American Masters

Jacques Pépin makes classic scrambled eggs

"The way I scramble eggs is to put them into a heavier saucepan over moderate heat, and to use a whisk to constantly move the eggs, ensuring that they get the creamiest texture without large curds. This is usually finished with a little bit of cream. It’s a sophisticated way of enjoying eggs, one I often serve as a first course for an elegant dinner."

Jacques Pépin makes classic scrambled eggs

4m 55s

"The way I scramble eggs is to put them into a heavier saucepan over moderate heat, and to use a whisk to constantly move the eggs, ensuring that they get the creamiest texture without large curds. This is usually finished with a little bit of cream. It’s a sophisticated way of enjoying eggs, one I often serve as a first course for an elegant dinner."

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