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 Keller made me feel like I was in his kitchen learning right beside him. He was clear in his explanations and his enthusiasm using all our senses when we prepare and cook was exciting. Thank you for the tips and making me feel I can be an even better cook for my family!

It helped me with technique and to use a patient approach.

Nice bite sized pieces of information. Looking forward to the whole MasterClass.

Lots of refining tools and processes. A great course! It felt like a loving uncle teaching me.


Comments

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 T.

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.

A fellow student

This is such a wonderful course in particular and series in general. I've never like omelets and now it's easy to see why. Appreciate the detailed attention to ingredients and preparation. Chef Keller is a wonderful instructor. Never condescending, shows every step. We will re-watch this persistently while we patiently practice the techniques [grin].

Andrey P.

I love the technique. I made mine filled with creme fraiche, diced bacon and shalot, topped with shitake mushrooms and chives.. It was absolutely delicious!

Niclas K.

My first attempt by using Thomas way, must say it turned out very well!! Now I can finally make some good looking omelets and play with the fillings 😋