Culinary Arts

Omelet

Thomas Keller

Lesson time 8:08 min

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

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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.

Thomas is an excellent teacher and his love for his craft and artform is evident in his approach to sharing technique and tips. It sounds like he would be a great​ kitchen to cook in as he really seems gentle natured and yet I am sure he is a task master as he works overseeing his team of chefs.

I have always loved cooking, but I was lacking most of the techniques I was taught by chef Keller. Now I am going to be able to practice, which I’ve had already, and I am very exited to practice them all. By the way, everybody in my house are on a diet, but the food is so tempting already!!!

i learned some basic techniques for food preparation.

He's fantastic - love his desire to nurture through cooking and the precision with which he accomplishes that.


Comments

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!!!

Todd

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.

RGA

Followed the instructions and added a sprinkle of guerrier cheese. Very simple and delicious. I strained the egg but I don't know if that helped. I used 5 eggs but used a larger pan and the 4 minutes in the oven was perfect. Pictured is 1/2 of the omelet.

George S.

I was a little skeptical, but super happy with the result of following Chef Keller's method. And clean up was easy too! My usual fork = blender attachment, my usual bowl = blender container. The only added item was the sieve. DO IT.

Leigh B.

I watched the lesson this past weekend & NEVER EVER thought to finish an omelet in the oven. I woke up this morning and tried Chef Keller's recipe. I had Salsa Tartufata (truffles) from a recent trip to Italy and spread a hint of sour cream to replicate Keller's creme fraiche and chives from my garden .....a perfect omelet. Thank you Chef, you are truly an inspiration!

Phillip & Rosemary M.

I cannot wait to try this tomorrow morning! Thank you Chef Keller for another wonderful way to prepare eggs!

Lindy F.

I've never seen such an easy, foolproof method for making an omelette. Yes, it takes longer and dirties a lot more dishes, but the result is so beautiful and refined that I'm adopting it for life. I definitely prefer sliding it into the oven to cook through rather than the tricky flick-of-the-wrist flip that can often wind up making a mess.

Graeme R.

Superb preparation and presentation that respect the quality of the ingredient. Wahoo!

Pierre D.

As soon as the lesson was over, I just could not wait to try this method. Wala! Perfect, the first try. Thank you.

Matt A.

Some tips not covered... most important thing is egg consistency, thickness on the pan, and heat. I went through some trials and you can learn from my mistakes. Dont try and use a Vitamix (it makes them foamy), and don't pour all 3 eggs in the pan bc it's too thick and will take too long to cook... with large eggs all you need is 2. That will ensure the eggs cook more evenly and consistently without having to wait 10-15min in the oven. And, make sure to keep the heat low! Otherwise, the eggs get fluffy and you cant roll it. Also note the egg needs to be cooked enough so you can spread toppings, but you can leave it a bit underdone because it will keep cooking a bit after a tight roll is made. I did creme fraiche, sausage, and cheese filling and it turned out great. But, as other notes, this isn't scalable unless you have a bunch of 8" nonsticks lying around. But, great for impressing 1 person, haha.