From Thomas Keller's MasterClass

Eggs: An Introduction

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.

Topics include: Eggs


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.

Topics include: Eggs

Thomas Keller

Teaches Cooking Techniques

Learn More

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.

Loved it. I felt like I was back at Culinary School.

As a person who enjoys cooking, my initial impression was that the class was too basic. I've changed my opinion as I feel being confident in the 'basics' is what makes a good cook. I learned lots of little things plus a lot about making pasta which is a new adventure for me. Chef Keller is a great teacher.

Improving my techniques and learning new ones was great. At first I had some concern as the course does not cover many "standard" cooking topics such as cooking proteins but that is what made this so interesting, enjoyable and useful in the end. There are many classes devoted to cooking steak, chicken, fish etc. But few focusing on the topics and methods here.

Very well executed. This course helped my technique and really elevated my curiosity to cook more!


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.

A fellow student

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”?

Alexandra F.

If you do not want to test the freshness of the egg without cracking it, submerge in a container with water. Fresh eggs will sink straight to the bottom. As they get older, they will start floating. A 3-week old egg will float to the top. That is because the older the egg gets, more air gets into it through the shell.