Oeufs En Cocotte With Jacques Pepin

[@xcalabur18]

1:50-2:19 is why Jacques is the absolute greatest. He's not a snob or a narcissist. He just wants people to enjoy cooking and acknowledges that even the amateur can learn to be a great cook.

[@TanukiSC]

Very well said. He’s a humble cook who gets so much enjoyment out of cooking and food and he’s spent his whole life sharing that with us. Truly a legend.

[@plusfour1]

Of course, it's about ideas. You get an idea how to cook something, and of course, you can make variations depending on what ingredients you have on hand etc. Cooking is very much a creative art.

[@snowcloud06]

I could watch Jacques cook all day long.

[@dawgpoundbutch]

Too funny. Just about dinner time for me. Just realized that I spent the entire day watching Jacques and stumbled on your comment!

[@chrisewen3813]

I, too, feel like I could accompany him for a few days or weeks, soaking up his knowledge.

[@MajorGunning]

I found chef Gabrielle Hamilton's behavior to be so respectful. I've seen too many cooking shows with the host talking over Pepin and it's such a bother. This however, was a great watch.

[@jasminderpinder]

I love her. All her stuff is a pleasure to watch...and taste, I'm sure.

[@captainkev10]

I don't understand why she was there at all. She should've shown respect by neither bothering Jacques nor the audience.

[@MajorGunning]

@@captainkev10 She's the host...you want her to just leave? Lol. What do you do when you invite someone over to your house? Do you just get up and leave them alone? Is that your definition of respect?

[@joesantamaria5874]

I saw her video with Daniel Boulud, and the smartypants face she makes at one of his remarks is priceless.

[@Joseph1NJ]

Chef Pepin, the greatest ever.

[@TheNunakun]

Chef Pepin is a warm inspiration. Absolutely great, yet humble.

[@ardentdfender4116]

I wish when I was a young man, that I could of learned all my cooking skills from him or someone like him. Jacques Pipin is not only a Culinary Legend and Master, he's also a damn good teacher as well.

[@comtraya101]

pepin is the man! loved watching him every sunday morning

[@stndrds79]

Sunday morning on what show ?? What channel

[@comtraya101]

+stndrds79 Actually, Saturday mornings, PBS always has cooking shows, including Pepin's "Heart and Soul". His old series is "Fast Food my way" and that can be found on youtube.

[@elricdemelnibone5241]

Pure French genius in action. You're lucky you Americans have been able to see him at work as regularly on TV.

[@danielbillingsley74]

He is just the loveliest man.

[@RosyVilla]

Rock Star of cooking! Always breaks down everything! Love it!

[@nope24601]

Merci, Monsieur Pépin!

[@sajjaudaykumar]

He wants his recipes to be improved and owned by others(Mostly home cooks). That is why he is such a legend. Not one Egotistical celebrity chefs would ever say that or even agree that their disk can be improved and "owned". Love Chef Pepin

[@xine91468]

Chef Pepin…. The Original. The best. I could watch him for hours.

[@loualcaraz6497]

I had never heard of Gabrielle Hamilton until I watched the mind of a chef. She is nothing short of amazing. A remarkable person.

[@thanks_gherkin1043]

+Lou Alcaraz Read her book! I just finished it, and loved every part of it. Blood Bones and Butter

[@Bellatutu1927]

I love chef Pepin cooking

[@adamchurvis1]

If you're looking forward to making Oeufs En Cocotte, heed my advice: place a kitchen towel on your counter, center the lid on it, and then fold up the corners over the top and toward the handle. This will prevent condensation from dripping into the ramekins and ruining the dish. Also, you may want to consider simmering a little double cream with a touch of Vegeta (a very popular Croatian vegetable powder you can buy on Amazon) and paprika and then spooning a layer over the eggs before steaming them. I also steam mine a bit longer for a barely set white and a thickened yolk. Delicious with smoked bacon and baguette. I cannot recommend these highly enough.

[@likeasambud9817]

Adam Churvis loved the dragon ball z pun

[@jossiani84]

Great tip, thanks. It reminds me of the Japanese way to cook sushi rice...

[@Ziegut]

Aah! Thanks for the tip. Gonna try it next time. This morning I carefully tipped out the condensation from the cocottes, but i’ll try your method next time. I often see Vegeta in my German store but don’t know what to do with it. This is a great idea. What else should I use vegeta for?

[@adamchurvis1]

@@likeasambud9817 I have no earthly idea what you are talking about. What the hell is "dragon ball z"?

[@adamchurvis1]

@@Ziegut Vegeta in Croatia is like Lawry's Seasoning Salt in the American South, in that they are both used in seemingly EVERYTHING, whether it is warranted or not. Vegeta is great for adding flavor to most soups, but you really can use it just about anywhere. Buy a small container and go to town with it. Start sparingly, as it's salty.

[@ssanaini]

The advice at the end... Thanks JP.

[@TheForkedtoungue]

This man is incredibly smart and even more efficient with his cooking, a true master.

[@juliacrookston9053]

I love this 2 minutes so much! A great teacher with a true student. Beauty.

[@Qlicky]

Oh, how I love this man!

[@camilaribeiro7814]

Loved this! Simple yet sophisticated!

[@Ziegut]

Jacques Pepin is a national treasure. I’m so glad he chose America to be his home country ❤

[@HooperWest]

M. Pepin is the MASTER, Skilled and Gracious, some other Celebrity Chefs should take note.

[@junon]

He was particularly energetic that day. He seems to have slowed down just a bit since then...5 years later. It's going to be a sad day when he passes. He is one of the last of the greats after losing Bocuse and Roubuchon recently.

[@Pt0wN973b0iI]

We have to realize, every living being is mortal.

[@spacechimp3199]

There are still incredible chefs that will live for many years to come, and there will be many more in the future, as there have been throughout time.

[@juliacrookston9053]

Be HERE Now.

[@Mister006]

I LOVE Jacques!!! He's so COOL! :-) Righteous! Keep improving, make it YOURS! :-)

[@brunotulliani]

What an amazing chef! He taught me to always improve on your technique.

[@ronaldlee7566]

Chef JP legend forever

[@ABSMetsfan]

such a legend. makes it all look too easy.

[@bratticuss]

I love his philosophy on recipes.

[@DebraofSENC]

I am so going to make this. Have to love both of them.

[@cs512tr]

i just want to point out, how awesome the lady is here compared to a tv host, here, she listens and appreciates his teachings.

[@jasminderpinder]

She's really good. I love all her food too. the way she presents her shows is beautiful.

[@thecook8964]

Well, she's a chef, not a moronic tv host

[@zeeweirdeye]

Healthy and delicious! Can't wait to try!

[@nicholasrappa6526]

I love how giddy she gets when she cooks with him

[@cindyd.5507]

Yum that oeuf en cocotte looks good.

[@joesantamaria5874]

Jacques is delightful!

[@juandelacruz-ny6xy]

damn all these chefs today trying to make cooking shows complicated. pepin is keeping it real.

[@user-gf8pu2oh8f]

Jacques is the Man!

[@Frankythechops]

I love how he describes recipes

[@Hedisaurus]

Him and Julia Child are an amazing duo of cooks!!

[@TheDarwiniser]

c'est magnifique.

[@jpallen719]

What a classy lady….. sharing time with the master of eggs….

[@victoriacoura8834]

loved it! i personally don't eat the yolks, but this dish made me open up a little exception

[@toyajackson556]

The yoke is were most of the nutrition is and the anti-inflammatory part of the egg.

[@JSChacko]

Love Jacques

[@henribg1]

Great Chef!!

[@laser170323]

Brilliant!

[@annarboriter]

It's great that Hamilton manages to remain silent as much as she did.

[@jasminderpinder]

She knows when respect is required.

[@annarboriter]

@@jasminderpinder I worked with her in Ann Arbor. She would never stop complaining and here she is out of her league and at least she is aware of the fact

[@jasminderpinder]

@@annarboriter Oh really..ok that's interesting.

[@chillaxation]

I wish Jacques Pepin is my uncle, and we'll cook together on family gatherings.

[@alangarretson4916]

Wow 🤩

[@popatop75]

yep thats how it should work and yep i made it my own thanks jacques

[@davidaucoin7280]

that is the exact way I have cooked for years. I read the recipe for ingredients and I might measure out as per the recipe once but I will always tweak it to my own taste. This is also why I do not bake, you cannot deviate for the recipe at all, unless it is the type of berry, chocolate, flavour etc...

[@MsLansones]

I got to do this Sous vide style!

[@thedr00]

That voice, he should read audiobooks!

[@ChicagoTurtle1]

Yay Jacques!!

[@efrainflores6319]

Don't mess with Jacque...Damn it! (24hr. Reference)

[@TheAppleFanBoy123]

What is the 4th ingredient in the first oeuf en cocotte at 0:18 ? It sounds like "maderized good" but that doesn't make sense. Thanks for the help!

[@YoureSuchATallKitty]

"a bit of madeira is good in it."

[@TheAppleFanBoy123]

Thank you!

[@crystalharris7394]

WOW

[@dingfeldersmurfalot4560]

My man-crush on Pepin continues uninterrupted.

[@robinorhysrhys1562]

He is good. Pepin

[@ssvoreful]

Everybody watching this in Czech and Slovak. EGG KOKOT!

[@michaelmyers9061]

Ak toto pozera nejaka stara slovenska babička…😵‍💫😂💚

[@gillenzfluff8380]

Poached egg is that it!

[@wiseguy7224]

Nonsense. Poaching eggs means to cook them freely floating in hot water. Poached eggs have a completely different taste.

[@Adjustvolume]

No salt or pepper on the egg?

[@tightpants6580]

kcin228 go to Mc Donald's, they have that for you

[@captainkev10]

You only have seasoned eggs at McDonalds?

[@scavhunter]

He grabs it, with bare hands, right out of the boiling water! Asbestos hands indeed.

[@popatop75]

i make these all the time but put a paper towel in the pan under the ramekin so the vibration won't drive you crazy

[@nickjaslo5258]

the French Jon Voight

[@radiateurfou185]

My left ear is hungry now

[@deckiedeckie]

Like'm a bit more done myself...

[@SuperOlds88]

Shirred eggs, 8.00 Oeufs en Cocotte 14.00, same method.

[@Oldsah]

0:56 about to puke haha

[@RolandCornelia-k5v]

Becker Union

[@alexandret925]

Why isn't she more enthusiastic instead of making a long face?

[@seikibrian8641]

She's intent on what he's saying.

[@stndrds79]

His yolk was a bit cooked too much and was not as runny as I know he likes it to be

[@tightpants6580]

stndrds79 go to Mc Donald's, that's your thinking style

[@joewhoever125]

thats raw ,,sorry

[@tightpants6580]

somtum go to Mc Donald's

[@jojomama4787]

What's wrong with that woman?