Easy Egg Salad with Jacques Pépin
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- Опубліковано 29 вер 2024
- Learn how to make egg salad with Jacques Pépin. It's an easy meal to put on a sandwich, a salad, or a snack with some crackers.
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Founded in 2016 by the Pépin family, the Jacques Pépin Foundation strives to enrich lives and strengthen communities through the power of culinary education. Learn how the JPF shares “Happy Cooking” for all at jp.foundation
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I just read his wiki page and learned of his horrendous 1974 car accident where he was so badly injured with 14 fractures in his back, pelvis, shoulder, and arm, the doctors wanted to amputate his madly damaged left arm.
For him to reinvent himself knowing he probably couldn't work full-time again is a testament to his passion for life and spreading his talents to uncountable others.
Merci chef!
I learned to cook from Julia and Jacques. I have such happy memories of Saturday afternoons watching PBS’s cooking lineup with my mother. Other kids may have watched Saturday morning cartoons obsessively, but for me it was PBS cooking shows in about a 4 hour block on WGBH.
My daughter and I did the same thing. I've always loved cooking, new recipes and ideas, trying new tastes and dishes from other countries, passed it along to my daughter.❤
You're probably around my age and yes such wonderful memories of watching those two both individually and together which was the best, their gentle back n forth banter. I'm as surprised as I'm sure Julia would have been to see he didn't use any garlic.
I used to watch PBS cooking shows on weekdays when I was home from school during the summer with my mom. How I miss those days
MASTER BAKER ,WALKER DOD.BAKE FOR EUROPEAN ROYALY IN WW2, OWNED BAKERY IN MY LITTLE TOWN. WAS A PRIVILEGE TO KNOW HIM . RIP WALKER. 🙏
@pinkmonkeybird2644, A hearty "Hi-yo" "Bon appétit" to your youthful adventures! VOTE BLUE💙
Interesting egg salad recipe! Love your channel. I have watched you on PBS for many years❤ Well done! Thank you!
40 years ago I learned how to boil eggs from a young french fellow on TV, I never really ate boiled eggs because of the sulfur taste before that - Thanks for teaching us all
@JacquesPepin-b8i
I have also watched you for many years and do so now, selfishly also because you remind me so much of my Pop half Italian/Mexican who was a chef at Adolphus Hotel Dallas for 25 yrs. He’s gone now but watching you keeps him alive, he taught all of us how to cook, he would say you have to eat you might as well eat well made food, Thank you Jacque, sir for all the years…
Glad Jacques Pepin is still cooking!
Me too
I really like these calm home style recipes he does. Relaxing to watch
His accent is so beautiful and classic
@@mikehill3728 he needs to finally retire. Let YOUNG FRESH CHEFS 👨🍳 👨🍳 🍳 IN. PEP,, IS OLD,, HAGGARD,, HE NEEDS TO FINALLY """"""LET. GO!!!!!!
😢@@IronMike-f8i
Jacques Pépin's voice, I could listen to it all day. The perfect teacher's voice, inspiring, showing, telling. Simple food can be so beautiful -- those lettuces made me pause the video.
@@ladiesbane happy cooking
Perfect egg SALLLLAD!
I absolutely love watching this guy handle food and listen to him talk about it. What a treasure
Always loved watching him. The shows with him & Julia together were absolute masterpieces.
Jacques Pepin is the G.O.A.T I've been watching him for years , on top of everything else he has the finest knife skills I've ever seen, watching him de bone a chicken is watching a master. Go to see you again Jacques, live long and prosper !
He's the Boss, I Used to Watch him with Julia Childs😊
@@Chris-o1q he and Julia were great together
Jacques Pepin One of the Great Chefs of the World 🌎. I Watched you with Julia Childs , Thank You for your Knowledge, Making something Delicious to Eat. I Hope you are Well, Peace be with You 🎉😊
I love his face when he tastes his food. Almost like a young child's.
He shows how easy it is to make simple beautiful and delicious. I learn something every time I watch him cook.
Curry powder is delicious in egg salad. I smash my eggs with a fork and add lots of black pepper too. It tastes so good on buttered toast.
Whipped eggs is great on buttered toast too. You basically stir the eggs vigorously in a tall pot and cook on low to medium heat. The eggs become spreadable and it’s really good over buttered toast.
That's how I cut my eggs for egg salad ! I also put capers in my egg salad, along with finely diced celery and onion. 😊
Me too. Love the texture this way.
I knew those chives were coming at the end 😅❤
Me too 🤗
I’d love to be one of the lucky friends who get invited to Jacques’ place for lunch!
That would be nice.
What a beautiful afternoon hunger answer...
It takes minutes and simple ingredients.....
Done and tasty! 👌
I’ve loved you since 1990, Jacque!
So simple, so beautiful, so delicious. Curry powder is a lovely addition to a mayonnaise dressing.
You have no idea how happy I was to see this new video posted. I’m going to meet him in Newport this month. So pumped! Thank you, Chef
Have fun! That Newport event is going to be amazing. - CC from JPF
And, when he tastes the food, he doesn't roll his eyes and wave his arms and say "omg, that's literally the most amazing thing anyone's ever tasted ever in history", he says "mmm, good".
Yes, the dish looks beautiful. Thank you Jacques!
I could watch and listen to him for hours. He's a true master.
I already did
My favorite cooking teacher after my Mom. :)
Thanks M. Pepin. I will try that. I believe in curry powder in light touches. For American potato salad it has the same effect. Just a pinch really makes a difference. I am reading Apprentice for the third time. It's fabulous!🙏
That is exactly how I cut my eggs for egg salad. In the slicer one way and then the other. Perfect every time.
Same here!
Man is a treasure👍
I love that Jacques chops his eggs like I do! 😍
No way that was 1/4 cup of mayo.
Nope, but I will go where Jacques leads! LOL
ehhh..more or less..just a guideline lol
I love your videos! I remember you on TV when I was younger. You never keep teaching. Thank you Sir!
40 years ago I learned how to boil eggs from a young french fellow on TV, I never really ate boiled eggs because of the sulfur taste before that - Thanks for teaching us all
Looks delicious - an elegant version of a classic! Love how he samples it and then nods his own approval "good"!
Jacques has so many great knives. Here he’s using a beautiful Opinel forged 1890 chef’s knife
The master forever ❤🙌🏻
Chef, you are such a great person to share things with everyone. Thank you!
So simple! So special! Recommended by The Maestro himself!!! Thank you!
With apologies to Chef Pépin, I added some umami by including Worcestershire Sauce which gives the mixture some nice tang.
Also, I use Miracle Whip where mayo is recommended…I was a child held captive by benign loving parents…who used Miracle Whip and created this culinary monster who grew up thankful and a bit overweight.❤
A light salt/pepper seasoning on the tomato wedges?
Great but simple presentation! I like to add curry powder, a little sweet relish to my egg salad for a deconstructed deviled egg vibe. But do whatever you like.
A pinch o celery salt too😉
WHO DOESN’T LOVE THIS MAN. I REMEMBER WHEN HE COOKED WITH JULIA CHILD ON HER SHOW.
master Jaques Pepin 👍🏼✍🏼 cooking chefs
Ahhh Jacques. I gotta tell you I miss the art and pace of cooking shows like this and Julia
Thank you for sharing this video chef!!! We will be trying it this way very soon.
Looks like a dish from the 80s! Jacques Pepin retro receipe! 🤟
There’s nothing better than Classics!!!!!!❤
Egg salad? You guys need to work on your fake script
Ретро, но вечно.
6 eggs
1/4c mayonaise
0.5t curry powder
1t french mustard
4 green onions
0.5t tabasco
0.5t salt
Thanks - although the video showed a 'bit' more than 1/4 c of the mayo : D And, a 'bit' more of mustard. I like to have your recipe then tweak it according to the families' preference. Happy Cooking All!
Wonderful Jacques! Merci. 🙏
Thank you Chef!! Looks delicious!!
So good. I love egg salad. I love the idea of adding curry powder. I must try this. Thank you chef.
Never would I have thought of curry powder on my own. But if Jacques Pepin puts it, you know it’s good! I will definitely be using curry powder next time.
He is an amazing chef. A true cook, not one of those half ass celebrity chefs that can't even cook.
Just like Julia...he also uses Hellman's....I find when I make my own I still want Hellman's ......its what I grew up on.
Maybe some celery to add a nice crunch?
Yes, definitely! - CC from JPF
Колко вкусно! Защо да посещавам ресторанти със звезди Мишлен? Златните ръце на Шеф Пепен. Благодаря!
Some thinly sliced celery, for crunch?
I don't understand why all chefs don't know about steaming eggs instead of boiling I learned that from Sarah Moulton a few years ago and I'll never boil eggs again the skin slips off like a glove it works every time😊
The next time I have an abundance of eggs, I'll have to try this.
I love curry, so I'm sure this will be fantastic 😁
Thank you for the tip to release pressure by piercing the shell where the air pocket is, I will try that next time I boil eggs,
I have been watching master chef Peppin for years. First on TV and now on UA-cam. I've known about how to release pressure from the egg long time ago. I'm happy Jacques is still teaching people.
Jacques Pepin is the Don Corleone of chefs.
Thank you so much Monsieur Pepin!!!
This is the magic of Chef Pepin. I HATE egg salad with all my soul. But I watched this video anyway for his style, technique and charm.
horse radish lemon juice scalion green bell pepper smoke paprika.
I would’ve cooked the eggs another one or two minutes.
When I make egg salad I make more than we need then the next day I add diced potatoes mix and easy potato salad
I haven't added curry powder to my egg salad in the past, but now that The Master has spoken, I will try it. 😉 Thank you for sharing your vast knowledge with us.
Thin down some mayo with a tiny bit of water to achieve pouring consistency then add curry powder. Makes a delicious salad dressing.
@@pamelaspooner7183Thank you for the tip. 😋
Love egg salad! This is a cool way to serve it and extra ingredients I wouldn’t have thought of! Thank you Chef!
I always liked this guy on PBS. I'm not really a "foody" type person but I don't mind knowing how to cook things. Ok just finished watching and this went from "egg salad" to "Sistine Chapel". Anyway I think I can do it!
You can definitely do it!! - CC from JPF
Always a pleasure to join you in your kitchen - thank you Chef!
I just made this and it's incredibly good
Thanks!
I've started using the "America's Test Kitchen" method for hardboiled eggs. Just steam them for 14 minutes and let cool in some ice water after. They come out absolutely perfect every time and the membrane under the shell never sticks and the yolks are always perfect (no green ring). They even have a short video here on UA-cam that demonstrates it. Obviously if you want a softer yolk for whatever reason then many other methods work, too, (or maybe just a bit less time) but that's now my go-to for eggs that I'd want to use for a dish like this.
Huh, steaming? That sounds like a really smart approach! - CC from JPF
I found the easiest way to peel eggs. Place one egg at a time in a small jar (like mustard or jam jar). Cover, and shake about 12-16 times. The shell should come right off.
Woah, brilliant use of a jam jar! - CC from JPF
What was the liquid in the bowl before he added the mayonnaise?
Looked like he didn’t remove the water from the bowl he had the first five peeled eggs sitting in. That’s just my guess … he doesn’t say anything before the addition of the mayo.
Thank you Chef!
I watched you when I was a newlywed and learning to cook. I learned and mastered the lentil recipe. After 38 years of marriage I thank you for such a delicious dish. 🥰😃❤️😋😋😋😋
A little tumeric will brighten the color ❤
Chef Pepin is great.👍
Refrigerating it overnight will intensify the flavor.
Not necessary
@@daveklein2826 So...someone tries a recipe warm and then cold, prefers it cold, but you say that person is wrong. I guess they have poor taste buds because they CAN taste an improvement vs. not.?
Great recipe, + shortcuts & insider professional tips, + presentation❣ Taken all together, that's why your "Jacques Pépin", & I'm not🤣❣ Thank you, soon to be repeated at my house❣ I can't wait❣ 😏 Kind regards(❣), & VOTE BLUE💙
"Add a quarter cup of mayonnaise" -- Adds a cup.
"A good teaspoon of French mustard" -- Adds a quarter cup.
Reminds me of Justin Wilson adding a cup of wine a quarter cup at a time while continuously pouring the wine into the prep. :)
Not true
@@JarrodFrates sign of a good chef, some people need to know exact measurements, exactly when to stir, flip or how long to cook, a good chef knows what, when, how much and how long without following a recipod word for word, it's learned instinct. I'm not an athlete but a professional baseball player knows when to swing when a fast ball is coming at him
Que delicia ❤
I was having déjà Vu to the 80s.When some cute little Frenchman taught me how to make eggs and egg salad.Thank you sincerely.You made me a better cook❤
Love your simple recipes. How would the recipe be if you were making an egg salad sandwich? Ps…I just subscribed.😊
I don't even like egg salad, but I just love watching Jacques cook! 😊
That’s my recipe!😉 I switch up the curry for pepper though. I love lots of pepper in my 🥚 salad 🥗
I boil my eggs 2 minutes with lid on , turn off heat & leave on the burner for 10-12 minutes depending on size of eggs. No green & perfect yolk
Found my menu for tomorrow's dinner 👍🏻😄
'never would have thought to add olives. I believe I will add those next time I make egg salad. This and potato salad are so wonderfully simple to make, yet so satisfying. We all remember these from our childhood I suspect.
Love your cooking techniques but that was more like 3/4 C. of mayo, not
1/4
Best way to " shop your eggs " ( CHOP) WITH HIS ACCENT
I like to add finely chopped Celery as well. It adds a satisfying crunch as you eat it. Not so keen on olives (personal preference)
👍🏻on the chopped celery.
Olives on the side would be a good accompaniment.
I'm telling ya, steam eggs for 15 minutes! So easy and shell comes right off. You can crack them and run under water a sec if they stick a little.. Shell comes right off.
Green ring on yolk means you've overcooked it. After boiling, place in ice bath for 10 minutes and peels come off easily, every time. Bring eggs to room temp before boiling and then no need to poke them open.
Place the eggs in boiling water for 7 minutes, remove and place in ice water... That is the best way to make hard-boiled eggs that come out creamy and not overcooked.. the eggs do not need to cook longer than that
So he puts curry powder in his egg salad. I also never knew why some eggs get the green gray edge on yolk either. Except maybe less fresh ones.
Easier still to peel the eggs if, after cracking it, you put the egg in the water and squeeze very gently, then use a teaspoon to ease the skin and shell off the egg. It slides easily between them, and the egg is ready in no time. Amusing to hear him say how good it is for the summer (only 5 days after it was posted), as we expect our heating to come on tomorrow morning because it's going to be another cold night!
Great video, but that was at least a cup of mayo and a tablespoon of mustard, so that's what I'll do. Yum!
Followed this recipe and it was delicious and so easy to prepare nice job chef Jacques
Way too much Mayo, needs green olive for saltiness- and the curry just ruins it.
The best egg salad is 10% egg.
Thanks for the tip Sir, i used the egg slicer when i made my potato salad last night
Curry isn’t everyone’s cup of tea…so to speak.😉👍🏻
Show chef.
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