From Thomas Keller's MasterClass

Poached Eggs

Chef Keller teaches you how simple it can be to poach an egg, resulting in an elegant and satisfying dish.

Topics include: Poached Eggs

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Chef Keller teaches you how simple it can be to poach an egg, resulting in an elegant and satisfying dish.

Topics include: Poached Eggs

Thomas Keller

Teaches Cooking Techniques

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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.

It has given me confidence to try making more complicated dishes because Chef Keller broke the techniques down into manageable chunks. Thank you, Chef!

El es increíble como chef, cada detalle requiere mucha practica y la clase es exelente.

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

Love this class! informative and useful period!

Comments

Graeme R.

Never knew to touch the poached eggs to test for doneness, or to reheat them in hot water if they have cooled. I am feel like I am attending a great culinary school!

Jörg K.

What about sous-vide-ing the eggs in their shells until they don't produce as much fluffy waste and then break and poach them?

Shingo S.

My first cooking learning from Thomas!! Simply prepared with olive oil, sea salt, capsicum powder, nutmeg powder atop. Proving much more delicious with bits of Manchego Cheese and a glass of Sake!!

A fellow student

What a savage, dipping his finger in the boiling water to taste it’s acidity

David

I break my eggs into a colander. The thinner albumen drains away and the thicker albumen encapsulates the yolk. As such there is little of the residual egg white floating on the surface of the water and very little need to trim.

Gary D.

Thank you Chef for the knowledge, the vertex worked great. I didn't cut off the excess white but it turned out great on my breakfast burger.

Tiffany

Very lucky that my husband poaches my eggs (he isn't a fan of runny yoke) the fresher the egg the less shaggy bits (although you will get that if it's boiling).

Anne W.

Thank you for the tips, Chef Keller. I never knew about the vortex and will employ that method next time. I like mine with a bit of butter, grated Parmesan, and a few drops of truffle oil.

Andrew U.

Fun swirling two at a time. Could not bring myself to cut off the extra white 😀

Kane P.

Perfect poached eggs! Served mine with cold smoked salmon and bread and butter pickles. Thanks Chef.