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M.a.s.t.e.r.C.h.e.f US - Season 16 Episode 6 - Eggs Benedict
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00:02Previously on MasterChef Global Gauntlet,
00:05welcome to the Top 20.
00:07You'll cook alongside other members of your territory.
00:09If you cook the best stadium food,
00:11you'll also save the rest of your territory from elimination.
00:15Asia Pacific!
00:17Yeah, baby!
00:18I made a South Indian donut.
00:20Delicious. Got it absolutely nailed.
00:21Tonight's best dish was cooked by Icehu.
00:24Congratulations.
00:25Asia Pacific are all safe from elimination.
00:28I'm so happy.
00:29Do you want these things to be burnt like this?
00:31There are times where you just have to start over.
00:35Is this a band-aid?
00:37I'm sorry.
00:38Nora, please say goodbye to your fellow chefs.
00:40Place your apron on your veg.
00:45Tonight, lit!
00:46The territory's first mystery box of the season...
00:48Excellent.
00:49...is tougher than it looks.
00:51And that is how a MasterChef creates Egg Benedict.
00:54Hi, Lord.
00:55Icehu.
00:55Yes, Chef.
00:56You get to choose one territory
00:57That must use a tiny whisk.
01:01Oh!
01:01I want to start knocking down enemies.
01:04Oh, what?
01:05What?
01:05With pressure this high...
01:06Oh, my God.
01:07Definitely a workout.
01:08I don't know if I can do it.
01:11Somebody is going to crack.
01:13I have to start over.
01:14What?
01:15This is a mess.
01:16Yep.
01:16Well, what do you think we're stupid?
01:31Right.
01:32Our first mystery box challenge of the season.
01:35Oh, I love the mystery boxes.
01:45Oh, my God.
01:48Wow.
01:49The mystery box is one of the most anxiety-inducing parts of MasterChef.
01:53Mystery boxes.
01:55You see the mystery boxes?
01:57Oh, man.
01:58Last challenge, I just didn't do my best.
02:01I was saved by Icehu, and I'm just so grateful to be here.
02:05But I also need to prove to my team that I am not the weakest in the group.
02:10Welcome back, everyone, to another night of MasterChef Global Gauntlet.
02:18Icehu.
02:19Yes, Chef.
02:20Congratulations.
02:21You led Asia-Pacific to a tremendous victory last time around.
02:25So Icehu.
02:27That also comes with the first big advantage of the season.
02:32And depending on how you use it tonight, I think you may be able to make another territory crack under
02:37pressure.
02:39I'm nervous.
02:40More on that in a minute, okay?
02:43As you can all see, tonight is your first mystery box challenge.
02:47I may not be able to tell you what's under there, but I can tell you this humble ingredient is
02:54one of the most universal proteins in the world.
02:59Okay, it's time to find out what's under those mystery boxes.
03:03Oh, boy.
03:04On the count of three.
03:06One, two, three, lift.
03:11Let's go.
03:12Let's go.
03:13Oh, my God.
03:16I got eggs.
03:17That's right.
03:18Eggs, everybody.
03:20I like what I see.
03:21Excellent.
03:22I love.
03:23Now, inside that box of eggs are the best of the best.
03:27Eggland's best.
03:28These eggs are packed with superior nutrition, loaded with vitamin D and omega-3.
03:33They pack a rich golden yolk that really does make every bite stand out.
03:38I love eggs.
03:39Tonight, we want to see your individual culture shine, making your very own unique version of an iconic eggs benedict.
03:55Now, tonight, just so everyone knows the basics, I'm gonna show you exactly how to make an amazing eggs benedict
04:03with a little nod to my Scottish roots.
04:06Yes.
04:07All of you, make your way down to the front.
04:10Let's go.
04:11To have Chef Gordon Ramsay do a live demo is absolutely surreal because I'm learning from one of the best
04:17chefs in the world.
04:19So, first off, we're gonna crack on with the hollandaise.
04:23Separate the eggs.
04:25Now, we're gonna add a teaspoon of your reduction.
04:28In there, you've got tarragon, peppercorns, and vinegar.
04:30And that gives the acidity behind a great hollandaise.
04:33And this is where the work starts.
04:35Water, gentle simmer.
04:36Now, we get a balloon whisk.
04:38We're starting to cook the eggs slowly.
04:40Now, the reason why I chose this big balloon whisk is because it makes it easy to incorporate air there.
04:45You could do this with a small whisk. It'll just take you three times longer.
04:47Definitely a workout.
04:49Whisk with one hand, and then just slowly drip clarified butter in.
04:53Okay.
04:54Too fast, you're gonna break it.
04:55Too slow, you're gonna over-whip it.
04:57I'm taking it off the heat now because if it gets too hot...
05:00Don't scramble.
05:01Exactly that.
05:02We'll scramble the eggs.
05:03It looks easy, but you gotta know what you're doing.
05:05You want that really nice, creamy texture.
05:07Whoa.
05:09Fresh lemon juice in salt.
05:12A little touch of pepper.
05:14And that is ready to go now.
05:16Right, poaching the eggs.
05:17White vinegar protects the egg.
05:20Continue with a little vortex.
05:22And then just gently drop in these beautiful eggs and cook these eggs for 90 seconds.
05:28And then gently lift and into your ice bath.
05:33Now, I said I'm doing a take on a Scottish Benedict.
05:36I've got a lovely Scottish lobster and a little bit of spinach.
05:40Watching Chef Ramsay is like watching a maestro orchestrate.
05:44He's graceful, almost like a ballet.
05:47He's such a master that he makes me feel so confident that I can execute something I've done one time.
05:54The finishing touches now.
05:57My chives.
05:58A nice spoon of caviar.
06:00Ooh.
06:01Ooh.
06:02Now, we're gonna start plating.
06:05Spinach on first.
06:07Lobster.
06:08Oh, no.
06:08This is so good.
06:09And now, gently place the egg.
06:14Gorgeous.
06:15And then, my hollandaise.
06:20And sit that on top.
06:23Yay!
06:24And that is how our master chef creates a stunning lobster eggs benedict.
06:30That's exactly what we're looking for.
06:32Yes, chef.
06:33Yes, chef.
06:34Excited?
06:35Yes, chef.
06:36Right, let's go, guys.
06:38Come on.
06:41All right, you'll have one hour
06:43to make us an eggs benedict inspired by your roots.
06:48We're looking for at least two perfectly poached eggs and some version of a hollandaise sauce.
06:54Yes, chef.
06:55Yes, chef.
06:55Now, Aishu, it's time to talk about your big advantage tonight.
07:00Come on down, please.
07:01Make your way down.
07:03Oh, my gosh.
07:08Now, Aishu, you get to choose.
07:11Oh, come on.
07:12Oh, my gosh.
07:13Oh, Lord.
07:14One territory that must only use a tiny whisk to make their hollandaise.
07:22Oh, my God.
07:24I use the big balloon whisk.
07:26Say goodbye to that.
07:27Goodbye.
07:28Oh, my God.
07:29This is the first big advantage of this season.
07:33I'm here to play the game, and I'm here to win.
07:37But also, I want to start knocking down enemies because I see them as a threat.
07:41Right.
07:41Aishu, tell us what territory you're going for, please.
07:44You know, I think this territory, they have really diverse flavors that they can continue
07:50to beat the other regions then.
07:53Europe.
07:54Oh, my God.
07:56Oh, my God.
07:57Come on.
07:58Was that a tough decision?
08:00No.
08:00Oh, my God.
08:03Oh, my God.
08:04Please, hand them over.
08:05It's okay.
08:06It's okay.
08:06The whisk is so small.
08:08It's literally, like, this small.
08:09Team Europe, let's see how you guys can handle it.
08:12Aishu chose us because we are the biggest threat.
08:15I'm ready for it.
08:17Let's go.
08:18Listen up.
08:19The good news for everyone tonight is that you're all cooking for another extraordinary
08:26immunity pin.
08:28Yeah.
08:30If you are the best cook of the night, not only will you be safe from elimination in
08:35the next challenge, but you scoop your entire territory up to the safety of the balcony.
08:41You got to get it.
08:42You got to get it.
08:42You got to get it.
08:43I have to get that for us.
08:44Hey, all day.
08:45All day.
08:46But sadly, on the flip side of that, if you do cook the worst dish tonight, this will
08:51be your last cook in the MasterChef kitchen.
08:53Make sure that's not you.
08:55Right.
08:55Everybody ready?
08:56Yes, Chef.
08:57Good.
08:58Because your time starts now.
09:01Let's go.
09:02Let's go.
09:02Let's go.
09:03Let's go.
09:03Let's go.
09:07Let's go.
09:08Oh, my God.
09:09Oh, my God.
09:10Oh, my God.
09:11Sorry.
09:13Oh, look at you.
09:14Tess, you wanted the bread?
09:16I was like, wow.
09:18That's insane.
09:19Like animals.
09:21Now that I know that we have to make eggs benedict, I'm excited.
09:23It's something I make often for my family.
09:25New garlic.
09:26Winning this challenge will be huge for Africa, because we're already a member down.
09:30And so I'm going to give everything I can.
09:32And I know the other teammates are going to do the same.
09:35Let's go.
09:35Okay.
09:38Three egg yolks.
09:40Okay.
09:43All right, let's go.
09:47Let's go, Asia.
09:49Let's go, let's go.
09:51You know, eggs benedict is a dish I've made before.
09:53And I'm excited to add my Chinese twist.
09:55So this dish is inspired by Cantonese ginger scallion lobster.
09:59And it's one of my favorite dishes.
10:00It's absolutely amazing.
10:02I mean, Europe is very strong, so we had to give them a challenge, you know.
10:04I can't wait to watch the team with a tiny little whisk.
10:07I don't know if they're up for it, but we'll see what happens.
10:09I haven't even looked at my whisk yet, so.
10:11Is it too hard to see because it's too small?
10:14Easy.
10:17This is a big one tonight.
10:19Eggs benedict mystery box challenge.
10:21You have to do two classic techniques.
10:23You have to make a hollandaise, and you have to know how to poach an egg.
10:26And then you have to create a dish that represents your ethnicity.
10:30It's a lot.
10:31The first 10 minutes should be spent on making the hollandaise.
10:33If you don't have a hollandaise, you don't have the dish, and you go home.
10:36Right.
10:36It's exactly that.
10:40Team Europe, let's go.
10:43Gosh.
10:45Whisk.
10:46Whisk.
10:47How's that whisk?
10:48Aishu, my forearm's killing me.
10:50Hey, I have to give it to the fittest people in this competition, huh?
10:54Thanks, Aishu!
10:57The whisk is so small.
10:59Which takes a lot of extra time and a lot of extra whisking.
11:04I'm not gonna lie.
11:05I am panicking because what I've seen Gordon do, my hollandaise does not look that way.
11:12I have, like, inside tears in my eyes.
11:16I'm feeling overwhelmed.
11:17I don't know if I can do it.
11:20Oh, my God!
11:30Here we go.
11:31Let's do this.
11:32Let's make a perfect hollandaise.
11:34Oh, my God!
11:35My arm!
11:35I can't imagine doing this with a small whisk.
11:41I feel broke.
11:46Eggs Benedict mystery box challenge.
11:50Oh, my God.
11:52Let's not forget Aishu went after Europe and gave out those small whisks.
11:56That can really put you behind.
11:58Does anybody have shrimp?
11:59No shrimp.
12:00Julia, you can take the shrimp.
12:01Yeah, okay.
12:03You're welcome.
12:04All right, Team Europe.
12:06You see the love we got for you now.
12:07I'm gonna remember that, Peter.
12:09Tonight, I'm making shrimp scampi eggs Benedict on a anchovy butter crostini.
12:14Sicilians love anchovies, and it's just very prominent in our food.
12:17I just need to keep it simple and just put it on a plate.
12:21Oh, too hot, too hot, too hot, too hot.
12:23First mystery box challenge, definitely feeling a little anxious.
12:27I am making a Benedict inspired by spanakopita.
12:31I'm gonna play to my Greek roots.
12:33So a spinach feta mixture with a hollandaise that's gonna have a fish roe in it.
12:3950 minutes gone, 45 minutes remaining.
12:42Let's go.
12:43Let's go.
12:46Vasa.
12:47Hi.
12:48Tell me about this eggs Benedict.
12:50What are you doing?
12:51I'm going to be doing kapusta with onion mushroom and the dill hollandaise.
12:57Staying to those Polish roots.
12:59Absolutely.
12:59Tell me, do you ever make eggs Benedict on the weekends?
13:02No, I made Bernays once.
13:04Right.
13:04So I'm learning every day, you know?
13:07Right, let's focus on this.
13:08Start poaching those eggs as well, yes?
13:10Okay, thank you.
13:12Beautiful.
13:13Beautiful.
13:15God, my crawfish.
13:17Let's go, team.
13:18Come on, team Africa.
13:20Hello, Rita.
13:21Hello.
13:21How is your hollandaise coming?
13:23What's the dish?
13:24So I'm gonna do some shrimp, pepper, radish.
13:27Okay.
13:27And spinach.
13:29So growing up in Nigeria, we have dried shrimp.
13:31Okay.
13:31So I'm cooking that.
13:32Have you made hollandaise before?
13:33Um, I made it once but really didn't come out great.
13:36Try to keep like more whisking.
13:38You wanna, it looks a little bit dense.
13:39You wanna try to get a little bit more air.
13:41Okay.
13:41Have you ever poached an egg before?
13:43Once or twice did not come out great.
13:45It's not easy.
13:46You have to make a good vortex.
13:48Yes.
13:48Don't let it cook too much.
13:50Okay.
13:51Keep on airing that sauce.
13:52Looks good.
13:52Good luck, Rita.
13:53Thank you very much.
13:55I gotta get those poached eggs.
13:57Do we know if he put a lot of vinegar in there?
13:59Probably like two tablespoons.
14:02Rice.
14:02Food.
14:03Yes, Chef.
14:04Tell me about what you're doing.
14:04Yes, Chef.
14:05I'm making a shaken beef, Vietnamese style.
14:07Okay.
14:08And a spicy fish sauce hollandaise.
14:10Then I'm gonna have some garlic sautéed asparagus.
14:13Come on, Chef.
14:13Yes, Chef.
14:14Gotcha.
14:14Well, time is ticking.
14:15You need to hurry up and get those eggs and holidays done.
14:18How many times have you poached eggs at home?
14:20One time, Chef.
14:21What?
14:21Yes, Chef.
14:22You've only poached eggs once?
14:23Yes, Chef.
14:24And you're what?
14:24How old are you now?
14:2553.
14:26Food.
14:26Food.
14:27Food.
14:27Food.
14:27Food.
14:28Food.
14:28Food.
14:28Food.
14:30Food.
14:31Food.
14:40Food.
14:41What are you?
14:41Good going?
14:42How are you, how are you?
14:42I'm doing amazing.
14:43What we have going on here?
14:44So, I'm doing a malay shrimp curry hollandaise.
14:47OK.
14:47And I'm going to be, I'm making my own buri bread, so my own-fried bread.
14:51Malay curry is one of the most popular dishes in Bangladesh, especially for shrimp.
14:55Where are the poached eggs?
14:57How are they looking?
14:58Ooh, they are a little under.
15:00So, make sure they get time back in the water to cook all the way through.
15:02Yeah. All right. Thank you. Good luck.
15:07Tastes like Jamaica.
15:09I am doing an Achean saltfish with Callaloo eggs benedict today.
15:13In Jamaica, we eat Callaloo with Achean saltfish for breakfast, typically.
15:17So I figured I'm just going to add that to my eggs benedict.
15:20So it can really be something special for the judges.
15:25Yes.
15:28Camillo, my friend, what are you making?
15:30I'm going to make my take on a torta.
15:32So a torta would be like a Mexican sandwich.
15:33Mexican sandwich. I love eggs benedict, so this is kind of my twist on it.
15:36I love chorizo with the beans. That'll be the base of the torta.
15:40You're going to have some serrano pepper and my hollandaise there.
15:42So I'll do that at the last minute.
15:43This is a complicated dish.
15:45Yeah. Are you going to finish it in time?
15:46I think so. I think so.
15:48You're going to poach the eggs next?
15:49Yes, sir.
15:50All right. Good luck.
15:51Thank you, sir.
15:54It's pretty good.
15:56Guys, we're halfway.
15:5730 minutes gone, 30 minutes to go.
16:00Time flies.
16:03Are you good?
16:04Uh, no, it needs to be thicker.
16:06I think you can keep going.
16:07Okay. Thank you.
16:09Good boy.
16:10Man, there's a lot of exciting hollandaises out there.
16:13This is hollandaise heaven tonight.
16:15Let's make a perfect one, baby.
16:17Come on.
16:18So, Basha's from the territory of Europe, doing a sort of nod to the Polish here with that sauerkraut.
16:24But she seems so sort of petrified, almost like she's lacking in confidence.
16:28She's got to believe in herself.
16:30I hope her lack in confidence doesn't bring her dish down.
16:33Right.
16:34So, Camilo, from the Americas, is going down the Mexican route.
16:38Now, I haven't seen him focusing on the poached egg, but he's spending a lot of time on refried beans
16:43and chorizo.
16:43Let's hope it pays off.
16:44Yeah.
16:46There we go.
16:49Um, spinach, spinach, spinach, spinach, spinach.
16:52So, Rita, representing Africa, she told me she's only poached an egg once and she's made hollandaise once.
16:58So, I think that she's really lacking in the skill set to do this.
17:01And you can see it.
17:02She's a bit nervous on her bench.
17:03Hopefully, she can get it done.
17:06Woo!
17:07What a workout.
17:09I'm worried right now with Fu from Asia-Pacific Territory.
17:11He's all over the place.
17:12The sort of shaking beef thing, the vegetables, yeah, fine.
17:15But, he's not prioritizing what is the challenge.
17:18Did he get his eggs done?
17:19Uh, no.
17:20They're not even posted either.
17:22Oh, my gosh.
17:25Ah.
17:26I have to start over.
17:28I'm redoing the hollandaise.
17:29It looks like it curdled.
17:30I had it on the back burner.
17:32Damn it.
17:33F***.
17:34Uh-oh.
17:35Food's starting over.
17:36Oh, my God.
17:37Yeah.
17:37This is why he should have did it first.
17:39Yeah, exactly that.
17:41This is a disaster.
17:43It's a nightmare in a bowl.
17:45There is no dish without the hollandaise sauce.
17:48Come on.
17:49I have to get this right, or it's quite possible that I'm going home.
17:59Come on.
18:00Fu is already on his second hollandaise.
18:03The first one, he made scrambled eggs, which is not part of the challenge.
18:06Oh, jeez.
18:07Fu, what else do you have to do?
18:08Coach, they say.
18:09That's it.
18:09Okay, you got this.
18:11Guys, we are down to the final 15 minutes.
18:15Let's go.
18:16Holy f***.
18:17Oh, my gosh.
18:20Hey, Maria, how are you?
18:21Tell me about your eggs benedict first.
18:23I'm making my eggs benedict extremely simple.
18:26I'm making a creamy leek.
18:27Yes, so no protein.
18:28Why?
18:29Because I just wanted to keep it simple.
18:31Right.
18:31In Brazil, people actually love leeks.
18:33Be careful with the amount of fat.
18:35Okay.
18:35Because we've got the hollandaise, which is super rich.
18:37Yeah, you're correct.
18:37Then you've got the egg.
18:38Okay, drain off the fat, please.
18:43Nico.
18:44Chef.
18:44You look like you in the weeds.
18:45Everything okay?
18:46Oh, yeah, I'm actually good.
18:47I am making a bombolone-style benedict with a braised artichoke, some tomato jam, and basil
18:54hollandaise.
18:54And I'm going to fill the bombolone, which is the croissant, because I couldn't find the
18:58actual bombolone shape.
19:01I'm not concerned about the shape.
19:02A bombolone is an Italian donut.
19:04It's not a flaky croissant.
19:06I'm going to dust it with pecorino to look like powdered sugar.
19:09You know what I mean?
19:10All right.
19:11Well, look.
19:11Is the hollandaise done?
19:12Uh, yeah.
19:13Is done done?
19:13Yeah.
19:14You put butter?
19:16Yeah, I did.
19:16You sure you put enough butter?
19:18Yeah, chef.
19:18And you may have to double-check that.
19:20I have some more butter?
19:20Yeah.
19:21All right.
19:21Good.
19:23Okay.
19:24I need to poach these.
19:27Heidi, how are you doing?
19:27Tell me about the dish.
19:29Where are we going?
19:29Perry-perry hollandaise with real crawfish and some mushrooms and leeks.
19:34Okay, nice.
19:35So you're playing to your South African roots and leeks.
19:38Yes, exactly.
19:38Bringing out that spice.
19:39Exactly.
19:40Eggs are poached?
19:40Eggs are poached.
19:41Excellent.
19:42Uh, good luck.
19:43Sounds good.
19:46Not yet.
19:47Not yet.
19:47Not yet.
19:48Not yet.
19:48Phil, did you put enough butter in there?
19:50I don't feel like it's a...
19:51You think I should add more?
19:52You need to put more butter in there.
19:53Heard.
19:56Seven minutes remaining.
19:58Wow.
19:59Super exciting.
20:00Anyone not have a holiday?
20:01Everyone has some sort of...
20:03cereal and butter.
20:04I'm not sure a couple of them are hollandaise.
20:07I think it's picking up ASAP.
20:09Nico from Europe is all over the place.
20:11He definitely needs salt, dude.
20:13His hollandaise definitely doesn't have enough butter in there.
20:16Mine's better than f***ing orange.
20:18There is a thought process for this dish that just doesn't make sense.
20:22He said he's going to make a bambaloni out of a croissant as his bread base.
20:27Why?
20:27Bambaloni is a donut in Italian.
20:30What does a donut have to do with an eggs benedict?
20:31Well, he's actually like a donut right now.
20:36Maria from the Americas.
20:38She's doing a little base, leeks, and then she's cooking them out in cream.
20:43That is it.
20:44There's no protein.
20:45Definitely risky, but leeks and cream sound good to me.
20:48Delicious.
20:49Really good indeed.
20:51Three minutes to go.
20:53Let's speed it up now.
20:54Oh, crumb.
20:55Hey, sauce don't break, sauce don't break, sauce don't break.
20:57What do you think?
20:58Hot water, hot water.
20:58Do you have hot water?
20:59Yeah.
21:00We'll make it work.
21:03Guys, two minutes to go.
21:04Let's go.
21:05Let's go, Afro.
21:06Final touches.
21:08Let's go, Asia.
21:09Come on.
21:12Salt.
21:14Oh, f***.
21:15Oh, f***.
21:17Oh, no, look.
21:18Camilo's eggs, they're broken.
21:21Oh, dear.
21:22Oh, he's in trouble.
21:23Oh, damn it.
21:2690 seconds to go.
21:29Don't break.
21:30Don't break.
21:30Don't break.
21:31Okay.
21:32Shake.
21:35Ah.
21:36Oh, no.
21:38Nico's eggs just broke them.
21:39Damn.
21:40Did you cook three, Nico?
21:41Of course I did.
21:42Of course, Chef.
21:45Dude, what the f***?
21:4660 seconds to go.
21:48No.
21:49No.
21:50It's not working.
21:52Oh, come on.
21:55Everyone should be spooning their hollandaise at this point.
21:58Come on.
22:00Come on, Fu.
22:02I don't know if Fu's going to make it.
22:03What's he doing?
22:04His eggs were not said enough.
22:09Oh, you're going to be kidding me.
22:11Five.
22:11Come on, get it on the plate.
22:12One, two, three, two, one, stop.
22:17Oh, for the f***ing sake.
22:25I didn't even get the top bun on mine.
22:27It's terrible.
22:27Look at that.
22:29How's it looking from over here?
22:31That looks good.
22:33Oh, f***ing no.
22:34No, no, no, you're not.
22:36I'm out.
22:40I'm upset.
22:41Why?
22:42It looks very pretty.
22:44I wanted more Hyundai.
22:46I had a hard time with the small width.
22:48I know.
22:48It wouldn't go with me.
22:49I know.
22:51I'm screwed.
22:52It's okay.
22:53Give me five.
22:53It's okay.
22:54Look, it says it's right there.
22:55I need to go to my plate.
22:57I'm going home.
22:59F***.
23:03Right, well done, all of you.
23:05You survived your first mystery box.
23:07Now, we need to take a much, much closer look at everyone's dishes
23:10to decide which eggs benedict are in the top
23:13and which are, unfortunately, in the bottom.
23:16Let's go, shall we?
23:23Okay, Maria.
23:25Eggs benedict with creamy leek.
23:27Super simple.
23:28Interesting strategy.
23:29Yeah, it's really simple.
23:31Camilo, so you have one or two broken eggs.
23:34One broken.
23:35The other one's slid off the plate.
23:39When those judges start walking around the room,
23:41everyone's dead silent.
23:43I feel like you could cut the air with a knife.
23:45Everyone's just anxious and nervous.
23:47You don't know what to expect,
23:48and they don't reveal too much on their faces.
23:50Heidi, what's the bread underneath?
23:52It is a croissant.
23:56Sometimes the judges are looking for something
23:58that maybe we're not aware of.
24:00Okay, Rita.
24:01What happened here?
24:02I didn't get to put a sauce on the plate.
24:04So the dish is technically incomplete?
24:06Yeah.
24:08Dad.
24:10Hi, Julia.
24:11The egg fell off?
24:12It slid off at the end, yeah.
24:17Nico, what do we got going on here?
24:19So I tried making a play on bomboloni.
24:22It's typically dessert.
24:22What does a croissant have to do with a donut?
24:24I was trying to get the shape of the donut.
24:28Okay, basha.
24:29That's crowd.
24:30Yeah.
24:30I had a hard time with my hollandaise.
24:32I did get it on there, but I'm disappointed.
24:38Daniel, what we got here?
24:39I got a ginger, lobster, eggs, Benedict.
24:41Mmm.
24:42Mmm.
24:44The flavor of this hollandaise is a curry paste, right?
24:49Yes.
24:49Have you made that before?
24:50I made the curry before, but I never made the infusion before.
24:57Phoo, what happened?
24:59Yeah, I was not successful on this poached egg.
25:02Damn.
25:04Wow.
25:07Rather peculiar taste on eggs benedicta.
25:11Oh my gosh.
25:12Yours, folks.
25:14So good.
25:16Shocking to see how many people didn't get the basics, right?
25:20Tough day for a lot of people.
25:22Hold strong.
25:23Okay, we're green.
25:24Let's go.
25:25Wow.
25:28Now, we are going to taste the best dish from each territory,
25:32and the winning home cook will win that incredible immunity pin.
25:36Plus, their entire territory will be safe from elimination tonight.
25:42Right.
25:43The first top dish from Asia Pacific.
25:47Please step forward.
25:52Champa.
25:53Let's go.
25:54Woo!
25:55What?
25:55Champa!
25:58No!
25:59What?
26:00This feels absolutely amazing.
26:03Not only does it feel validating,
26:04but also, I wanted to show my team
26:07that I'm just as strong as everyone else.
26:09Well done.
26:10Describe the dish, please.
26:11Today, I made a shrimp malay curry eggs benedict
26:14with a curry flavor, hollandaise sauce, and buri bread.
26:19Champa.
26:19It looks good.
26:20I just love the fact that you took the risk
26:21of incorporating that malay curry
26:23and making that bread from fresh like that.
26:25We love seeing those kind of efforts.
26:28Thank you, chef.
26:28Shall we?
26:30It should be soft in the middle.
26:32Let's find out, shall we?
26:34Oh, yeah.
26:35There, definitely soft in the middle.
26:44First of all, the hollandaise is delicious.
26:47Then we got those extra little notes,
26:49so the sweet shrimp, the spicy, fragrant curry.
26:52You cook the eggs beautifully,
26:53but the star of the night for me
26:55is definitely the hollandaise.
26:56Great job.
26:56Thank you, chef.
26:57But also, that bread is special.
26:59It really adds to the experience of this dish.
27:03This is a beautiful representation.
27:05Thank you, chef.
27:06Yeah, it's incredibly balanced and delicate.
27:09Very good dish.
27:10Thank you, Joe.
27:10Keep that up.
27:11Thank you so much.
27:12Good job, chef.
27:13Good job, chef.
27:14Good job, chef.
27:15Good job, chef.
27:16Good job, chef.
27:17Good job, chef.
27:18All right.
27:19The next top dish from Europe territory.
27:23Please come forward.
27:27Basha.
27:30Let's go all day.
27:31Bring it home for you, Basha.
27:32Oh, my gosh.
27:33I can't believe it.
27:34I am so shocked because I really thought I was going home.
27:37I'm telling you, that little whisk, it set me up,
27:40but I didn't give up.
27:42Whew.
27:42Epic.
27:43Just epic.
27:44Dream come true.
27:44Tonight, I made a capusta eggs benedict
27:48with a dill hollandaise sauce and pork sausage.
27:51I think the eggs look great.
27:53The consistency of the hollandaise looks really,
27:56really inviting.
27:57Thank you, chef Tiffany.
27:58Shall we?
28:01Oh, yeah.
28:02No, that's right.
28:03Oh, my gosh.
28:05That is beautifully.
28:11Delicious.
28:12Basha, the eggs are cooked beautifully.
28:14It's a good dish, but stop second-guessing yourself.
28:17The flavors are exquisite.
28:19Really, really well done.
28:20Thank you, chef.
28:21I mean, you're obviously a good cook.
28:23Look at this.
28:23You get a nice balance of acidity, of fat, of creaminess.
28:28The dish definitely works.
28:30Thank you, chef Tiffany.
28:31I would have never thought of putting sauerkraut
28:33and pork in a benedict,
28:35but this dish works because you're honest to your roots.
28:38Good job.
28:40Thank you all so much.
28:41Good job, Basha.
28:43Good job.
28:44Good job, Basha.
28:45Okay, the top dish from the Africa territory.
28:49Please come forward.
28:51Haiti.
28:53All right, Haiti.
28:54Go, Haiti!
28:56Woo!
28:57Woo!
28:58Woo!
28:59Woo!
28:59Woo!
29:00Hi.
29:02I made for you today a core fish benedict
29:05and a peri-peri hollandaise sauce.
29:08I love the idea of the peri-peri infusion
29:10across that hollandaise.
29:11It looks very good.
29:13Shall we?
29:16Yes.
29:17They are oozing out beautifully.
29:25Haiti, delicious eggs are cooked beautifully.
29:27Hollandaise is pretty good.
29:29What you've done with that crawfish is exceptional,
29:31and it feels and tastes fresh.
29:33That's all I kept thinking was,
29:35like, this is the lightest eggs benedict I've ever had.
29:37I love the use of the peri-peri,
29:40having all the spices come through.
29:42It is a very good dish.
29:44Very smart use of seasoning,
29:47restaurant quality, cop notch.
29:48Thank you, chefs.
29:50Thank you, Donnie.
29:52All good.
29:53Woo!
29:53Woo!
29:54Woo!
29:57Last but not least, from the Americas,
30:00please step forward.
30:03Maria.
30:04Yes.
30:05All right.
30:06Yes!
30:07Come on, man.
30:08Being the top dishes in America,
30:10it's really mind-blowing.
30:12I am so, so, so grateful.
30:15Thank you, Maria.
30:16Describe your dish, please.
30:17Today, I made eggs benedict with a creamy meek.
30:21This is a great example of sometimes less is more.
30:25Great strategy.
30:26Smart.
30:26Oh, I appreciate that.
30:28Shall we?
30:28Yes.
30:34Ooh.
30:43Maria, this is delicious.
30:45You'd think that the sort of cream leeks would be too rich,
30:48but it's not, because you've got the balance right.
30:50It's humble cooking at its best.
30:52Good job.
30:53I think there's a lot of great flavors in depth
30:55that you got with just leeks and cream.
30:57So, it's beautiful cooking.
30:59Thank you so much.
31:00I enjoyed it very much.
31:01Good job.
31:02Thank you, Maria.
31:03Thank you very much.
31:04All right.
31:04Come on, Maria.
31:07Great girl power.
31:09Great girl power.
31:11Ladies, please, give us a moment.
31:17Four incredible dishes.
31:18Oh, my gosh.
31:20How awesome does this feel?
31:21I feel like everyone here did an excellent job
31:23of poached, hollandaise.
31:25Oh, my gosh.
31:27Happy?
31:28Yes.
31:28Yes.
31:32Champa, Basha, Heidi, Maria.
31:35You four cooked the top dishes tonight.
31:38Now, as far as the best dish of the night,
31:40this was a very tough decision.
31:43Congratulations goes to...
31:53Now, as far as the best dish of the night,
31:55congratulations goes to...
32:03Heidi.
32:04Congratulations.
32:13We felt that the dish was just untouchable
32:17and it certainly played to your strengths.
32:20Well done.
32:21Thank you, chef.
32:22Come and grab this beautiful thing.
32:24Come on.
32:25Well done.
32:26Don't get it, Heidi.
32:27I'm speechless.
32:29I'm so excited.
32:30I can't believe I got this immunity pinned
32:32and Africa's safe for another day.
32:34Oh, my God.
32:36You thank them stars.
32:37Take that and the rest of the African territory
32:40up to the safety valve.
32:41Yes.
32:42And shoot.
32:43Please make your way down and join your territory.
32:46Africa!
32:49Oh, my God.
32:50Way to do it.
32:51Way to do it.
32:52Let's go.
32:53It means a lot to me because I'm not someone
32:55who has a lot of confidence in themselves,
32:56so to get this, it meant a lot.
32:58Rita, you have a big thank you to Heidi
33:02because you'd be in the bottom four, without a doubt.
33:06Yes.
33:07But congratulations to you all.
33:09Well done.
33:10Okay, now for the not-so-good news.
33:13It's the first dish in the bottom three
33:19from Team Asia Pacific.
33:22Food.
33:24I feel embarrassed.
33:26This dish is a disaster,
33:28and this could possibly be the end of my MasterChef journey.
33:33Okay.
33:34What is the dish?
33:36So I made a shaking beef benedict
33:39with some crispy pancetta,
33:41garlic-saltéed asparagus,
33:42and a Thai basil hollandaise sauce.
33:44All right.
33:45Food.
33:45Obviously, the plate does not look clean,
33:47and it doesn't look like something
33:49that you would be proud of to serve.
33:51I agree.
33:53Shall we?
33:54Yep.
33:55Where's the white gone on there?
33:57I would imagine that I did not poach that one 90 seconds.
34:04Okay.
34:05Okay.
34:12Food, it's such a shame.
34:14The beef tastes nice.
34:15A tiny bit of hollandaise that's on the board
34:17actually does taste good,
34:18but it's just a bad concept.
34:20Too complicated.
34:22Understood.
34:22Tiff.
34:23I don't taste Vietnam in this dish.
34:25It just felt like you got lost in this whole challenge.
34:28There's just so many components
34:30that are sort of just unnecessary.
34:33Like, you wasted time cutting all this asparagus,
34:36and the main components of the plate,
34:39you didn't execute well enough.
34:41We asked you to do two technical things in the kitchen.
34:44Make a hollandaise and poach an egg.
34:45You don't have a mastery over those basic techniques,
34:48and it shows, and that's a problem.
34:50Thank you for...
34:59All right.
35:00The bottom dish from the Europe territory.
35:05Please come for it.
35:10Nico.
35:12What's wrong?
35:13You're okay, Nico.
35:15It just feels like a rock is in my stomach
35:16because I pride myself on my kukri.
35:19I tasted it at the end, and it was good.
35:21But now I'm in my own head,
35:22and there's one thing I can only do
35:24is pray for the flavors to be good.
35:25Nico, tell us about your dish.
35:27I've made a bumboloni-inspired benedict
35:30with tomato jam, braised artichokes,
35:32and a basil hollandaise.
35:33This dish was a play on the bumboloni,
35:35but with a croissant dough, obviously.
35:36Visually, it looks a mess.
35:38It looks rushed.
35:38It looks unfinished.
35:39Hollandaise could have done
35:40with a bit more butter in there.
35:42I agree.
35:42I mean, didn't we have that conversation, too?
35:44What?
35:47Usually, if I'm saying something more than once,
35:50I want you to double-check it.
35:52No.
35:53Nico, this is a serious competition, young man.
35:57And you need to get serious.
36:00Yeah, I mean, throwing around terms like bumboloni,
36:03like, what, what do you think, we're stupid?
36:04Like, bumboloni's a donut in Italian.
36:07This is a croissant.
36:08So you're not fooling anybody in the room.
36:10You're not fooling us.
36:21Nico, you're not fooling anybody in the room.
36:23You're not fooling us.
36:26Yeah, let's just taste it at this point.
36:38Listen, the saving grace here is the eggs
36:40and the tomato jam taste beautiful.
36:42But the braised artichoke doesn't really fit.
36:45So I think tonight, you were trying to be too clever.
36:48And you lost the plot.
36:50Yeah.
36:51The actual hollandaise, it's tasty.
36:53It's just a weird texture.
36:54But I think overall, it's just very unappetizing.
36:59I'm sorry.
37:00I know that you are smarter and a better cook
37:03than what you put on this plate tonight.
37:05Hopefully, you'll get to show us that.
37:10If you come over, take the time.
37:12Tell him to do something.
37:13And he says he just doesn't do it.
37:15What is that?
37:17This is intense.
37:19Okay.
37:20As for the bottom dish from the America's territory,
37:24please come forward.
37:27Camilo.
37:28Camilo.
37:32I know that my dish is a mess.
37:34I just hope that the Mexican flavors shine through to save me.
37:40Today, I made eggs Benedict Torta
37:42with homemade chorizo beans and a spicy hollandaise.
37:44Camilo, unfortunately, it looks like
37:46one of the most unappetizing eggs Benedict I've ever seen.
37:50It's like something my six-year-old son would throw together.
37:52Yeah.
38:02This is a mess.
38:03There are only two things you had to have on the plate,
38:06hollandaise and poached eggs.
38:08The egg is not really on the plate.
38:11I can't taste enough of the spices in the sauce.
38:14There's just a lot wrong here.
38:16Yes, Chef.
38:16These are the kind of dishes that do a disservice
38:20to the ethnicity of the cuisine that you're trying to exalt.
38:24Not my best effort at all.
38:25The actual refried beans is good.
38:27Let's get that actually clear.
38:28But I'd rather you just poach an egg properly.
38:31Hollandaise needs more seasoning.
38:32Have you ever made eggs Benedict before?
38:35I have.
38:35Yes, Chef.
38:36And you understand you're a million miles away from that, right?
38:38Yes, Chef.
38:39And that's the bit that kills me.
38:41Thank you, Camila.
38:44Wow.
38:46Man, oh man.
38:48Excuse us.
38:49We need a very, very important moment.
38:51Oh boy.
38:55Okay.
38:56All three of them missed the mark, right?
38:58Let's start off with the food.
38:59I mean...
38:59The idea and the conception of the dish alone just didn't match.
39:03Beef tasted nice, by the way.
39:05Nico, what happened there?
39:06Yeah.
39:07Who's eaten a poached artichoke sandwich in a croissant?
39:10You didn't get the task.
39:12No.
39:12Oh my God, bro.
39:14Camila.
39:14You didn't get the eggs on there.
39:16Every part of that dish didn't feel like Mexico.
39:20No.
39:20Nowhere.
39:23We in agreement?
39:24Yeah.
39:24Let's go.
39:25I'm f***ing puke.
39:28I didn't like this part at all.
39:31Fu, Nico, Camila, all three of you focused on the wrong items across that dish.
39:36And one of you is ending their MasterChef journey tonight.
39:43I need help.
39:45Joe, Tiffany, and myself are all in agreement.
39:50The home cook leaving MasterChef tonight is...
39:59Camila.
40:00Oh.
40:01Oh my God.
40:03Oh my God.
40:03Oh my God.
40:07Nico, Fu, head back to your stations, please.
40:13Camila, tonight the entire dish fell a million miles away from the challenge.
40:18Sadly, your journey is ending tonight.
40:21It's been a great run, great pleasure.
40:22Put my heart into it.
40:24You did.
40:25So keep your head up high and continue flying that flag.
40:27Please place your apron on your bench and say goodnight.
40:31I love you, Camila.
40:33I'm feeling pretty disappointed, but despite being eliminated,
40:36this opportunity to be on MasterChef was amazing.
40:38Good, I miss you, Camila.
40:40Well, I'm going to miss you guys.
40:41I came to MasterChef as a dare for my daughter,
40:43and it's become so much bigger than that.
40:46Representing the Americas, more specifically the Mexican culture,
40:48made me feel proud to be a Latin American.
40:51So I'm going to continue to cook,
40:52and then just see what the food adventure takes me from here.
40:55Good night, you guys.
40:57Good night.
40:57Good night.
40:58Good night.
41:02Good night.
41:03Next time on MasterChef Global Gauntlet,
41:06with a World Cup approaching,
41:07it's time for a first team challenge.
41:09Right, let's go.
41:11What the?
41:12You're going to cook for 100 young soccer players.
41:16Haiti, from winning last week's challenge,
41:18you get to pick the teams.
41:19Big responsibility.
41:20Let's go.
41:21But if the home cooks can't play as a team...
41:24It's not working.
41:25It's not on the base of it.
41:26We need to start over.
41:26It's actually coming out roarer.
41:28What in the are we doing?
41:30Their shot at victory will go up in flames.
41:33Fire.
41:34No, no, no, no, no, no, no, no, no, no, no.
41:35Turn it off.
41:35They're both off.
41:36We are an absolute mess.
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