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Of course, Jacques is a master. I think of him and Antonio Carluccio in a similar way - like a grandfather, uncle or similar older relative who doesn't put up with childish nonsense...but if you are willing to behave and listen, they will teach you stuff. Good stuff.
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.
A Master in the culinary world and great teacher. Thank you!
Acidic acid. It's a first.
@Susan Berg I just thought the pleonasm in "acidic acid" was funny, not the fact that he put vinegar in it. But then I realized he said acetic acid, not acidid, and my joke went right down the drain.
Torkil Rødvand I do that all the time when poaching eggs. I was told to add vinegar years ago and it works! Jacques just confirmed it for me!
Does this guy have a fucking slobbering problem or what?
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?
Not that I would ever 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 have been poaching 4 or 4 eggs,no vortex or Vinegar and they have been coming out fine..Add some toast,some bacon, little Salad and u gave a very healthy Breakfast or Lunch.👍.But Jacque is always worth watching,there's always something u can learn&use!...
Cold eggs??? I've never heard such COMPLETE FUCKING BOLLOCKS in my life!!! Fucking frog eyed prick. If you insist on "Teaching", Teach people properly dickhead!!!
@byteme9718 No mate, my comment identifies dumb yanks like you who rise to the bait! Gotcha!!!!!! 😏
I think your comment identifies you as a very stupid and ignorant benefit thieving scumbag from the UK, probably located in the Grimsby area.
As a single guy just cheap it. Put an egg in a muffin pan and the toaster oven for 15 minutes. Easy way.
This man is my hero.., really.He taught me a lot....
Perfect. Great Tip(s)!
Wow, I am 77 years old and my mother cooked eggs just like this for as long as I can rememberThis guy is a FRAUD HE COPIED ALL THIS FROM MY MOTHER.These POMPOUS FREAKS ACT AS IF THEY INVENTED THIS WHEN IT HAS BEEN KNOWN BY MOTHERS FOR MILLENNIA.Hit the thumbs down and tell these EGOMANIACS THAT WE ARE NOT STUPID, mothers of the world have been doing this since the egg WAS INVENTED.
you just made my life 6% better by my calculations.
French Tony heart of cooking!
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
Fine technique if you like acidic poached eggs. The vinegar is unnecessary if you have fresh eggs.
Chek mon gros fait des oeufs!
So how long can you keep the eggs suspended in water?
I have a sudden taste for Eggs Benedict...
God bless you mister Pépin!
I'd love to have Mr. Pepin read me "The Princess Bride" xD
I loved how poached eggs are called poached eggs. Calling it a boiled egg just doesnt work. Nevermind he called it a boiled egg at 2:14 didnt catch that before.
I thought egg is code for crack
I came expecting to hear about how to control the ghost. But no - he cuts it off. Disappointing
brrooo. My eggs never come out this perfect... maybe I should repeat the steps in a french accent... maybe that'll help
Now make scrambled eggs. :) Mmm.. Ramsey...
When he cut it open I rolled my eyes because it was so perfect.
I thought you had to be in a forest to poach an egg.
Never learned so much about poached eggs in so little time...just excellent!
What is he talking about when he says 6 minutes instead of 10 and then shell the egg and inside its like poached egg ??
@d d Yeah, right, "soft boiled" ("soft cooked" would say Jacques PÉPIN) by opposition to "hard boiled".
@Elektro LUDIKITS ok yes thank you. A soft boiled egg.Of course. LOL
You cook the egg with the shell like you would do for hard boiled ones, but only 6 minutes, not 10. It is called « oeuf mollet » in french. It is not (yet) an hard cooked / boiled egg when you get it out of the boiling water, it gives the same texture and runny yolk as a poached egg. You just have to be careful while removing the shell.I love « oeufs mollets » on pasta, with yolk driping all over.
The trouble with adding vinegar is that the eggs taste like vinegar!
Perhaps it works, I'll have to give it a try
Yeah u would think right? I never poached eggs in boiling water before but I know that vinegar is going to soak up in those eggs. But he said the ice cold water does tar the vinegar taste out
Jacque is a god
What a pro. He makes it look so easy. He's had alot of practice.
What a load of shit
I'm impressed! Just discovered this and it's by far the best egg poaching tutorial out here!
Perhaps a little bit fussy as most of us are cooking eggs for ourselves or family.Nice however to see.
I’ll have 12 Please
He added vinegar, I stopped watching
I like Jacques. Ive watched him before h got really famous because of his accent. ha ha ha
He was famous way before in France. He wrote a lot of classic French cooking books which a lot of student are still learning, especially ones about basic techniques
It's not rocket science, just basic chef skills.
No it’s not! 4 minutes on low boil and they are perfect and runny. Eggs Benedict is calling me!
No its not lol just runny
Of cooOOoorse 😉 brilliant as always! Thanks for sharing!
this guy’s a fucking champion
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.
Imagine he tells you you have to eat all the eggs.
"Make my life easier."
And here I am thinking that I finally got good at poaching eggs.....
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.
..so everytime i have to poach an egg i have to do all this....this is silly...
Before you crack the egg stir the water until it is moving in a circle they put the eggs in while the water is moving this stops them from sticking and they float perfectly very simple but always works.
doesn't work if you want to cook more than one egg at the same time. spoils the shape of the eggs already in the water.
Julia Child ( Pepin's good friend ) par-cooked the eggs in the shell ( poke a hole in one end ), shocked them , then cracked that into the water to finish. Gives a beautiful egg with perfect shape. I've seen high volume kitchens use this trick for busy Sunday brunches. They'd keep 5 gallon buckets of par-cooked and shocked eggs on the line ( Done right before service, obviously ) and then just crack them into a Bennie steamer when they got an order. Any leftover eggs get recycled into gribiche, etc
How interesting. They don't poach eggs to order. The pre poach and warm them up. The time saved is less than 5 minutes. It shows you how valuable time is in a restaurant.
Wow...... pre-poached poached eggs are a real thing!
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 !
One always learns essential and refined techniques from l'Homme.
if you have ever tried this, you will respect this man. lol
All I'm messing up to make three eggs! Mah?😮🤭🙄