Culinary Arts

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.

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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.

The philosophical insights in the last lecture put the previous lessons into a framework. And, while I'm not a chef, I can take these same principles and apply them in my own profession to improve my product. Thank you, chef, for a wonderful class.

Brand new things for me: how to cook eggs correctly, using finishing salt, and a new philosophy about what cooking really is all about.

Excellent course! Chef Keller's thoughtful techniques, descriptive language and terminology has provided me with a wealth of knowledge in cooking (and life) that I hope I'll carry with me throughout life and impart on others as he has. Looking forward to more in part II of his course!

Would be nice to get some feedback from some comments or/and questions posted from course viewers. Thank you.


Comments

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!

Jayshree L.

Great! The french way was a good variation. If we are adding veggies like onions tomatoes and mushrooms would you saute them and then add them?

Hamad A.

Pepper tree leaves , garlic vine and batis maritima. Home grown free range eggs . Though I used ghee and tried butter. Liked the ghee more . Infused the herbs with this fat turned out better

Tiffany

the method was very interesting, I love scrambled eggs and have made them since i was a kid (some huge failures but my dad never minded.) Usually we would whisk eggs and a splash of milk (or cream) with a 1/4 tsp of wholegrain mustard and then cook low and slow. I never would have thought of adding it towards the end as Chef Keller did with creme fraiche. My husband prefers his scrambled egg set and not wet (closer to omelette) and i like mine wet ( not overcooked and watery)

Anne W.

M.F.K. Fisher would approve. I remember reading, in one of her books years ago, her advice on scrambling eggs, which is very similar to Chef Keller's. She advised low and slow and gentle and that it should take a very long time (as I recall) and that you will be rewarded , greatly, for your efforts...

Andrew U.

My completed breakfast with French styled eggs, peeled tomatoes etc I topped the eggs with truffle oil, Maldon salt and 5 spice pepper.

Elizabeth H.

Just tried to make the french version of this for breakfast and it was a disaster. Ended up in the bin. Eggs I think were under cooked. Possibly only by a minute but horrid runny texture, raw taste and very rich. will try again tomorrow. Maybe not one for my repertoire.

Paul L.

Would be nice to have the <FRENCH SPEECH> written out in the subtitles. I went to them to figure out what he said, and I speak some French!