Jacques Pépin Techniques: How To Properly Poach An Egg

  • Published on Jan 20, 2016
  • 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 .

    Chef Jacques Pépin shares his secrets for a variety of cooking techniques from knife skills to properly poaching an egg to making bunny rabbits out of grapes .

    Chef Jacques Pépin reveals his method of how to cut up a whole raw chicken for cooking.

    Scrambled eggs can be hard to get right so Jamie's done a little video to give you a helping hand. There's three variations on this simple dish - English, French .
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Comments • 101

  • Daniele Tognozzi
    Daniele Tognozzi 17 days ago

    You can tell this guy is an eggspert

  • divan osoba
    divan osoba 21 day ago

    why would you poach an egg, instead of just cooking it with the shell? DOnt get the point

  • Steve Parker
    Steve Parker 22 days ago +1

    Dam u Jacques, it's 2am now you've got me cooking poached eggs 😁.

  • Cornelius Dr Vanderbilt

    Eat your heart out Gordon Ramsay, this is real cooking by a Real Chef. Cooking is my hobby. I salute you, sir. You are the Chef.

  • MrBobbyDolow
    MrBobbyDolow Month ago

    I always knew I was doing this wrong. Now I know why. What a guy.

  • TheBigGianTz
    TheBigGianTz Month ago

    Do you use salted water?

  • Top UK Photographer

    Those French! Always forcing their language upon us! déjà vu half way through...

  • Oliffin
    Oliffin Month ago

    Top merci

  • Demon Slayer 561
    Demon Slayer 561 Month ago

    100 folds on a traditional French toque represents all the ways to cook or use an egg in the culinary arts.

  • Manuel Delgado
    Manuel Delgado Month ago

    wtf they make 20 poached eggs in advanced. eewwww

  • Takeru Nishi
    Takeru Nishi Month ago

    darn why was he not my grandpa

  • Leon Allan Davis
    Leon Allan Davis Month ago +1

    Ah! That's what I've been doing wrong! Eggs not cold enough and letting the water boil. Okay, then!
    I think I'll chill the eggs in the ice bath before cracking...
    I've also been swirling the water. Chef Pepin doesn't swirl...

    • Leon Allan Davis
      Leon Allan Davis Month ago

      If it works for you, that's way cool...
      Yesterday I used the St Jacques method. Water below a boil. No swirl. I immediately saw the mistake I've been making all these years. The centrifugal force of the swirl was flattening my eggs. Making the edges thinner and making more tendrils. Also, I'd been using boiling water which further distorted the shape. Straight in worked perfectly. Nice and round.

    • Pedro Alves
      Pedro Alves Month ago

      Well, my chefmentor always swirl the water and add some salt as well... never had any problems.

  • barlow2976
    barlow2976 Month ago

    What a load of nonsense. The only way to achieve perfect poached eggs easily is to use fresh eggs- under two days old. Then they form a perfect globe in the water, and just need any beardy bits trimming off. I know this because I supply top London restaurants with day-old eggs from my truly free range flock. They poach the eggs in advance, then plunge into ice water. The eggs can then be used as needed, it takes little to warm them up gently without overcooking. I suppose if you only have shit eggs you need to try all the 'tricks',like vinegar, water swirling etc.Your eggs will still be shit though, just tidy shit.Top restaurants need top ingredients to make top food, so you are on a loser if you shop in the supermarket.

  • roquefortfiles
    roquefortfiles Month ago

    Does Jacques perfect French accent not scream culinary perfection or what? You know this guy knows what he's doing. I feel like an idiot watching him.

  • Luffy senpai
    Luffy senpai Month ago

    wow i never knew about the cooling the eggs are poaching them, very nice!

  • barry0gee
    barry0gee Month ago

    First get your own chicken.

  • Sebawayh X
    Sebawayh X Month ago

    an american french accent. horribl.

  • Shane Morrison
    Shane Morrison 2 months ago

    This guy is top notch

  • EZGlutenFree
    EZGlutenFree 2 months ago +1

    Pepin Perfection

  • David Fisher
    David Fisher 2 months ago

    Loved watching him and his daughter, Claudine.

  • Michael Mathers
    Michael Mathers 2 months ago

    I swear if he says to waste vinegar
    he fucking did it, it's so wasteful, fuck you rich man trying to teach me

  • kumpitai gipun
    kumpitai gipun 2 months ago

    Excellent..this come nice with my fried vermencilli.

  • Sensai Vers
    Sensai Vers 3 months ago

    Gotta use your own chicken eggs.

  • Tim Baird
    Tim Baird 3 months ago

    Another good technique is to use a very deep pot, drop the egg in and as it drops to the bottom the white coagulates into a nice teardrop shape. Turn off the heat and put a lid on. The egg cooks very slowly. If you don't have vinegar to acidulate the water, you can use lemon juice.

  • Tyrfingr
    Tyrfingr 3 months ago +24

    Cooking eggs seems so simple.
    You run into Jacques.

    CJB CJB 3 months ago

    How long can you keep them in cold water for in the fridge? Like 24 or 48 hrs?

  • Homer Slated
    Homer Slated 3 months ago

    This is fine if your eggs are very fresh, in which case you don't need the vinegar or even a vortex (not demonstrated here), the effectiveness of the latter being highly dubious.
    However your typical 3 star hotels/restaurants are more likely to get wholesale eggs with weak albumin that feathers when dropped in water, and depending on the arrangements you may not have any say in the matter, and just have to use what you get. Similarly most people at home are more than likely using cheap supermarket eggs with the same problem.
    In that case I've found the only method that actually holds all the albumin together is to contain it such that it has nowhere to go, which means using a poacher. The quickest and easiest such method is to simply crack the egg into a cup with just barely enough hot water to cover it, microwave it for about 30 seconds, then in bursts of 5 seconds until it's done. No oil or butter necessary.
    This uses equipment that everyone already has, perfectly cooks the egg, keeps all the albumin intact, and produces very neat presentation, every time, in less than 60 seconds, with zero skill and minimal cost.
    Job done.

    • Homer Slated
      Homer Slated 3 months ago

      I microwave scrambled eggs every day, and they're always very soft and creamy. The trick is to do it in small bursts, taking it out and whisking it in between, until it just starts to solidify (but is still nearly liquid), then let the residual heat do the rest, stirring occasionally. Perfect every time.

    • DrRock
      DrRock 3 months ago

      I used to microwave my scrambled eggs. I noticed that they always came out rubbery. Now I fry them on my iron skillet with great success. I wonder if an egg poached in a micro would have a tendency to "rubber", without one being aware of it.
      When the egg is done, using the Pepin poach method, I remove it from the pot with a slotted spoon and dunk it in a bowl of hot water. It efficiently removes all traces of vinegar and is ready to eat with salt, pepper, and some butter. Delish !

  • amitnarayankar
    amitnarayankar 4 months ago

    Poaching egg is like wasting food

  • Fluor66
    Fluor66 4 months ago

    Microwave in pyrex cup!!!! 30 seconds

  • Faheem Rashdi
    Faheem Rashdi 4 months ago

    Well dan

  • piyush sopory
    piyush sopory 4 months ago

    Real cooking

  • Omar Gonzalez
    Omar Gonzalez 4 months ago +2

    An amazing chef.

  • Manch0vy
    Manch0vy 4 months ago

    Wow, perfect!

  • surfbouy
    surfbouy 5 months ago


  • Hannah Plas
    Hannah Plas 6 months ago +2

    No! I’m actually quite disappointed in him. You don’t put vinegar into your poaching water!😩

    • BeeRich33
      BeeRich33 14 days ago

      birreboi it's. It about taste. That's not why he adds it. It is science. He explained it, and you didn't hear it. Read up on protein and pH. This isn't cookery, it's chemistry.

    • DrRock
      DrRock 3 months ago

      After the poaching, you remove the egg with a slotted spoon and dunk it in a bowl of hot water. All vinegar taste is instantly removed. The - -add salt, pepper and butter. Delish ! ! !

    • birreboi
      birreboi 3 months ago +2

      It's probably one of those age old arguments between chefs. I have maybe seen a 50/50 split as to which is best. It's also like garlic, lots of chefs say crush the garlic first, but I have seen many good chefs use a garlic crusher. So the best answer to these cooking dilemmas is to experiment and do what works for you, as far as your taste goes.

    • Justin Nanu
      Justin Nanu 3 months ago +1

      I've always put vinegar in my water and never tasted vinegar in my egg...

    • Marshall Banana
      Marshall Banana 4 months ago +2

      Theyre bad recipes

  • Christ is coming soon
    Christ is coming soon 6 months ago

    It always amazes me that cooks like you throw away the eggwhite that is still in the egg. Obviously you don't know poverty as otherwise you would not be so waistful. In a world of many poor and hungry people, why not teach your viewers to respect food and be more sparing.

    • Mike Craig
      Mike Craig 4 months ago +3

      Because this is a cooking video not a feed the poor video...

    • Round
      Round 4 months ago +1

      modern civilization in itself is wasteful, hows that TVclip goin for ya?

  • mErchamion
    mErchamion 6 months ago

    tears pour from my face. what sorcery is this ?

  • Ben Stephens
    Ben Stephens 6 months ago +2

    Hot tip about rubbery whites will try for sure!

  • MrSoundSeeker
    MrSoundSeeker 6 months ago

    It's true about professional kitchen :) We used to do the same thing thing. It helped a lot to serve 350 breakfasts :)

  • centralparocker 888
    centralparocker 888 6 months ago +7

    Still watch him nightly on the PBS station here in Orlando....No nonsense, just worthwhile cooking skills....

  • Eric Sondergard
    Eric Sondergard 7 months ago +1

    5:03 for the money shot

    THIAGO FREMAU 7 months ago


  • Mark Brown
    Mark Brown 7 months ago +1

    Jaques is the man ,I've watched him half my life (70) there are no better!

  • Enrico Trombini
    Enrico Trombini 7 months ago

    Carlo Cracco is not even in the same galaxy as monsieur Pepin..

  • Ryan Dusenberry
    Ryan Dusenberry 7 months ago +36

    it's not necessary to loop a video several times to extend the length.
    great video but seams to be copyright infringement.

    • jimmy s
      jimmy s 3 months ago

      Ryan Dusenberry seems.

  • Greg Enright
    Greg Enright 7 months ago +1

    Video repeats at 5:08 mark

  • Tom Mix
    Tom Mix 7 months ago +3

    Note that at the moment he drops the first egg, he also lowered the flame. I think he did not want the water at a fast boil while the eggs are cooking. He forgets to mention this at first, but does say it a bit later. This seems to be an important aspect of doing the poaching well.

    • David Fisher
      David Fisher 2 months ago +1

      0:08 watch the video and learn. "He forgets to mention this at first" no, he does NOT! you fail... :(

    • Tom Mix
      Tom Mix 6 months ago +1

      Good point! I was mainly referring to his flame control. He does that without mentioning it until later.

    • Полиграфович
      Полиграфович 6 months ago +1

      Tom Mix he begins the vid by saying you want to use water that isn't boiling, so he brings water to a boil, then turns it down and by the time he puts the eggs in the water will drop 20 degrees he says.

  • Siddharth Menon
    Siddharth Menon 7 months ago +6

    Straight up, honest tutorial without all the shiny stuff.

  • Huadong Feng
    Huadong Feng 7 months ago +92

    He explained everything along with the science behind them. Now that's proper teaching.

    • CaffeinePanda
      CaffeinePanda 3 months ago

      derbigpr500 is an asshole about it, but he's actually right. Pepin is the man and is an incredible chef, but there is 0 science in this video. He uses terms that are detailed, yeah, and he explains why he does certain things, but there is no science in it.

    • Mike Craig
      Mike Craig 4 months ago +1

      derbigpr500 Literally everything in this video including the marvel of video relates to science in some way...

    • Matthew Snart
      Matthew Snart 4 months ago +1

      derbigpr500 Man, you’re a real riot at a party, yes? Just so likeable!

    • Times Again
      Times Again 4 months ago +1

      ahahahah nice work

    • Joseph You
      Joseph You 6 months ago +4

      derbigpr500 Jesus stfu

  • Wim M
    Wim M 8 months ago +6

    This person is awesome very professional

  • Johnny I.
    Johnny I. 9 months ago +6

    Where exactly does one find acidic acid? Haha. I absolutely love Jaques Pépin. He and Julia were very fun to watch together.

  • Jeffrey Richardson
    Jeffrey Richardson 10 months ago

    home made bread...

  • mitchell hobbs
    mitchell hobbs 11 months ago

    merci jacque

  • Gizmo b
    Gizmo b 11 months ago +7

    😱😱😱 wer is he now?? I used to watch him in 1990 food programs, I have recorded few of his recipes too love him!!

  • Brent21
    Brent21 Year ago +139

    why bother to listen to those Food Network donkeys when you can learn from Chef Pepin?

    • Roland Deschain
      Roland Deschain 3 months ago +1

      The tv 'chef' I learned the most from is Alton Brown. Science. Bah.

    • Piper In NJ
      Piper In NJ 4 months ago

      Sadly, Food Network has always been Alton Brown vs. Everybody Else....

    • Oyi 87
      Oyi 87 5 months ago

      Hes like JCV but cooking!

    • Christopher Thomas
      Christopher Thomas 6 months ago +3

      Hey! Don't speak poorly of Alton though!

    • Joseph Niepce
      Joseph Niepce 7 months ago +1

      So true

  • Rob True
    Rob True Year ago +18

    Well done Pepin.
    Nice to hear a real tradesman tell how it's done.

  • Charlene Ramirez
    Charlene Ramirez Year ago +2

    I have poached my eggs for years with this method and it does not taste like vinegar. It just helps to set the eggs so they do not spread out/feathering of the whites, in the water. I also swirl the water to ferther set and prevent spreading/feathering of the whites.

    GARY JACQUES Year ago +3

    Vinegar? Then they taste like vinegar?

    • TomCook1993
      TomCook1993 Month ago

      Please don’t Cook. Just order take out 🤦‍♂️

    • Eko Bonjeh
      Eko Bonjeh 3 months ago

      Vinnegar (or acid) will help you to coagulate the egg

    • Cam
      Cam 8 months ago +7

      No it really doesn't. You don't need to put a lot of vinegar in (a couple tbsp or so). Plus the ice bath helps to rinse the egg from any vinegar.

  • R.B.R
    R.B.R Year ago

    Love you Mr. Pepin.