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Poached Eggs

Thomas Keller

Lesson time 07:56 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.

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.

I was not too familiar with Thomas Keller before I took this class. Wow!! Huge fan and his ability to communicate why you should do something a certain way in the kitchen is truly remarkable. I learned a lot and definitely adding the French Laundry to my "bucket list" of places to experience. Thank you.

I love learning new techniques and cooking tools that I can find helpful in my kitchen

Thoroughly enjoyed this series! Chef Keller has shared and simplified his insights into the complex world of real cooking and maximising flavour of fresh ingredients. I'm looking forward to working my way through the next series.

I really like Thomas way of teaching. He feels very down to earth, even thou he is one of the best chefs in the world. I found it very helpful that he was teaching basic techniques rather than only recipies. To me that was perfect. He has given me lots of new ideas, insights and inspiration about food and cooking.



I liked the simplicity with the predicable result. It is precision with even white around the yoke, instead of a thin top on the yoke that makes it impossible to handle. I loved being able to "trim" my egg for presentation and the fact that they can be done in advance and reheated without compromising the quality and texture.

Alejandra T.

Loved the way he explains everything, the simplicity of the recipes of vegetables, the refinement. I did the poche egg, I succed one of four hahah. It seems easy but I think I might do more practice. Im very satisfy with this master class.

A fellow student

Poached eggs for breakfast this morning while in stay-at-home. With a little Duck sausage & potatoes - delicious

Muriel N.

Forty two years I have been trying to master poaching eggs. This changed my life.

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