Chef Thomas Keller shares professional culinary techniques

Three-Michelin-starred chef Thomas Keller, head of The French Laundry in California, shares professional culinary techniques for preparing chicken and scrambled eggs.

For poultry, Keller emphasizes that mistakes often occur before the cooking process begins. He advises against placing cold chicken directly into the oven, recommending instead that it sit at room temperature for approximately one hour to ensure even cooking. He also stresses the importance of seasoning the interior cavity with salt and thoroughly drying the skin with paper towels to achieve a crispy texture.

Regarding scrambled eggs, Keller utilizes a chinois—a cone-shaped fine-mesh strainer—to create an exceptionally creamy texture. Passing the eggs through the strainer removes chalazae (the protein that holds the yolk in place) and any unwanted fragments, resulting in a smooth, porridge-like consistency. He also suggests using crème fraîche to add fat and enhance creaminess.