Saveur
  • 10 years ago
Master chef Jacques Pépin shows us his favorite variation for preparing eggs: en cocote with a mushroom–shallot cream sauce.

Recommended

8:36
Up next
How to Make Chef John's Naked Eggs Benedict
All Recipes
5:47
Molly Makes Eggs Benedict for a Crowd
Bon Appétit
0:48
How to Make Jammy Eggs with Paprika Aioli
Bon Appétit
0:29
How to Make Creamy Scrambled Eggs with Chives
EatingWell
0:52
How to Poach an Egg Perfectly Every Time
Food and Wine
3:37
The Most Perfect, Silky, Creamy Scrambled Eggs You'll Ever Make
Epicurious
0:43
Perfect Soft Scrambled Eggs
Bon Appétit
0:30
How to Make Baked Eggs
Saveur
3:23
Jacques Pépin Makes a Mushroom Fish
Bon Appétit
3:45
How To Make Perfect Scrambled Eggs | Fluffy Scrambled Eggs Recipe | Egg Recipes | Varun Inamdar
GetCurried
0:35
These Are the Best Ways to Boil Eggs
Food and Wine
1:00
How to Make Eggs Benedict That Will Leave You Hollandaise'd
Epicurious
26:55
Basil Cheese Dip & More: Jacques Pépin: More Fast Food My Way | KQED
Paolo Piscioneri
1:07
Egg Hacks | Yummy PH
Yummy.PH
18:18
4 Levels of Eggs Benedict: Amateur to Food Scientist
Epicurious
0:58
How to Make the Fluffiest Scrambled Eggs Ever
All Recipes
1:15
Parmigiano-Reggiano Scrambled Eggs
Real Simple
1:48
How to Cook Clams with Jacques Pépin
Saveur
1:15
Baked Cloud Eggs - Full Recipe
Obsev Food
1:28
How to Make French Onion Deviled Eggs
Southern Living
1:37
Japan's Ultimate Egg Dish
Saveur
12:17
6 Ways To Make Scrambled Eggs: Tested & Explained
Bon Appétit
0:30
How to Make Perfect Hard-Boiled Eggs
Good Housekeeping
26:48
Chicken Persillade & More: Jacques Pépin: More Fast Food My Way | KQED
Paolo Piscioneri
2:00
What Diana Kennedy Taught Us About Appreciation vs. Appropriation
Saveur