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Scrambled Eggs

Thomas Keller

Lesson time 13:40 min

Chef Keller shows you two techniques for scrambled eggs—the way his mother made them and the technique he learned in France.

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.

As a short order line cook, I rarely have the opportunity to learn the finer details of culinary technique. This has helped me personally and professionally and may even help my overall career. Chef Keller is truly inspiring.

Cooking techniques are far more valuable than learning how to cook specific recipes. Chef Keller's advice is relevant...even to a small town mom!

Simple enough to follow. Helpful with everyday techniques and dishes “normal” people can make.

I love the pomme purée recipe! The first time I made it, I strictly followed his instruct and amounts but now I’m able to make it confidently to taste


Beth D.

Is it ok to use metal on metal like how he is doing? I've been told it puts metal in your food?

Nancy D.

These scrambled eggs were delicious! Used eggs and garnished with chives and chive blossoms from Blue Hill Farm, Pocantico Hills, NY.

Nancy D.

Great lesson! Oeufs brouillé and brioche soldiers. Made with the beautiful eggs from Blue Hill Farm, Pocantico Hills, NY.

A fellow student

These scrambled eggs were AMAZING. I think the Creme fraiche adds so much. Also, the toasted brioche sticks are a new favorite


I'm surprised about the eggs being salted before they are cooked, I've seen a lot of cooking videos (Gordon Ramsey's included) that advise you not to, but I always ended with egg water in the plate. I've seen a response saying it is better this way and I'm definitively going to try it.

A fellow student

I think those of us who has watched Gordon Ramsay and tried his method were surprised to say the least that Chef Keller is promoting salting the eggs prior to cooking them. Chef Ramsay is stressing how one should never do that because it breaks down the eggs and makes them watery. I guess I have to try both side by side (pre-salted / unsalted with salt added at the end) to see the difference. Any thoughts from my fellow students on this?


I happened to have ALL the ingredients on hand so I made the classic scrambled eggs. Never have I ever had scrambled eggs that were delicious. Period! I also added chives.

A fellow student

Love the french style scrambled eggs. All the whisking sounds got to me though lol

Jonathan W.

What is "creme fresh" that he refers too? Where can you find something like that?

Burlacu O.

Today I tried the simple version of scrambled eggs and it was amazing, so creamy and flavorful. Perfect! Thanks for the tips!