Culinary Arts

Boiled Eggs

Thomas Keller

Lesson time 6:50 min

Chef Keller begins every day with boiled eggs. There are many variables when boiling eggs—egg size, burner strength, and pot size, among others. Chef Keller teaches you how to boil an egg to your taste.

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Thomas Keller
Teaches Cooking Techniques
Learn techniques for cooking vegetables and eggs and making pastas from scratch from the award-winning chef and proprietor of The French Laundry.
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Fundamental techniques. Fantastic food.

Thomas Keller has won more Michelin stars than any chef in America. In his first online cooking class, the founder of The French Laundry and Per Se teaches you the underlying techniques of making great food so you can go beyond the cookbook. Learn how to confit vegetables, poach perfect eggs, make hand-shaped pasta, and bring Michelin star-quality meals to your kitchen.



Reviews

4.7
Students give MasterClass an average rating of 4.7 out of 5 stars.

I absolutely loved, loved, loved this class. Chef Keller is a patient teacher that explains the why of it not just the how. The lesson on asparagus blew my mind! I will never prepare it the same again. There are just too many things I learned to mention here but I will be looking for more from Chef Keller for sure.

Extraordinary! Absolutely incredible! If you buy one masterclass for culinary interest, this is the one (and I have watched them all).

It has helped me to understand the cooking processes better. I have learned the basic cooking techniques necessary to make a fabulous meal. And to present each dish as a work of art.

Outstanding course taught by Thomas, who you can tell genuinely cares. Looking forward to his second course.


Comments

Evan

Loved this lesson in particular. Thank you so much for the info on such a simple, but useful concept! Now I can make eggs in at least 3-4 ways, and prepare meals ahead way more effectively :).

Vic S.

I was told if you put salt in the water the shells peel better. I've been doing that for years and it seems to work. Comments from the pros?

Graeme R.

For the first time, I know that overcooking eggs gives the green band, which is composed of iron sulfide.

Diane T.

Can't believe I am learning so so much in this class....right down to the green ring....I often wondered why that was so....I know now.....Love these classes!

Al A.

I very much appreciated the "back to basics" approach of this lesson, we all live busy lives and are always in a rush! Even the simplicity of slowing down enough to properly boil an egg can provide elevated results. From now on, no more green colored yolks!! ;-)

Jörg K.

Well, I understand this is a class from a Master, not for a Master. But that was annoyingly basic stuff. No word about cracking the egg shells immediately when putting them in the sink to cool them down for an effortless peel. No word about the option to prick them before cooking, so you can keep them in their shell for later use. And I do dislike the waste of energy, that goes into boiling a pot of water and then discard that energy. In Europe, we have egg boilers that use a tiny fraction of the energy and are very precise - and also dirt cheap.

A fellow student

Would have loved to know something more from this class since it’s master class .. this was a v basic class and I was looking out for a master class

Jill

My times were a little bit different but I really enjoyed playing around with soft and hard boiled eggs. I usually only hard boil for devilled eggs or egg salad, never really varying the times or even trying soft boil. I grew up with my mother only ever cooking the eggs until the yolks were mostly that green band so a proper hard boiled egg is important to me! See more details about cooking along with this lesson here: https://cookingthroughmasterclass.home.blog/2019/01/09/recipe-8-thomas-kellers-boiled-eggs/

Andrew U.

I thought I would not learn anything in this lesson but I did. Peeling and the membrane under the shell and the use of cold water whilst peeling. Also about iron and sulphur on overdone eggs. I rarely make hard boiled eggs so the problem rarely, if ever occurs. Personally I prefer greater accuracy though, and have used a method explained by Peter Barham in his book the Science of Cooking.

Renée

Though the lesson was interesting, it is very basic..... When do we get the the Master Class?