@@kqedsuppose you used cognac or another liquor too flambay or deglaze for this gratin recipe. Do you think it would be a potentially decent variation or ruin the recipe?
Something comforting about just watching this & when he tucks his hand towel into his waist is like muscle memory from all his years as a chef. Bet he’s a cool grandpa. I admire him.
I feel that if Jacques Pépin shows you how to make an omelet, the matter is pretty much settled. That’s God talking. -Anthony Bourdain Chef Pepin has taught me how to make a French omelette better than the culinary school
Super, merci ! A great idea for when you run out of inspiration/are short on time/don't feel like going out to the store... and still look like a star: All you need to say is "this recipe is from Jacques Pépin..." 'nuf said. 😉Thanks so much! 💐 Bon été !
WOW this looks delicious! wouldn't think of the boiled eggs sliced in it like that, YUM! I love beauchamel sauce, i make it oftern andI LOVE Chef Jaque's cookbook: Essential Pepin! FAB!
Thanks for another amazing recipe, Chef Pepin. Hope that you had a super Father's Day with friends and family. Love, hugs and prayers to you and yours, everyone, from your eternal sister in Christ somewhere near Seattle. ⚘ 🙏 ❤ 🙏 ⚘
It’s so easy! I remember my mom saying my grandma made it every week and it was the best!!! I will do this soon. Love you Chef!!! All the best to you and your family😘
LOL, he seems like a very nice man from the internet, and after 27 years in the Infantry, I appreciatate very much his classess. I also would avoid getting into a fight with this man with those kind of knife skills. I doubt he will ever hear my thank you, so, I spread it to the others of you. God Bless you and wiith love from your US Army Infantry. And food that does not come out of a plastic bag (which was horrible and first and I had C Rats before, our company dog would not MRES at first,but they became very good over time. Food with more than one color is an astounding blessing. Again God Bless you all and while I doubt he will every hear it THANK you Jacques for your training and courtesy. That God Bless you to all sure counts on you
It's nice to see a classically trained French chef who is fine with using an egg slicer. It's not only faster, but you're less likely to crumble the yolk because there's less friction. I once tried using an egg slicer on a mushroom and it didn't work out so well. I had to bend the wires back in place after the attempt. Good for eggs, though.
@@AngelusBrady Just a standard-issue raw white button mushroom, about the size of an egg. I was surprised it bent the wires, but looking back I feel silly for even trying. Slicing up a mushroom with a knife is pretty fast anyway.
Definitely making this.
Same
Omg I'm too making this defiantly to Jacques recipe. , but me being me.. some toasted Pain de campagne.
The Best Breakfast Ever!
@@kqedsuppose you used cognac or another liquor too flambay or deglaze for this gratin recipe. Do you think it would be a potentially decent variation or ruin the recipe?
I did make this this evening, followed Chef Pepin step-by-step and it was amazing. Had his steamed Asparagus with mustard sauce as a side.
Something comforting about just watching this & when he tucks his hand towel into his waist is like muscle memory from all his years as a chef. Bet he’s a cool grandpa. I admire him.
Jaq aint no grandpa. Is in his prime
Everyone should be as passionate about their significant others as Jaques is about eggs!
Chef Pepin is a culinary treasure.
I feel that if Jacques Pépin shows you how to make an omelet, the matter is pretty much settled. That’s God talking.
-Anthony Bourdain
Chef Pepin has taught me how to make a French omelette better than the culinary school
Thank you for the recipe! eggs gratin is so delicious!!!!!!
Take note of this mans love of eggs, and his age. Eggs are a true super food. May Pepin continue cooking for many more years!
And so it is
i made this today but i added chorizo instead of ham and boiled potatoes. it was very very delicious!
He says two people but I bet that’s a solid meal for 3 adults.
What a nice dish.
Depends on the adults, I'm sure.
@@kqed this is very true!
It’s a wonderful gratin and looks great!!!
He is my idol when it comes to cooking French dishes. Sophisticated but simple and tasty.
Love that egg cutter!
I have a similar one from OXO - it's priceless!
Adding butter to the saucepan with the whisk is a boss move.
I think I just found tonight’s dinner recipe.
As always, thank you.
Peppin is God.
An absolute Master Chef. I have admired you for many years. Thank you Sir. 🙏🙏🇬🇧
Gimme some toasted sourdough slices to dip in it and im in!
🤤
I never would have thought of eggs with a bechamel but then you throw the ham in and the mushroom and it all makes sense.
Making a mess of it with the cheese.
Is when you know it’s the best.
Ooey, gooey, delightful goodness
😋
Je viens de faire cette recette. Epatante! Les oeufs ça dépanne souvent et c'est bien d'avoir un bon éventail de recettes. MERCI!
masters of chef Jacques Pepin 👍👍👍🇺🇲 2023 cooking home
Delicious Eggs Gratin with Ham and Bechamel Sauce of the gods!!! That looks good!!!
Jacques, you are the Master of simple, easy and exceptional. I'm definitely going to add that one to my repertoire.
*eggceptional
This looks delicious! I love the flexibility of using different vegetables or food you have on hand to make a good meal.
Jaques makes me wish I could afford more food 😂
I cook eggs with ur recipe only now boiled with ice water afterwards its fantstic i think i look healthier thank you chef
i stopped being obsessed with soups i was really osbsessed with soups, as in my childhood it was must eat every day) feel much better
Mmm, yes. Looks delish. Maybe with a biscuit or hearty bread. Maybe sourdough or I think whatever you have Jacque would be ok with. Use what you have.
Super, merci ! A great idea for when you run out of inspiration/are short on time/don't feel like going out to the store... and still look like a star: All you need to say is "this recipe is from Jacques Pépin..." 'nuf said. 😉Thanks so much! 💐 Bon été !
Bon apetit, Chef!
A master of his craft, with the heart of a teacher. A national treasure indeed!
One of a kind man.
He is just a fount of knowledge, hope he knows how much he is appreciated. And still teaching!
Merci beaucoup, Monsieur Pepin!
WOW this looks delicious! wouldn't think of the boiled eggs sliced in it like that, YUM! I love beauchamel sauce, i make it oftern andI LOVE Chef Jaque's cookbook: Essential Pepin! FAB!
Thanks for another amazing recipe, Chef Pepin.
Hope that you had a super Father's Day with friends and family.
Love, hugs and prayers to you and yours, everyone, from your eternal sister in Christ somewhere near Seattle.
⚘ 🙏 ❤ 🙏 ⚘
He’s the best
It’s a cute dish, it reminds me some of my grandma made
What a treasure. He reminds me of grandma.
Eff vegetables ✌️ I want your Gratin 🔥✌️
I feel extra lucky when he makes these for us. 😊
It’s so easy! I remember my mom saying my grandma made it every week and it was the best!!! I will do this soon. Love you Chef!!! All the best to you and your family😘
Thank you again.
Will, make this on Saturday
When Chef Jacques says a tablespoon, that is what he does, unlike the rest of the chef/cooks online. The only other one that is exact is Ramsey.
Looks fantastic! Seems like a good fit for breakfast too.
Simple dish turned into a fit-for-a-king dish.
This is the best oh my mr JP I am making this tonight, wonderful and gracious with style
In Thanksgiving: ( USA 🇺🇸) : btw: The Presentation ( cooking ) is wonderful: again: wonderful.
As mentioned in the video, I definitely recommend adding cauliflower. I ate so much of that variant growing up in France!
LOL, he seems like a very nice man from the internet, and after 27 years in the Infantry, I appreciatate very much his classess. I also would avoid getting into a fight with this man with those kind of knife skills. I doubt he will ever hear my thank you, so, I spread it to the others of you. God Bless you and wiith love from your US Army Infantry. And food that does not come out of a plastic bag (which was horrible and first and I had C Rats before, our company dog would not MRES at first,but they became very good over time. Food with more than one color is an astounding blessing. Again God Bless you all and while I doubt he will every hear it THANK you Jacques for your training and courtesy. That God Bless you to all sure counts on you
Thank you Chef for this simple but amazing recipe. I love all the egg recipes! ❤❤❤
Merci beaucoup, monsieur Pépin pour cette belle recette. 😊
Pardon my French, encore à apprendre
That looks fantastic. Maybe a few sweet green peas in there too if you happen to have some.
That's a good idea
Made this this evening. Followed Chef Pepin step by step and it was delicious. Had it with his Asparagus and mustard sauce.
Thank you Chef ❤
It's nice to see a classically trained French chef who is fine with using an egg slicer. It's not only faster, but you're less likely to crumble the yolk because there's less friction. I once tried using an egg slicer on a mushroom and it didn't work out so well. I had to bend the wires back in place after the attempt. Good for eggs, though.
What mushroom were you using that it bent the tines of the egg slicer?
@@AngelusBrady Just a standard-issue raw white button mushroom, about the size of an egg. I was surprised it bent the wires, but looking back I feel silly for even trying. Slicing up a mushroom with a knife is pretty fast anyway.
@@tom_something That is surprising because one would think that the mushrooms would have a similar softness to boiled eggs.
@@AngelusBrady I sure did.
@@AngelusBrady If you poked both a mushroom and a peeled hard-boiled egg with your index finger would you expect the same reaction from both?
My mother's creamed eggs on toast; a bit fancy! Going to have to try this out.
In Thanksgiving: ( USA 🇺🇸) : btw: Master Chef 👩🍳 Jacques Pepin: thank you 🙏: again: thank you 🙏
Always great to see and hear a great chef do his magic! Thank you chef for sharing your stream 👍👍👍👍👍🙏🙏🙏🙏
Looks delicious. Need some greens on the side.
Agree. A nice side dish of asparagus would be really nice.
@@kqed oh yeah. Even better.
This would be delicious for dinner
I love your content and cook.❤ from Seoul!
Looks absolutely delicious!! Thank you.
Delicious, simple and delicious,
Receipt from a Master Chef.
Thank you for sharing the Culinary Art,
Greetings from Singapore 🌹🌹🌹
Edith
Ingredients so pedestrian , made elegant and delicious in the hands of a true master.
Yuuuummmm 😃
Love you sir!
Wow!!! This makes a delightful dinner or lunch!!!
Great Chef!
So nice and simple and delicious.
Bon appetite ❤
This would be great with some nice toast
I have all these ingredients and never knew. Breakfast in the morning.
Hmmn thank you for sharing I'll have to try it out.
Hi Jacques. Thank you for being you. ❤ You are a blessing. And that dish looks delicious 🤤
awesome
Woah, love this guy immediately
Peel under cold running water. ❤
Yum!
In Thanksgiving: ( USA 🇺🇸) : btw: Media Technical Support People and Staff at Master Chef 👩🍳 Jacques Pepin: thank you 😊: again: thank you ☺️
Merci chef votre nourriture est toujours incroyable
That looks so tasty.
That looks delicious!!
Like all exceptionally talented people, he makes it look easy, like anybody can do it. Pro athletes are the same way.
This seems like it would be awesome over some toasted bread.
Looks so tasty!
Curious about what the voiceover was fixing on the peeling eggs section
FINALLY!!...Thank you for something different besides his omelet!
He really knows what he’s doing - although I hate eggs!
please, someone tell me where to find Jacques' pepper grinder!
The original recipe from his book is different. I ll try it this week and will let you know how it was
What book please 🙏
@@eldubs it is called quick and simple…we didn’t really enjoy it. It was ok, I guess.
Jacques makes it eezy peezy
Jacques, you have the moves but I have the pepper grinder: a 30 year old brass Arabic coffee grinder.
He’s a good egg
JP must have eaten over 1 Billion Mushrooms in his life
🥂
Any idea the brand name of that fancy egg slicer?
The manufacturer is AMCO 👍
👌
❤
Corn?! Out of nowhere?! He's the best.
Add some vinegar in the boiling water before adding the eggs - the eggs will peel perfectly.
Omg I'm too making this defiantly to Jacques recipe. , but me being me.. some toasted Pain de campagne. with butter obviously. @deezydeuce
A croque madam with out bread.
You aren't wrong.