From Thomas Keller's MasterClass

Boiled Eggs

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.

Topics include: Boiled Eggs

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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.

Topics include: Boiled Eggs

Thomas Keller

Teaches Cooking Techniques

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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.

Thought this was one of the best classes I have been through on Masterclass as it focused much more on real content and less about Chef Kellers background. Would like to see do another class where we get into more advanced techniques.

This was a really good introduction to essential skills that I think will benefit me on a daily basis. Most of all, it showed me how much of what I think is difficult or advanced might not be that impossible after all.

Thomas had some great classes on pasta. I just wished he opened the class with his story and philosophy on his approach to cooking. It would of helped to understand why he was teaching such topics and how they are used in his restaurant

I think the class, as a whole, made me feel more connected to the food prepared, the equipment used, and the mind of great chefs. It was deeply spiritual and philosophical in a way. I hope one day to pass along the love of cooking and the joy it brings people to my children.

Comments

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?

Allegra J.

Wonderful lesson on a surprisingly tricky dish! I have always had trouble peeling the eggs and I appreciate how he explained it.