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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.

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.


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

It has been a lovely opportunity to have a Masterclass from Thomas Keller, great content and information!

Thomas Keller is a wonderful teacher, seeming to spend exactly the right amount of time on each subject, and with a thoughtful philosophy behind it all.

I've learnt stuff that are simple and relevant to do in my own kitchen. It's sucha joy watching Chef Thomas Keller cook and teach with passion and sincerity.

I absolutely love Thomas Keller. It was a pleasure learning from him. I cannot wait to try my hand at making gnocchi.


Nancy D.

Enjoyed this lesson. Used the boiled eggs with soft center to make Scotch eggs... accompanied by pickled red onions (from the pickling class), a Dijonaise dipping sauce (mayo from the mayonnaise class) and a Guinness (no class needed).

Mark D.

I can never peel a fresh eggs that have been hard boiled. I usually have to keep eggs in the fridge for about a week before hard boiling. Does anyone know a trick to hard boil AND peel fresh eggs without waiting a week?

A fellow student

Chef Keller mentions that he puts the eggs right into the water from the refrigerator. But I notice when I do that and start cooking it right away, the eggs tend to crack sometimes (due to temperature difference I suppose?). So I let it sit in room temperature for a while first. Am I doing something wrong that's causing the eggs to crack?

Ethan R.

Chef Keller is amazing in his books and many of these demos, but if you really want to know about eggs you should look into Jacques Pépin he is the master on this topic.


I've also had a lot of luck lately with "steaming" eggs. An inch of water, brought to a boil, then gently place the eggs in, reduce heat (so eggs still boil), cover, then 7 minutes for firm whites and "jammy" yolks, 9 minutes for firmer soft-boil, 11 minutes for hard boiled. Pretty great!

Peg M.

I also appreciated this lesson. One question, is it still ok to eat the egg that is overcooked and therefore has the green? I'm assuming so...but what does the master say?


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!