Jacques Pépin Techniques: How To Properly Poach An Egg

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  • 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 • 140

  • James Cotter
    James Cotter Day ago

    go on put an egg in it

  • History Lover
    History Lover 2 days ago

    Doesn't the egg taste like vinegar?

  • AKACS
    AKACS 3 days ago

    people really have this habit of taking out what's important just to make it look better. like people in medieval thinking white bread is better, but the brown bread really is more nutritious.

  • Comfy eats and sassy sweets at Alicia’s kitchen

    Never had cook eggs like this now I will try it thanks

  • Lisa White
    Lisa White 6 days ago

    How could anyone give a thumbs down? He’s amazing !!

  • Excelsius Dei
    Excelsius Dei 7 days ago

    Jacques Vs Gordon

  • bill dings
    bill dings 8 days ago

    EVERY so-called 'celebrity chef ' has watched & learned from this genius's videos.The ones who haven't are liars...

  • Redhood DragonSlayer

    This fucking moron....

  • Cary Eisen
    Cary Eisen 12 days ago

    This guy is a master among masters,,,my favorite chef!!!!

  • Mike H
    Mike H 12 days ago

    Masterclass seriously

  • SBG rules
    SBG rules 15 days ago

    GOAT peppin looks older here

  • Jose Cuando
    Jose Cuando 15 days ago +2

    You are my favorite chef Pepin, the legen himself!!! I love you!!!

  • jolly fresh
    jolly fresh 18 days ago

    if you have an hour to eat an egg what ajoke just boil in shell or fry stupid fuks

  • jolly fresh
    jolly fresh 18 days ago

    can you use white vinegar

  • ma'am
    ma'am 23 days ago

    It's retarded to add vinegar you just get a vinegar tasting poached egg

  • Dominique Cabana
    Dominique Cabana 27 days ago

    Fun fact: Chef Pepin looked older 40 years ago.

  • Надежда Похиленко

    Хлопаешь глазами, а перевода нет, печально

  • Shane Delgado
    Shane Delgado Month ago

    This man is another level of instructor. It's going to be a sad day when he goes, hopefully not for another 30 years. I have spent my life watching him and hope my children will too. He is one of the reasons I cook.

  • corey larochelle
    corey larochelle Month ago

    jacgue when I make eggs I shut the heat off completely right before I drop the egg and is that what you did

  • IMattee
    IMattee Month ago

    Slurp slurp

  • Dobbs Mill
    Dobbs Mill Month ago

    If I stay overnight at a world class chef's house, I don't want to cook my own fucking breakfast!

  • lou merc
    lou merc Month ago

    Just such a great chef

  • uberdru
    uberdru Month ago +1

    "an oeuf" ha ha ha!

  • Jason Muller
    Jason Muller Month ago

    Je comprend pas tout....

  • Ricardo Hernandez
    Ricardo Hernandez Month ago

    If it were that easy to have your own chickens in the US..lol.

  • Bill B
    Bill B Month ago

    Mr. Pepin......the master

  • Miroslav Lalev
    Miroslav Lalev Month ago

    А после ''Яйца по Панагюрски '' ;)

  • eddiewhaler1
    eddiewhaler1 Month ago

    Jacques Pepin is The Master. A true Salt of the Earth Man. I met him 18 years ago in Boston at Olive's as he was having dinner. What a True Kind Gentleman. Not a pretentious bone in his body. So laid back and through. Pay attention to him. He's the Best

  • Daniele Tognozzi
    Daniele Tognozzi 2 months ago +33

    You can tell this guy is an eggspert

  • divan osoba
    divan osoba 2 months ago

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

    • Mark Perry
      Mark Perry Month ago

      Foofoo
      Richpeopleliketo feel special.
      Also if you like runny yolk much easier success poached than Fried. No. Snot.

  • Steve Parker
    Steve Parker 2 months ago +3

    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 2 months ago

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

  • TheBigGianTz
    TheBigGianTz 3 months ago

    Do you use salted water?

  • Top UK Photographer
    Top UK Photographer 3 months ago

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

  • Oliffin
    Oliffin 3 months ago

    Top merci

  • Demon Slayer 561
    Demon Slayer 561 3 months 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 3 months ago

    wtf they make 20 poached eggs in advanced. eewwww

  • Takeru Nishi
    Takeru Nishi 3 months ago

    darn why was he not my grandpa

  • Leon Allan Davis
    Leon Allan Davis 3 months ago +2

    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...

    • Nefarious Purple Badger
      Nefarious Purple Badger 2 days ago

      Leon Allan Davis don’t put your poached eggs back in the same water that your uncooked eggs were chilling in. Salmonella is a terrible thing. Just put your eggs in the fridge to be safe.

    • Leon Allan Davis
      Leon Allan Davis 3 months ago +1

      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 3 months ago

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

  • barlow2976
    barlow2976 3 months 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 3 months 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.

  • Sōsuke Aizen
    Sōsuke Aizen 3 months ago

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

  • barry0gee
    barry0gee 3 months ago

    First get your own chicken.

  • Sebawayh X
    Sebawayh X 3 months ago

    an american french accent. horribl.

  • Shane Morrison
    Shane Morrison 3 months ago

    This guy is top notch

  • EZGlutenFree
    EZGlutenFree 4 months ago +2

    Pepin Perfection

  • David Fisher
    David Fisher 4 months ago

    Loved watching him and his daughter, Claudine.

  • Michael Mathers
    Michael Mathers 4 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 4 months ago

    Excellent..this come nice with my fried vermencilli.

  • Sensai Vers
    Sensai Vers 4 months ago

    Gotta use your own chicken eggs.

  • Tim Baird
    Tim Baird 5 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 5 months ago +74

    Cooking eggs seems so simple.
    Until.
    You run into Jacques.

    • Shane Delgado
      Shane Delgado Month ago

      I saw him do a creamed egg dish on tv years ago. That video combined with this one; totally confirm your point lol.

    • UglyMaleee
      UglyMaleee 2 months ago

      Lmao

  • CJB CJB
    CJB CJB 5 months ago

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

  • Homer Slated
    Homer Slated 5 months ago +1

    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 5 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 5 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 5 months ago

    Poaching egg is like wasting food

  • Fluor66
    Fluor66 6 months ago

    Microwave in pyrex cup!!!! 30 seconds

  • Faheem Rashdi
    Faheem Rashdi 6 months ago

    Well dan

  • piyush sopory
    piyush sopory 6 months ago

    Real cooking

  • Omar Gonzalez
    Omar Gonzalez 6 months ago +3

    An amazing chef.

  • Manch0vy
    Manch0vy 6 months ago

    Wow, perfect!

  • surfbouy
    surfbouy 7 months ago +1

    Legend

  • Hannah Plas
    Hannah Plas 8 months ago +2

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

    • battle Hammer
      battle Hammer Month ago

      For eggs you do

    • BeeRich33
      BeeRich33 2 months 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 5 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 5 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 5 months ago +1

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

  • Christ is coming soon
    Christ is coming soon 8 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 6 months ago +3

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

    • Round
      Round 6 months ago +1

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

  • mErchamion
    mErchamion 8 months ago

    tears pour from my face. what sorcery is this ?

  • Zeff
    Zeff 8 months ago +2

    Hot tip about rubbery whites will try for sure!

  • MrSoundSeeker
    MrSoundSeeker 8 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 8 months ago +8

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

  • Eric Sondergard
    Eric Sondergard 9 months ago +3

    5:03 for the money shot

  • THIAGO FREMAU
    THIAGO FREMAU 9 months ago

    TU PEUX PAS FAIRE SE VIDEO EM FRANCE?

  • Mark Brown
    Mark Brown 9 months ago +1

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

  • Enrico Trombini
    Enrico Trombini 9 months ago

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

  • Ryan Dusenberry
    Ryan Dusenberry 9 months ago +46

    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 5 months ago

      Ryan Dusenberry seems.

  • Greg Enright
    Greg Enright 9 months ago +4

    Video repeats at 5:08 mark

  • Tom Mix
    Tom Mix 9 months ago +8

    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 4 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 8 months ago +1

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

    • Полиграфович
      Полиграфович 8 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 9 months ago +6

    Straight up, honest tutorial without all the shiny stuff.

  • Huadong Feng
    Huadong Feng 9 months ago +118

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

    • itchycroe411
      itchycroe411 11 days ago

      +derbigpr500 the intellectual and practical activity encompassing the systematic study of the structure and behavior of the physical and natural world through observation and experiment. Everything he did was science.

    • CaffeinePanda
      CaffeinePanda 5 months ago +1

      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 6 months ago +1

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

    • Matthew Snart
      Matthew Snart 6 months ago +1

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

    • Times Again
      Times Again 6 months ago +1

      ahahahah nice work

  • Wim M
    Wim M 10 months ago +8

    This person is awesome very professional
    Thanks

  • Johnny I.
    Johnny I. 11 months ago +7

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

  • Jeffrey Richardson

    home made bread...

  • mitchell hobbs
    mitchell hobbs Year ago

    merci jacque

  • Gizmo b
    Gizmo b Year ago +10

    😱😱😱 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 +179

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

    • Bill Green
      Bill Green 6 days ago

      Subscribed.

    • Tom Hohn
      Tom Hohn 22 days ago

      Don't know why Food Network doesn't change its name to "The Guy Fieri Channel...

    • Roland Deschain
      Roland Deschain 5 months ago +1

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

    • Piper In NJ
      Piper In NJ 6 months ago

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

    • Oliver Aquino
      Oliver Aquino 7 months ago

      Hes like JCV but cooking!

  • Rob True
    Rob True Year ago +21

    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
    GARY JACQUES Year ago +3

    Vinegar? Then they taste like vinegar?

    • Rex Russell
      Rex Russell Month ago

      That's what the water rinse is for.

    • TomCook1993
      TomCook1993 3 months ago

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

    • Eko Bonjeh
      Eko Bonjeh 4 months ago

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

    • Cam
      Cam 10 months ago +8

      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.