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.

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.


Students give MasterClass an average rating of 4.7 out of 5 stars.

It was great!! I loved every chapter of this Masterclass, chef Thomas Keller did a great job in teaching the cooking techniques, I´d recommend it 100%

This class has been a true class, each lesson building on the next. I watched straight through, trying a few things as I went along but at a fast pace. I am now looking very forward to starting the class again and trying each lesson and technique one at a time so I can truly absorb the information and become better in the kitchen.

He is a genius and with the decades of his experience and attention and engagement he was a willing and capable sharer. Thanks.

This class alone is worth my entire year's membership. Comprehensive, easy to follow, elegant, divine Thank you Mr. Keller. So grateful to you!


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


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.


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.