Jacques Pépin's Rules For Eggs - Exclusive

We all know Jacques Pépin's resume is exceptionally long. From being the personal chef for multiple French heads of state to cooking at the legendary Le Pavillon to hosting numerous PBS cooking shows, the chef has seemingly been everywhere and done everything (via PBS).

If you had to pick one video to show somebody why Jacques Pépin is special, it would be hard to beat this one, where he demonstrates how to make both a country-style omelet and a fancy French omelet. All of the ingredients of classic Pépin are there: The technique is impeccable (he beats the eggs and flips both omelets all with a single dinner fork), the presentation is casual and relaxed, and Pépin reassuringly tells you that no one way to make an omelet is better than any other way. It's quite literally a masterclass.

Suffice to say that Jacques Pépin is a genius when it comes to cooking eggs. In his new book, "Art of the Chicken," he writes about his longtime love for cooking both chicken and eggs. In fact, the book has a whole chapter devoted to egg recipes. In an exclusive interview with Tasting Table, the chef shared his egg philosophy.

When you're cooking anything, it helps to start with the best ingredients if you want to get delicious results. Luckily, nice eggs are an affordable splurge. "With eggs now, you can get organic eggs basically in any market, and the price is relatively inexpensive. A dozen eggs is [$3 to $5]. The organic ones [are about $1 to $2] more, so it's nothing, in terms of eggs."

Once you have secured your organic eggs, how should you cook them? In Pépin's opinion, that's up to you. He can't tell you what you like. "A classic French omelet as I do is not better than the country one, it's just different in technique, in texture, and in taste a little bit, so you choose one or the other. Some people like their eggs very well cooked and some pretty wet in the center."

You can watch Pépin cooking segments or read his books to learn tips about how to achieve the results you're after, but you are the ultimate authority on how your eggs should taste. Your preferences may change from day to day, as well. Pépin picks what type of omelet he will make based on "what I'm in the mood for, whether I have a hangover or not, it's hot or not, whether it's humid or not, [or] what's my mood."

Jacques Pépin's "Art of the Chicken" is in bookstores now. You can buy the book here.