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[narrator] Americans eat
140 million eggs a day.
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That's one for every man,
woman, and child in the nation.
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[laughs] Yeah.
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[Ted] Clock starts now.
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[Tiffani] Here we go.
Don't get scrambled.
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Eggs, it's one of those things
that you have
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to get exactly perfect.
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Kitchen egg-sential.
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-Egg-sential?
-Yes, I'm here all day, folks.
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Cooking makes me happy, chef.
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[Alexis]
I've been raising chickens
for the last nine years.
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I don't know if you can tell.
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Sometimes things that are too
easy, though, will mess you up.
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[Ivan] I'm definitely panicking
at this point.
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[Ted] 30 seconds.
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[Tiffani]
Your dishes are egg-cellent
or it's your eggs-it [exit].
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-Oh!
-[Ivan] What, what, what?
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You all right, Chef?
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These eggs are the hard work
of my babies at home.
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We have 17 chickens,
and I spend pretty much
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most of my day collecting eggs.
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I hope you're proud of yourself.
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Say hello to America.
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[rooster crowing]
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I'm a head chef
at Abbot's on Broad Creek
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in Laurel, Delaware.
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I love eggs.
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You could do foams,
you could do, uh, Bearnaise.
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I mean, eggs can be
sweet, salty, savory.
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My style of cooking
is haute-style cuisine,
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marrying beauty
and fashion into food.
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Yeah.
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I like this to come out
on the plate.
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I mean, 'cause look at me.
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Excuse me while I go
beat the competition.
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I'll be in my office.
All right?
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[joyful music playing]
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[ding]
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[Hari] In India, we have a thing
called an eggwala.
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Eggwala is the person
who brings eggs to you.
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So I'm used to both
eating eggs and cooking
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with eggs my entire life.
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I'm a chef and consultant
from Central Florida.
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When I was 21 years old,
came to this country
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for graduate education.
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But 20 years ago, I had
a professional midlife crisis,
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and I channeled
this path of getting
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professionally trained
as a chef.
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The training that I've had
as a mathematician
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makes my outlook on life unique.
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This is not
your everyday shakshuka.
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Having I've gone through
the ranks, I'm here to prove
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to the world that I belong,
and I'm ready to show it.
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-[clock ticks]
-[ding]
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[Mari]
If somebody were to ask me
what my last meal would be,
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it would be an egg dish,
1,000%.
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When I think of eggs, I think
of how eggs are a foundation
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for so many dishes.
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And in Japanese food, as well
as French food, it's a pivotal
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and critical ingredient.
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I'm the executive chef
at the Cherry Circle Room
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in Chicago, Illinois.
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With my Japanese background,
we tend to be perfectionists,
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and within nine months
of opening my restaurant,
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we were awarded a Michelin star.
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Growing up, my dad was a chef.
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His restaurant, Yoshi's Cafe,
really laid that groundwork
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for a lot of Asian chefs.
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My dad was literally working
in the kitchen until he could
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no longer.
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I think that my job is just
to continue his legacy.
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[alarm clock rings]
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[Ivan] There's probably
not one day that goes by
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that I don't have eggs.
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I love cooking rustic
Italian food.
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And if you want to make
a delicious pasta,
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you're definitely using
fresh eggs.
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I'm the executive chef at Amara
at Paraiso in Miami, Florida.
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My dad is a very,
very passionate chef,
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and I really feel like I drew
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and grew my love for cooking
through him.
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My parents came
from Dominican Republic,
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worked their tails off to be
able to provide my brother and I
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with better life
and more opportunities.
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They've been there every step
of the way for me.
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It's time to egg-secute.
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Winning this would be really,
really amazing for them.
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Hello, chefs.
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-Hello, Ted, how are you?
-Hey Ted, how's it going?
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We have a special theme
for your competition, eggs.
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That's fantastic.
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Let's go.
That's egg-cellent.
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You'll find different kinds
of eggs in every basket,
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and we want you to impress us
with all of the ingenious ways
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you can make them shine.
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If your dish doesn't cut it,
you will be chopped.
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Be no chopping today.
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Let's go.
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Open them up.
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[laughs] Yes.
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-[Ted] OK, you've got...
-Wow.
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[Ted]...caviar.
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Caviar, OK.
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Luxury ingredient
in the house, best egg.
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-[Ted] Plus quail eggs.
-Score, quail eggs.
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[Ted] Smoked salmon.
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-I love this.
-[Ted] And Tokyo scallions.
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All right.
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All right, let's make some food.
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-[Ted] 20 minutes to work.
-This is such a good basket.
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Clock starts now.
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-[clapping]
-[Mari] Behind.
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-[Tiffani] All right, let's go,
chefs, here we go!
-[Eddie] Let's go.
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Tiffani Faison,
you are joined on the panel
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by two guest judges.
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Trendsetting Texas restaurateur,
Chef Julian Rodarte.
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Super happy to be here.
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Plus, pro football player
turned Food Network star,
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Chef Eddie Jackson.
Welcome to you both.
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Always a pleasure, Ted.
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Judges, eggs are one
of the great miracle ingredients
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of all time.
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They're a staple in everything.
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From sauces to center plate
to desserts,
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all the way through.
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It is an absolute
kitchen egg-sential.
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-Egg-sential?
-Yeah.
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[Ted]
Did you just say egg-sential?
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Yes, I'm here all day, folks.
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[Hari] The memory of eggs
takes me back to my childhood.
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I used to make I make egg
bhurjis for myself.
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I used to make egg omelets
for myself,
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eat egg on the street.
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So I'm making a Tokyo scallion
and smoked salmon egg bhurji
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and scallion chutney.
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I decided to use the smoked
salmon and Tokyo scallion
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in my bhurji because it has
great smoky flavor.
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[Ivan] Coming down behind.
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Cooking eggs, I think
they're a measure of a chef.
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Like, nothing is as fast
and as technical
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as cooking eggs.
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[Julian] I wanna see
the ingredients shine,
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the quail eggs to be nice
and yolky, if you will.
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And then I would serve
that with the caviar,
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maybe in a crostini
or tostada form.
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I love that.
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Coming down, coming down,
coming down.
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I've been eating quail eggs
for at least 15, maybe 20 years
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on a regular basis.
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What's tricky about quail eggs
is that their shell
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is extremely thin.
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But I'm cracking the eggs right
at the top, and I'm dropping it
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right into the deep fryer.
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I'm making
a deep-fried quail egg
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over a smoked salmon
and scallion cream.
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I love the way that smoked
salmon and scallions taste
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together when they hit cream.
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This gets a nice,
luxurious flavor profile.
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Oh, yeah, you're working.
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Why is this so hard to open?
[laughs]
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Eggs are amazing because
they can be super simple,
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but also super intricate.
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I'm thinking that I want
to make a frittata because eggs
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are a really nice vehicle
for these beautiful ingredients.
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Mari, what are you making?
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I'm making a potato
kind of egg frittata.
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I'm going to poach
some quail eggs.
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Hopefully we'll get to an herb,
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creme fraiche,
horseradish situation.
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Amazing -- I just heard like
an hour and a half of work.
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[Eddie] Yeah, potato frittata
in 13 minutes.
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[Tiffani] And a poached egg
on the top, so we'll see.
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[Tiffani] Japanese scallions,
I love deeply, very mild leek.
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I get those raw or just a little
bit crunchy but not...
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[Eddie] I like it raw.
I like it raw.
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-'Cause you still get
the texture of it?
-Yep.
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[Tiffani] It has a little bit
of that like, onion heat to it.
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-It can easily be made into like
a chimichurri or quick sauce.
-Yeah, yeah.
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Ivan, what do we got?
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[Ivan] I am doing
some melted scallions
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with a little bit of aromatics,
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butter, and then a smoked salmon
white wine beurre blanc.
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And then the egg,
I'm getting there.
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Eggs should be top
of mind, buddy.
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Top of mind.
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Chefs, nine minutes
on the clock.
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[Eddie] Let's go, chefs!
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[Hari] So with the caviar,
I'm making a very simple
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caviar cream sauce.
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We talk about caviar being
such an incredible ingredient.
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It's tough in 20 minutes.
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You want to kind
of cook everything.
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Like, if it goes into a sauce,
it should be put in the sauce
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in the very end,
or else the caviar can pop,
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and then it cooks down.
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[Alexis] It's working!
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With the caviar, I want it to
stand out, so I'm going to put
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this caviar in some fish sauce.
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I'm always gonna be unique.
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I'm not gonna just put
a dollop of caviar on the plate
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and call it a day.
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It's aggressive, but it's good.
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Seems like the competition
is stiff, so, of course,
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I want to show off
to the judges.
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With the Tokyo scallions,
I'm using them in three ways.
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In the potato-egg frittata,
the wasabi herb creme fraiche,
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and fried them
as a crispy topping.
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Five minutes, chefs.
Keep cooking.
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That's way too fast.
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[Tiffani] I'm worried.
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Ivan hasn't even touched
his quail eggs.
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[Eddie] What?
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[Ivan]
I have all my other components
going, but I have no idea
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what I'm gonna do
with the quail eggs.
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Time is against me.
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You have to be agile when
working with them and nimble.
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How intense, how intense.
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-[deep exhale]
-[suspenseful music playing]
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[suspenseful music playing]
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[Ivan] At this point, I still
don't really know
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what I'm gonna do
with the quail egg.
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OK, OK, OK.
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But I keep pushing forward
as quickly as I can.
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So I think, let me make a nice
little aioli to round
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out the dish.
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So I put the egg yolks over
the double boiler,
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emulsify a little bit of nice
olive oil into there.
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OK, things are happening.
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I love seeing the fact
that Ivan hasn't even touched
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his caviar yet.
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Like, I don't wanna see caviar
being used, you know,
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five minutes into the round.
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[Ivan]
I get the beurre blanc to where
I want it I add some chopped
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chives at the end.
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I add about a dollop
or two of caviar in there.
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With the sunny quail egg,
I'm going to fry it gently,
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and leave the yolk runny.
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I want the egg to be this
unctuous, runny yolk when one
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breaks into it.
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I'm leaning into the egg theme
really hard.
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I want this dish to kind
of look like a bird's nest,
242
00:10:35,734 --> 00:10:40,200
so I find some phyllo, and
I drop that into the deep fryer.
243
00:10:40,367 --> 00:10:42,567
I like the way this is looking.
It's a little bit weird.
244
00:10:42,734 --> 00:10:43,901
It's a little bit quirky,
just like me.
245
00:10:45,167 --> 00:10:46,801
-Let's go, chefs.
-Taste your plas.
246
00:10:46,968 --> 00:10:48,167
Taste everything.
Beautiful plates.
247
00:10:48,334 --> 00:10:50,000
[Ted] Get it done, get it done,
get it done.
248
00:10:50,167 --> 00:10:51,300
[Julian] Let's go, Ivan.
249
00:10:51,300 --> 00:10:53,467
-[Ted] 30 seconds.
-[Tiffani] Don't get scrambled.
250
00:10:53,634 --> 00:10:56,834
[dramatic music playing]
251
00:10:59,300 --> 00:11:02,868
[Ted] Chefs, you are dangerously
short on time.
252
00:11:03,033 --> 00:11:06,167
-Ten, nine, eight, seven...
-All the eggs from this basket
253
00:11:06,334 --> 00:11:07,400
on your plate.
254
00:11:07,567 --> 00:11:11,100
[Ted]...six, five,
four, three,
255
00:11:11,267 --> 00:11:13,601
two, one.
256
00:11:13,767 --> 00:11:14,834
Time's up!
257
00:11:14,834 --> 00:11:16,601
-[Tiffani] All right.
-[Eddie] Good job, Chef.
258
00:11:17,801 --> 00:11:19,000
-Good job, Chef.
-[Alexis] Good job, Chef.
259
00:11:19,167 --> 00:11:20,267
That was great.
260
00:11:20,434 --> 00:11:21,467
Yeah.
[squeals]
261
00:11:21,634 --> 00:11:22,701
[Hari] Oh, my goodness.
262
00:11:22,701 --> 00:11:24,267
I could barely breathe.
That was so much fun.
263
00:11:24,434 --> 00:11:25,400
[Ivan] I know.
264
00:11:27,100 --> 00:11:28,667
Well, that was intense.
That was intense.
265
00:11:28,834 --> 00:11:30,100
But I'm really happy
with what I made.
266
00:11:30,267 --> 00:11:32,667
I didn't come this far,
you know, halfway around
267
00:11:32,834 --> 00:11:35,767
the world 37 years ago
to leave after one round?
268
00:11:35,934 --> 00:11:38,167
-[producer] How are you feeling?
-A little stressed.
269
00:11:38,334 --> 00:11:39,467
It was kind of intense.
270
00:11:39,634 --> 00:11:41,367
I mean, kind of had some
last minute ideas.
271
00:11:41,534 --> 00:11:42,634
So hopefully it pays off.
272
00:11:43,467 --> 00:11:46,501
You opened up that first basket
and got caviar,
273
00:11:47,767 --> 00:11:49,300
quail eggs,
274
00:11:49,467 --> 00:11:51,000
smoked salmon,
275
00:11:51,167 --> 00:11:52,267
and Tokyo scallions.
276
00:11:53,400 --> 00:11:54,467
We'll start with you, Chef Hari.
277
00:11:54,634 --> 00:11:56,267
Please tell us about your dish.
278
00:11:56,434 --> 00:11:59,767
Chefs, I have for you
a smoked salmon
279
00:11:59,934 --> 00:12:02,667
and Tokyo scallion egg bhurji
280
00:12:02,834 --> 00:12:07,000
with a sunny quail,
a little caviar cream,
281
00:12:07,167 --> 00:12:09,467
and a Tokyo scallion chutney.
282
00:12:09,634 --> 00:12:11,067
What did you call your dish?
283
00:12:11,234 --> 00:12:13,100
A bhurji.
It's a scrambled dish in India.
284
00:12:13,267 --> 00:12:15,400
-I thought you said bougie.
-I did, too.
285
00:12:15,567 --> 00:12:16,968
-That's the caviar talking.
-[Eddie laughs]
286
00:12:18,400 --> 00:12:19,901
Tell us about
where you grew up, Chef.
287
00:12:20,067 --> 00:12:23,501
I grew up in Mumbai in India,
and I came to the United States
288
00:12:23,667 --> 00:12:25,901
in 1987 to study mathematics.
289
00:12:26,067 --> 00:12:27,467
-[Tiffani] Really?
-Wow.
290
00:12:27,634 --> 00:12:28,567
Yes, Chefs.
But 20 years ago,
291
00:12:28,734 --> 00:12:30,367
I had a professional
midlife crisis,
292
00:12:30,534 --> 00:12:32,300
and I stepped into this
beautiful world of food.
293
00:12:32,467 --> 00:12:34,067
That's a very interesting
career path.
294
00:12:35,667 --> 00:12:38,868
I love your use
of the Japanese scallions.
295
00:12:39,033 --> 00:12:40,868
I can taste them throughout
in multiple ways.
296
00:12:41,033 --> 00:12:42,100
Absolutely delicious.
297
00:12:42,267 --> 00:12:43,868
I was concerned that
the chicken eggs would
298
00:12:44,033 --> 00:12:45,000
overpower some
of the quail egg,
299
00:12:45,167 --> 00:12:46,801
but honestly, it was delicious.
300
00:12:46,968 --> 00:12:49,801
My only wish was that I had
a little bit more caviar.
301
00:12:49,968 --> 00:12:52,601
But I think it's kind of funny,
though, when you said
302
00:12:52,767 --> 00:12:54,767
you was a mathematician,
because the biggest issue
303
00:12:54,934 --> 00:12:57,067
that I have with this
is like the ratios are off.
304
00:12:58,667 --> 00:13:00,667
When I got a little bit of that
caviar and I got a little bit
305
00:13:00,834 --> 00:13:04,367
of the smoked salmon,
I got those pops of salt,
306
00:13:04,534 --> 00:13:07,000
but it wasn't a lot of it,
and I wanted more of it.
307
00:13:09,467 --> 00:13:12,667
I've never had like a sunny side
up egg on scrambled eggs before.
308
00:13:12,834 --> 00:13:14,467
That's so interesting.
309
00:13:14,634 --> 00:13:16,367
Further, they're a very
hard scramble.
310
00:13:16,534 --> 00:13:18,868
Having that yolk to kind
of bring it back to life
311
00:13:19,033 --> 00:13:20,167
a little bit is helpful.
312
00:13:20,334 --> 00:13:22,667
Really incredibly
creative dish, Chef.
313
00:13:22,834 --> 00:13:23,667
Thank you.
314
00:13:23,834 --> 00:13:25,601
Next up, Chef Alexis.
315
00:13:25,767 --> 00:13:30,267
I made a deep-fried quail egg
over a salmon and onion cream
316
00:13:30,434 --> 00:13:33,267
with deep-fried phyllo
and a little bit
317
00:13:33,434 --> 00:13:36,000
of marinated caviar on top.
318
00:13:36,167 --> 00:13:38,100
So the phyllo just kind of
makes it look like a little bit
319
00:13:38,267 --> 00:13:42,167
of a nest since we are
doing eggs today.
320
00:13:42,334 --> 00:13:43,400
Chef, where do you cook?
321
00:13:43,567 --> 00:13:47,367
I'm embarking on my second
head chef position,
322
00:13:47,534 --> 00:13:49,400
but it's five minutes
from my house.
323
00:13:49,567 --> 00:13:52,367
I get to be near my chickens
and my children.
324
00:13:52,534 --> 00:13:54,100
Wait, you have chickens?
325
00:13:54,267 --> 00:13:56,367
I have 18 chickens right now.
326
00:13:56,534 --> 00:13:58,067
-Cute!
-[Alexis] So now I do.
327
00:13:58,234 --> 00:14:01,100
I'm just going to point out,
Chef Alexis, that you mentioned
328
00:14:01,267 --> 00:14:03,100
the chickens before
your children.
329
00:14:03,267 --> 00:14:05,501
Oh, I know, I did,
but we have six kids,
330
00:14:05,667 --> 00:14:07,300
so it's hard to keep all
the kids together.
331
00:14:07,467 --> 00:14:08,634
I can keep
the chickens together.
332
00:14:11,067 --> 00:14:13,367
The use of the fried phyllo
with the Tokyo scallion,
333
00:14:13,534 --> 00:14:16,067
that you fried both of those.
Really clever, right?
334
00:14:16,234 --> 00:14:19,067
But I think because
the quail eggs fry so quickly,
335
00:14:19,234 --> 00:14:20,501
that's the problem.
336
00:14:20,501 --> 00:14:23,000
With that, I think you still
want some, like, gooey middle,
337
00:14:23,167 --> 00:14:24,667
and this is pretty well done.
338
00:14:25,767 --> 00:14:28,801
The fish sauce
with the caviar is like, "Mmm".
339
00:14:28,968 --> 00:14:31,100
I think those things are gonna
cancel each other out.
340
00:14:31,267 --> 00:14:34,567
But as I get into it,
I actually enjoy that really
341
00:14:34,734 --> 00:14:36,868
assertive saltiness, right?
342
00:14:37,033 --> 00:14:39,868
The problem is this doesn't
have a vessel, like a wonton.
343
00:14:40,033 --> 00:14:42,601
You get everything in one bite,
because right now it just seems
344
00:14:42,767 --> 00:14:44,701
like, disjointed to me
just a little bit.
345
00:14:46,467 --> 00:14:49,467
I agree with you, but I really
enjoyed kind of the playfulness
346
00:14:49,634 --> 00:14:52,367
of its nest with an egg
in the middle of it.
347
00:14:52,534 --> 00:14:53,801
Thank you.
348
00:14:53,801 --> 00:14:56,000
All right, next up we go to
Chef Ivan, who appears to have
349
00:14:56,167 --> 00:14:57,400
spent a little money
on this dish.
350
00:14:57,567 --> 00:14:59,767
There's that caviar.
Right on.
351
00:14:59,934 --> 00:15:01,167
Thank you.
352
00:15:01,167 --> 00:15:03,067
So in front of you chefs,
you have a melted scallion
353
00:15:03,234 --> 00:15:05,367
with a smoked caviar
beurre blanc,
354
00:15:05,534 --> 00:15:07,367
some crispy scallions on top.
355
00:15:07,534 --> 00:15:10,000
What was it that tugged
you into culinary?
356
00:15:10,167 --> 00:15:12,601
My father, he is one
of the best cooks I know.
357
00:15:12,767 --> 00:15:14,467
At a young age,
I was just a little fat kid
358
00:15:14,634 --> 00:15:16,400
in the kitchen, kind of just not
knowing what's happening,
359
00:15:16,567 --> 00:15:19,200
but the aromas and,
you know, being Hispanic
360
00:15:19,367 --> 00:15:20,901
just brings family together.
361
00:15:21,567 --> 00:15:25,801
[Tiffani]
Chef Ivan, the use of the Tokyo
scallion's really smart here.
362
00:15:25,968 --> 00:15:29,868
It gives this really luxurious,
sort of sophisticated slant
363
00:15:30,033 --> 00:15:32,667
to your dish right away,
but I think it's screaming
364
00:15:32,834 --> 00:15:36,367
for bread to, like, really soak
up all that delicious flavor.
365
00:15:38,667 --> 00:15:40,801
I think the addition
of the salmon on top was
366
00:15:40,968 --> 00:15:42,200
very, very smart.
367
00:15:42,367 --> 00:15:43,868
Because everything
underneath it was kind of,
368
00:15:44,033 --> 00:15:45,234
like one note for me.
369
00:15:45,234 --> 00:15:47,267
'Cause if you get some of just
the reduction, the sauce
370
00:15:47,434 --> 00:15:50,467
on its own without that little
pop of caviar, it's very bland.
371
00:15:52,167 --> 00:15:54,667
But other than that, this is
a very, very good first round.
372
00:15:54,834 --> 00:15:56,067
Thank you, Chef.
373
00:15:56,234 --> 00:15:57,667
Chef Ivan, I love hearing
your story
374
00:15:57,834 --> 00:15:59,100
because it reminds me of mine.
375
00:15:59,267 --> 00:16:02,167
I was that same young kind
of fat kid in the kitchen.
376
00:16:02,334 --> 00:16:04,601
My dad, he came home
after cooking every day
377
00:16:04,767 --> 00:16:06,100
for all of his guests.
378
00:16:06,267 --> 00:16:07,501
He would come home
and cook for his family.
379
00:16:07,667 --> 00:16:11,200
And so altogether,
it's absolutely delicious dish.
380
00:16:11,367 --> 00:16:12,667
Thank you
for the feedback, Chef.
381
00:16:12,834 --> 00:16:14,767
All right, and finally,
we go to Chef Mari.
382
00:16:14,934 --> 00:16:17,200
I have prepared
for you a frittata.
383
00:16:17,367 --> 00:16:21,167
It is topped with a wasabi herb
creme fraiche,
384
00:16:21,334 --> 00:16:25,000
soft-boiled quail egg,
and then topped with some
385
00:16:25,167 --> 00:16:27,100
crispy Tokyo scallions.
386
00:16:28,300 --> 00:16:30,100
Mari, I think the frittata
is cooked perfectly.
387
00:16:31,167 --> 00:16:33,400
I just feel like the quail egg,
to me, just seems like a little
388
00:16:33,567 --> 00:16:34,567
bit of an afterthought...
389
00:16:35,901 --> 00:16:37,000
when it's just placed on top.
390
00:16:38,868 --> 00:16:40,300
The problem is
the quail egg, right?
391
00:16:40,467 --> 00:16:41,667
Just, like, I think...
392
00:16:41,834 --> 00:16:43,801
had you just sunny side up,
393
00:16:43,968 --> 00:16:45,868
like, just really
babied that egg
394
00:16:46,033 --> 00:16:47,467
and given us some runny yolk,
that would have worked
395
00:16:47,634 --> 00:16:51,100
really nicely in here.
This is egg-spectacular, right?
396
00:16:51,267 --> 00:16:52,501
All day.
397
00:16:52,501 --> 00:16:54,567
And so it's really important
that the eggs are celebrated
398
00:16:54,734 --> 00:16:56,567
in really robust ways.
399
00:16:56,734 --> 00:16:58,868
[Julian]
I agree, but I love the cream.
400
00:16:59,033 --> 00:17:01,067
I love the combinations
of the dill
401
00:17:01,234 --> 00:17:04,501
with the scallions, the wasabi.
There's so much depth.
402
00:17:04,667 --> 00:17:06,868
There's so much complexity.
Very, very well done.
403
00:17:07,033 --> 00:17:08,267
Thank you, chef.
404
00:17:08,434 --> 00:17:10,200
All right.
Thank you, chefs.
405
00:17:12,100 --> 00:17:13,467
[Alexis]
There's a little trepidation
406
00:17:13,634 --> 00:17:16,000
because the quail egg
was overcooked,
407
00:17:16,167 --> 00:17:20,467
but I think Chef Mari
may be on the chopping block.
408
00:17:20,634 --> 00:17:24,300
After the judges' feedback,
I am slightly concerned,
409
00:17:24,467 --> 00:17:27,667
so I am having second thoughts
about my execution.
410
00:17:27,834 --> 00:17:31,000
[suspenseful music intensifies]
411
00:17:39,367 --> 00:17:41,567
Whose dish is
on the chopping block?
412
00:17:41,734 --> 00:17:44,601
[suspenseful music playing]
413
00:17:48,501 --> 00:17:51,300
[suspenseful music intensifies]
414
00:17:53,100 --> 00:17:54,100
[sigh]
415
00:17:55,367 --> 00:17:57,467
Chef Alexis,
you've been chopped.
416
00:17:57,634 --> 00:17:58,968
Judges?
417
00:17:59,133 --> 00:18:03,167
Chef Alexis, we really enjoyed
the plating of your dish.
418
00:18:03,334 --> 00:18:05,868
However, the dish
just didn't feel as cohesive
419
00:18:06,033 --> 00:18:07,267
as we wanted it to be.
420
00:18:07,434 --> 00:18:10,167
And your deep-fried quail egg
was overcooked.
421
00:18:11,267 --> 00:18:12,901
And so we had to chop you.
422
00:18:13,067 --> 00:18:14,968
Thanks a lot, guys.
It's been really great.
423
00:18:15,133 --> 00:18:16,667
Thank you for being
with us, Chef -- be well.
424
00:18:16,834 --> 00:18:19,267
[dramatic music playing]
425
00:18:19,434 --> 00:18:21,367
[Alexis] You know what?
You live and you learn.
426
00:18:21,534 --> 00:18:23,367
And it does not mean
that I'm stopping.
427
00:18:23,534 --> 00:18:25,167
There's going to be a lot more
coming from me.
428
00:18:25,334 --> 00:18:26,501
You're never --
429
00:18:26,501 --> 00:18:28,367
this isn't the last time you're
gonna see all this.
430
00:18:28,534 --> 00:18:29,467
You better get ready.
431
00:18:33,501 --> 00:18:35,901
Chef Hari, Chef Mari, Chef Ivan.
432
00:18:36,067 --> 00:18:37,467
Entree basket is here.
433
00:18:37,634 --> 00:18:40,300
[suspenseful music playing]
434
00:18:42,767 --> 00:18:43,868
Open it up.
435
00:18:47,167 --> 00:18:49,801
-[Ted] And you've got...
-Interesting.
436
00:18:49,968 --> 00:18:54,868
-[Ted]...salted egg yolk syrup.
-Salted egg yolk syrup?
437
00:18:55,033 --> 00:18:57,167
I have no idea what that is.
I'm gonna find out.
438
00:18:58,467 --> 00:19:00,601
-Some eggs.
-[Ted] Duck eggs.
439
00:19:00,767 --> 00:19:03,000
These are duck eggs.
For sure.
440
00:19:04,267 --> 00:19:07,000
-[Ted] Plus...
-My favorite green in the world.
441
00:19:07,167 --> 00:19:09,267
-[Ted] Collard greens,
-[Ivan] OK.
442
00:19:10,767 --> 00:19:12,501
[Ted] and Mexican chorizo.
443
00:19:12,667 --> 00:19:15,601
This is not egg-related, really.
444
00:19:15,767 --> 00:19:16,701
[laughs]
445
00:19:16,701 --> 00:19:19,100
-[Ted] 30 minutes.
-[Ivan] Oh, my God.
446
00:19:19,267 --> 00:19:21,467
We're definitely gonna have to
think about this a little more.
447
00:19:21,634 --> 00:19:22,701
Clock starts now.
448
00:19:22,868 --> 00:19:24,367
[judges clapping]
449
00:19:24,534 --> 00:19:25,367
[judges] Let's go!
450
00:19:25,534 --> 00:19:28,400
[electronic music playing]
451
00:19:30,767 --> 00:19:32,601
Judges, is there room
for improvement now
452
00:19:32,767 --> 00:19:35,167
that we are
in the entree course?
453
00:19:35,334 --> 00:19:36,968
I think the biggest thing
for me is, like, I don't wanna
454
00:19:37,133 --> 00:19:39,400
just see the egg used once,
like, use it multiple times.
455
00:19:41,868 --> 00:19:46,167
[Tiffani] I think this is
an excellent basket
for an omelet.
456
00:19:46,334 --> 00:19:48,501
Just straight up make an omelet.
457
00:19:48,667 --> 00:19:50,567
I was more so thinking
like a fried rice.
458
00:19:50,734 --> 00:19:51,968
-Fried rice would be good.
-[Julian] Yeah.
459
00:19:53,267 --> 00:19:55,467
All right, Mari,
what you got going?
460
00:19:55,634 --> 00:19:56,868
So I'm gonna make
some omurice.
461
00:19:56,868 --> 00:20:00,367
I'm going to do a soft egg
scramble on top of fried rice
462
00:20:00,534 --> 00:20:02,067
with all these ingredients,
making a little
463
00:20:02,234 --> 00:20:03,901
bordelaise sauce.
464
00:20:04,067 --> 00:20:07,000
I decided to make a chorizo
bordelaise just because
465
00:20:07,167 --> 00:20:09,100
traditionally
we use beef scraps.
466
00:20:09,267 --> 00:20:12,868
So to me, it just made sense
to swap out for protein.
467
00:20:15,100 --> 00:20:17,167
Tasting that egg yolk syrup,
it has this sweetness,
468
00:20:17,334 --> 00:20:19,100
but also has a little bit
of saltiness to it as well.
469
00:20:19,267 --> 00:20:21,901
[Tiffani]
I think the egg yolk syrup
would be the base of any kind
470
00:20:22,067 --> 00:20:23,200
of grape vinaigrette or any --
471
00:20:23,367 --> 00:20:24,601
it's really got this...
472
00:20:24,767 --> 00:20:27,400
There's no actual egg yolk
in the egg yolk syrup,
473
00:20:27,567 --> 00:20:29,400
but it's got this
butterscotch-y kind of,
474
00:20:29,567 --> 00:20:32,267
like, delicious autumnal
quality to it.
-Yeah.
475
00:20:34,467 --> 00:20:36,767
Oh, whoa there, buddy.
Slow down.
476
00:20:36,934 --> 00:20:38,267
-Ivan!
-[Ivan] Yes, Chef?
477
00:20:38,434 --> 00:20:40,067
-[Julian] What are we doing?
-We're making some pasta, Chef.
478
00:20:40,234 --> 00:20:42,567
I'm gonna make a little bit
of tagliatelle.
479
00:20:42,734 --> 00:20:45,267
Use some of that
salted egg yolk in here,
480
00:20:45,434 --> 00:20:47,868
some of the duck eggs whole
and the yolks.
481
00:20:48,033 --> 00:20:49,667
Salted egg yolk
in your dough.
482
00:20:49,834 --> 00:20:52,300
-[Ivan] Yes, chef.
-Wow, love that.
483
00:20:52,467 --> 00:20:55,567
Making a pasta
is a ginormous risk,
484
00:20:55,734 --> 00:20:56,701
but I'm wanting to showcase
485
00:20:56,701 --> 00:20:58,968
some technical ability
and wow the judges
486
00:20:59,133 --> 00:21:00,968
with what I can accomplish
within 30 minutes.
487
00:21:02,267 --> 00:21:04,467
[Tiffani] The duck eggs, guys,
differ from chicken eggs
488
00:21:04,634 --> 00:21:06,100
in a couple of different ways.
489
00:21:06,267 --> 00:21:08,801
A little bit bigger,
so overall volume is increased.
490
00:21:08,968 --> 00:21:10,267
They're much, much richer,
so you see, like,
491
00:21:10,434 --> 00:21:14,000
a really, like, beautiful,
orange yolk, typically.
492
00:21:14,167 --> 00:21:17,701
I love duck eggs fried over
the top of very spicy things.
493
00:21:17,868 --> 00:21:19,100
Yeah.
494
00:21:19,100 --> 00:21:21,367
Hari, you've got some beautiful
spices on your station.
495
00:21:21,534 --> 00:21:22,534
What are you doing?
496
00:21:22,534 --> 00:21:24,501
Making a little
North Indian-style curry.
497
00:21:24,667 --> 00:21:28,067
I'm gonna make some egg white
sauteed kind of tortillas
498
00:21:28,234 --> 00:21:29,367
as your bread.
499
00:21:29,367 --> 00:21:31,300
Right now, what he's doing
is bouncing up and down
500
00:21:31,467 --> 00:21:32,767
with excitement,
which I love to see.
501
00:21:32,934 --> 00:21:34,300
I know -- I love to
see it as well.
502
00:21:36,767 --> 00:21:40,901
[Hari] Making a caramelized
chorizo, collard green, duck egg
503
00:21:41,067 --> 00:21:44,367
tikka masala
with some egg-crisped tortilla.
504
00:21:46,767 --> 00:21:49,567
So I'm cooking the chorizo
as well as the collard greens.
505
00:21:49,734 --> 00:21:51,667
The stems in the chorizo
are in one pan,
506
00:21:51,834 --> 00:21:54,767
the tops of the collard greens
and some mushrooms and onions
507
00:21:54,934 --> 00:21:57,100
are in another pan.
508
00:21:57,267 --> 00:21:59,601
I add the egg yolk syrup
to both pans because I know
509
00:21:59,767 --> 00:22:02,467
it has that sweetness, and
I'm using it as a sugar content
510
00:22:02,634 --> 00:22:04,367
to help caramelize
these components.
511
00:22:04,534 --> 00:22:07,400
Chefs, 17 minutes
on the clock.
512
00:22:09,868 --> 00:22:13,100
[suspenseful music playing]
513
00:22:13,267 --> 00:22:14,667
Chef Ivan, what are you using
the Merlot for?
514
00:22:14,834 --> 00:22:18,567
That, I kind of built a little
bit of ragu with the chorizo,
515
00:22:18,734 --> 00:22:20,267
a little bit
of onions and garlic.
516
00:22:20,434 --> 00:22:21,567
Chorizo ragu.
517
00:22:21,567 --> 00:22:23,767
And now I got my greens in here
with the chorizo.
518
00:22:23,934 --> 00:22:27,167
Kind of making like
a Mexican-Italian ragu.
519
00:22:27,334 --> 00:22:29,367
I hope, you know, my Italian
friends don't hate me for it.
520
00:22:30,567 --> 00:22:31,701
[Ivan]
I wanna win for my parents.
521
00:22:31,868 --> 00:22:35,100
I mean, they have sacrificed
so much to even get me
522
00:22:35,267 --> 00:22:36,667
to the point that I am in life.
523
00:22:36,834 --> 00:22:39,000
Food was always at the table,
clothes on my back.
524
00:22:39,167 --> 00:22:41,267
Bringing a "Chopped"
championship home --
525
00:22:41,434 --> 00:22:42,367
it's gonna mean
the world to them.
526
00:22:44,667 --> 00:22:47,367
Five minutes, chefs.
Keep cooking.
527
00:22:47,534 --> 00:22:49,400
[Hari] The duck eggs, I'm simply
going to boil them and leave
528
00:22:49,567 --> 00:22:51,100
the yolk slightly soft.
529
00:22:56,467 --> 00:22:59,067
[Mari] By curing
the duck egg yolk in soy,
530
00:22:59,234 --> 00:23:00,767
it's going to taste really nice
531
00:23:00,934 --> 00:23:04,200
with that extra umami
from the soy sauce, and I hope
532
00:23:04,367 --> 00:23:08,801
that it will add an extra level
of creaminess to that scramble.
533
00:23:10,267 --> 00:23:11,801
[Ted] One minute left
on the clock, chefs.
534
00:23:17,767 --> 00:23:20,767
I was worried about Chef Ivan,
but now it looks like he's
535
00:23:20,934 --> 00:23:22,067
the front runner now.
-Right.
536
00:23:22,234 --> 00:23:24,701
[suspenseful music playing]
537
00:23:24,868 --> 00:23:28,300
Be smart, be smart in your final
seconds, chefs.
538
00:23:28,467 --> 00:23:31,868
Ten, nine, eight, seven,
539
00:23:32,033 --> 00:23:34,601
-six, five...
-Go, go, go, go, go!
540
00:23:34,767 --> 00:23:40,267
four, three, two, one.
Time's up.
541
00:23:40,434 --> 00:23:42,400
-[Tiffani] All right.
-[Ted] Please step back.
542
00:23:42,567 --> 00:23:43,601
-[Tiffani] Whoo!
-[Eddie] Wow.
543
00:23:43,767 --> 00:23:45,801
[judges clapping]
544
00:23:47,367 --> 00:23:49,501
Besides feeling very sweaty,
I feel good.
545
00:23:49,667 --> 00:23:51,167
One thing is to put an egg
on the plate, right?
546
00:23:51,334 --> 00:23:53,400
That's a no-brainer,
but it's in the pasta,
547
00:23:53,567 --> 00:23:54,467
it's in the dough.
548
00:23:54,634 --> 00:23:56,801
I'm very proud
of what I just made.
549
00:23:56,968 --> 00:23:59,000
[Hari] The competition
is tight, it's fierce,
550
00:23:59,167 --> 00:24:01,267
it's elevated, it's passionate.
551
00:24:01,434 --> 00:24:02,868
But, you know, I'm gonna
make it to the next round
552
00:24:03,033 --> 00:24:04,267
because I made the dish
I wanted to make.
553
00:24:04,434 --> 00:24:05,467
I have no regrets.
554
00:24:05,634 --> 00:24:06,767
I've showcased
the basket ingredients
555
00:24:06,934 --> 00:24:07,801
in the best way I could.
556
00:24:13,667 --> 00:24:16,901
Chefs, for the entree round,
you got salted egg yolk syrup,
557
00:24:18,100 --> 00:24:19,100
duck eggs,
558
00:24:20,200 --> 00:24:21,200
collard greens,
559
00:24:22,667 --> 00:24:23,801
and Mexican chorizo.
560
00:24:25,701 --> 00:24:28,167
Chef Mari, please tell us
about your main course.
561
00:24:28,334 --> 00:24:30,667
I have prepared for you omurice.
562
00:24:30,834 --> 00:24:34,567
It has a pickled collard green
frisee salad,
563
00:24:34,734 --> 00:24:37,567
soy-cured duck egg yolk
in the center,
564
00:24:37,734 --> 00:24:40,400
and a chorizo bordelaise
on the side.
565
00:24:40,567 --> 00:24:42,601
Is there someone who inspired
you to become a chef?
566
00:24:42,767 --> 00:24:44,067
It was definitely my father.
567
00:24:44,234 --> 00:24:48,000
Unfortunately, he did pass
about 11 years ago.
568
00:24:48,167 --> 00:24:50,968
He was truly an inspiration
to me because even though he did
569
00:24:51,133 --> 00:24:55,767
get ill, he was in the kitchen
working up until the day
570
00:24:55,934 --> 00:24:57,100
that he couldn't.
571
00:24:57,100 --> 00:25:01,200
I think through me,
I'm able to, like, really still
572
00:25:01,367 --> 00:25:03,267
continue his voice
through my dishes.
573
00:25:03,434 --> 00:25:05,367
I love hearing that.
574
00:25:05,534 --> 00:25:08,767
Well, first off, I'm a big fan
of, like, a soy-cured egg yolk,
575
00:25:08,934 --> 00:25:11,067
and that was delicious
right on top of here.
576
00:25:11,234 --> 00:25:14,100
The chorizo with the egg syrup
and the rice and the egg,
577
00:25:14,267 --> 00:25:15,467
It all goes really, really
well together.
578
00:25:17,200 --> 00:25:18,501
I love the chorizo.
579
00:25:18,501 --> 00:25:21,000
It does give it a smokiness
to it that I really appreciate.
580
00:25:21,167 --> 00:25:22,901
But there is a sweetness,
581
00:25:23,067 --> 00:25:24,300
because you have
the sweet ketchup here,
582
00:25:24,467 --> 00:25:26,200
and then you have
the egg yolk syrup in here.
583
00:25:26,367 --> 00:25:28,267
It just makes things a little
bit too sweet,
584
00:25:28,434 --> 00:25:29,701
and it needs some balance.
585
00:25:31,467 --> 00:25:34,701
Everything is really rich.
It needs some relief.
586
00:25:34,868 --> 00:25:37,467
I think you're hinting
at that with your collard greens
587
00:25:37,634 --> 00:25:39,400
and pickling the stems
of the collard greens.
588
00:25:39,567 --> 00:25:42,601
Really nicely done,
but I need more of it, right?
589
00:25:42,767 --> 00:25:45,367
Putting the egg yolk on top
makes a lot of sense.
590
00:25:45,534 --> 00:25:47,868
You have to really remove
the white from the egg yolk.
591
00:25:48,033 --> 00:25:52,667
I got raw egg white, which is,
it just detracted from all
592
00:25:52,834 --> 00:25:54,667
of the cool work you've put
into this dish.
593
00:25:54,834 --> 00:25:57,167
But overall, it's delicious
and it's craveable.
594
00:25:57,334 --> 00:25:59,767
-Thank you, Chef.
-Next, Chef Ivan.
595
00:25:59,934 --> 00:26:00,934
All right, chefs,
in front of you,
596
00:26:00,934 --> 00:26:04,100
you have a salted duck egg
tagliatelle
597
00:26:04,267 --> 00:26:06,467
with a chorizo
and collard green ragu.
598
00:26:12,767 --> 00:26:14,100
-Chef Ivan.
-Yes, chef.
599
00:26:15,968 --> 00:26:17,467
This is outstanding.
600
00:26:17,634 --> 00:26:18,868
This is really,
really good work.
601
00:26:20,100 --> 00:26:22,367
We watched you work with this
dough, and just to be able
602
00:26:22,534 --> 00:26:24,367
to pull this off is
egg-cellent work.
603
00:26:24,534 --> 00:26:26,367
I think the chorizo,
you really rendered it
604
00:26:26,534 --> 00:26:28,767
out nicely, and the spice
that it's giving,
605
00:26:28,934 --> 00:26:31,968
in contrast to the sweetness
of that egg yolk syrup,
606
00:26:32,133 --> 00:26:34,701
I think they played very well.
607
00:26:34,868 --> 00:26:37,567
My favorite aspect of this
is actually the collard greens.
608
00:26:37,734 --> 00:26:40,501
That bitterness and that crunch
and the way you cooked it,
609
00:26:40,667 --> 00:26:44,067
I never thought greens would be
my favorite part of the ragu.
610
00:26:44,234 --> 00:26:46,100
and you really did this --
611
00:26:46,267 --> 00:26:48,300
these collard greens amazingly.
612
00:26:48,467 --> 00:26:51,968
Chef Ivan, it takes a lot
of courage to cook this
613
00:26:52,133 --> 00:26:54,567
and put it in front of us
in an egg battle.
614
00:26:54,734 --> 00:26:56,000
The question for me,
and I think the elephant
615
00:26:56,167 --> 00:26:58,767
in the room is, is this
an egg-centered dish?
616
00:26:58,934 --> 00:27:01,667
You know, for celebrating eggs
today, is this enough?
617
00:27:02,868 --> 00:27:04,901
And it's delicious, no question.
618
00:27:05,067 --> 00:27:06,267
I don't know if it's enough.
619
00:27:06,434 --> 00:27:08,667
Understood.
Thank you, Chef.
620
00:27:08,834 --> 00:27:10,167
Finally, Chef Hari.
621
00:27:10,334 --> 00:27:13,868
Chefs, what I have for you
is a caramelized chorizo,
622
00:27:14,033 --> 00:27:16,767
collard green, and duck egg
tikka masala.
623
00:27:17,901 --> 00:27:20,367
And I've used the syrup to kind
of give some of the balance
624
00:27:20,534 --> 00:27:21,567
and sweetness in the dish.
625
00:27:21,734 --> 00:27:24,100
And I used the duck egg
to batter the tortillas
626
00:27:24,267 --> 00:27:25,567
and pan crisped it.
627
00:27:27,100 --> 00:27:29,067
So the tortilla is great.
628
00:27:29,234 --> 00:27:31,267
I think coating it with
the egg, super smart,
629
00:27:31,434 --> 00:27:32,367
super delicious.
630
00:27:32,367 --> 00:27:34,501
I like the way the duck egg
is cooked.
631
00:27:34,667 --> 00:27:36,067
I think this is an interesting
way to use it
632
00:27:36,234 --> 00:27:38,100
and the flavors are great.
633
00:27:38,267 --> 00:27:41,300
I'm loving the combination
of spices and heat,
634
00:27:41,467 --> 00:27:44,901
but I'm not really...
635
00:27:45,067 --> 00:27:48,000
happy with the combination
of it with the chorizo
636
00:27:48,167 --> 00:27:51,067
and collard green
and the egg yolk syrup.
637
00:27:51,234 --> 00:27:52,601
I think it's making it really,
really sweet.
638
00:27:54,501 --> 00:27:56,367
It almost tastes like
maple breakfast sausage.
639
00:27:58,567 --> 00:27:59,701
I do agree.
640
00:27:59,868 --> 00:28:03,200
I think you utilized
the salted egg yolk syrup
641
00:28:03,367 --> 00:28:04,701
kind of in of in everything,
642
00:28:04,868 --> 00:28:09,801
but you technically
cook the boiled egg perfectly.
643
00:28:09,968 --> 00:28:13,667
The sauce is delicious.
The vegetables are delicious.
644
00:28:13,834 --> 00:28:15,100
Thank you.
645
00:28:15,267 --> 00:28:16,868
Very good.
Thank you, chefs.
646
00:28:18,400 --> 00:28:20,367
[Hari] Do I think
I'm on the chopping block?
647
00:28:20,534 --> 00:28:22,267
I don't think so.
I cooked the dish I wanted.
648
00:28:22,434 --> 00:28:25,701
I'm excited, and I'm looking
forward to seeing what happens.
649
00:28:25,868 --> 00:28:28,367
That round, it was definitely
a lot more challenging
650
00:28:28,534 --> 00:28:31,100
than the first round for me,
but I did my best.
651
00:28:31,267 --> 00:28:33,567
I can't really control
what happens.
652
00:28:33,734 --> 00:28:37,100
[suspenseful music playing]
653
00:28:46,067 --> 00:28:48,167
So whose dish is
on the chopping block?
654
00:28:48,334 --> 00:28:50,868
[suspenseful music intensifies]
655
00:28:56,868 --> 00:29:00,067
Chef Hari, you've been chopped.
Judges?
656
00:29:00,234 --> 00:29:02,200
Chef Hari, we felt
that you just overdosed
657
00:29:02,367 --> 00:29:04,267
on the salted egg yolk syrup,
and it covered up
658
00:29:04,434 --> 00:29:06,467
the amazing flavors
you developed with the chorizo
659
00:29:06,634 --> 00:29:07,767
and the collard greens.
660
00:29:09,167 --> 00:29:10,400
And so,
661
00:29:10,567 --> 00:29:11,501
we had to chop you.
662
00:29:11,667 --> 00:29:12,567
Thank you, Chefs.
663
00:29:12,567 --> 00:29:14,167
-[Hari] Good luck.
-[Mari] Thank you.
664
00:29:14,334 --> 00:29:15,868
[Ted] Best of luck.
665
00:29:16,033 --> 00:29:17,667
I wanted to go one more round.
I was ready.
666
00:29:17,834 --> 00:29:19,267
I was just getting warmed up,
as they say.
667
00:29:19,434 --> 00:29:20,467
I was focused.
668
00:29:20,634 --> 00:29:21,868
I made the dish
I wanted to make,
669
00:29:22,033 --> 00:29:23,667
and I did the best I could.
670
00:29:30,601 --> 00:29:33,300
Chef Ivan, Chef Mari,
this final basket will play
671
00:29:33,467 --> 00:29:34,400
a big role.
672
00:29:37,868 --> 00:29:39,100
Dig in.
673
00:29:41,567 --> 00:29:43,567
Oh, here it is.
674
00:29:43,734 --> 00:29:46,200
[Ted] And you are looking
at an ostrich egg.
675
00:29:46,367 --> 00:29:47,367
[Mari] It was gonna come
at some point.
676
00:29:48,667 --> 00:29:49,667
My God.
677
00:29:49,834 --> 00:29:51,267
Oh, my God.
678
00:29:52,300 --> 00:29:54,367
It's massive.
It's like a dragon egg.
679
00:29:54,534 --> 00:29:58,300
-All right.
-[Ted] Plus chocolate
caramel eggs.
680
00:29:58,467 --> 00:30:01,501
-[Ivan] OK.
-Strawberries, that's nice.
681
00:30:01,667 --> 00:30:02,601
[Ted] Strawberries.
682
00:30:03,868 --> 00:30:05,267
And ladyfingers.
683
00:30:05,434 --> 00:30:07,901
Ladyfingers, that's
very kind, actually.
684
00:30:09,000 --> 00:30:10,667
Thrown for a loop a little bit.
685
00:30:10,834 --> 00:30:13,000
I mean, what am I supposed
to do with this?
686
00:30:13,167 --> 00:30:14,434
Um...
687
00:30:14,434 --> 00:30:17,868
-[Ted] 30 minutes to make
eggs-citing desserts.
-Yeah.
688
00:30:18,033 --> 00:30:19,100
Clock starts now.
689
00:30:19,267 --> 00:30:22,267
[judges cheering and clapping]
690
00:30:22,434 --> 00:30:26,167
[suspenseful music playing]
691
00:30:26,334 --> 00:30:28,067
They have come too far
to crack up now.
692
00:30:28,234 --> 00:30:29,267
I know, that's right.
693
00:30:29,434 --> 00:30:31,701
In sports terms,
though, the basket ingredients
694
00:30:31,868 --> 00:30:33,100
right now are just like,
it's a layup.
695
00:30:33,267 --> 00:30:34,400
-[Julian] Yes.
-It's a layup.
696
00:30:34,400 --> 00:30:35,734
-[Eddie] This is a layup.
-[Julian] It really is.
697
00:30:35,734 --> 00:30:38,701
Sometimes things that are too
easy, though, will mess you up.
698
00:30:38,868 --> 00:30:40,467
[Tiffani] Ostrich eggs
are giant, right?
699
00:30:40,634 --> 00:30:42,300
The thing you want to do is
get rid of the white.
700
00:30:42,467 --> 00:30:44,767
The white tends to be a little
bit tougher from like a chicken
701
00:30:44,934 --> 00:30:46,300
or a duck egg.
702
00:30:46,467 --> 00:30:49,267
The egg yolk of the ostrich egg
performs like any other
703
00:30:49,434 --> 00:30:51,767
egg yolk.
It's just so much more of it.
704
00:30:51,934 --> 00:30:54,000
[Ivan] Quite massive.
Oh, God.
705
00:30:54,167 --> 00:30:59,968
And to me, this basket is
ice cream, custard, tiramisu.
706
00:31:00,200 --> 00:31:01,100
[Julian] Yeah, absolutely.
707
00:31:03,567 --> 00:31:05,901
Chef Ivan, what
we making, brother?
708
00:31:06,067 --> 00:31:11,167
I'm gonna make a ladyfinger
cake with a zabaione,
709
00:31:11,334 --> 00:31:13,701
some macerated strawberries,
and I'm still thinking about
710
00:31:13,868 --> 00:31:16,000
the chocolate component.
711
00:31:16,167 --> 00:31:18,000
Ivan, how are you feeling
about this egg?
712
00:31:18,167 --> 00:31:20,701
Oh, my God.
I'm just happy I got it open.
713
00:31:20,868 --> 00:31:23,067
Got some things separated,
so some things are happening.
714
00:31:24,100 --> 00:31:26,367
[Ivan] I've never used an
ostrich egg before in my life.
715
00:31:26,534 --> 00:31:30,567
It is a massive white,
and it is so much yolk.
716
00:31:32,367 --> 00:31:34,100
[Ivan] When it comes to this
sponge cake, I'm adding this
717
00:31:34,267 --> 00:31:36,400
in batches, hoping that
my culinary knowledge
718
00:31:36,567 --> 00:31:37,901
will help guide me through this.
719
00:31:38,067 --> 00:31:40,167
[suspenseful music playing]
720
00:31:44,467 --> 00:31:45,667
The interesting thing
about both of these chefs
721
00:31:45,834 --> 00:31:48,167
is they're sort of cooking
with a lot of heritage.
722
00:31:48,334 --> 00:31:51,200
Mari's dad was the chef
of a legendary restaurant
723
00:31:51,367 --> 00:31:52,467
in Chicago.
724
00:31:52,467 --> 00:31:54,701
Similarly, Ivan has had kind
of the same heritage
725
00:31:54,868 --> 00:31:56,067
with his father, so.
726
00:31:56,234 --> 00:31:58,501
I completely agree,
and they've been fairly
727
00:31:58,667 --> 00:32:02,300
neck and neck.
-Clearly, yeah, yeah.
728
00:32:02,467 --> 00:32:05,200
I decide to make a Swiss
meringue with the ostrich egg
729
00:32:05,367 --> 00:32:09,000
because I do think that
it is a smart way to use
730
00:32:09,167 --> 00:32:10,300
the egg white.
731
00:32:10,300 --> 00:32:13,868
I feel like torching it will be
really beautiful.
732
00:32:14,033 --> 00:32:15,400
Chef Mari, what we making?
733
00:32:15,567 --> 00:32:18,067
[Mari] Trying to make
a strawberry sherbet
734
00:32:19,000 --> 00:32:21,634
and some Swiss meringue.
735
00:32:24,100 --> 00:32:27,501
I'm adding prepared strawberry
preserves just to fortify
736
00:32:27,667 --> 00:32:29,868
and concentrate
that strawberry flavor.
737
00:32:32,067 --> 00:32:34,667
[Ted]
Chefs, 17 minutes on the clock.
738
00:32:38,567 --> 00:32:42,000
[Ivan] With the zabaione,
I grab half of my egg yolk,
739
00:32:42,167 --> 00:32:43,200
put some sugar in there.
740
00:32:44,868 --> 00:32:47,767
I grab some Marsala wine,
start whisking away.
741
00:32:47,934 --> 00:32:50,300
It's something that I have
to be very attentive to because
742
00:32:50,467 --> 00:32:52,968
I could end up
with sugary scrambled eggs.
743
00:32:53,133 --> 00:32:56,467
There's so much at stake here.
I got my family on the line.
744
00:32:56,634 --> 00:32:59,868
I'm thinking about bringing
a "Chopped" championship home
745
00:33:00,100 --> 00:33:02,367
to Miami, to my hometown.
746
00:33:02,534 --> 00:33:03,467
OK.
747
00:33:03,634 --> 00:33:05,501
Chefs, nine minutes
on the clock.
748
00:33:08,868 --> 00:33:11,200
With the ostrich egg,
I'm using it two ways.
749
00:33:11,367 --> 00:33:13,467
Ostrich egg Swiss meringue.
750
00:33:13,634 --> 00:33:17,367
And I'm also using it in
a chocolate caramel egg mousse.
751
00:33:22,601 --> 00:33:25,868
I checked the consistency
of my strawberry sherbet,
752
00:33:26,033 --> 00:33:29,567
and it just isn't
really setting up at all.
753
00:33:29,734 --> 00:33:31,067
Hey, Mari, how's
the sherbet looking?
754
00:33:32,167 --> 00:33:34,701
-We're almost there.
-A little bit under still?
755
00:33:34,868 --> 00:33:35,934
[Mari] Yep.
756
00:33:38,267 --> 00:33:41,400
Time is running out,
and I am actually starting
757
00:33:41,567 --> 00:33:43,000
to feel a bit frantic.
758
00:33:44,367 --> 00:33:46,667
Oh!
759
00:33:46,834 --> 00:33:49,100
[Mari] So close, so close,
so close.
760
00:33:49,267 --> 00:33:50,200
You all right, chef?
761
00:33:50,367 --> 00:33:51,901
[Mari] I think I might
give up on this.
762
00:33:52,067 --> 00:33:53,267
Keep pushing, keep pushing.
763
00:33:53,434 --> 00:33:55,667
[Mari] I have to make sure
the sherbet is perfect.
764
00:33:55,834 --> 00:33:58,100
[suspenseful music playing]
765
00:34:04,467 --> 00:34:08,567
[Mari] The consistency
of my sherbet just isn't really
766
00:34:08,734 --> 00:34:09,868
setting up at all.
767
00:34:10,033 --> 00:34:12,267
I think might give up on this.
768
00:34:12,434 --> 00:34:15,767
I look over at Chef Ivan's
dessert, and it's making me
769
00:34:15,934 --> 00:34:18,601
a little nervous because
he managed to make some sort
770
00:34:18,767 --> 00:34:20,868
of a cake in 30 minutes.
771
00:34:21,033 --> 00:34:24,868
But I'm not really feeling
like I can back down.
772
00:34:25,033 --> 00:34:30,200
So I give it another go,
and thankfully, it's coming
773
00:34:30,367 --> 00:34:33,067
out exactly the way
that I wanted it to.
774
00:34:34,701 --> 00:34:36,100
We're good.
775
00:34:36,267 --> 00:34:38,968
One minute on the clock, chefs.
This is it.
776
00:34:45,901 --> 00:34:47,000
Check this out.
777
00:34:47,167 --> 00:34:50,100
Chef Ivan has deep-fried
the leaves from the tops
778
00:34:50,267 --> 00:34:52,567
of strawberries,
apparently to garnish.
779
00:34:53,801 --> 00:34:55,067
I've never seen anybody do that.
780
00:34:55,234 --> 00:34:58,067
I know that we are not dipping
strawberry tops in chocolate
781
00:34:58,234 --> 00:34:59,501
right now --
oh, we are.
782
00:34:59,501 --> 00:35:02,400
I have my chocolate mixture
from the chocolate caramel egg
783
00:35:02,567 --> 00:35:04,300
that I've kind of thinned out
with a little bit
784
00:35:04,467 --> 00:35:05,667
of heavy cream.
785
00:35:05,667 --> 00:35:07,801
So it's kind of like doing
chocolate and strawberries,
786
00:35:07,968 --> 00:35:09,701
but in a different way.
787
00:35:09,868 --> 00:35:11,000
I've never just...
788
00:35:11,167 --> 00:35:12,501
I mean, I've eaten
a strawberry top.
789
00:35:12,501 --> 00:35:14,901
It's just really like filamenty
and like not a lot of flavor.
790
00:35:16,901 --> 00:35:18,267
[Eddie] Let's go, chefs.
Finish up.
791
00:35:18,434 --> 00:35:19,567
[Ted] Let's go.
Get it done, get it done.
792
00:35:19,734 --> 00:35:20,567
Final seconds.
793
00:35:20,734 --> 00:35:22,300
-20 seconds.
-[Eddie] 20 seconds.
794
00:35:22,467 --> 00:35:24,000
[Ted] 20 seconds on the clock,
chefs, let's go.
795
00:35:24,167 --> 00:35:25,133
Get it done.
796
00:35:25,133 --> 00:35:27,767
Final seconds
of the final round, chefs.
797
00:35:27,934 --> 00:35:33,000
Ten, nine, eight, seven, six,
798
00:35:33,167 --> 00:35:36,267
five, four, three...
-Whoo!
799
00:35:36,434 --> 00:35:39,801
...two, one.
Time's up.
800
00:35:39,968 --> 00:35:41,067
-Please step back.
-[Eddie] Good job, chefs!
801
00:35:41,234 --> 00:35:42,501
-[Tiffani] Whoo!
-[clapping]
802
00:35:42,501 --> 00:35:44,701
Did we go from four minutes
to 20 seconds like, that fast?
803
00:35:44,868 --> 00:35:45,968
[Julian] Yeah.
804
00:35:47,000 --> 00:35:48,667
[Mari] I'm feeling OK
about my dessert.
805
00:35:48,834 --> 00:35:51,267
I normally prefer
more of a composed dish.
806
00:35:51,434 --> 00:35:53,701
I tried to use the egg
in a lot of different ways.
807
00:35:53,868 --> 00:35:55,167
Maybe that was a mistake.
We'll see.
808
00:35:55,334 --> 00:35:57,901
But I do think that the flavors
will be there.
809
00:35:58,067 --> 00:36:01,801
[Ivan] I feel like this dish is
winner, winner, chicken dinner.
810
00:36:02,901 --> 00:36:04,968
When it comes head-to-head,
it's a battle of the titans.
811
00:36:05,133 --> 00:36:06,300
You know, we're both here
for a reason,
812
00:36:06,467 --> 00:36:08,300
so may the best chef win,
honestly.
813
00:36:08,467 --> 00:36:10,567
[Ted] Chef Mari and Chef Ivan.
814
00:36:10,734 --> 00:36:12,200
In the final round,
we challenged you to make
815
00:36:12,367 --> 00:36:14,367
desserts with an ostrich egg,
816
00:36:15,901 --> 00:36:17,200
chocolate caramel eggs,
817
00:36:18,567 --> 00:36:20,200
strawberries,
818
00:36:20,367 --> 00:36:21,367
and ladyfingers.
819
00:36:22,467 --> 00:36:24,267
Chef Mari, please tell us
what you've made.
820
00:36:24,434 --> 00:36:26,968
I have prepared for you
a strawberry parfait.
821
00:36:27,133 --> 00:36:31,000
It has a toasted ostrich egg
Swiss meringue,
822
00:36:31,167 --> 00:36:35,000
underneath a strawberry sherbet,
and then underneath that
823
00:36:35,167 --> 00:36:38,100
is the chocolate caramel
egg mousse.
824
00:36:39,267 --> 00:36:41,367
So, Chef Mari, like that
you used the strawberries
825
00:36:41,534 --> 00:36:42,667
two different ways.
826
00:36:42,834 --> 00:36:44,801
So you have the strawberry
inside of the sherbet,
827
00:36:44,968 --> 00:36:47,000
but I also love the fresh
strawberries as well
828
00:36:47,167 --> 00:36:48,667
because it gives it
a little bit of texture.
829
00:36:50,167 --> 00:36:51,968
But you have this mousse,
then you have the sherbet,
830
00:36:52,133 --> 00:36:53,667
and then you have
the meringue on top.
831
00:36:53,834 --> 00:36:56,334
Just seems like they're
all kind of melding together.
832
00:36:58,801 --> 00:37:01,667
Fortunately, like the mousse,
I had one little taste of it
833
00:37:01,834 --> 00:37:03,968
and I was like, "Oh my gosh,
that mousse is incredible."
834
00:37:04,133 --> 00:37:06,701
And then I couldn't get it ever
again because of the way it was
835
00:37:06,868 --> 00:37:08,167
kind of melting into each other.
836
00:37:09,167 --> 00:37:10,901
This is a Baked Alaska, right?
837
00:37:11,067 --> 00:37:13,167
Take that, make strawberry
ice cream, put some
838
00:37:13,334 --> 00:37:16,267
of that chocolate caramel egg
into the ice cream,
839
00:37:16,434 --> 00:37:17,467
and then put your
meringue on top.
840
00:37:17,634 --> 00:37:18,567
You know what I mean?
841
00:37:18,734 --> 00:37:19,968
For sure.
842
00:37:19,968 --> 00:37:21,868
The use of the egg whites
from the ostrich egg is really
843
00:37:22,033 --> 00:37:23,868
successful with the meringue.
I think that's great.
844
00:37:25,100 --> 00:37:27,067
-Thank you, Chef.
-Finally, Chef Ivan.
845
00:37:27,234 --> 00:37:30,267
So what you have in front of you
is a ladyfinger sponge cake
846
00:37:30,434 --> 00:37:33,801
with an ostrich egg zabaione,
macerated strawberries,
847
00:37:33,968 --> 00:37:37,133
and a chocolate strawberry top.
848
00:37:39,601 --> 00:37:42,367
I will say, like, I was like,
"What is he doing with this
849
00:37:42,534 --> 00:37:45,067
strawberry top?"
I was like, "What in the hell?"
850
00:37:45,234 --> 00:37:46,167
I love it.
851
00:37:46,167 --> 00:37:47,534
It's my favorite part
of the dessert.
852
00:37:49,167 --> 00:37:52,868
You do get some of the vanilla
notes of the ladyfinger
in here,
853
00:37:53,033 --> 00:37:54,701
but the sugar's not cooked
out in the zabaione.
854
00:37:55,868 --> 00:37:58,300
It's tough to cook out sugar
in an ostrich egg.
855
00:37:58,467 --> 00:37:59,634
So it's a little bit gritty.
856
00:38:00,701 --> 00:38:03,167
For me, there's a lot
of grittiness that I'm getting
857
00:38:03,334 --> 00:38:04,501
in my zabaione,
858
00:38:05,567 --> 00:38:08,200
but that's the only kind
of like, missed piece aside
859
00:38:08,367 --> 00:38:11,367
from having a great cupcake
with those ladyfingers.
860
00:38:12,467 --> 00:38:15,868
I do want either more
of that chocolate-covered
861
00:38:16,033 --> 00:38:17,667
strawberry top or more
of the chocolate.
862
00:38:17,834 --> 00:38:20,167
There's literally no chocolate
on my plate right now.
863
00:38:21,200 --> 00:38:24,267
But overall, I think that this
was a very thought-out dish.
864
00:38:24,434 --> 00:38:25,868
Thank you, chef.
865
00:38:26,033 --> 00:38:26,968
Thank you, chefs.
866
00:38:31,267 --> 00:38:34,000
Judges, eggs just seem
so friendly, so familiar,
867
00:38:34,167 --> 00:38:36,400
but they can really be tough
to get perfect.
868
00:38:36,567 --> 00:38:39,868
What were the biggest hurdles
these two chefs faced?
869
00:38:40,033 --> 00:38:41,501
-Knowing when to use the eggs,
-Yes.
870
00:38:41,667 --> 00:38:42,767
and knowing
how to use the eggs.
871
00:38:42,934 --> 00:38:43,868
We started the first round.
872
00:38:44,033 --> 00:38:45,667
Chef Mari gave us a frittata.
873
00:38:45,834 --> 00:38:48,267
It had this gorgeous wasabi
cream sauce on top
874
00:38:48,434 --> 00:38:49,767
that I really liked.
875
00:38:49,934 --> 00:38:52,067
[Julian] I love the combinations
of the dill
876
00:38:52,234 --> 00:38:54,200
with the scallions, the wasabi.
877
00:38:54,367 --> 00:38:57,667
But the quail eggs were
cut in half and put on top.
878
00:38:57,834 --> 00:38:59,767
-It was a little...
-Afterthought-y.
879
00:38:59,934 --> 00:39:00,968
Afterthought-y.
880
00:39:00,968 --> 00:39:02,367
[Eddie] I don't know,
Chef Ivan's plate.
881
00:39:02,534 --> 00:39:04,801
I think he did a really good
job with those Tokyo scallions,
882
00:39:04,968 --> 00:39:06,200
just kind of melted.
883
00:39:06,200 --> 00:39:07,667
They almost just literally,
like, melted in your mouth.
884
00:39:07,834 --> 00:39:10,167
The scallions really shine
in that dish.
885
00:39:10,334 --> 00:39:12,367
I still think that it needed
a little bit more seasoning,
886
00:39:12,534 --> 00:39:15,567
because again, when you didn't
get the bite of that caviar,
887
00:39:15,734 --> 00:39:17,567
it was very under-seasoned.
888
00:39:17,734 --> 00:39:19,367
Then we roll into the entrees.
889
00:39:19,534 --> 00:39:21,100
I'm still thinking
about that pasta.
890
00:39:21,267 --> 00:39:23,767
Chef Ivan had two basket
ingredients inside that pasta,
891
00:39:23,934 --> 00:39:26,367
the egg yolk syrup,
and then he also had
892
00:39:26,534 --> 00:39:28,767
the duck eggs,
and he pulled it off.
893
00:39:28,934 --> 00:39:32,100
Elephant in the room,
not to shatter anyone's hearts,
894
00:39:32,267 --> 00:39:35,000
does it need more egg?
Is egg in pasta dough enough?
895
00:39:35,167 --> 00:39:36,567
I don't know.
896
00:39:36,734 --> 00:39:41,667
So we go from a pasta dish
without any discernible egg to,
897
00:39:41,834 --> 00:39:43,000
to, like,
a deconstructed omurice
898
00:39:43,167 --> 00:39:44,767
with not only scrambled eggs,
899
00:39:44,934 --> 00:39:49,100
but also a full duck egg on
the top of the scrambled eggs.
900
00:39:49,267 --> 00:39:51,968
My issue was that there was
still some white attached
901
00:39:52,133 --> 00:39:53,367
to the yolk.
902
00:39:53,367 --> 00:39:54,868
And then really kind of
detracted from some of the good
903
00:39:55,033 --> 00:39:56,667
things she did,
like the delicious chorizo
904
00:39:56,834 --> 00:39:58,801
crispy rice that was right
underneath there.
905
00:39:58,968 --> 00:40:00,467
Well, here we are.
Decision time.
906
00:40:00,634 --> 00:40:02,367
Do you know who's won?
907
00:40:04,000 --> 00:40:05,000
We know who's won.
908
00:40:08,300 --> 00:40:10,200
[suspenseful music playing]
909
00:40:12,367 --> 00:40:16,801
[Ivan]
I think I did more than enough
to celebrate eggs and transform
910
00:40:16,968 --> 00:40:19,868
them instead of just putting
a yolk on the plate.
911
00:40:20,033 --> 00:40:21,767
I am the next
"Chopped" champion.
912
00:40:23,501 --> 00:40:24,767
[Mari] Feeling pretty good.
913
00:40:24,934 --> 00:40:28,501
I put a lot of technical skill
on the plate.
914
00:40:28,667 --> 00:40:30,601
Don't think I would have done
anything differently.
915
00:40:31,701 --> 00:40:34,868
So, whose dish is
on the chopping block?
916
00:40:35,033 --> 00:40:38,100
[suspenseful music intensifies]
917
00:40:47,567 --> 00:40:50,300
Chef Mari, you've been chopped.
Judges?
918
00:40:50,467 --> 00:40:52,767
[Tiffani] Chef Mari,
we thought the potato frittata
919
00:40:52,934 --> 00:40:55,100
was so delicious
and really well-made.
920
00:40:55,267 --> 00:40:57,367
For us, it really came down
to the use of the quail egg,
921
00:40:57,534 --> 00:40:59,367
that we got, like,
half a quail egg on top.
922
00:40:59,534 --> 00:41:01,000
It just wasn't enough.
923
00:41:01,167 --> 00:41:02,467
For the dessert round,
there were three different
924
00:41:02,634 --> 00:41:04,767
components that ultimately
got muddled into one.
925
00:41:06,367 --> 00:41:08,167
And so we had to chop you.
926
00:41:08,334 --> 00:41:10,567
Thank you.
I understand.
927
00:41:10,734 --> 00:41:14,367
I'm feeling disappointed,
but Ivan did a phenomenal job,
928
00:41:14,534 --> 00:41:17,000
so I don't really feel like
I lost to somebody who didn't
929
00:41:17,167 --> 00:41:18,100
deserve to win.
930
00:41:18,267 --> 00:41:20,501
I think my dad
would be proud of me.
931
00:41:22,000 --> 00:41:24,000
And that means,
Chef Ivan Barros,
932
00:41:24,167 --> 00:41:26,901
you are the "Chopped" Champion,
and for your hard work,
933
00:41:27,067 --> 00:41:28,467
you'll get $10,000.
934
00:41:28,634 --> 00:41:30,167
-Well done, Chef.
-[Tiffani] Nice job!
935
00:41:30,334 --> 00:41:31,968
-Nice job, nice job.
-Let's go!
936
00:41:32,133 --> 00:41:33,567
Let's go!
We did it.
937
00:41:33,734 --> 00:41:34,601
[Ted] You did it.
938
00:41:35,667 --> 00:41:36,801
I'm on cloud nine.
939
00:41:36,968 --> 00:41:38,300
Oh, my God, it feels so amazing.
940
00:41:38,467 --> 00:41:40,400
I'm a "Chopped" Champion.
Like, I mean, come on now.
941
00:41:42,067 --> 00:41:43,667
How do you think your parents
are gonna feel about this?
942
00:41:44,767 --> 00:41:45,767
They're definitely gonna cry.
943
00:41:47,567 --> 00:41:49,667
They're going to be so proud.
It's crazy.
944
00:41:49,834 --> 00:41:51,567
We did it.
945
00:41:51,734 --> 00:41:55,167
I am so excited to share this
with my mom and dad.
946
00:41:55,334 --> 00:41:57,100
It means a lot to bring home
a win for them.