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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.

Masterclass renewed my interest in doing the job right. The process of pulling yourself out of the half-assed category into the precision only category was exciting. I do everything slower and more precise since taking the class. Less mistakes. But the best part of it all is when my children say to me "your getting better Dad" .

So amazing! thank you so much i learned many life lessons from this class!

I really enjoy booking and this course gave some very professional techniques that I intend to use in my own kitchen - thanks

It is an honor to be able to learn from Chef Keller. This class was an education in how to cook and why we cook. I'm looking forward to taking the next Master Class from Chef Keller.


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.