Jacques Pépin Techniques: How To Properly Poach An Egg

  • Published on Aug 14, 2015
  • Jacques Pépin shares his techniques and cooking secrets for making perfectly poached eggs. He has a number of tricks for not making the eggs rubbery as well as a method to prepare them in advance of serving.
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Comments • 171

  • Lee Ball
    Lee Ball 23 hours ago

    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.

  • Lee Ball
    Lee Ball 23 hours ago

    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.

  • Susan Berg
    Susan Berg 2 days ago +1

    A Master in the culinary world and great teacher. Thank you!

  • Paolo Sena
    Paolo Sena 5 days ago


  • Torkil Rødvand
    Torkil Rødvand 7 days ago

    Acidic acid. It's a first.

    • Torkil Rødvand
      Torkil Rødvand 2 days ago

      @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.

    • Susan Berg
      Susan Berg 2 days ago

      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!

  • Xeno Yinzer
    Xeno Yinzer 7 days ago

    Does this guy have a fucking slobbering problem or what?

  • byteme9718
    byteme9718 8 days ago +1

    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?

  • Jerry Shea
    Jerry Shea 8 days ago +1

    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!...

  • SuperBabytee1
    SuperBabytee1 8 days ago


  • Loz M
    Loz M 10 days ago

    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!!!

    • Loz M
      Loz M 7 days ago

      No mate, my comment identifies dumb yanks like you who rise to the bait!
      Gotcha!!!!!! 😏

    • byteme9718
      byteme9718 8 days ago

      I think your comment identifies you as a very stupid and ignorant benefit thieving scumbag from the UK, probably located in the Grimsby area.

  • Paul Fixx
    Paul Fixx 10 days ago

    As a single guy just cheap it. Put an egg in a muffin pan and the toaster oven for 15 minutes. Easy way.

  • God and Life is Unfair Ur world is Bad, GOD.

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

  • Marcus Milland
    Marcus Milland 10 days ago +1

    Perfect. Great Tip(s)!

  • Science-is-Truth
    Science-is-Truth 10 days ago

    Wow, I am 77 years old and my mother cooked eggs just like this for as long as I can remember
    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.

  • Mark Schroeder
    Mark Schroeder 11 days ago +1

    you just made my life 6% better by my calculations.

  • James Hoad
    James Hoad 13 days ago

    French Tony heart of cooking!

  • Scott Brady
    Scott Brady 13 days ago +1

    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

  • liuzhou
    liuzhou 14 days ago

    Fine technique if you like acidic poached eggs. The vinegar is unnecessary if you have fresh eggs.

  • Stuck Berry
    Stuck Berry 17 days ago

    Chek mon gros fait des oeufs!

  • nimay13
    nimay13 18 days ago

    So how long can you keep the eggs suspended in water?

  • Lancer525
    Lancer525 25 days ago +1

    I have a sudden taste for Eggs Benedict...

  • Claude Bussieres
    Claude Bussieres 25 days ago

    God bless you mister Pépin!

  • Odin
    Odin 28 days ago +3

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

  • Troy Shen
    Troy Shen 28 days ago +1

    Whatta legend

  • Kyle Greiwe
    Kyle Greiwe 28 days ago

    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.

  • Odin Ponzi
    Odin Ponzi Month ago

    I thought egg is code for crack

  • donepearce
    donepearce Month ago +1

    I came expecting to hear about how to control the ghost. But no - he cuts it off. Disappointing

  • Andy Valdez
    Andy Valdez Month ago +9

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

  • Mumen Rider, Bicyclist for Justice

    Now make scrambled eggs. :) Mmm.. Ramsey...

  • Michael Scott
    Michael Scott Month ago +1

    When he cut it open I rolled my eyes because it was so perfect.

  • 3waybar
    3waybar Month ago

    I thought you had to be in a forest to poach an egg.

  • Warren J Brown
    Warren J Brown Month ago +1

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

  • d d
    d d Month ago

    What is he talking about when he says 6 minutes instead of 10 and then shell the egg and inside its like poached egg ??

    • Elektro LUDIKITS
      Elektro LUDIKITS Month ago

      ​@d d Yeah, right, "soft boiled" ("soft cooked" would say Jacques PÉPIN) by opposition to "hard boiled".

    • d d
      d d Month ago

      @Elektro LUDIKITS ok yes thank you. A soft boiled egg.
      Of course. LOL

    • Elektro LUDIKITS
      Elektro LUDIKITS Month ago

      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.

  • Ashley19721
    Ashley19721 Month ago +1

    The trouble with adding vinegar is that the eggs taste like vinegar!

    • Ashley19721
      Ashley19721 Month ago

      Perhaps it works, I'll have to give it a try

    • Rob Ferrell
      Rob Ferrell Month ago +1

      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

  • Club Soda
    Club Soda Month ago

    Jacque is a god

  • advantager355
    advantager355 Month ago +1

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

  • Alf Frew
    Alf Frew Month ago

    What a load of shit

  • Julien Dufour
    Julien Dufour Month ago +1

    I'm impressed! Just discovered this and it's by far the best egg poaching tutorial out here!

  • James Sim
    James Sim Month ago +1

    Perhaps a little bit fussy as most of us are cooking eggs for ourselves or family.Nice however to see.

  • Ronnie Civella
    Ronnie Civella Month ago

    I’ll have 12 Please

  • Chris Whittaker
    Chris Whittaker Month ago

    He added vinegar, I stopped watching

  • Tony
    Tony Month ago

    I like Jacques. Ive watched him before h got really famous because of his accent. ha ha ha

    • homasas
      homasas Month ago

      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

  • twinsonic
    twinsonic Month ago

    It's not rocket science, just basic chef skills.

  • Peter Pan
    Peter Pan Month ago


    • Susan Berg
      Susan Berg 2 days ago

      No it’s not! 4 minutes on low boil and they are perfect and runny. Eggs Benedict is calling me!

    • Rob Ferrell
      Rob Ferrell Month ago

      No its not lol just runny

  • Jacob Ramirez
    Jacob Ramirez Month ago


  • Боря Дюпон

    Of cooOOoorse 😉 brilliant as always! Thanks for sharing!

  • Sean Graham
    Sean Graham Month ago

    this guy’s a fucking champion

  • NicksRiding
    NicksRiding Month ago +29

    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.

    • f34r0r
      f34r0r 4 days ago

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

    • Karl Marx
      Karl Marx 16 days ago +4

      "Make my life easier."

  • Brian Lange
    Brian Lange Month ago +1

    And here I am thinking that I finally got good at poaching eggs.....

  • Christoo Hunders
    Christoo Hunders Month ago

    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.

  • James Wainne
    James Wainne Month ago

    ..so everytime i have to poach an egg i have to do all this....this is silly...

  • MrHighgate123
    MrHighgate123 Month ago

    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.

    • kinglepo
      kinglepo Month ago +1

      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.

  • Jesus ™
    Jesus ™ Month ago

    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

  • wpl
    wpl Month ago +1

    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.

  • dspf68
    dspf68 2 months ago +2

    Wow...... pre-poached poached eggs are a real thing!

  • TheCanadianBubba
    TheCanadianBubba 2 months ago

    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 !

  • Mark Woldin
    Mark Woldin 2 months ago

    One always learns essential and refined techniques from l'Homme.

  • Randy Layhey
    Randy Layhey 2 months ago

    wrong. tvclip.biz/video/iHGO8ygUk0w/video.html

  • Bob Smith
    Bob Smith 2 months ago +4

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

  • Helios Defendi
    Helios Defendi 2 months ago

    All I'm messing up to make three eggs! Mah?😮🤭🙄