Jacques Pepin is Egg-ceptional | Essential Pepin | KQED 

Put eggs in cold water, bring to a boil, cover remove from heat and let sit for 12 min. Pour off water, shake/crack shell a bit in pan, run cold water over eggs put in ice bath. Let sit for 4-5 min, remove and roll them gently on countertop to crack shell, peel under running water for best results. Eggs that are a couple weeks old work best for hard boiling.

One other thing is to make sure you are peeling the membrane off along with the shell, rather than just the shell.

Best advice on this I've had is use older eggs

As another commenter said, don't use eggs that are too fresh. We've been so committed to getting fresh foods in the recent years, we sometimes forget that fresh isn't always best. Hard boiled eggs is one of those times. Another trick some people have suggested is poking a hole in the shell with a thumb tack before boiling. Yes, this works. Essentially, you're poaching the egg in the shell. However, you are compromising the shell, and therefore negating one of the best features of the hard boiled egg -- room temperature stability. So you can't use those "poked" eggs at a picnic, in a packed lunch, or on a road trip. They must be refrigerated, and they'll keep 2-3 days max. But if you're boiling eggs in the morning to use in the afternoon, go for it. Easy fix. My best advice, honestly? Experiment with different producers. This was not a problem 20 years ago. Now it's an epidemic. Like milk, modern advances in product stability have come with some unfortunate side effects. There are some "brand" eggs that I've noticed will NEVER separate from their membranes, no matter what you do. Try some different brands, and make notes. If you make a lot of boiled eggs, it might even be worth your while to find a local producer on the way back from your supermarket, and add an "egg stop" to your shopping. EDIT: And yes, as the first reply is telling you, the eggs must be COLD when you peel them. And yeah, peeling under cold running water will help with stubborn eggs. Lift as much of the shell as you safely can, then run your thumb under the edge, separating the membrane from the egg white. The membrane is the important part.

Salt cold water boil cook as desired rinse cold water put in bowl of ice water, cool. Then crack shell at round side and peel under cold water removing membrane. Once you get it it’s really easy.

He's so excellent he uses metal utensils on nonstick coated cookware. Don't forget the black bits of sparkly cancer seasoning to finish it off!

Love Him

Thank you for that insight. I think he is fantastic. Humble. But a great teacher with heart. Kind regards, Alistair

@@bananafartmanmd8775You can do that when you only use the pan once for television purposes. You think they wash and reuse that stuff? They get it for free from the manufacturers.

l​@@bananafartmanmd8775 I hope you'll link your page here fartman, so we can hear more of your healthy tips😂

I have those same memories. Tv isn’t what it used to be. My baby falls asleep listening to Jacques

Cooking with passion and love. Watching people eat your food and loving it, not only are you serving food, you are also serving love on a plate. Cooking for my loved ones, friends, family, you name it, est excellant mon amie.

What kind of a clown uses a fork on non stick coated cookware lol

Love Jacques, but those scrambled eggs were way too runny, even done the French way! Served with mushrooms swimming in stock, that baked bread basket would be a sodden sponge in no time. He sadly flunked the carrot puree too, it was another wet mess because he didn't drain off any water before blending. Bit slapdash, this episode!

Let's not forget Mary Ann Esposito and Nick Stellino.👍🍷👩‍🍳👨‍🍳

Me too, young newlywed learning how to clean a leek and still doing it the Pépin way👌

Same but about 10 years ago. Im 24

@@MrSlicktherick Watch every video from this Chef, you will be greatly rewarded. Theres an old video on knife skills that you should watch, even Anthony Bourdain defers to Jacques when it comes to Chef's knifes...

Same here. I'm ashamed to say that I took and kept his "La Methode" and "La Technique" from the public library in Austin, Texas. I shouldn't have kept them but they ignited my passion for cooking and still do.

same here

You are not a professional chef.

PERHAPS THE SUPERMAN OF FOOD

if he cooked nothing but pinto beans, they'd be so delicious you'd eat nothing but lol

You litteraly can live on eggs alone. And extremely healthily

J 1:20 jjj😅😅 1:37 😅jjj

bruv its literally an egg and spinach backed with cheese? 😢😮😢😂

@@rubentruddaiu5176 back it up... Bake those beans Don't eat the beans those, they are poison

I showed my mother this, she gagged at the runny yokes, hahah. To her a runny egg yoke is one of the most gross things to ever exist.

his influence is world-wide. he made haute cusine out of traditional French farmhouse recipies & that approach led others to take a more high-minded view of decidedly humble & rustic dishes

His secret ingredient is using metal on Teflon for extra seasoning.

You have wasted many years, sorry for you, Egg :(

I got it to work once and have been chasing that softness ever since. Was super good.

he makes culinary art out of anything: buttered toasted bread by him must be another dimension =/

the trick is to ruin your nonstick pan with the fork, once you master that skill it becomes easy.

Yes Mr.Bacon, wonderful indeed

Right! I could go for some gratin right now.

VERY ASTUTE OBSERVATION

ahaha the omelette, his claim to fame

Plus you can put some many different ingredients in a flat omelette otherwise known as a frittata.