Eggs look simple but prove deadly difficult as chefs face an egg showdown that exposes every weakness in timing, texture, and technique.
#MasterChefCanada #EggChallenge #CookingSkills #CulinaryTest #KitchenPressure #FoodShow #CineWorldHubFX #BreakfastBattle #ChefFocus #TopEpisode
#MasterChefCanada #EggChallenge #CookingSkills #CulinaryTest #KitchenPressure #FoodShow #CineWorldHubFX #BreakfastBattle #ChefFocus #TopEpisode
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00:00Last time on MasterChef Canada.
00:02Switch!
00:03Matt and Justine went home in a shocking double elimination.
00:08But it wasn't over yet.
00:10Three home cooks competed online.
00:13Matt, Justine, and Alice, we decided
00:15to give you three a second chance.
00:18After a dramatic incident.
00:199-1-1, 9-1-1.
00:22Justine and Alice battled head-to-head for redemption.
00:26The home cook that impressed me just a little bit more
00:30is tonight.
00:32Oh, wow!
00:33The winner returns just in time for a grueling ordeal.
00:37You're going to face a series of progressively harder
00:40skills tests.
00:41Where no one is safe.
00:43Everyone is on the chopping block tonight.
00:47It's do or die.
00:49Straight up to the gallery or straight home.
00:56Not too long ago there was 12 of us and now we're down to six.
01:04Seems like the group's just dropping like flies.
01:08We just lost two really great home cooks
01:11and now we're wearing black aprons.
01:12I feel scared.
01:16It's definitely different in the MasterChef kitchen today.
01:18Black apron is not a good apron.
01:21My heart is beating out of my chest.
01:23What is going on here?
01:26Welcome back.
01:28You are the top six.
01:30Getting this far took skill, tenacity, and let's face it,
01:35a little bit of luck.
01:37You're only as good as your last challenge.
01:39And we've lost some very talented cooks
01:42on our way to this point.
01:43In fact, we thought some of them you served a second chance.
01:49What?
01:51Since we last saw you, we gave three eliminated home cooks
01:55a chance to return to the MasterChef Canada kitchen.
02:00Newsflash.
02:01Somebody's rejoining the ranks.
02:05One of those three home cooks earned their white apron back
02:08and with it, a second chance to compete for the title
02:12of Canada's next MasterChef.
02:15I just went from being top six to being top seven.
02:18It sucks.
02:19Are you ready to find out who cooked their weight back
02:23into this competition?
02:24Yes, Chef!
02:26I'm thinking it's going to be either Justine or Matt,
02:28but I'm also hoping it's not Justine or Matt
02:31because they're both really strong competitors.
02:34Personally, I don't want anybody coming back.
02:36It's another person to beat.
02:38Please help us welcome back.
02:40Alice.
02:41Oh, Alice!
02:42Oh, Alice!
02:43Oh, Alice!
02:44Oh, Alice!
02:45Oh, Alice!
02:46Oh, Alice!
02:47Oh, Alice!
02:48Oh, Alice!
02:49I'm back!
02:51I am fighting for a dream because I want
02:54to open my own bakery.
02:56She was the first one eliminated.
02:58It definitely means that she fought her way back here.
03:00It is a little bit intimidating.
03:01Hi, guys!
03:03I'm not intimidated by Alice.
03:04There's a reason she went home first.
03:07Let's just hope she slips again.
03:10Alice, you beat two eliminated home cooks
03:15for the white apron.
03:16Yes, Chef.
03:18But you notice for this next challenge,
03:20all of you are wearing a black apron.
03:25That's because everyone is on the chopping block tonight.
03:30I am definitely not expecting this.
03:35You're going to face a series of progressively harder
03:39skills tests.
03:41And your survival rests on mastering
03:44the most basic of ingredients.
03:47The egg.
03:49I'm real comfortable with an egg.
03:51It shows what you've got.
03:53It shows your chops.
03:54Get ready for the fight of your life.
03:58Like, I'm not scared to cook in this kitchen anymore.
04:01I want to know what the challenge is.
04:03I'm anxious.
04:05I'm nervous.
04:06I feel very scared about this.
04:14Turn around.
04:17Oh.
04:17Whoa.
04:18Whoa.
04:19That's weird.
04:21Home cooks, this will be your first battleground.
04:27Three will claw their way to safety and head up to the gallery.
04:33The other four will move on to skills test number two.
04:38From these four stations, only two will cook their way up to the gallery.
04:45And two will face the final head-to-head challenge.
04:50And this time, it's do or die.
04:54Straight up to the gallery or straight home.
05:00Follow me.
05:01Oh, man.
05:03I'm good at pressure tests, but I don't want to do three.
05:05Three pressure tests in a row.
05:07And the more you keep going, the harder it gets.
05:10This is not good.
05:13Home cooks.
05:14The first thing you have to make is something you'll find on the menu of any great British
05:22hub.
05:24A scotch egg.
05:27I've never made scotch eggs.
05:28I've never eaten scotch eggs.
05:31It's a hard-boiled egg.
05:34Wrapped in fresh ground sausage.
05:37I am feeling nervous.
05:39I never made a scotch egg before.
05:43You'll see it's covered with flavorful crumbs and deep-fried until crispy.
05:48No, no to scotch eggs.
05:51And in this challenge, you have to be especially careful.
05:55Because we're giving you just one egg.
06:03That's right.
06:04No room for error.
06:06Not a lot.
06:08That's like a newborn baby, that egg.
06:11You will have just 20 minutes to make us one perfect scotch egg.
06:17The three home cooks that make the best scotch egg will head straight to safety up in the
06:24gallery.
06:25I've never eaten a scotch egg in my life.
06:27I've never cooked a hard-boiled egg in my life.
06:30But I'm feeling confident in my skills.
06:31Are you ready to cook your way to safety?
06:35Yes, Chef!
06:36Your time starts now!
06:40This is insane.
06:45Who would have thought scotch egg is the thing that stands between me and that gallery?
06:52I'm going to do my grandfather McConnachie proud.
06:54It's a Scottish last name, I've got to do something with this.
06:57I don't care who's going home today, as long as it ain't me.
06:59I'm the only home cook who's been in every pressure test.
07:03I cook scotch eggs all the time, I have this challenge in the bag.
07:06I'm just going to stay focused and not panic, keep calm, and hopefully do my best.
07:11A scotch egg, it's a lot more difficult than it might seem.
07:15You need to cook that egg so it is just hard-cooked.
07:18Not overcooked and rubbery, but cooked through completely.
07:24You've got to make sure that sausage meets its ground fine.
07:26Okay, a little bit lumps, you're not going to get that very thin and delicate layer.
07:31Whether you're making hamburgers, whether you're making meatballs, whether you're making sausage,
07:36you've got to sear off a test sample because it's the only way you're going to know if your seasoning is right.
07:46I am not going home today.
07:48I'm going to earn my way back into that gallery.
07:51One I would be worried about is Alice.
07:53I wonder if she's adjusted, you know, to that competition mode.
07:57After leaving the MasterChef Canada kitchen, I didn't stop cooking.
08:01I am going to take this second chance and cook my heart out.
08:04I need to win this.
08:06Ten minutes!
08:07You only have ten minutes left!
08:09Boiled my egg for ten minutes, right into an ice bath.
08:13The egg's supposed to be fully cooked, hard-boiled, but not overcooked, so you don't get that green ring.
08:18Luckily for me, back home, I make scotch eggs all the time.
08:21Trevor pulled his egg out of the boiling water at ten minutes.
08:25Some might argue that that's a little bit too early.
08:28Everybody wants to pull their egg at the same time.
08:31Nobody wants to be the person with the underdone egg.
08:33Certainly nobody wants to be the person with the overdone egg.
08:38The way that I'm going to do my hard-boiled egg is going to take roughly twelve to thirteen minutes.
08:42I know they've all taken them out too early.
08:46Take your time, Dave.
08:48Some people are struggling with getting that perfect sausage crust around that egg.
08:55It's not sticking.
08:57I'm getting parts that are coming off of it that I completely have to re-flatten some and do it again.
09:02Calm down.
09:06Why are my hands freezing up?
09:09I can't move them.
09:11I don't know what's wrong.
09:12I've never had that.
09:13Stress, Taya.
09:14Breathe.
09:15Breathe deep.
09:16My brain is telling my hand to close and it won't close.
09:19Medic, I don't know what's wrong with my hands, but they're seizing.
09:24Oh my goodness.
09:25Taya's nerves are getting the better of her.
09:27It just happened after I put my hands in the ice and now they're like cramping up.
09:31No, I've never had this happen before.
09:33Five minutes.
09:34You have five minutes left.
09:36Taya's hands have seized up under the pressure.
09:39Why are my hands freezing up?
09:41But she's determined to keep cooking.
09:44I am using the palms of my hands and I'm trying to pack it as best as I can without the use of my fingers.
09:50Just calm down.
09:51Just calm down, Taya.
09:52The idea of getting it into a hot fryer to seal that outer crust, keep those wonderful juices in from that sausage meat, crisping up the crumbs is super important.
10:09Man, the tension in this kitchen is intense.
10:12One minute, you have one minute left!
10:18Listen to it in here.
10:19You can hear a pin drop.
10:21They are focused.
10:24Somebody's going home today, so everybody wants to put their best effort forward.
10:27I can't open anything.
10:33Five, four, three, two, one!
10:38Hands up!
10:43Bring it in, darling.
10:44I don't know what's wrong.
10:46All right, home cooks, please bring your scotch eggs to the front.
10:51I'm panicking because I don't want to lose this challenge.
10:54I'm panicking because I don't want to cook again.
10:58It's super frustrating because I know how to cook a scotch egg.
11:05Hello, Barry.
11:06Chef.
11:08Any Scottish people in your family, Barry?
11:10With a name like McConaughey, yeah, there's a couple.
11:14My grandpa McConaughey could never get me to wear a kilt, but he got me to make a scotch egg.
11:19We noticed that your egg was in the longest.
11:21Do you think it could be overcooked?
11:23I'm hoping it's not over.
11:25You can often tell a good scotch egg by the weight.
11:28A good even ratio of meat to the egg is important.
11:31But what's even more important is the cook on that egg.
11:33Yes, Chef.
11:34What do you think?
11:35I'm pretty happy with that.
11:44If I was in your shoes, I'd be pretty happy with that.
11:47Looks like a pretty even coating of the sausage grind around it.
11:51Let's give it a taste.
11:52Good and crispy.
11:54Love that combination of that perfectly cooked egg that is still nice and warm with that crispy outer crust.
12:06Great job. Thanks, Barry.
12:07Thank you, Chef.
12:09It's perfectly cooked.
12:10I want to eat it.
12:14How are you feeling?
12:16I'm feeling really upset right now because I thought I would kill this one and I don't know what happened.
12:20My hands just seized up.
12:23Despite all that difficulty, you got it on the plate.
12:28Crisp.
12:30Sounds great to me already.
12:33How long did you cook your egg for?
12:35Ten minutes.
12:41The egg is slightly under.
12:47But look at the sausage.
12:50It's perfectly ground.
12:52It's even.
12:57The sausage surrounding that egg is absolutely delicious.
13:02This is really awesome.
13:04I am hoping and praying that my flavors are enough to get me up to the gallery.
13:13Aaron.
13:15Chef Alvin.
13:17I love surprises.
13:18You like surprises?
13:20A little less when I'm on this side of the surprise, Chef.
13:23I hope it's a good surprise.
13:25I hope so, too.
13:26Like what's inside Cracker Jack box.
13:27Look at that.
13:37One minute, 30 seconds more.
13:40That would be a home run.
13:43Sausage.
13:45Very, very even coat.
13:46Very, very crispy.
13:54Seasoning.
13:56Perfect.
13:59Scotch eggs.
14:01I locked this one down.
14:04There is a lot riding on this Scotch egg because this is my comeback dish.
14:10Alice, how are you feeling?
14:12Nervous.
14:14It's a little irregular in shape.
14:16Not as smooth around that egg as I think it could have been.
14:20I think it's a little on the darker side.
14:26It's a little under.
14:31I also see the sausage meat a little uneven here.
14:34And it's just starting to pull away from the egg.
14:36Flavor overall is good.
14:38But the egg is underdone.
14:40A little irregular in shape.
14:45Hi, May.
14:47Hi, Chef Alvin.
14:49I think the colors are quite nice.
14:51Maybe it's slightly dark, but shape, nice and round.
14:55You know, the magic is gonna show when I saw into this.
15:09There it goes.
15:10Let's see.
15:14A minute or two under.
15:16Seasoning is just right.
15:23But, you know, as I bite into the Scotch egg, you can see by all the crumbling around the sausage meat.
15:31That starts to fall apart.
15:33It's not staying firm.
15:35So I don't get that crunch I want.
15:37Miranda.
15:43Chef Claudio.
15:49Nice crunch.
15:57Unfortunately, your egg's undercooked.
15:59Yes.
16:01You didn't hit that sweet spot.
16:03One egg, one minute.
16:04And you can see here, Miranda.
16:07It's thick here.
16:08It's thin here.
16:09And there's another big problem.
16:11Where the sausage is thin, it's overcooked.
16:20That's not good.
16:27I think for the most part, I'm technically strong.
16:29I definitely feel that I'm one of the front runners in the pack.
16:33What I'm very concerned, actually, is how big your egg is.
16:39That could be due to too much meat.
16:42Or, you know, it didn't bind.
16:45And it start to de-bind.
16:52Cook on the egg, slightly on the underground side.
16:55Sausage?
16:56It's not that even.
16:57You nailed it with your flavor.
16:58But the technical aspect?
16:59That may cost you.
17:03It was a difficult challenge.
17:04There was a lot of technical mistakes.
17:05I'm not happy.
17:06I'm mad at myself.
17:07Right now, I think my odds are pretty slim.
17:08I'm hoping I did enough to get myself to the next level.
17:11The biggest challenge for this group was cooking that egg well done.
17:12I'm very upset that my egg didn't turn out.
17:14I absolutely don't want to be in that head-to-head competition.
17:15It turns out that this deceptively simple pub steak,
17:16I'm very upset that my egg didn't turn out.
17:20I absolutely don't want to be in that head-to-head competition.
17:21It turns out that this deceptively simple pub snack is packed with technical challenges.
17:23I'm not happy.
17:24I'm not happy.
17:25I'm mad at myself.
17:26I'm not happy.
17:27I'm mad at myself.
17:28Right now, I think my odds are pretty slim.
17:29I'm hoping I did enough to get myself to the next level.
17:30The biggest challenge for this group was cooking that egg well done.
17:31I'm very upset that my egg didn't turn out.
17:36I absolutely don't want to be in that head-to-head competition.
17:40It turns out that this deceptively simple pub snack is packed with technical challenges.
17:49Only one of you managed to overcome them all.
17:54Barry, congratulations.
17:58Very good.
18:02You're safe from elimination.
18:04Now make your way up to the highlands of the gallery up there, young laddie.
18:07Aye, baby.
18:09Be on your way.
18:12Going up to the gallery, this is a fun, fun walk.
18:16Top of the world.
18:19No one else matched Barry's success.
18:24But two home cooks gained a slight edge thanks to their tastes and textures.
18:34Erin and Taya, you're safe.
18:36Oh, my God.
18:37Congratulations.
18:38Oh, my God.
18:43Thank you so much.
18:45Thank you, chefs.
18:46I'll lock this one down.
18:47The rest of the day is a spectator sport.
18:50I am so happy.
18:52I do not have to cook again.
18:53You four now face an even tougher challenge.
19:03I'm disappointed.
19:04I strive for the best and I want to win every challenge I go in.
19:08Please follow us.
19:09I feel like I was like a hair away from getting into the gallery.
19:13I'm feeling pretty upset to have to go through another cook.
19:16It's kind of deflating.
19:19I'm just hoping that this cook will go better than the first cook.
19:23You can't have an egg battle without breakfast.
19:29This time, your survival depends on...
19:34A stunning Eggs Benedict.
19:40With a perfectly poached egg.
19:43And a velvety hollandaise.
19:49Absolute perfection.
19:51I'm feeling very confident.
19:53I make Eggs Benny pretty regularly for myself and my husband.
19:58You have ten minutes for this challenge.
20:01And this time, you have...
20:08Two eggs to work with.
20:09That's one for poaching.
20:12One for the sauce.
20:14And once again, no room for error.
20:17Wow.
20:19Oh, I'm happy to be upstairs.
20:22It feels like there is way more at stake in this kitchen.
20:26Are you ready to make a flawless Eggs Benny?
20:31Yes, Chef!
20:33Your time starts now!
20:35I need to win here, and I'm not going to that final.
20:40I want this so bad, and no one's gonna take this from me.
20:43A ten-minute timer on this challenge is so difficult.
20:46Every second counts.
20:48For me, this cook, there's a lot more pressure.
20:51The third challenge is gonna be two cooks, head-to-head, sudden death.
20:55Winner takes all.
20:56I don't want to be in that challenge.
20:58I'm gonna rock this Eggs Benny out.
21:00There you go, Trevor.
21:02Eggs Benedict sounds easy, but boy, oh boy, is it full of little twists and turns.
21:07Poaching that perfect egg is a challenge unto its own.
21:11All I do is I create a little vortex and slowly chop the raw egg into that vortex.
21:17Very, very carefully, because if you don't, the egg is not gonna come together.
21:21My biggest concern is I have to get this poach perfect on this egg first try.
21:31I'm not gonna be in the final because I'm gonna take a lot of care and attention to the little details with this poached egg, so I don't mess it up like I did the last time.
21:38Five minutes! You have five minutes left!
21:42I don't eat a lot of eggs. The only ones I like are scrambled or over easy. I am not as confident as I should be. I don't really cook a lot of eggs.
21:54I'm gonna do my very best.
21:55The hollandaise, I believe, is one of the most difficult sauces to make. If you do not keep whisking your eggs, they stick to the bottom of your stainless steel bowl, and then they cook and they scramble.
22:10And you have to very slowly drizzle in that butter. If you dump it in all at once, it's gonna separate and break.
22:19You checked your hollandaise? It tastes good?
22:20Yeah, it is. To nail this sauce, you have to have made it a bunch of times, which I have, so I'm feeling really comfortable.
22:26Atta boy, Trevor.
22:29I'm whisking it, and it's looking good. I set it down to check my English muffins.
22:35You gotta babysit a hollandaise sauce. Otherwise, it's gonna split like a bad marriage.
22:40I look back up, and my hollandaise sauce is starting to split. Now I'm panicking because I don't have another yolk.
22:48Okay. I have to try and salvage this. Now I'm just panicking and whisking vigorously to try and get it to come together.
22:57I hit it with a bit more salt. I hit it with a bit more acid.
23:01One minute! One more minute left! Breakfast in one minute!
23:06This is all about timing, execution, and technique. If they screw this up, they're finished.
23:14Look at this. May right now is the front runner. She is already applying her hollandaise to the top of the poached egg.
23:20And that hollandaise, we wanted a beautiful yellow color. It is unbelievable.
23:2615 seconds, Travis.
23:29I think my sauce is perfect. Couldn't be happier.
23:33Oh, my God.
23:34As I am spooning my hollandaise sauce onto my Eggs Benedict, I see it break.
23:4310, 9, 8, 7, 6, 5, 4, 3, 2, 1, hands up!
23:53Wow.
23:57It looks beautiful. My sauce is just like, ah, it's amazing. I'm feeling very, very happy.
24:05Walking up with my Eggs Benedict, I'm really emotional. I'm getting upset because this is not the comeback that I'm hoping for.
24:14Wow. You pulled it off. But there's nothing more disappointing, May, than cutting into a poached egg and not having that beautiful golden yolk ooze out.
24:35Wow. That is, that just leaves me speechless.
24:38Let's see if it tastes as good as it looks.
24:49You obviously added vinegar to the water.
24:52Did you add any salt to the water?
24:54I did. I did.
24:56It's a bit bland.
24:58And there's another issue.
25:00You can see that the hollandaise is just slightly too thin.
25:03It's just washing off of that egg.
25:05And that's critical.
25:07And I think that bacon makes up for the lack of salt on the egg.
25:16That's a pretty solid performance by you.
25:23I didn't get a perfect critique. I'm still feeling really unsure.
25:26On visual inspection, I'm afraid sauce is all over the place. Also, I see a bit of splitting.
25:40But what is the most important thing about an egg spending thing?
25:45The runny yolk.
25:46Look at that.
25:47Look at that.
25:52That's a beauty.
26:00You know, the bacon, I would say slightly undercooked.
26:07Very important technical mistake.
26:18How you feeling?
26:19I feel really emotional. There's a lot riding on this for me.
26:27I know everyone's sacrificed everything, but mine just has a ticking time clock to it with my mum.
26:35With her diagnosis of early onset Alzheimer's, every time that I'm away from her,
26:40could be the next phone call, she doesn't remember who I am.
26:45This time away from her is definitely a challenge.
26:49Time is precious for you, isn't it?
26:50It really is.
26:51So, I need to be here to do my best to bring it home for me and my mum.
26:56At the end of the day, you do what you've got to do to get through this competition.
27:01And it all boils down to what is happening on this plate.
27:06There are a few challenges here I see.
27:09This hollandaise is broken.
27:11The flavour is awesome.
27:23If I close my eyes and I pretend that it's made properly, just never turn your back on the holidays.
27:28I won't do that again.
27:32I'm thinking about my mum.
27:34Everything I've worked hard to do is almost slipping out of my fingers.
27:41Hi there, Trevor.
27:42Chef Michael.
27:44Look, I think the eggs benny looks pretty darn good.
27:47Good shape to the egg.
27:49What looks to be a good consistency on the hollandaise.
27:52Nice little browning on the bacon.
27:58Look at that.
27:59That looks like one happy eggs benny.
28:02Let's give it a little taste.
28:11Very good.
28:16Thank you, Chef.
28:17Great consistency.
28:19Very, very light, seasoned well.
28:21I think it could have done just with a little more acidity, touch more juice.
28:25But overall, it's very good indeed.
28:27Thank you very much, Chef.
28:28Thanks, Trevor.
28:42What happened?
28:44I broke my hollandaise sauce.
28:46Very easy to do.
28:48Unfortunately, it's happened to you at the worst possible time.
28:52The cook on the bacon looks pretty good.
28:55The cook on the egg feels good.
28:57Let's see what happens inside.
28:58Your yolk is overcooked.
29:16I know I'm cooking again.
29:25It's not over yet for you here.
29:26You still have that fight.
29:29Absolutely.
29:30Are you ready to fight?
29:35It's not over yet.
29:37It's not over yet.
29:38It's still over.
29:39Look at me.
29:40Look at me.
29:42The next round, if you don't make it to this, don't worry.
29:45It's not over.
29:46It's not over.
29:47Just give us a moment, please.
29:49I do not want to go into that final round.
29:52It is terrifying.
29:53I'm really impressed.
29:54Yeah.
29:55It's a tough challenge.
29:56My egg is perfect, but the sauce still split a bit.
30:01So I'm just hoping that my flavors will carry me through.
30:05So we know where we're going to go.
30:06Yeah.
30:07Good.
30:08Okay, sounds good.
30:09A perfect eggs benedeck in 10 minutes is a tall order for any home cook.
30:18You should all be commended just for finishing.
30:22And some of you finished with a bang.
30:28Trevor and Mei, congratulations.
30:30I feel so relieved.
30:33Please head up to the gallery, because you're both safe.
30:37I did not want to go into this head-to-head challenge.
30:41It feels so good to be up in the gallery.
30:46That's amazing to do that in ten minutes.
30:48I'm so angry, but I'm angry at myself.
30:52I just haven't been able to show what I can do.
30:55This is it.
30:57One battle to determine who stays and who goes.
31:02And your future in the MasterChef Canada Kitchen
31:04is riding on one last challenge.
31:08This is one of the hardest egg dishes
31:11that you'll ever have to master.
31:14A delicate and savory cheese souffle.
31:19Souffle is very hard.
31:22It's very technical. It's very challenging.
31:25You have three eggs to work with.
31:29You'll need all three yolks for the base
31:31and all three whites to make sure that it rises perfectly.
31:36So once again, you only have one chance to pull it off.
31:41You have only 30 minutes to make your souffle.
31:44Some professional chefs take years to perfect the souffle.
31:49I have only 30 minutes.
31:52We want you to bring it to the front as soon as it's ready.
31:56Souffles must be served and eaten immediately.
31:59So we need to judge yours at its highest peak.
32:02If your souffle does not rise, your dream will fall along with it.
32:07Now please, take your station.
32:10I should be top six. I earned my spot.
32:14I've competed every single day.
32:16Alice hasn't.
32:18Everything is resting in that one souffle.
32:23Are you ready?
32:25Yes, Chef.
32:27Your time starts now.
32:29Come on, guys.
32:30Let's go, ladies.
32:31Come on.
32:32So many things can go wrong in a souffle.
32:36Every step is critical.
32:38They only have three eggs.
32:39And the first step is they have to separate them,
32:41the whites from the yolks.
32:43They cannot break those yolks and contaminate the egg white.
32:46Otherwise, those egg whites just won't whip.
32:49There are many ways to separate an egg white from egg yolk.
32:52Miranda used her hand, and that's exactly what I would do.
32:55For three eggs, no mistakes, use your hand.
32:59That's definitely a home-cooked mistake
33:01to use the eggshells to separate your whites from your yolks.
33:04Because those eggshells are like tiny little teeth.
33:06They're very jagged.
33:09A souffle relies upon the whisked egg whites
33:13to rise that whole dish.
33:15So if you don't whip your egg whites enough,
33:17it will be flat.
33:18It's do or die, and I can't go home right now.
33:20I have too much riding on this,
33:21so this has to be perfect.
33:26So I think what they should be doing next
33:27is starting to prepare their souffle base.
33:30Measuring out their dry ingredients,
33:32getting a pan on the stovetop,
33:34melting down some butter,
33:36adding the flour to that butter,
33:38making your base roux.
33:40And then slowly add the milk to that pan,
33:44whisking and stirring constantly.
33:47I want to prove to the judges that they were not wrong
33:50in bringing me back,
33:52and that I deserve a spot here.
33:56Miranda's batter looks very silky and smooth.
33:59Unfortunately for Alice,
34:00her batter looks kind of lumpy,
34:01almost like scrambled egg.
34:03What's probably happened there
34:04is she has added her egg yolks
34:06to her base flour and butter mixture
34:08when it was still too hot,
34:10and the egg yolks have started to cook.
34:12In essence, scrambling.
34:17Miranda is actually starting to whip her egg whites,
34:19I believe, by hand.
34:21Look, getting a little bit of volume.
34:26I've whipped a lot of egg whites in my day.
34:28I know that I have to whip it to a medium stiff peak.
34:34Nice job, Miranda.
34:36Good job. Looks great.
34:37Savory souffles are even harder to make than sweet souffles.
34:42Especially a cheese souffle for the simple reason
34:44cheese is very dense and heavy.
34:46That's why this is ultra tricky.
34:52It's just not whipping.
34:54Alice is trying to whip her whites,
34:56and they are not stiffening up.
35:00These souffles are gonna take 12 to 15 minutes
35:03in order to achieve that beautiful height
35:05and that beautiful rise that we're looking for.
35:08Oh, my God. It's not whipping.
35:11I don't know what happened,
35:13but I see yolk in my egg whites.
35:17Did you get an egg yolk in there?
35:19I did.
35:21Her whites are contaminated.
35:22She has egg yolks in her whites.
35:24Oh.
35:25Look, look, look.
35:26Miranda's souffle is going in the oven.
35:31Look at my hand.
35:32Turn it off and look at my hand.
35:33Alice got yolk in her egg white.
35:34If I was in that position, I would really want someone to come help me.
35:36Oh, my God. Look at this.
35:37Miranda's helping her.
35:38Miranda's looking to help her.
35:39My goodness.
35:40I mean, this is...
35:41It's classy.
35:42Get violent.
35:43One of these home cooks is going home,
35:44and Miranda is helping Alice.
35:45And she only has three minutes to get that souffle in the oven,
35:47or it's over.
35:48Actually, those whites are stiffening up much better than I thought.
35:49My goodness.
35:50You have to admire both of these home cooks, you know?
35:51Miranda, on one hand, is trying to help Alice, and Alice refuses to throw the towel in.
36:03Second chances do not come that easily, and I came back here to cook. I am not going to give up.
36:24At the 30-minute mark, Miranda and Alice must present their dish.
36:30But if one of their souffles is done before that, it will be judged immediately.
36:35Once you take it out of the oven, within minutes, if not seconds, it will start to deflate.
36:43Please, souffle. Please rise.
36:50The thing with souffles is you don't know if you did it right till the very end.
36:55Alice with souffles.
36:58It can take a second, but it doesn't matter, because in one second it won't be,
37:03and in the next second you have beautiful, puffy goodness.
37:06Okay?
37:07Thank you, Miranda.
37:08Tell that souffle to rise.
37:10Five minutes!
37:12You have five minutes.
37:13You have to bring your souffle to the front.
37:16If you think it's time, you take it out.
37:18You don't want it too brown, right?
37:19Miranda's bringing it away to take her souffle out.
37:22Oh, my goodness.
37:24That one on the right looks nice.
37:26Flat one.
37:27Flat one.
37:28Flat one.
37:29I'm ready, chef.
37:31It's raised nicely.
37:32Great-looking souffle.
37:34Great-looking souffle.
37:35Look at that.
37:36When it shakes like that, that just shows it is so light and fluffy.
37:54That's why they don't last for long.
37:55No.
37:56I can smell the cheesiness.
37:58Very rich and flavorful by the nose.
38:01It's time to taste.
38:03Okay.
38:09After three grueling cooks, you absolutely nailed this.
38:15Oh, my God.
38:17Look at that.
38:20Oh, thank you, Jeff, Michael.
38:24Oh!
38:25Miranda, your mother is incredibly proud of you right now.
38:29Those were the best words I could ever hear after such a grueling day.
38:41One minute.
38:42You have one minute left.
38:43One minute.
38:44My souffle actually froze.
38:46Let's go, Alice.
38:47You can do this.
38:48Wow.
38:49There you go, Alice.
38:50There you go.
38:51There you go.
38:52Against all odds, Alice, look what you did.
39:01Is that better than you thought?
39:03It could have been better, I think.
39:06Not perfect, but it rose.
39:08Yeah.
39:09Amazing.
39:11I don't know how you pulled this off.
39:24The flavor is quite nice.
39:27It's not perfect.
39:28What is perfect, though, is you did not give up.
39:32I did not make a mistake by asking you back.
39:36Thank you, Chef.
39:41Way to go, Alice.
39:44I didn't give up.
39:45And even when worse came to worse, I still finished all my dishes.
39:51This has been an unforgettable day in the MasterChef Canada kitchen.
39:58Miranda, we applaud your character and your magnificent souffle.
40:05Please take off your apron and head up to the gallery.
40:08I put my everything into this souffle to just finally be told today that I nailed something.
40:23It was just such a great feeling.
40:27I know that my mom's always been my number one supporter.
40:31All the more reason I have to win this.
40:33Miranda has shown a lot of growth, and she's on a fast track to the top.
40:37Alice, you displayed extraordinary grace and bravery.
40:45It was a delight to have you back in our kitchen.
40:48And I wish that we didn't have to say goodbye again quite so soon.
40:53Thank you once again.
40:54Amazing challenge today.
40:55I came back to show the judges what I can do.
40:58It may not have been perfect, but overall, this experience has been life-changing.
41:07Getting this second chance, it reminds me of how much I enjoy cooking.
41:14Whoo!
41:17Good luck, guys!
41:20Next time, the top six compete in a classic restaurant takeover.
41:25Welcome to the auberge de premier.
41:27Michael's reputation is on the line.
41:30Four artichoke salads underneath them right now.
41:32I'm overwhelmed.
41:33Berry behind.
41:34Service.
41:35And one team goes up in smoke.
41:37Watch your pants.
41:38Look at it. It's smoking.
41:39You can't serve a steak that is black on the edges like that.
41:42That's a waste of good steak.
41:43I'm feeling like we're drowning.
41:55All right.
41:56Thanks, man.
41:57Thanks.
41:58We'll be there.
41:59Thanks, guys.
42:00Thanks, man.
42:01Thanks, guys.
42:02Bye.
42:03Thanks, guys.
42:04Bye.
42:25Transcription by CastingWords
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