To submit requests for assistance, or provide feedback regarding accessibility, please contact



Thomas Keller

Lesson time 8:08 min

Elevate your breakfast by making a beautiful, silken, golden omelet that's finished with some classic ingredients.

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.

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.

I have come to think about my time in the kitchen in an entirely different way. I hope that I can now 'nurture' others appropriately.

This type of refinement training is not readily available to the home cook. I was ready and seeking this type of knowledge and am exciting to refine my current techniques with the tips and tricks from this class. Thank you.

I love him. This was beautiful, and as much as I am a good home cook, and Italian, too, some of the things he said about pasta were completely new to me. It's about the basics, but no matter how good you think you are, the basics are always a good place to start or go back to. I can't wait to try some of the recipes :)

Thomas Keller is a revelation. I love cooking and baking and he made all of his techniques so accessible--I was blown away. But he goes beyond that to connect cooking to nurturing and inspiration... and isn't that what learning is all about?


A fellow student

I learned more in a day of viewing Chef Keller's egg techniques than I acquired in a lifetime of cooking. Excellent!

Neil S.

These look so good, and such a great lesson. My only gripe - herbs are pronounced with an 'h' ;)


i just made the omelette and it came out so perfect. i was so proud nd it tasted delicious, too. This really IS a MASTERclass. so much in there and i am excited to try everything out, since i have two weeks of vacation and nowhere to go (thanks to corona).


I've been researching for so long trying to find a good fluffy omelet recipe that didn't result in that burnt taste from overcooking it on the stove... Keller's recipe is exactly what I was looking for! I tried it out this morning and was really pleased with the outcome! I added sauteed spinach, shiitake mushrooms, green onions, and crumbled goat cheese for the filling. Topped with chopped parsley and green onions (although chives would be preferred). Loved it! :)

Bryan S.

Love this! Have never seen an omelet cooked this way, I alway try the magic flip > scrambled eggs format.

Jorge H.

This is a different way on how I approach an omelet. I never put it in the oven and cover the pan instead to get some inside cooking. In the end, instead of rolling it, I try to seal it. But this one is a wonderful alternative and I really love how it looks!

A fellow student

I did my Omelet perfectly! Just instead of the cream as a filling I use as the filling a Ricotta I had made before and add some chives inside as well as salt and pepper. The oven is an Amazing technique!

A fellow student

This lesson worked immediately!!! I finally know how to make an omelet and this is something that has eluded me for my entire life! Finishing omelets in the oven in a revelation!!!! THANK YOU!!!! <3

A fellow student

I never thought about baking an omelet, but actually it makes SO much sense. You dont need to stir it or move it around to get in cooked evenly and it looks stunning when it rolls up. Definitely worth the effort to fire up the oven at at this low temperature even cheaper cook ware without a metal handle can be used for cooking this. Great!!!


No real talent required here- misses the true value of TECHNIQUE and the confirmation of SKILL. Would love to see Chef Keller's aggressive pan technique versus the dainty approach offered here.