It’s easy, you fry it on a cast iron skillet. Then you eat it. That’s all.
It’s an egg, it’s already perfect.
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… and with hash browns. 
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This works well with duck turkey or dove eggs with enough butter. Since I usually cook for a bunch of people I prefer doing omlettes because you can go high heat and thin layer of egg… I can prepare 9 egges in 3 minutes with filling and cheese melted.
The butter is the lube. More butter is better for eggs.
Also, note how fresh those eggs were. Stiff albumen that does not immediately spread all over the pan. Makes a big difference when you want your eggs fried.
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And somehow exactly the method I gravitated to by trial and error as a teenager.
I would prefer other superpowers but apparently I’m a “natural” at…eggs.
These days I poach in a saucepan and they are always perfect provided I never time the cooking and avoid any fancy tricks like clingfilm or whirlpools!
Cool eggs, simmering water with a little vinegar, and breaking em slowly (as close to the hot water as possible) works every time for me.
Note: Here’s a BadFoodPorn Recipe for the adventurous:
Jacque style eggs on marmite/butter toast with salt/pepper and ketchup.
It sounds awful but there’s something about the sweet/salt/yolk fat combo that works.Try if you dare.
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ya, bacon fat if I have it, then Olive Oil, then butter but I always have OO…as long as you’re not deep frying, OO is fine contrary to what you might hear. Now, if you have bacon fat, cornbread should always be a consideration
I saw Andres some months back on a late night show making what he called a Spanish Egg. I tried replicating it and after a couple of attempts produced the most delicious egg I’ve ever tasted!
It’s always something to see the amount of selfless work he continues to do in areas of great disaster. Where the US government ignores he moves in and feeds.
Bravo to Jose!
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Absolutely crucial for poached eggs too.
(which reminds me of an amusing conversation with the waitress at the Huddle House in Hinesville, GA. “How do you want your eggs, honey.” “Um, poached please, and can I have some Worcestershire sauce to go with that too please?” “…” )
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Nice! Not usually a fan of the “sunny side up” version (more of an “over medium” gal myself) but I could imagine enjoying these eggs. The steaming seems key.
Also, I love in most of his videos when he says to add, “just a touch of butter” and then tosses a few tablespoons in there. It’s a household joke now, and delicious.
Also, I use his videos as an example of how much stuff we can learn through virtual learning. I’m in a pretty hands-on field, and a lot of trainers argue that you just can’t teach certain things any other way than in person. I like to point out that I’ve learned most of my knife skills from Pépin videos. He’s a great example. And a seemingly lovely human.
Now I’m off to the kitchen, or, as Jacque would call it, “zee most relaxing room in zee house.” (Cue glass of wine.)
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I worked with him for almost two decades as a set designer for his cooking shows, and can attest that he’s an all around good guy, too. One of the most down to earth celebrities I had the pleasure of working with.
That said, I know that my peasant roots are showing, but I find his fried eggs boring. I happen to like the crunchy bits around the edges, and prefer irregular texture over creaminess.
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Cool! Lucky! And so nice to know he is what he seems to be, an all around good guy! Thx.
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Never has the word ‘effortlessly’ been more accurately used.
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Scraping them off isn’t enough for me, unless I want to be ill for a week.
This! The magic secret to poaching eggs. I learned this from Julia’s book and I poach eggs all the time now. This makes it so easy.
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I’d believe shocking salt amounts compared to home cooking, but is it shocking compared to prepared (especially frozen) foods?
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Came here for this, leaving satisfied 
Right!?! Best series of how-to videos ever…
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“Your honor, this is the most blatant case of fraudulent advertising since my suit against the film 'The Neverending Story '”
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