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Eggs: An Introduction

Thomas Keller

Lesson time 06:24 min

Chef Keller loves working with eggs. He discusses why they are his favorite ingredient and explains the different ways you'll learn to work with them.

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.

About the Instructor

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.

I have learned incredible techniques and a sense of excellence and respect for the ingredients and the process. This course from start to finish is a treasure. I am so thankful.

I don't relish cooking. When I heard about this MasterClass I was hoping to learn techniques that would inspire me to enjoy the process. This class satisfied my desire. Best advice given by Chef Keller was to practice. This made me want to try and if you at first don't succeed.....well try again. Thanks!

It's the simplest thing that makes you the happiest. Today, I made scrambled eggs the way Chef Keller taught in this class, and they were simply incredible. Never once in my life had I thought, "I'm going to make scrambled eggs that I'm proud of," but today I did. I feel accomplished, I feel like I have a better understanding of food, and I feel like I'm a better cook thanks to this class.

What a lovely man. So passionate and just a natural teacher. You could find no one better to learn from :)


Kenneth I.

I never knew that much about eggs! Chef Keller mentions some nutritional details about eggs but doesn't mention cholesterol content which has been a big stigma for a while. He also mentions starting each day by eating 2 eggs! I know that this isn't a nutrition class but food is the body's fuel so I'm wondering what his thinking is concerning cholesterol and about, for instance, only eating the whites, etc.

Diane T.

Love how he taught the difference between egg weight, by color & how to tell a fresh egg from and older one. Thomas always give such great info. in his classes. Loving these classes....


I loved the lesson about the hens diet with the yolks color. The 100 pleats in a chef's hat for 100 different techniques or ways to cook an egg. I have lots to learn.

Jennifer D.

Yolk color and feed: the very orangey yolk chickens were fed diets very high in carotenoids (greens, marigold petals, etc). Farm egg looks typical for chicken who eats diet of grass, greens, and chicken feed. Grocery store egg is pale because factory farmed chickens eat grain- or soy-based diet which is very low in carotenoids.

Christine A.

Eggs are a great source of protein. I love them any style, and could have them for all 3 meals. Great info.on the grades of the eggs. Like the hat story.

Shawn D.

I always tend to crack my eggs on a flat surface, when you use the rim of a bowl, it pushes the shell up into the white area. I also eat 6 a day, so I tend to get enough practice ;)

Angela W.

Well, what a great egg lesson, I never knew that the hens food was the reason for the different yolk colours.

John B.

Chef Keller, I can't fully express how much your class means to me, both as a learning experience and as a font of pure culinary pleasure! Thank you so much!! One suggestion: I believe the value of your workbook would be enhanced by the addition of a Table Of Contents to help get a grip on the wealth of information and guidance it contains.


Seems as though Jidori eggs a not to common in the Philadelphia area. Any suggestions.


I didn’t really see the difference between the old and new egg, they both appeared to have the same amount of spread, am I. missing something? Also, does the dropping the egg in water still “work”?