From Thomas Keller's MasterClass

Scrambled Eggs

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

Topics include: Scrambled Eggs


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

Topics include: Scrambled Eggs

Thomas Keller

Teaches Cooking Techniques

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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.

Thomas had some great classes on pasta. I just wished he opened the class with his story and philosophy on his approach to cooking. It would of helped to understand why he was teaching such topics and how they are used in his restaurant

Thomas is an excellent teacher and his love for his craft and artform is evident in his approach to sharing technique and tips. It sounds like he would be a great​ kitchen to cook in as he really seems gentle natured and yet I am sure he is a task master as he works overseeing his team of chefs.

This was a wonderful experience - Chef Kellar is a tremendous teacher with a very easy and comfortable demeanor. The techniques he demonstrated were useful in a variety of circumstances and I look forward to practicing, practicing, practicing them for many years to come to nurture my family and friends. Many thanks.

Thank you, truly thank you! I learned so many new techniques implement. I was sad this ended and hope you will return for another masterclass. One thing that is clear is how humble you are, which I have the upmost respect for, and will aspire to be the same. Thank you again!



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!

Catherine P.

Love these basic lessons. One little hint I learned from an egg producer is when you try to retrieve a small piece of shell from your bowl use one of your shell halves to scoop it out. Easy.

Robert C.

These eggs were very good, but I preferred Gordon Ramsay's eggs. Technique was similar to the French style Mr. Keller showed.

A fellow student

I enjoyed the lesson on French-style scrambled eggs. Our neighbor with esophageal cancer can barely swallow, These eggs gave him some protein and a savory taste he has been craving. Poor guy is pretty much on watery yogurt and ice cream. So thank you for sharing this method.

Marcia W.

I make my scrambled eggs fluffy and a larger more set curd, to be like billowy clouds. I like the whisking and china hat refinement. My daughter loves the way I make her scrambled eggs, and she has yet to duplicate them. It's a texture thing for her. She doesn't like her eggs "creamy' like a cream of wheat or porridge texture. I know the French are obsessed with their eggs like that. I just think, the more you mess with it, the more it changes what it is supposed to be. Just eat them raw in a protein shake if you like them runny, cooking them and scrambling them, they should taste like pillows of set yumminess, not yellow cottage cheese, with chives on top (lol).

Michael S.

Please......crack those eggs on the cutting board or counter, a flat surface, and there's no worrying about bits of shell in the eggs.