KQED is a proud member of
Save ArticleSave Article
upper waypoint
KQED food

Jacques Pépin Teaches You How To Properly Poach An Egg

Wendy Goodfriend
Save ArticleSave Article
Failed to save article

Please try again

Chef Jacques Pépin shares his techniques and cooking secrets for making perfectly poached eggs. He has a number of tricks for not making the eggs rubbery as well as a method to prepare them in advance of serving.

Sponsored

lower waypoint
next waypoint
Your Corn Tortilla Sucks…Science Can Fix ItFood Labeling: How to Identify Conventional, Organic and GMO ProduceSpringtime Delight: Rhubarb Puff-Tart PocketsCheck, Please: How to Pay without looking like a fool or making everyone uncomfortable.Bay Area Bites Guide to 8 Great Places to Buy Fresh FishDIY Soy-Free Tofu: Yes, You Can Make Tofu From Any Bean You’d LikeEnding It All: How to Finish Your DinnerDIY Bone Broth - You Really Should be Making It at HomeHow to BottleRock Like a Pro: Tips and Tricks from a Napa LocalSavoring Seaweeds: What You Need to Know Before Diving In