[Guy] No, I... That's all the copy I have.
Come on, come on, come on.
Come over, come over, come over, come over.
- Okay. So... - All right.
...Guy loves to prank us.
You know that better than anyone else.
- I mean, I live with him. - You live with him.
I have been tortured here in Flavortown for years.
So now we're going to prank Guy.
[dramatic music playing]
What does guy hate to eat more than anything
in the entire world?
- Eggs. - Eggs.
That's like kryptonite.
I got goose bumps even talking about it.
So my dad's getting ready to start what he thinks
is a bacon episode, so we're doing
a full blown egg episode and he's going to hate it.
[Antonia] We're gonna make him taste
every single dish.
Go. No.
[Hunter] Also a great part about this is the chefs
are in on it, too.
And he has no idea.
All right, let's do this. Five, four, three, two.
Yo, there's nothing better than hot crispy bacon.
So whatever Guy is going on about over there.
Don't listen to him. We're in charge right now.
Just ignore it.
This is a whole new different episode.
This is our time.
- It's our time to shine. - Payback.
He's eating eggs all day today.
Oh, that is not happening.
Oh God, I don't even...
[Antonia] Stop him. Stop him.
-[Hunter] Excuse me. Excuse me. -[Antonia] Get security.
Now let's meet our sizzling Baconator chefs.
First up we have James Beard Award winning chef
and Tournament of Champions winner,
the one and only Chef Maneet Chauhan.
We are up to no good.
Guy has been torturing us for ages.
So why don't all of us give him
an egg-celent triple G episode?
- There she is. - Hi.
Hello, champ.
I can't wait to take the bacon home.
Next, acclaimed executive chef cookbook author
and Iron Chef winner, give it up for the one
and only Chef Chris Cosentino.
Guy thinks it's all about bacon.
He's gonna get switcheroo.
This is my first actual time at Flavortown
and it's pretty incredible.
This guy's all about the pig.
- The whole thing. - Swine is divine.
Swine is divine.
And then there's renowned restaurateur
and cookbook author, the man of the Mohawk,
the one and only Shenanigans, Chef Brian Malarkey.
Eggs are good and Guy should appreciate eggs.
I don't hate anything like Guy hates eggs.
Guy, I got the Mohawk.
Back in action.
Oh.
You're running back.
Oh, they're gonna go down in flames.
Welcome, congratulations, and guten tag.
We've got to intense bacon games
that will make you just squeal with delight.
He's like bacon, bacon. There's no bacon.
Little does he know...
Bring on the bacon.
Let's first start off by recognizing...
Stop, stop, stop, stop.
Hands up, everybody. Slow down...
- This is not funny. - ...slowdown, slowdown.
I'm right in the middle of the beginning of the show,
you two just take it easy.
I'm not putting down my bullhorn, sir.
I need you to put your hands down
- and step away. - I apologize.
I don't know what's going on.
But we are taking over the show, this is our show now.
I will use the bullhorn all day.
Yeah. Go, Antonia.
- Guy, you know you love... - It's so loud.
Raise your hands if you've been there before.
Stop, Cosentino, you're not even in on this.
[laughter]
I'm sorry to inform you that this is not
a bacon episode that we are doing.
- No bacon. - Oh.
I may feel the wrath of this later but today,
we are doing a full-blown egg episode.
[laughter]
- That's not happening. - Welcome to Guy's...
- It's not happening. - ...All-Star Egg Episode.
[cheers]
Both rounds. Both rounds, all eggs.
That's eggtastic.
Egg-cellent.
We are not doing an egg episode.
- Oh, no, it's our... - No, we are not...
- The chefs are all in on it. - You're in on this?
[Antonia] Everyone.
I know where you live.
[laughter]
Yeah. Where's the other judge?
The third seat is for you.
You're gonna be judging.
Oh, that is not happening.
You are going to be judging.
There is no...
I've got goose bumps even talking about it.
- Runny, runny eggs. - I am not eating eggs.
- I'll see you guys... - We're going to...
...next week when we visit Antonia in Flavortown jail
along with her counterpart over here.
I'm your son. You can't do that to me.
That's not nice.
I don't like eggs.
I don't want eggs in a boat with a goat.
I don't want eggs in a tray with a bee...
Okay. Listen here...
But I really wanna know where the deep
sort of hatred of eggs comes from.
Hard boiled eggs.
- Yeah, those are gross. - And that smell.
And then when somebody pops the liquid chicken
on a sunny side up.
God, you make it sound so...
And it runs over the...
Yolk poppers it is.
Oh, God, I don't even talk...
- Oh, God. - Everybody do yolk poppers.
If we all go down, we all go down together.
What is this? An intervention?
Seriously, we're not having an egg battle.
We are going to cure this phobia right now.
You have Maneet Chauhan, Chris Cosentino,
Brian Malarkey,
if anyone is going to change your mind
when it comes to this egg, deep phobia that you have,
it's gonna be these three amazing chefs.
This is an egg episode.
This has to be an egg-focused dish.
The game is called
Will Guy Eat It?
You know when you start to sweat, like,
the back of my knees are sweating.
[laughter]
These chefs, okay? These are your friends.
- Were. - And... Were, sorry.
- They got 15 minutes. - Fifteen minutes?
Fifteen minutes to buy anything
they want to make an egg-cellent egg dish.
They're gonna make an egg dish...
- It has to be an egg. - ...that I'm gonna like?
Yes. And all you have to do is just go around,
you look at it.
If you take a bite, they get a point.
You take two bites because you...
Maybe you like it then the chef gets two points.
If you take three bites, they get three points.
If you don't take any bite, then they get zero points
and that's hurtful to your friends.
Whatever points they accumulate in this round
will then move on to the next round.
Oh, these are actual points that are...
- Yeah. - ...actually going to their score?
[Antonia] Correct.
This is not an egg-cellent idea by the way.
I'm egg-cited.
No, I'm eggs-tremely not happy with you two.
Chefs, the three of you have fifteen minutes
to make an egg-cellent egg dish
that hopefully my father here would take at least two
or one bites out of at least make him go nuts for.
[Antonia] A little nibble.
[Hunter] A little nibble.
- She got it. - Go, go, go.
I like eggs.
I have to make an egg dish that Guy will eat
and I have to do it in only 15 minutes.
I'm making sure I can convince Guy
that he likes eggs a little bit.
If somebody doesn't like something,
you don't hit him over the head with it.
Instant rice.
So for my egg dish that Guy will love,
I'm making egg fried rice with a lot of spice.
Guy loves Asian ingredients.
Chili paste.
And I have to go full blown Asian flavor.
If anyone's gonna convince Guy to like eggs,
it's Shenanigans.
[laughs]
So no, this is good. I like this.
Oh, this is...
I don't wanna do the show from now on.
They're sweet.
[Jonathan] Do you feel hornswoggle?
Yes, I do. My kid sold me out.
You've been grooming him for a long time.
Now he's ready to spread his wings.
I'm just telling everyone right now.
One runny yolk, we are going to have a meltdown.
[laughter]
Where's the cream?
We've got to make this dish in 15 minutes that Guy
is going to eat and it needs to be egg-centric.
I don't want to eggs-aggerate, but I think I have hatched
the best plan.
My idea is to make a naan pizza
and hide the eggs under the cheese.
I wanna make sure that Guy doesn't taste the egg at all.
So I grab tikka masala sauce and some spices
to hide the eggs' flavor.
I'm such a mom.
I have made pizzas for the kids
where I have hidden ingredients under the cheese.
So I'm hoping that the same strategy works on Guy.
Jumbos, I want jumbos.
I like to put something that people love
with something that people have a tendency to dislike.
I'm thinking eggs in purgatorio.
It's egg cooked in tomato with chili,
kind of like shakshuka.
This is crazy.
I have 15 minutes to build a really complex sauce,
but at the same time I have to have an egg
where the yolk is cooked.
So I'm gonna cook the chicken eggs
in chicken fat.
Because it makes chicken eggs tastes better.
The key to this dish is the 'nduja.
Oh, here we go.
'Nduja is a Calabrian spreadable salami.
The ultimate goal is to get Guy to like the dish.
It's not about pulling the wool
over his eyes or playing a game.
I want him to actually like the dish instead
of being petrified to try it.
I think if you wanna win, I am giving out bonus points
for carbonara.
Malarkey, he wants egg salad.
That's like kryptonite.
Ten minutes?
What am I gonna do with all this time?
I have 10 minutes to cook something for Guy
that has eggs in it that will get by his,
"I hate eggs" attitude.
So, for my egg dish that Guy will love I'm making egg
fried rice
cooked with some love, Guy.
Oh.
I need to crisp up that bacon.
I was able to get some ramps,
kind of that spring onion flavor,
and then ginger, it's gonna add flavor
and a little bit of texture to it also.
Hey, Guy, how would you like your eggs?
You want them over easy, sunny side up?
You couldn't cook that egg into dust
and have it cooked far enough for me.
I'll be using 12 eggs.
I wanna hard fry scramble the eggs in a separate pan.
I would never do this to anybody else I love
but Guy doesn't like eggs.
I need them to be very hard, robust so they eat like meat.
Oh, you're gonna love these eggs, Guy.
[Hunter] Nine minutes, nine minutes to be plated.
How do you feel about like maybe an egg sandwich?
[Hunter laughs]
I'm not sure if it's blood boiling
or steam coming out of his ears
or if he's just happy and content.
I think with Guy, revenge is sweet.
Revenge? Oh.
[laughter]
Revenge is gonna make The Godfather
looked like a puppet show.
[laughter]
This is gonna be one for the ages.
[Hunter] Eight minutes. Eight minutes to go.
We made sure that the chefs knew
that it can't just be an egg added into a dish,
it has to be an egg focused dished.
You are diabolical. You know that?
Diabolical.
I'm making an egg bhurji which is an Indian
scrambled egg pizza.
First I need to throw my naan in the oven.
I want them to be cooked evenly
so there's a little bit of crunch to it.
Next I need to start working on my egg mixture.
I put in some cumin seeds and when the cumin seeds
start dancing, red onions,
frozen ginger paste, garlic paste
and some cilantro paste.
Then to the eggs.
I put some turmeric, paprika, heavy cream,
and some cumin powder.
I'm just telling you, what Maneet's doing right now
just makes my mouth sweat.
[Jonathan] Maneet you're okay. Keep going.
I promise you that it'll be worth it.
Scrambled eggs is my nemesis of all eggs.
Up. Sorry, chef.
I want these eggs to be so flavorful
that even Guy will forget these are eggs.
[Hunter] Six and a half minutes.
Hunter, you've been waiting for this a long time, right?
- Oh, yes. - [laughter]
If I'm seeing shakshuka over there,
if that's what you're doing after Cosentino,
I'm just telling you.
[Christian] I am gonna make eggs in purgatorio.
Carbonara, Cosentino. You can win.
The base of the purgatorio sauce starts off with 'nduja,
green garlic, some basil and mint,
gonna add a lot of freshness and some capers
because I need this salinity from them,
and also, when you bite them,
they pop and really change the complexity of the sauce.
Once those all sweat out, then we add the wine,
and then in goes the tomato.
[scoffs]
Hey, Guy, have a little faith in me, buddy.
I just thought the tomato, kind of, hides everything.
That's the worst way.
Every way has been the worst way.
Every way [laughing].
Two minutes. Two minutes to go, chefs.
- [indistinct chatter] - No, it's not. It's not.
You're good. Five and a half minutes.
[Brian] Oh, there it is.
Oh, you're gonna love these eggs, Guy.
And now the fried rice.
I start getting some nice crispy crunchiness
like you'd get in kind of a paella.
Oh, yeah. Snap, crackle, pop, baby.
It's time to start folding in the eggs.
Fermented Korean chili sauce is going to be my...
my savior here.
I think the fact that you use everything
and the kitchen sink is gonna help you in this challenge.
I think so, too.
Because it's going to hide the egg from him
but it's still gonna be there.
All right, Maneet. What are you making?
Explain to us.
[Maneet] I am making an egg bhurji
which is an Indian scrambles egg pizza.
You just sell it as pizza to him?
Exactly.
You got this, Maneet. I believe in you.
I taste the eggs and this just takes me back home.
It's delicious.
I need to build my pizza.
I put some tikka sauce on top of my naan.
Put the scrambled egg right on top,
lots of cheese.
It looks like Maneet's hiding that egg
under the bunch of cheese.
[buzzing sound] You're disqualified.
[laughing]
This is the perfect dish for Guy because,
hey, it's a pizza. Like who doesn't love a pizza?
I know that Guy loves spicy so I want to top it off
with spicy tikka sauce.
- Dad, just breathe. - Yeah. Center yourself.
Don't think about an egg pizza.
Don't say that to him.
- Let's go. - Okay.
[Guy] Three and a half minutes.
I mean I cook the chicken eggs in chicken fat
to give it more of a chicken-like flavor,
then I'm gonna pour the hot sauce on top.
It's gonna cover up the visual of the egg,
but it's gonna guarantee that the yolk is cooked
through and firm which is his number one fear.
A minute and a half. Ninety seconds.
[Brian] I put the fried rice directly into the bowl
and then just a few more herbs on the top for garnish.
This does look like a dish that Guy would love.
Forty-five seconds.
As I'm pulling out the pizza,
it's as crispy and gooey as I want it to be.
I think this is the dish that is going
to make Guy into an egg lover.
[Hunter] Twenty seconds, chefs.
Guy will eat this because he loves classic,
old school tomato based dishes.
Five, four, three, two, one.
All right. Time's up.
[Antonia] The plates look gorgeous.
[Hunter] It's very pretty.
[Antonia] We're getting ready to play.
Will Guy eat it? Come on.
- No. Stop it! - [Hunter] Excuse me.
[indistinct chatter]
[Antonia] Get security!
I've never seen you run that fast before.
That was impressive.
[Antonia] We're gonna start at Brian Malarkey's.
Hello, guten tag.
[dramatic music playing]
- Will Guy Eat It? - Will Guy Eat It?
If you take one bite, the chef gets one point.
Two bites, two points and so on.
[Hunter] If you don't take any bites,
your friend gets no points.
Brian Malarkey, could you please
just clearly state the dish?
I created a fried rice using smoked pork
and pepper bacon with just a touch of huevos,
it's Spanish for eggs.
[whistles]
Eat it, eat it, eat it, eat it, eat it.
Well, this is broken. I can't eat it this way.
- Can't taste that one. - Get him a fork.
[laughs]
Here we go. He's doing it. He's doing it.
Guys, everyone. Positive reinforcement.
-Positive reinforcement. -[Maneet] Go, Guy. Go, Guy.
[Antonia] Oh, he's going in for another bite.
- Oh, my God. - [Hunter] Wow.
Whoa! Two bites.
I'm a sucker for Asian food.
[laughs]
And he's got a good amount of gochujang in there.
[Antonia] Is he going in for a third bite?
Don't know what is happening right now.
Three bites, three bites.
Best thing about that dish,
I can absolutely not pick up any flavor of the egg.
I've been training my whole life for this.
[laughing]
I love fried rice. That is delicious.
- Well done. - Boom.
- It is a new day. - Brian, well done.
I think spice is the way to go when it comes to Guy.
Chef Cosentino, tell me about the dish you made.
It's eggs in purgatorio.
Eggs cooked with tomato 'nduja,
capers, green garlic, basil and mint.
But the key is this, we cook the egg
in chicken fat so it actually will taste like cacciatore.
Will Guy Eat It?
What I'm scared of right now
is that I'm gonna pop the balloon.
No. There's no balloon to pop.
The eggs [indistinct]
Are you serious right now?
He doesn't believe me.
[indistinct] he's looking for Nessie.
[laughs]
I'm going through the minefield.
I found out exactly where it is.
[laughs]
In this area [makes sound]
[laughing]
Okay, dad. Come on.
[suspenseful music playing]
I'm lying to myself the white is a marshmallow.
The white is a marshmallow.
Yes. It's a little olive oil.
No. No. Oh, my God.
He just chugged the olive oil.
[laughs]
That is awesome.
What? The olive oil?
[laughter]
I've never seen anybody chase it
with olive oil.
[Antonia] Oh, he's going in for another bite.
Oh, oh, will he eat it?
He ate it, he ate it.
I'm gonna tell you caper tomato,
I mean that's like the strings of my heart.
You did hammer the egg enough that it almost turned in
to like a chicken tortilla.
The sauce on this is unbelievable
and I love the pressure so very delicious.
I mean I'm impressed.
Two bites is good. Well done.
Well done.
Go ahead and tell me, champ.
So what I have is a bhurji naan-izza.
- Is bhurji egg go aware? - Exactly.
It's spices, which make egg so much more delicious.
Then there's a lot of cheese on it
and there's tikka sauce and hot sauce
which finishes this.
This is Indian food.
Everything is cooked through and through
and through and through.
- See? - There you go.
Look at that bite right there.
- And there's hot cheese. - [Guy] Yeah.
It's the cheese, it's the weight of the cheese,
and the tikka masala, and the naan.
There's hardly any bhurji in it.
Do you know the amount of onions
and ginger and garlic and cilantro in it?
- You got this, come on. - Ready? One...
- Will my dad eat it? - ...two, three, go. No.
[laughs]
- Put it in your mouth. - [indistinct] bed right now.
-[Antonia] Come on, dad. -[Hunter] Do it. You can do it.
- Come on. Do it. - There you go.
Bite down with your mouth and chew it.
[Hunter] That's one bite.
Oh, it's eggy. It's very eggy.
[laughs] poor Guy.
- What were you thinking? - I embraced it.
[laughs]
Stupid! Following the rules.
-So one point. -There you go. Oh, there is two.
Two points.
- Nice. - There we go.
I'll tell you what, everything besides the egg
was awesome.
All three of these dishes I would order again
without the egg.
But I have to give the best dish to Shenanigans.
Yes.
His ratio of hot sauce,
the pork product to rice far outweighed
any type of egg that was in there.
This will never happen again.
- These two are fired. - Oh, my God.
Shenanigans is the only one
but he'll be working as store janitor.
- Thank you very much. - [laughter]
- [Hunter] Nice job, guys. - Excellent job, chefs.
I'm proud of you, dad.
Back to your stations because we actually have
a whole other round.
Guy, great news for you.
I'm gonna change seats with you, Guy.
Oh, you're gonna judge?
I'm gonna judge this round, Guy does not have to.
Freedom.
[Antonia] All right, chefs. For the second round,
I want you to prove how elegant eggs can be
by making an upscale egg dish.
Can Antonia do a double duty over there?
I prepared an excellent selection of specialty eggs.
It's first come, first serve
over to the butcher counter for your eggs.
[Hunter] Yes. I'll meet you guys there.
I'll be here ready. Peel the eggs out and stuff.
But we're still in Grocery Games so we have to play
a grocery game challenge.
We're going to play egg-spresslane.
You guys only have nine ingredients
that you can choose.
Nine ingredients.
So it's 10 total because the egg is separate.
- Okay? - [Brian] Okay.
So you have 30 minutes
to create your upscale egg dish
featuring a specialty egg.
The chicken eggs are completely off limits
and only nine other ingredients.
- [laughs] - [laughs]
Oh, I'm sorry. Is that my outside voice? Sorry.
I'm gonna go over to the express lane.
The chef with the highest combined score
after this round will get a chance to win $20,000.
Three, two, one, go.
- Okay. Let's go. - [Antonia] Go.
- [Brian] Go. - [Christian] Okay.
[Antonia] Good luck. Move.
Oh.
Anybody want an ostrich egg or Emu?
We got duck, quail, and goose.
Exotic eggs I wish you could say.
Good afternoon. Welcome to Flavortown.
[Brian] Can I have the quail eggs, please?
- Absolutely. - Oh, I love those quail eggs.
I like the little tiny birdies. They're my real favorite.
I like them a lot there's so cute, they look really neat.
That looks like a little nest. I see what you did right there.
That's so cool. How you got them all in that little basket.
- Dude, chill, chill. - [laughing]
Are you okay? Sir, we need you to calm down.
Okay. Careful with that.
- Who's next? - Goose eggs, please.
- [Hunter] Oh, yeah. - Okay.
[Maneet] I'll take the duck eggs, please.
- [Hunter] You want duck eggs? - [Maneet] Yes.
- [Hunter] All right. - Thank you, Hunter.
[Hunter] Get it done. Go, Maneet.
Okay. Let's do this.
For my upscale egg-centric dish.
I am making green eggs and duck.
I go for duck eggs
because ducks-centric is very upscale.
Duck confit, duck fat.
I think of using egg noodles.
And cheese.
This beautiful pecorino romano prosciutto.
Those flavors work wonderfully together.
I grab some garlic,
some morel mushrooms and ramps.
It's really difficult to make an upscale dish
with only 10 ingredients
but I'm hyper focused
because that's what gets me the win.
I'm not the Tournament of Champions
winner for nothing.
You're my first costumer.
This is one, two, three, four,
five, six, seven,
eight, nine, ten.
I would like to thank you for shopping at Flavortown market.
- Please come again. - Can I get my frequent miles, please?
Focus. Key is to focus.
Caution those eggs are dead.
When I think of high-end, I think
it doesn't have to be over the top.
They don't always have to be the most expensive.
It just has to be perfectly executed
with top quality ingredients.
I need bread.
There's the key.
For my high-end egg dish,
I'm riffing off a grilled cheese.
That lusciousness of a goose egg yolk.
Oh, yes, baby.
I'm gonna use two really beautiful cheeses,
Taleggio and Gruyere
when you serve a beautiful cheese.
You always serve it with a honey.
Need duck fat.
This is my first time getting to play
in the Flavortown sand box.
Running around the Flavortown
like a chicken with my head cut off
is beyond the amount of exercise
that I expected today.
Welcome, sir. Oh, Morels, one, two, bread.
The cashier is so slow.
Eight, nine, ten.
- Eggs. - [Antonia] That's it.
Don't forget to take my survey
and give me five stars, please.
I'm only giving her one star.
Oh, no chicken eggs? What.
I have 10 ingredients to make an upscale egg dish.
Quail eggs are subtle
and I have always gone robust
and I lose.
I decide that I'm going to make steak and eggs
with beef tartare.
The rice crackers I found
actually has dried, fermented, shrimp
in the umami overload.
I want it soy, Furikake
which is seaweed, Yuzu,
the fermented Korean chili sauce, I know.
I love it, I use it a lot.
And this is not for Guy,
this is not hide the egg,
this is celebrate the egg,
this is Jonathan Waxman,
Christian Petroni and Antonia.
There is nothing I'd rather do than give her a great dish.
Malarkey, I'm waiting for you.
Because I keep losing to her
and I need her to know how good I can cook.
One, two, three, four, five, six, seven, eight, nine.
- One more. - Ten.
If I pull this off,
sailing away in the sunset, my friends.
- Bye. - Sailing away.
[Hunter] Twenty-four minutes.
Egg-spresslane. Nine items or less is the key.
I'm ready to take my seat, sir?
Please, please, it's all warmed up for you
and I left you a love note.
- You did? [laughs] - [Guy laughs]
[Jonathan] So good to have you here chef.
I think I might be fired.
- Everyone's fired. - [Christian] Everyone's fired.
Everyone's fired.
[Hunter] Twenty-two minutes left.
[Antonia] There are incredible ingredients
on all three of the chef stations.
Maneet has the duck eggs,
she's got duck confit,
she's got duck fat.
Cosentino has beautiful ramp,
a couple different cheeses,
he's got a pecorino and a Taleggio.
He's got goose egg, right?
[Antonia] He has goose eggs, correct.
And then Malarkey took the quail eggs.
What is Malarkey making though?
Oh, that I have no idea.
[Guy] Oh, look at those cute little buddies.
You go for the quail egg.
- What else are you doing? - I'm doing steak and eggs.
- Is the steak going? - No.
- This could be a beef tartare. - [Guy] Very nice.
In order to cook all of these eggs at the same time,
I'm going to cook them on the grill
but I turn the grill off
and I'm just gonna use a resonating heat
and that's gonna be a lot more controlled surface
that worrying about four different burner levels.
Now that the quail eggs are all cooking,
I'm gonna start cutting my beef tartare.
- This is your tartare, chef? - [Brian] Yes.
[Guy] To really make true tartare,
you got the hand cut it.
There we go. Look at that.
Right here, ladies and gentlemen,
live with Chef Shenanigans.
[Brian] High-end really is about precision.
Right angles, beautiful dice,
cheese in the tartare. We have mint leaves
and that's really gonna brighten it up.
Some neutral cooking oil, some beautiful soy
and that gojuchang, the fermented Korean chili.
Oh, mama.
[tense music playing]
This is just killing chef Cosentino
'cause he'd like to use all the parts of the chicken.
Neck, back, beak, foot.
Why do I have a feeling you're making fun of me?
- There was not... - Yeah, I'm not making fun.
I... We are... He is known to cook
all parts of the animal, which I love,
because if you really think about it
when a family had just a pig...
- Yup. - ...you had to get everything
- and everything out of it. - Yeah.
So, what we're gonna do today,
Guy, is the most elevated
grilled cheese you could imagine.
I think it's a great way to go.
And what we're gonna do is add some morels
- and ramps inside. - Right.
And we finish it with a egg cooked
in just fat and then later honey.
Sounds like he knows what he's doing, folks,
'cause he does.
I can't add the morels
into the sandwich raw,
they have to go in cooked.
So, I'm cooking those in butter.
While my morels are cooking,
I'm gonna finish building my sandwich.
[Jonathan] But now Chris got ramps and Iberico ham?
He's not paying. He went it for the Iberico.
Thirteen minutes. That looks delicious.
- Nice cold cuts, huh? - Yeah.
- Iberico, man. - We've got selection.
And now that the morels are finished,
I can spoon them on and evenly distribute it
so that every bite gets cheese,
ramps, ham, mushrooms.
Maneet, I like the eggs in the basket.
I know. Aren't they so cute.
An upscale dish needs an upscale name.
What is more upscale than green eggs and duck?
I want the eggs to be perfect.
I add some duck fat,
I want to cook the duck eggs in the oven
because I want it to be cooked through and through.
Next I need to work on my base
in which I am going to be sauteing the noodles,
butter, finally chopped garlic,
prosciutto, duck confit.
Today I'm playing for TPA
which is the Touring Professionals Alliance.
Being from Nashville, being from the music city
this is very important to me.
And they help touring professionals with food
or whatever needs that they might have during this time.
Shenanigans, Cosentino, Chauhan,
- 10 minutes, ten to go. - [Brian] Ahu.
- Thank you, chef. - The chefs have really been to the ringer.
Now, they have the opportunity to really shine and do what they wanna do
because you don't have any allergies.
I don't have a version, and you love eggs.
[Brian] All four quail eggs are looking perfect.
Here we go.
It is times to start cooking
this rice cracker,
and if you've never seen this,
kids, at home, these things are fun.
When they go into the fryer,
they pop, they're crunchy,
they have so much texture,
and it's pure umami goodness.
I actually love the way Malarkey cooks
because his brain is so innovative.
You know, I haven't won in a long time,
and if I do win today, I'm going to donate
whatever money you wanna give me
to Golden Rule Charity.
They offer grants to people in need in our industry.
And I would love you all to take a look at it too if you get a chance.
Perfect.
[tense music playing]
So, the butter for the brown, you know,
drop that other plancha right on top of it
and make it at home Chris Cosentino panini press.
- That's funny. - That should be your new show,
between two planchas.
[Christian] It's super important you get this bread butter saturated
on both sides before I put it in the oven,
so that the cheese is melting
and they're starting to get nice and crispy.
So, to take this classic grilled cheese
and elevate it to a level
in which I think it should be.
Put a bird on it.
I'm gonna really focus on cooking
the goose eggs with duck fat.
If I'm to win today, I would donate the funds
to Chefs Cycle For No Kid Hungry.
It feeds kids in need, and in the past year,
one in the four kids goes to school hungry
and I think that number needs to change really quickly.
I got a double goose egg! Baam!
Happy goose. Happy goose.
- Double goose egg. - [whistles]
You don't see that often.
That's pretty good luck.
- Chef Maneet. - Yes.
Your egg frittata pita thing...
- [Maneet] Yes. - ...was actually delicious.
Had I not seen the dish being made?
I probably would have been faked out.
- Come on. - It was delicious and great seasoning.
[Maneet] Poetry recited by Maneet Chauhan.
Green eggs and duck,
I do not like them when they cluck,
I do not like them in my truck.
I do not like them on the ranch.
I do not like them on a branch.
I do not like them here or there.
I do not like them anywhere.
For the topping on the pasta,
I want beautiful morels and ramps.
Morel mushrooms are probably one of the most
expensive mushrooms that you can get.
They have this incredible flavor.
Ramps on the other hand have this grassy,
garlicky, onion flavor.
It screams upscale.
[Guy] Guys we got 90 seconds. Gotta get plated.
[Brian] I placed the tartare a little off center.
Malarkey's tartare looks really...
- [Antonia] Phenomenal? - ...scrumptious.
[Brian] Now, I put the quail egg
on top of the beef tartare.
Rice cracker right on the plate.
High-end is everything
coming together in a symphony.
The last thing I'm gonna do
is I'm gonna put some of that salmon roe,
just more umami and really great texture.
Sixty seconds, chefs.
[Christian] The cheese has melted really beautifully.
Put the goose egg with ramp on top.
This elevated grilled cheese,
it's what it should be, craveable luxury.
And then finish with that bitter honey.
Cosentino just putting out the vibe over there.
[Antonia] Ooh. Now, that is
a really nice cheese sandwich.
[Guy] Thirty seconds to plate!
[Maneet] I pulled the eggs out of the oven
and I wasn't looking for a runny yolk.
I wanted to have that steak texture.
Yeah. I start off by putting egg noodles
with the duck confit on the base.
On top of that, I put the morel mushrooms
and the ramps.
I think I really hit it
out of the ballpark with the gameplay.
Five, four,
three, two, one.
That's all she wrote folks.
Excellent.
You know I bet you folks would shell out a lot of money
to try one of these egg dishes.
Not me, though. Let's take you to the judges.
Right this way.
Judges, here we are. This is game two
of the All-Star Eggs-press Lane.
Chefs had to create an upscale egg dish
using specialty eggs
and only nine other ingredients.
Chef Maneet, you have two points
from your previous eggshausting dish.
Tell us what you've made us.
Chefs, what I have made for you
is Green Eggs and duck.
Duck eggs, duck fat, and some duck confit.
Pappardelle, ramps, morels,
just keeping it simple.
Where have I seen you last?
Did you beat me... Oh, yeah.
She beat me two years in a row
on Tournament of Champions, yes.
[Guy] Maneet Chauhan.
Congratulations, Maneet.
So funny to be on this side of the table now.
Love you.
This is an incredibly tasty plate of pasta.
This is spring on a plate.
I'd pay $21 for this.
- That's it? - That's a lot.
I'll charge you $42.
I'm just kidding.
I thought that your gameplay was spot on this round.
The duck confit worked so, so well in here.
I think, backing it up with the prosciutto
was really, really smart.
You have limited ingredients.
This is not feel like limited ingredients.
It's a bounty.
But the egg is a little overcooked.
[Guy] All right. Thank you very much.
Up next, Chef Cosentino.
Two points from the previous round,
the eggs in purgatory.
I was in purgatory. What did you make us?
It's a elevated grilled cheese.
You have Gruyere, Taleggio, morel, ramp,
some Iberico ham in the middle,
then to top it, you have a goose egg
cooked in goose fat
with a little bit of grilled ramp.
I love a grilled cheese, dude.
And the Taleggio, the morels, the ramps,
the Iberico ham is just wonderful.
That goose egg, it really gets creamy
with the egg yolk dripping down
into the little unctuous sandwich you have.
This is really delicious. Thank you, buddy.
- Thank you. - This is one of the greatest
grilled cheese of my life.
- I think you're eggsaggerating. - I'm not exaggerating.
The perfect slice of the bread,
then the Iberico, then all of that cheese
- and the way it melts with the butter. - Yes, I get it.
The ingredients are high-end, but at the end of the day,
it is a grilled cheese sandwich.
I don't know if it screams high-end.
It screams like Sunday brunch.
And finally, we have Chef Shenanigans.
Three points from that, um,
I will actually say pretty dynamite fried rice.
So, uh, well done and congrats on your three points.
Go ahead. Explain to us what we have here.
Well, as the judges didn't taste the fried rice,
I took some of the same ideas and put it into
my very high-end celebration of the eggs.
You're each eating a half a dozen eggs
on your little beef tartare with salmon roe,
and there's also some dried shrimp
in that rice cracker you're eating,
and the true celebration of the humble egg.
You're the dude. I don't know how you do this in 30-minutes.
This is really fun dish to eat.
This is a stellar dish, hitting all the notes.
It's upscale. You played the game so well.
The quail eggs actually mellow everything out,
which is so needed. The caviar is perfect.
There's that pop, there's that texture.
- Striking. - Out?
- Oh, no. - [Guy] Oh.
Like lightning. It's whimsical.
The fact that you went for it,
you gave us a full ring with all these eggs.
Its decadent, it's rich.
But the tartare was a little greasy.
Thank you from our panel of eggxperts.
Chefs, what a pleasure to watch you work.
And please, just so we don't have any misunderstandings,
I didn't like any of your dishes.
Um, I know some of you may be
shell shocked and I'm not yoking.
Your brains are scrambled.
- You don't know if I... - Oh.
Listen, I don't wanna lay this over easy.
- I wanna really... - Oh, no.
Go. You got more. You got it.
Let's talk about the sunny side of things, okay?
- Oh, right. - Why don't you three
runny on back to your stations.
Back to the kitchens. We'll call you when we have the decision.
Thank you. Let's get right into it.
The good, the bad, and the ugly.
Let's talk about Maneet first.
I think, as far as high end goes,
it's like one of those, like, fancy
- Italian restaurants that you go to. - Yeah.
Where you can get a chef's vision of a pasta.
I think she executed great.
That overcooked egg kinda let her down.
All right. Let's talk about Chef Cosentino.
It was a great sandwich. It was not upscale,
but the bounty of ingredients was there.
If he had push that goose egg inside that sandwich,
then it would become elegant.
And last but not the least Chef Shenanigans.
What he was able to put together
in 30-minutes was whimsical, it was beautiful.
It was fun. I just think it didn't take me
all the way across the finish line.
I'm gonna humbly disagree with you a lot.
To me, Malarkey,
and I can't believe I'm saying this out loud,
like, knocked it out of the park.
All right. We've got the scores,
time to find out who's gonna be the winner-winner how about a big egg dinner.
Judges, thank you very much. Let's go ahead
and bring the chefs back in, please.
I think y'all did a great job.
Two points going into it for Maneet,
two points for Chris, and three for Shenanigans.
Let's take it from the top at Maneet.
Out of twenty for gameplay, seventeen.
Taste, sixteen.
Plating, eight, for a total of forty-one.
For a total of 43.
Big points. Chef Cosentino.
In gameplay, sixteen, eighteen in taste,
seven in plating for a total of forty-one.
For a total of 43.
Shenanigans, how many have you won here?
It's been a drought.
Well, let's go to gameplay, nineteen, taste seventeen,
nine for a total forty-five.
And there you have it, ladies and gentlemen.
Chef Shenanigans! Congratulations.
Forty-eight points.
Whoa, he's having a heart... Oh, you're back.
Okay. Good. Thank you very much,
Chef Chris Cosentino and Champ.
Wonderful to have you and we will say au revoir.
Thank you. Cheers. Good job.
[Guy] Au revoir.
[Maneet] I told you, I'm like we are walking hand in hand.
Hey, my kids, I told you I could win one of these!
Dang it, you know.
You didn't even need the three points.
Nine in plating.
You very seldom see it. Ladies and gentlemen,
give it up to the winner of the All-Star eggs,
- Chef Brian Malarkey. - Eggs.
- Good job, Malarks. - Thank you. Thank you.
Well, Chef, I'll make you a deal.
I can let you run around here silly...
- Okay. - ...and go shopping for obscure items
or I can open that door and there could be a check
sitting back there right now that could be anywhere
between $10,000 and $20,000.
You know, I'm really excited
and I'm actually going to donate
whatever is behind that door,
in its entirety to this amazing charity
called Golden Rule Charity.
- Hold on a second. - It's a Southern California
based for the hospitality industry.
- [Antonia] That's awesome. - It's really cool.
And they've been around for a while,
so it's really good and it's nationwide.
- No. I'm gonna make it $20,000. - That's great.
Shh.
Sorry. I apologize.
Anyhow, back to what you're saying, Chef,
you're gonna take the money that...
- Whatever that is on that check. - Yes.
And you're gonna donate that to the Golden Rule Charity?
- [Brian] Yup. - You're a good man and I tell you what,
I think you made the right decision.
Ladies and gentlemen, let's take a look
how much had Chef Shenanigans win.
[cheers]
$20,000. Oh, my gosh.
It said $15,000 and then, somebody get...
- Oh, that's my signature. - Oh, thank you.
Anyhow, congratulations.
There you have it, Chef Shenanigans,
- $20,000 to charity. - Thank you. Thank you.
- Thank you so much. - He's an awesome guy.
We will see you next time on Guy's Grocery Games.
Adios. Well done, Brother.
That was awesome. That was awesome.
That was great.