Jacques Pépin: How To Properly Poach An Egg | KQED Food

Jacques Pépin shares 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.

[RogerPaniagua-sorh]

No contests, no trying to beat the clock, no trying to out do other chefs just instructions and advice from a master.

[jeffrypittman]

He is a treasure. He makes even a poached egg interesting and informative.

[makewhatyoulike]

I've watched this at least five times. Seems so simple but I pick up something new each time and my poached eggs are finally, after practice, acceptable. The masters always make it look so easy.

[margaretstokely]

I love the ease and knowledge of technical terms and expertise, just flows so naturally. I learn, and Jacques is a great teacher.

[patrickspino]

Everything and anything Jacques explains regarding cooking, I take straight to the bank! Thank you very very much, kind Sir!

[daniellecomeau]

He elevates every simple thing to something special.

[opwave]

Food Network tells us we need to crack each egg into their own little bowls. Jacques Pepin shows us how to crack it directly into the water. He also shows us how to form the whites without using fancy equipment.

I trust M. Pepin.

[loisjohnson]

I love the way he describes what he is doing and handles the food with his hands and tenderly, moves it in different steps to show us completely what to do, ❤ thanks Chef !❤

[emerguy]

I like how he tells you how the restaurants re-heat

[MrMZaccone]

I love to put these in the fridge as he says and then I lightly bread and deep fry them to reheat. It's a crisp on the outside, runny on the inside treat and is delicious served over a light asparagus salad or some creative breakfast creation. People are always delighted once they figure out what the hell it is, lol.

[lapetitenellie]

Great tip keeping a bunch cold in the fridge just before serving to a large number of guests! Better than slaving egg by egg while you are hungry yourself and getting the hunger dizzies standing over boiling water going through your carton of dozen eggs!

[laszlohorvath]

He’s such an awesome TEACHER. Thank you!

[jasonstarr]

I just finished lunch, but that yolk so perfectly cooked made me hungry again. What an artist this wonderful man is!!! Thank you, Chef!

[andyvaldez]

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

[KickSticksLicks]

Merci Jacques Pépin! Vivent la France et le Québec!

[servicarrider]

I really miss Jacques and Julia cooking together. When I was very young you were both a large part of my culinary education. I used to laugh when she called him Jack, I think, just to get under the skin. Or when they would squabble over something like the proper amount of salt and pepper. Those two are a world treasure. It is so nice that we have their work on film to treasure for many years to come.

[johnbeard]

He doesn’t even tornado the water and he does like 3 at a time. This dude is brilliant. My eggs would come out a mess if i didn’t swirl the water

[fatyowls]

The way he described doing an egg with the shell on is exactly how I do mine, 6 minutes is perfect.

[maddierosemusic]

Inside should be about, like This - cuts open a perfectly poached egg!

[CameronSharpPottery]

I was given his book when I moved out on my own. Priceless information.