“Learn to make a poached egg to die for.” — Gordon Ramsay
Making the perfect poached egg with firm egg whites and runny yolks may seem daunting. If you’re tired of the yolk of your egg breaking when it hits the simmering water, try Gordon’s method of poaching eggs. Using a small bowl to lower the egg into a gentle, rolling boil, you’ll never collapse your poached egg again. And what’s the perfect toast for a French-trained chef? Buttery brioche, of course. Combining a velvety poached egg with the best mushrooms of the season, this delicious breakfast recipe boasts incredible texture and literally bursts with flavor.
PREP 10 minutes
COOK 20 minutes
How To Shoot Stunning Wildlife Photography
Three Easy Ways to Cook with Kale
How to Shop at the Farmers' Market with Alice Waters
How to Cook With Pumpkin Seeds (Pepitas)
How to Capture Motion Blur in Photography
Gordon Ramsay Dessert Recipe: Raspberry Soufflé
How to Make Spaghetti Pasta Dough With Thomas Keller
Food Photography Tips for Beginners
MasterClass is on all your favorite social networks. Come say hello!
Your MasterClass purchase is secure.
We're here to answer any questions you have about MasterClass or our classes.Get support