Chef Thomas Keller’s Principles for Seasoning Food
Many chefs and home cooks alike use salt and black pepper as standard seasoning—as did Chef Keller, previously. However, pepper is not an enhancer of flavor in the way that salt is: it actually adds and changes flavor. Learn why Chef Keller’s position on the usage of black pepper has evolved—and why he only uses it to add flavor.
Chef Thomas Keller’s Scrambled Egg Recipe
Prep Time5 min
Total Time15 min
Cook Time10 min
- 6 eggs
- Brioche toast
- 25 grams crème fraiche
- Italian parsley, minced
- Kosher salt
- Maldon salt
- Small bowl
- Mixing bowl
- 8-inch nonstick fry pan
- Rubber spatula
- Serving plate
- Crack each egg into a small bowl so that you can remove any shell, if necessary, then transfer to a mixing bowl. Repeat with the remaining eggs. Season with kosher salt. Whisk. (While it is perfectly fine to beat the eggs using a fork, Chef Keller prefers using a whisk.)
- For further refinement, blend the eggs using a blender or immersion blender and pass the blended eggs through a chinois.
- Set the nonstick pan over very low heat. Add butter—start with 2 tablespoons (approximately 32 grams), but use as much or as little as you like—and pour in the eggs.
- As the eggs start to set, gently scramble using a rubber spatula. Remove the pan from the heat before the eggs are completely done, or they will continue to cook.
- Stir in the crème fraiche and immediately spoon onto a serving plate. Complete with Italian parsley and Maldon salt.
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