Eggs may be most well known for being a simple staple of breakfast, but to world-renowned French chef Jacques Pépin and his daughter Claudine, cooking eggs is a passion and a pastime. At this year’s annual Food & Wine Classic in Aspen, the famous father-daughter team showed the audience how to create and perfect cooking eggs in several different and savory ways.
Watch as Jacques and Claudine Pépin discuss cooking & dining as a family, how they prepare for cooking demonstrations like their egg demo in Aspen, and the wonderful world of eggs:
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Jacques and Claudine Pepin demonstrate various ways to cook eggs at the 2014 Aspen Food and Wine Classic.
Out of all the recipes demonstrated, Chef Pépin felt the most important part of the demonstration was showing the audience the perfect preparation of a hard-cooked egg – solidifying the albume (egg white) and the yolk without turning the yolk green. This is not to be mistaken, of course, with the hard-boiled egg. Other parts of their demonstration included mouth-watering preparations for cocette and deep-fried eggs.
The duo, who are longtime attendees of Aspen’s annual Food & Wine Classic, are a crowd favorite, and have collaborated for cooking demonstrations for many years. Claudine, who fondly remembers her father preparing egg dishes like omelettes and fines herbes for her during childhood, explains that the two do a small amount of planning and preparation before taking the stage, but there is often an element of spontaneity to their presentations.
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