Culinary Arts

Eggs: An Introduction

Thomas Keller

Lesson time 6:25 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.

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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.

As a home self taught "cook" I appreciated so many aspects of Chef Kellers course. The nuances, refinements, history, elements, styling. So much to be grateful for what i have learned. Thank you for producing this Master Class and sharing so much of yourself.

This class was very helpful for me in improving my knowledge about the basic techniques to work in a kitchen. Thanks Chef.Keller for that beautiful stream of knowledge that you have passed on.

The best cooking class I have ever done, what a master chef Thomas Keller is, thank you, I keep watching over and over again.

I like learning about the different cooking techniques


Comments

Diane T.

Love how he taught the difference between egg properties....by 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....

Linda

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.

Catherine

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.