will help with stubborn eggs. Lift as much of the shell as you safely can, then run your thumb under the edge, separating the membrane from the egg white. The membrane is the important part.
Salt cold water boil cook as desired rinse cold water put in bowl of ice water, cool. Then crack shell at round side and peel under cold water removing membrane.
Once you get it it’s really easy.
I've been cooking professionally 45 years, an executive chef for 30 years, and a culinary instructor for 20 years. Jacques Pepin is the epitome of professionalism and culinary excellence.
He's so excellent he uses metal utensils on nonstick coated cookware. Don't forget the black bits of sparkly cancer seasoning to finish it off!
Love Him
Thank you for that insight. I think he is fantastic. Humble. But a great teacher with heart. Kind regards, Alistair
@@bananafartmanmd8775You can do that when you only use the pan once for television purposes. You think they wash and reuse that stuff? They get it for free from the manufacturers.
l@@bananafartmanmd8775 I hope you'll link your page here fartman, so we can hear more of your healthy tips😂
"Classic french omelet is no better, it's just different". This is why I love Pepin. No pretentious bullshit, just great food.
I am watching this in 2023 and loving it. This man is a wonderful chef and an excellent teacher; and I could listen to him speaking all day! Very grateful!!!!
Man this guy knows his stuff
This man is an absolute master.
Honestly, sometimes I don't even care what he's cooking. I just like hearing him talk.
The man who inspired me to learn to cook over 30 years ago, love you Jacques...
Me too, young newlywed learning how to clean a leek and still doing it the Pépin way👌
Same but about 10 years ago. Im 24
@@MrSlicktherick Watch every video from this Chef, you will be greatly rewarded. Theres an old video on knife skills that you should watch, even Anthony Bourdain defers to Jacques when it comes to Chef's knifes...
Same here. I'm ashamed to say that I took and kept his "La Methode" and "La Technique" from the public library in Austin, Texas. I shouldn't have kept them but they ignited my passion for cooking and still do.
same here
I have watched this man make eggs since my childhood in the late 80s and early 90s. He, Martin Yan, Julia Child, and the rest of the PBS chefs taught me to love cooking and inspired me to go to culinary school after high school. I am indebted to them. I've made my eggs the Pepin way for the last 30 years and Ill pass on the method, just as he did.
I have those same memories. Tv isn’t what it used to be. My baby falls asleep listening to Jacques
Cooking with passion and love. Watching people eat your food and loving it, not only are you serving food, you are also serving love on a plate. Cooking for my loved ones, friends, family, you name it, est excellant mon amie.
What kind of a clown uses a fork on non stick coated cookware lol
Love Jacques, but those scrambled eggs were way too runny, even done the French way! Served with mushrooms swimming in stock, that baked bread basket would be a sodden sponge in no time. He sadly flunked the carrot puree too, it was another wet mess because he didn't drain off any water before blending. Bit slapdash, this episode!
"No butter for you." "OK." Only Chef Pepin could deliver such disappointing news so charmingly. Why is it when I watch Chef Pepin cook eggs I feel as if I really could live on eggs alone ...
if he cooked nothing but pinto beans, they'd be so delicious you'd eat nothing but lol
You litteraly can live on eggs alone. And extremely healthily
J 1:20 jjj😅😅 1:37 😅jjj
bruv its literally an egg and spinach backed with cheese? 😢😮😢😂
@@rubentruddaiu5176 back it up...
Bake those beans
Don't eat the beans those, they are poison
As a professional chef it is enjoyment watching Jacques cook; movements, speed, technique, recipes; man is a real deal as it gets, love this channel, pure gold!
You are not a professional chef.
This guy is my hero.
PERHAPS THE SUPERMAN OF FOOD
The egg master for sure! I’ve learned a lot about cooking watching Pepin over the years. Definitely my favorite chef
I showed my mother this, she gagged at the runny yokes, hahah. To her a runny egg yoke is one of the most gross things to ever exist.
Jacques Pepin is, indeed, exceptional.
This man is so knowledgable. I am learning so much.
If I could cook with this simple elegance, I’d have never left the house! Maestro of Culinary Symphony!
Wow over a million views on this video, Jacques has made a lasting impression on American cuisine.
his influence is world-wide. he made haute cusine out of traditional French farmhouse recipies & that approach led others to take a more high-minded view of decidedly humble & rustic dishes
His secret ingredient is using metal on Teflon for extra seasoning.
Haven’t watched Jacques for a while .. what a treasure , man this guy is such a great teacher
JP is rapidly turning into my favourite on-line chef..! 👍🏻
Oh my LORD this is the most delicious looking food I've seen in ages!!! I love eggs as well!! 🌼🥚🌻🍳🏵🐔💛
I have watched him for many, many years. The ease of his cooking inspired me to try many recipes even if I thought I might fail. Best of all, though, was to not be afraid of cooking. His techniques, presentations, and relaxed attitude to cooking made me a better cook. So fortunate to have such a master mentor.
You have wasted many years, sorry for you, Egg :(
One of the classic popular chefs,I watch everytime he pops up.
His technique, use of flavours, and calmness. It's always a pleasure to watch and learn from his videos. So much experience distilled and shared with everyone. Thank you.
Superb. That little ramcan mould with the carrot purée looked exquisite. Geez the better cook you are the easier it looks to do from an outsiders perspective 👍🇦🇺🙏
‘…to boost your confidence’! What a star.
I made the last recipe at 23:00 ..... I added sliced mushrooms and 1 pat of butter, then the scramble eggs.
It was Wonderful!!
Yes Mr.Bacon, wonderful indeed
That classic French omelette always blows my mind 🤣
I've tried so many time to do it, never ever looks like that
I got it to work once and have been chasing that softness ever since. Was super good.
he makes culinary art out of anything: buttered toasted bread by him must be another dimension =/
the trick is to ruin your nonstick pan with the fork, once you master that skill it becomes easy.
An absolute master. Loving you for decades Chef.
Whenever Pepin says "top".... DRINK! I luv him!
Whenever I see Jacques cook, I immediately develop a huge appetite😀
Right! I could go for some gratin right now.
just by watching you know hes the master! simply brilliant.
Precise, simple, and healthy. Bravo Chef
Eggs (along with the utilization of various milk products) made is possible for the human species to flourish.
One of those rare foods (along with potato) that can be prepared in countless ways.
Sublime!
He makes it look so easy. Great show.
No matter what you do you make it look effortless. You inspire me. You are by far my favorite chef!
Damn, Jacques knows his way around eggs. Amazing skill displayed here completely nonchalant.
Pepin, absolute legend
You have been a Huge inspiration in my Cooking skills & Desire to cook Awesome Recipes on a daily basis. Been a fan since back in the 1980's when I was A teen. God Bless & thank you
I always come back to jaques pepin , when ever I don't know what to cook , for new ideas , and just to get inspired once again , I learned to eat lot of vegetables and fruits from his recipies ... ,glad to have such great teacher and mentor ... , love you 😍 ❤
That metal fork scraping against the Teflon is brutal.
This is so sentimental for me……to watch this Frenchman cook on his videos. Such care….is taken to make tasty and pretty and inviting food. When I was 16 my mother and I watched all the (black n white shows on tv)….in the 60’s….with Mr. Pepin and Julia Child.
I now am 70….and it is a lovely delight to watch his somewhat recent shows here and on PBS sometimes. So grateful!!! Thk you!
Ahna Atlanta USA
I grew up watching Jacques on TV and he’s a huge part of why I love to cook today. I love the way he cooks two totally different omelets perfectly. So much experience and skill.
_Truly Beautiful Dishes🍳Anytime a picture or a video can make your mouth water…well, you know you can feel the love that went into it_
Always new tips and tricks from Chef Jacques. Great reminders too! Thank you for so much detail in your lessons.
I love omelets, and these were making my mouth water. Thank you, Chef Jacques!!!!
Chef Jacques is absolutely essential! Many thanks Chef!
Man, I am INSPIRED by how sharp his knives are, lol. I just paid to get 6 of mine sharpened, and it was heaven...for a while, lol. I need to re-learn how to use a proper stone.
Such a refined cooking on just eggs. My passion of cooking has been ignited again 😀
Absolutely amazing! Man, the way the master gives you the tiniest details. Like the way to hold the pan and how to remove the omelette from the pan. I would think it unimportant before but I appreciated those small things so much. Just shows how much he enjoys teaching. Merci mon cher!
I N E V E R get tired of his classics. Maestro!
Never knew these techniques…i want to try cooking them all! My mouth is watering!
I never realized how yummy spinach is when cooked or stirred.
He’s amazing. Every time.
You can really cook Pépin, with so much knowledge and inspiration. A real top chef, thank you for your cooking lessons🥚🧀🍗🥓🥗🥪🧆🍱🥞🧅🫒🥕
OMG scraping that fork on the non-stick surface runs shivers down my spine! wth!
brillant and creative and straight forward.
Two minutes and i already feel the incredible show
Wow, this was like a culinary school class for eggs.
I could eat this every day! EVEN for breakfast!
This man is a gem
Love your cooking Chef!
A great rundown on cooking eggs, another great episode! I'm gonna try these soon!
Chef demonstrated the flat omelet in one of his recent Cooking at Home episodes. I made it for dinner, and my husband loved it.
Plus you can put some many different ingredients in a flat omelette otherwise known as a frittata.
Any chance I get to see Chef making an omelet I have to watch. the master of eggs
ahaha the omelette, his claim to fame
M. Pépin vous êtes exceptionnel !! Merci !!!!
A pleasure to watch…. 👍
I feel like Jacques' videos need a PSA about forks and non-stick cookery...
VERY ASTUTE OBSERVATION
A pleasure to watch this humble man
Perfetto!!!
"No butter for you". 😂😂😂
Adore watching you cook!
Jacques Pepin lives on in these videos ❤
Easiest way to peel boiled eggs I've ever tried.
My neighbor has a lot of chickens farm fresh eggs are soo much better. Can't wait to try a couple of these recipes with them .😋
I love eggs so much. Sometimes I get a craving for eggs so I always have a box in my fridge. Yesterday I made a scramble with cheese, spring onion, tomato and chopped ham steak. It was brilliant on top of whole meal toast.
Sir, you never fail to impress, thank you for all you do.
I always like to add cream cheese to my scrambled eggs. Also, be careful. If the eggs look done, they are overcooked.
Eggs, mushrooms, butter & bread to sop it up…what else do,you need?
As soon as he cut into the soft boiled eggs of first dish I let out an audible moan…. In my office. Whoops. 😅
Watching Jacques cook food and eat it with one of his homies is very satisfying.
Genius. But easy to follow because he's an excellent instructor.
A work of art!
Absolutely amazing 🍳
Thank you Jacques
What a wonderful chef
Wow, all of these dishes are just beautiful, thank you for the tip to put a pin hole in the egg.
Quel grand Chef! Merci!
Thank you chef.
Everything looks delicious. Thank you for the learning experience. ❤
Perfect dinner 🍽
"No butter for you." Why am I reminded of the Soup Natzi? lol 😆😄🙃
Buon Appetit, Chef Pepin! And thank you 🙏
i clapped when he flipped the french omelette, what a master
Pepin, Smith, Floyd,....three musketeers who really educated me about food.
Wow... Chef Pepin got skills.... the pan skills at 18:46!😮😲 I am loving these videos. God Bless him.🥰
Is anyone else really impressed with his casual display of some serious knife skills?
Wow!! Amazing what he can do with a simple egg!
dishes fit for a King Thank you Jaques
Wow... so I made the Mollet eggs florentine last night... absolutely delicious!! I am not what I would call a great cook- but I did follow everything he said, from the method of cooking the eggs- making the sauce... etc. It was amazing, and really not hard. I love the way he encourages people to cook and he really details the things that make the food turn out just perfectly. I love these videos.
I love that he says "if I had to choose one food" and then immediately says two things without even noticing. That's a man who loves food.
Holy shit! That part where you put in raw egg to help stop the cooking is genius!