Culinary Arts

Poached Eggs

Thomas Keller

Lesson time 7:57 min

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

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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 is amazing, and his calm patience and reminder of refinement made this one of the best classes!

Course gives a clear understanding of culinary basics. Definitely a must for home chefs who want to master some easy techniques.

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

It's always helpful to watch a master at work. I learned that knowing the basics and respecting your ingredients can make all the difference. His recipes and preparation can be an exercise in mindfulness.


Comments

Scott M.

Thanks so much Thomas Keller! I now enjoy poached eggs with my family for breakfast.

Karen M.

The cat knocked over my white vinegar so I used apple cider vinegar. It worked, my eggs turned out pretty well but the fluffy floating white foam looked nasty! Would fresher eggs make less floating foam? Still, satisfied with the first attempt...thanks Chef Keller!

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.