- 5 hours ago
Chopped S64E05
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00:00Americans eat a hundred and forty million eggs a day that's one for every
00:07man woman and child in the nation the clock starts now here we go don't get
00:16scrambled eggs it's one of those things that you have to get exactly perfect
00:20kitchen essential essential yes I'm here all day folks cooking makes me happy
00:25chef I've been raising chickens for the last nine years I don't know if you can
00:28tell sometimes things that are too easy though will mess you up I'm definitely
00:34panicking at this point 30 seconds your dishes are excellent or it's your exit
00:48these eggs are the hard work of my babies at home we have 17 chickens and I spend
00:54pretty much most of my day collecting eggs I hope you're proud of yourself say
00:58hello to America I'm a head chef at Abbott's on Broad Creek in Laurel Delaware
01:05I love eggs even foams you could do Bernays I mean eggs can be sweet salty savory my
01:13style of cooking is whole style cuisine marrying beauty and fashion into food
01:18yeah I like this to come out on the plate I mean cuz look at me excuse me while I
01:28go beat the
01:29competition I'll be in my office all right
01:38in India we have a thing called an egg walla egg walla is the person who brings eggs to you
01:43so I'm used to
01:44both eating eggs and cooking with eggs my entire life I'm a chef and consultant from central Florida
01:51when I was 21 years old came to this country for graduate education but 20 years ago I had a
01:58professional midlife crisis and I channeled this path of getting professionally trained as a chef the
02:02training that I've had as a mathematician makes an outlook on life unique this is not your everyday
02:07shakshuka having gone through the ranks I'm here to prove to the world that I belong and ready to show
02:14it if somebody were to ask me what my last meal would be it would be an egg dish 1000
02:23% when I think
02:26of eggs I think of how eggs are a foundation for so many dishes and in Japanese food as well
02:33as French
02:33food it's a pivotal and critical ingredient I'm the executive chef at the cherry circle room in
02:39Chicago Illinois with my Japanese background we tend to be perfectionists and within nine months of
02:45opening my restaurant we were awarded a Michelin star growing up my dad was a chef his restaurant
02:51Yoshi's Cafe really laid that groundwork for a lot of Asian chefs my dad was literally working in the
02:57kitchen until he could no longer I think that my job is just to continue his legacy there's probably
03:07not one day that goes by I don't have eggs I love cooking rustic Italian food and if you want
03:12to make
03:12a delicious pasta you're definitely using fresh eggs I'm the executive chef at a mart Pariso in Miami
03:21Florida my dad is a very very passionate chef and I really feel like I drew and grew my love
03:29for
03:29cooking through him my parents came from Dominican Republic work their tails off to be able to provide
03:37my brother and I with better life and more opportunities they've been there every step of
03:41the way for me it's time to execute winning this would be really really amazing for them
03:52hello chefs hello we have a special theme for your competition eggs it's fantastic let's go that's
04:01excellent you'll find different kinds of eggs in every basket and we want you to impress us with all of
04:07the ingenious ways you can make them shine if your dish doesn't cut it you will be chopped me no
04:14chopping
04:14today let's go open them up yes okay you've got caviar caviar okay luxury ingredient in the house best egg
04:35plus quail eggs score quail eggs smoked salmon I love this and Tokyo scallions all right all right
04:51let's make some food 20 minutes to work this is such a good basket clock starts now
05:04Tiffany Faison you are joined on the panel by two guest judges trendsetting Texas restaurateur chef
05:10Julian Rodarte super happy to be here plus pro football player turned Food Network star chef Eddie
05:16Jackson welcome to you both always a pleasure today judges eggs are one of the great miracle
05:22ingredients of all time they're a staple and everything from sauces to center plate desserts
05:27all the way through it is a absolute kitchen essential essential essential yes I'm here all day folks
05:37the memory of eggs takes me back to my childhood I used to make egg burjis for myself I used
05:43to make
05:43egg omelets for myself eat egg on the street so I'm making a Tokyo scallion and smoked salmon egg burji
05:51and scallion chutney I decided to use the smoked salmon and Tokyo scallion my burji because it has great smoky
06:01flavor
06:03coming down behind cooking eggs I think they're a measure of a chef like nothing is as fast and as
06:09technical as cooking eggs I want to see the ingredients shine I want the quail egg to be nice and
06:14yolky if you will and then I would serve that with the caviar maybe in a crostini or tostada form
06:20I love that coming down coming down coming down I've been eating quail eggs for at least 15 maybe
06:2620 years on a regular basis what's tricky about quail eggs is that their shell is extremely thin
06:34but I'm cracking the eggs right at the top I'm dropping it right into the deep fryer I'm making a
06:42deep
06:42fried quail egg over a smoked salmon and scallion cream I love the way that smoked salmon and scallions
06:51taste together when they hit cream this gets a nice luxurious flavor profile oh yeah you're working
07:01why is this so hard to open eggs are amazing because they can be super simple but also super intricate
07:11I'm thinking that I want to make a frittata because eggs are really nice vehicle for these beautiful ingredients
07:18Mari what are you making I'm making a potato uh kind of egg frittata I'm gonna poach some quail eggs
07:26um hopefully we'll get to an herb creme fresh horseradish situation amazing I just heard like an hour and a
07:32half of work yeah potato frittata in 13 minutes and a poached egg on the top so we'll see
07:39Japanese scallions Japanese scallions I love deeply they're mildly they get those raw or just a little
07:44bit I like it raw I like it I like it raw do you still get the texture of it
07:48yep it has a little bit of that
07:49like onion heat to it can easily be made into like a chimichurri or quick cross Ivan what do we
07:56got I am
07:57doing some melted scallions with a little bit of aromatics butter and then a smoked salmon white wine
08:04beurre blanc and then the egg I'm getting there eggs should be top of mind buddy top of mind chefs
08:11nine
08:12minutes on the clock let's go chefs so with the caviar I'm making it a very simple caviar cream sauce
08:21you
08:22talk about caviar being such an incredible ingredient it's tough in 20 minutes you want to kind of cook
08:26everything like if it goes into a sauce it should be put in the sauce in the very end or
08:31else the caviar can
08:32pop yes and then it cooks down it's working with the caviar I wanted to stand out so I'm going
08:41to
08:41put this caviar in some fish sauce I'm always going to be unique I'm not going to just put a
08:45dollop of
08:46caviar on the plate and call it a day it's aggressive but it's good it seems like the competition is
08:55stiff
08:55so of course I want to show off to the judges with the Tokyo scallions I'm using them in three
09:00ways in the
09:01potato egg frittata the wasabi herb creme fraiche and fried them as a crispy topping five minutes chefs
09:10keep cooking that's way too fast I'm worried Ivan hasn't even touches quail eggs what I have all my
09:22other components going but I have no idea what I'm going to do with the quail eggs time is against
09:26me
09:26you have to be agile when working with them and nimble how intense how intense
09:41at this point I still don't really know what I'm going to do with the quail egg okay okay but
09:47I keep
09:48pushing forward as quickly as I can so I think let me make a nice little aioli to round out
09:53the dish
09:54so I put the egg yolks over the double boiler emulsify a little bit of nice olive oil into
10:00there okay things are happening I love seeing the fact that Ivan hasn't even touched his caviar yet
10:05like I don't want to see the caviar being used you know five minutes into the round I get the
10:10bourbon to where I want it I add some chopped chives at the end I add about a dollop or
10:15two of caviar in
10:18there with the sunny quail egg I'm going to fry it gently leave the yolk runny I want the egg
10:24to be
10:25this unctuous runny yolk when one breaks into it I'm leaning into the egg theme really hard I want
10:32this dish to kind of look like a bird's nest so I find some phyllo and I drop that into
10:39the deep fryer
10:39I like the ways it's looking it's a little bit weird it's a little bit quirky just like me
10:45let's go chef your applause taste everything beautiful place get it done get it done get it
10:49done let's go Ivan 30 seconds don't get scrambled
10:59chefs you are dangerously short on time 10 9 all the eggs from this basket on your plate
11:07six five four three two one well that was intense that was intense but I'm really happy with what I
11:30made and come this far you know halfway around the world 37 years ago to leave after one round how
11:36are
11:36you feeling a little stress it was kind of intense I mean kind of had some last-minute ideas so
11:41hopefully it pays off you opened up that first basket and got caviar quail eggs smoked salmon and
11:51Tokyo scallions we'll start with you chef Hari please tell us about your dish chefs I have for you a
11:58smoked
11:59salmon and Tokyo scallion egg bhurji with a sunny quail a little caviar cream and a Tokyo scallion
12:08chutney what did you call your dish a bhurji it's a scrambled dish in India I thought you said bhurji
12:14I did too that's the caviar taco yeah tell us about where you grew up chef I grew up in
12:20Mumbai in India
12:21and I came to the United States in 1987 to study mathematics really but 20 years ago I had a
12:29professional midlife crisis and I stepped into this beautiful world of food that's a very interesting
12:33career path I love your use of the Japanese scallions I can taste them throughout in multiple ways
12:40absolutely delicious I was concerned that the chicken eggs would overpower some of the quail egg but
12:45honestly it was delicious my only wish was that I had a little bit more caviar but I think it's
12:50kind of funny though when you said you was a mathematician because the biggest issue that
12:55I have with this is like the ratios are off when I got a little bit of that caviar and
13:00I got a little
13:01bit of the the smoked salmon I got those pops of salt but it wasn't a lot of it and
13:06I wanted more of it
13:09I've never had like a sunny side up egg on scrambled eggs before that's so interesting further they're a
13:15very hard scramble having that yolk to kind of bring it back to life a little bit is helpful really
13:20incredibly creative dish chef thank you next up chef Alexis I'm gonna deep-fried quail egg over a salmon
13:28and onion cream with deep-fried phyllo and a little bit of a marinated caviar on top so the phyllo
13:37just
13:37kind of makes it look like a little bit of a nest since we are doing eggs today chef where
13:43do you
13:43cook I am embarking on my second head chef position but it's five minutes from my house I get to
13:50be near
13:50my chickens and my children and um my chickens I have 18 chickens right now two so now I do
13:58yeah I'm just gonna point out chef Alexis this you mentioned the chickens before your children
14:02oh I know I did but we have six kids so it's hard to keep all the kids together I
14:07can keep the chickens
14:08together the use of the fried phyllo with the Tokyo scallion that you fried both of those really clever
14:15right but I think because the quail egg fries so quickly that's the problem with that I think you
14:21still want some like gooey middle and this is pretty well done the fist sauce with the caviar is like
14:28mmm I think those things are going to cancel each other out but as I get into it I actually
14:33enjoy that
14:33that really assertive saltiness right the problem is this doesn't have a vessel like a wonton you get
14:40everything in one bite because right now it just seems like disjointed to me just a little bit
14:46I agree with you but I really enjoyed kind of the playfulness of its nests with an egg in the
14:51middle of it thank you all right next up we go to chef Ivan who appears to have spent a
14:56little
14:56money on this dish there's that caviar right on thank you so in front of you chefs you have a
15:02melted scallion with a smoked caviar beur blanc some crispy scallions on top what what was it that
15:08that tugged you into culinary my father he is one of the best cooks I know at a young age
15:14I was just a
15:14little fat kid in the kitchen kind of just not knowing what's happening but the aromas and you
15:18know being Hispanic just brings family together chef Ivan the use of the Tokyo scallions really smart
15:24here it gives this really luxurious sort of sophisticated slant your dish right away but I
15:31think it's screaming for bread like really soak up all that delicious flavor I think the addition of
15:40the salmon on top was very very smart because everything on underneath it was kind of like one
15:44note for me because if you get some of the just the reduction the sauce on it's on without that
15:48little pop of caviar it's very bland but other than that this is a very very good first round thank
15:55you
15:55chef chef Ivan I love hearing your story because it reminds me of mine I was that same young kind
16:01of
16:01fat kid in the kitchen my dad he came home after cooking every day for all of his guests he
16:06would come home
16:06and cook for his family and so all together it's absolutely delicious dish thank you for the
16:11feedback chef all right and finally we go to chef Mari I have prepared for you a frittata it is
16:17topped
16:18with a wasabi herb creme fraiche soft boiled quail egg and then topped with some crispy Tokyo scallions
16:28Mari I think the frittata is cooked perfectly I just feel like the quail egg to me just seems like
16:33a little
16:33bit of an afterthought when it just placed on top the problem is the quail egg right just like I
16:41think
16:41um had you just sunny side up like just really babied that egg and given us some runny yolk that
16:47would
16:47have worked really nicely in here this is egg spectacular right all day and so it's really
16:53important that the eggs are celebrated in really robust ways I agree but I love the cream I love the
16:59combinations of the dill with the scallions the wasabi there's so much depth there's so much
17:05complexity very very well done thank you chef all right thank you chefs there's a little trepidation
17:13because the quail egg was overcooked but I think chef Mari may be on the talking box after the judge's
17:22feedback I am slightly concerned so I am having second thoughts about my execution whose dish is on the chopping
17:41block
17:55chef Alexis you've been chopped judges chef Alexis we really uh enjoyed the plating of your dish however
18:03the dish just didn't feel as cohesive as we wanted it to be and uh your deep fried quail egg
18:09was overcooked
18:11and so we have to chop you thanks a lot guys it's been really great thank you for being with
18:16us chef be
18:19well you know what you live and you learn and it does not mean that I'm stopping there's going to
18:24be a
18:24lot more coming from me you're never this isn't the last time you're going to see all this you better
18:29get
18:29ready chef Hari chef Mari chef Ivan entree basket is here
18:42open it up
18:47and you've got interesting salted egg yolk syrup salted egg yolk syrup I have no idea what that is I'm
18:56gonna find out some eggs duck eggs these are duck eggs for sure plus my favorite green in the world
19:07collard greens okay and Mexican chorizo this is not egg related really
19:1630 minutes oh my god we're definitely gonna have to think about this a little more clock starts now
19:30judges is there room for improvement now that we are in the entree course I think the biggest thing
19:36for me is like I don't want to just see the egg used once like use it multiple times
19:42I think this is an excellent basket for an omelet yeah just straight up make an omelet I was more
19:49so
19:49thinking like a fried rice fried rice would be good yeah all right Mari what you got going so I'm
19:56gonna
19:56make some omarice I'm gonna do a soft egg scramble on top of fried rice with all these ingredients
20:01making a little bordelais sauce I decide to make a chorizo bordelais just because traditionally we use beef scraps so
20:09to me it just made sense to swap out protein for protein
20:13for protein tasting that egg yolk syrup it has this sweetness but also has a little bit of saltiness to
20:19it as well
20:19I think the egg yolk syrup would be the base of any kind of grape vinaigrette or any it's really
20:24got this there's no actual egg yolk in the egg yolk syrup but it's got this butterscotch
20:29scotchy kind of like delicious autumnal quality to it
20:34oh whoa there buddy slow down Ivan yes chef what are we doing we're making some pasta chef I'm gonna
20:40make a little bit of tagliatelle use some of that uh salted egg yolk in here some of the duck
20:46eggs pole
20:47and the yolks salted egg yolk in your dough yes chef wow love that making a pasta is a ginormous
20:55risk
20:55but I'm wanting to showcase some technical ability and wow the judges with what I can accomplish within 30 minutes
21:02uh the duck eggs guys um differ from chicken eggs in a couple of different ways a little bit bigger
21:07so
21:07overall volume is increased they're much much richer so you see like a really like beautiful orange yolk
21:12typically um I love duck eggs like fried over the top of very spicy things yeah Ari you've got some
21:20beautiful spices on your station what are you doing make it a little uh north indian style curry I'm gonna
21:25make some uh egg white sauteed kind of tortillas as your bread right right now what he's doing is
21:30bouncing up and down with excitement which I love to see I love to see it as well
21:36making a caramelized chorizo collard green duck egg tikka masala with some egg crisp tortilla
21:46so I'm cooking the chorizo as well as the collard greens the stems and the chorizo are in one pan
21:52the tops of the collard greens and some mushrooms and onions are in another pan
21:57I add the egg yolk syrup to both pans because I know it has that sweetness
22:01and I'm using it as a sugar content to help caramelize these components chefs 17 minutes on the clock
22:13chef Ivan what are you using the merlot for uh that I kind of built a little bit of ragu
22:18with a
22:18chorizo a little bit of onions and garlic chorizo and now I got my greens in here with the chorizo
22:23kind of making like a Mexican Italian ragu I hope you know my Italian friends don't hate me for it
22:30I want to win for my parents I mean they have sacrificed so much to even get me to the
22:36point
22:36that I am in life food was always at the table clothes on my back bringing a chop championship
22:41home to mean the world to them five minutes chefs keep cooking the duck eggs I'm simply going to
22:49boil them and leave the yolk slightly soft by curing the duck egg yolk and soy it's going to taste
23:00really
23:00nice with that extra umami from the soy sauce and I hope that it will add an extra level of
23:07creaminess
23:07to that scramble one minute left on the clock chefs
23:17I was worried about chef Ivan but now it looks like yeah right right
23:23be smart be smart in your final seconds chefs 10 9 8 7 6 5 4 3 2 1 time's
23:40up
23:40all right please step back wow besides feeling very sweaty I feel good one thing is to put an egg
23:51on the plate right that's a no-brainer but it's in the pasta it's in the dough I'm very proud
23:55of what
23:55I just made the competition is tight it's fierce it's elevated it's passionate but you know I'm going
24:02to make it to the next round because I made the dish I wanted to make I have no regrets
24:05I've showcased
24:06basket ingredients in the best way I could
24:13chefs for the entree round you got salted egg yolk syrup duck eggs collard greens and mexican chorizo
24:25chef Mari please tell us about your main course I have prepared for you omu rice it has a pickled
24:32collard green frise salad soy cured duck egg yolk in the center and a chorizo bordelais on the side
24:40is there someone who inspired you to become a chef it was definitely my father unfortunately he did pass
24:46about 11 years ago he was truly an inspiration to me because even though he did get ill he was
24:52in the
24:53kitchen working up until the day that he couldn't I think through me I'm able to like really still
25:01uh continue his voice through my dishes I love hearing that well first off I'm a big fan of like
25:07a soy cured egg yolk and that was delicious right on top of here the chorizo with the egg syrup
25:13and
25:13the rice and the egg it all it all goes really really well together I love this riso it does
25:18give
25:18a little smokiness um to it that I really appreciate but there is a sweetness because you have the sweet
25:24ketchup here and then you have the the egg yolk syrup in here it just makes things a little bit
25:28too sweet
25:28and it needs some balance everything is really rich it needs some relief I think you're hinting at that
25:37with your collard greens and pickling the stems of the collard greens really nicely done but I need more
25:42of it right putting the egg yolk on on top makes a lot of sense you have to really remove
25:46the white
25:47from the egg yolk I got a raw egg white which is it just detracted from all of the cool
25:53work you've put
25:54into this dish but um overall it's delicious and it's craveable thank you chef next chef Ivan all
26:00right chefs in front of you you have a salted duck egg tagliatelle with a chorizo and collard green ragu
26:12chef Ivan yes chef this is outstanding this is really really good work we watch you work with this dough
26:22and just to be able to pull this off is excellent work I think the chorizo you really rented it
26:26out
26:27nicely and the spice that is given in contrast to the sweetness of that egg yolk syrup I think they
26:33play very well my favorite aspect of this is actually the collard greens um that bitterness and that
26:39crunch and the way you cooked it I never thought greens would be my favorite part of a of a
26:44ragu and
26:44you really did this uh these collard greens amazingly chef Ivan it takes a lot of courage to to cook
26:52this
26:52and put it in front of us in an egg battle the question for me and I think the elephant
26:56in the
26:56room is is this an egg-centered dish you know for celebrating eggs today is is this enough and um
27:03it's delicious no question I don't know if it's enough understood thank you chef finally chef Hari
27:10chefs what I have for you is a caramelized chorizo collard green and duck egg tikka masala and I've
27:19used the syrup to kind of give some of the balance and sweetness in the dish and I used the
27:22duck egg to
27:23batter the tortillas and pan crisped it so the tortilla is is great I think coating it with the egg
27:30super smart super delicious I like the way the the duck egg is cooked I think this is an interesting
27:36way
27:36to use it and the flavors are great I'm loving the combination of of spices and heat but I'm not
27:44really happy with the combination of it with the chorizo and collard green and the egg yolk syrup I think
27:51it's making it really really sweet it almost tastes like maple breakfast sausage I do agree I think you
28:00utilize the salted egg yolk syrup kind of in everything but you technically cook the uh boiled
28:09egg perfectly the sauce is delicious the vegetables are delicious thank you very good thank you chefs
28:18do I think I'm on the chopping block uh I don't think so I cooked the dish I wanted I'm
28:23excited and
28:23I'm looking forward to seeing what happens that round it was definitely a lot more challenging than the
28:29first round for me but I did my best I can't really control what happens
28:45so whose dish is on the chopping block
28:57chef Hari you've been chopped judges chef Hari we felt that you just overdosed on the salted egg yolk syrup
29:04and it covered up the amazing flavors you developed with the chorizo and the collard greens
29:09and so we had to chop you thank you chefs good luck thank you best of luck I wanted to
29:17go one more
29:17round I was ready I was just getting warmed up as they say I was focused I made the dish
29:21I wanted to make
29:22and I did the best I could
29:31chef Ivan chef Mari this final basket will play a big role
29:38dig in
29:43and you're looking at an ostrich egg just gonna come at some point my god oh my god it's massive
29:53it's like a dragon egg all right plus chocolate caramel eggs okay strawberries that's nice strawberries
30:04and lady fingers lady fingers that's very kind actually
30:09thrown for a loop a little bit I mean what am I supposed to do with this um
30:1430 minutes to make exciting desserts yeah clock starts now
30:20let's go
30:26they have come too far to crack up now I know that's right in sports terms though the the basket
30:32ingredients right now just like it's a layup yes it's a layup it really sometimes things that are
30:36too easy though will mess you up ostrich eggs are giant right the thing you want to do is get
30:42rid
30:42of the white the white tends to be a little bit tougher from like a chicken or a duck egg
30:46the egg yolk of the ostrich egg performs like any other egg yolk you just it's just so much more
30:51of it quite massive oh god and to me this basket is uh ice cream custard kiramisu absolutely
31:03chef Ivan what we're making brother i'm gonna make a ladyfinger
31:09cake with a zaba yon some macerated strawberries and i'm still thinking about the uh the chocolate
31:15component ivan how are you feeling about this egg oh my god i'm just happy i got it open got
31:21some
31:21things separated so some things are happening i've never used an ostrich egg before in my life it is a
31:27massive white and it is so much yolk when it comes to this sponge cake i'm adding this in batches
31:35hoping that my culinary knowledge and help guide me through this
31:44the interesting thing about both of these chefs is they're sort of cooking with a lot of heritage
31:48marie's dad was the chef of a legendary restaurant in chicago similarly ivan has had kind of the same
31:55heritage of his father so i completely agree and they've been fairly neck and neck clearly yeah yeah
32:02i decided to make a swiss meringue with the ostrich egg because i do think that it is a smart
32:08way to
32:09use the egg white i feel like torching it will be really beautiful chef marie what we making trying
32:16to make a strawberry sherbet and some swiss meringue
32:24i'm adding prepared strawberry preserves just to fortify and concentrate that strawberry flavor
32:32chefs 17 minutes on the clock
32:39with the zavillon i grab half of my egg yolk put some sugar in there
32:45i grab some marsala wine start whisking away it's something that i have to be very attentive to
32:50because i could end up with sugary scrambled eggs there's so much at stake here i got my family on
32:56the
32:56line i'm thinking about bringing a chop championship home to miami to my hometown okay chefs nine minutes on
33:05the clock with the ostrich egg i'm using it two ways ostrich egg swiss meringue and i'm also using it
33:15in a
33:16chocolate caramel egg mousse
33:22i checked the consistency of my strawberry sherbet and it just isn't really setting up at all hey mari how's
33:31the sherbet looking we're almost there a little bit under still yep time is running out and i am
33:41actually starting to feel a bit frantic oh so close so close so close you all right chef i think
33:51i might
33:51give up on this keep pushing keep pushing i have to make sure the sherbet is perfect
34:04the consistency of my sherbet just isn't really setting up at all i think i might give up on this
34:12i look over at chef ivan's dessert and it's making me a little nervous
34:17because he managed to make some sort of a cake in 30 minutes but i'm not really feeling like i
34:23can back
34:24down so i give it another go and thankfully it's coming out exactly the way that i wanted it to
34:35we're good one minute on the clock chefs this is it
34:46check this out chef ivan has deep fried the leaves from the tops of strawberries
34:52apparently to garnish i've never seen anybody do that i know that we are not dipping strawberry chop
34:57tops and chocolate right now well we are i have my chocolate mixture from the chocolate caramel egg that
35:03i've kind of thinned out with a little bit of heavy cream so it's kind of like doing chocolate and
35:08strawberries but in a different way i've never just i mean i've eaten a strawberry top it's just
35:13really like filamenty and like not a lot of flavor let's go get it done get it done final seconds
35:22on the
35:23clock chefs let's go get it done final seconds of the final round chefs 10 9 8 7 6 5
35:344 3 2
35:39one time's up please cut that good job um wow from four minutes to 20 seconds like that fast yeah
35:47i'm feeling okay about my dessert i normally prefer more of a composed dish i tried to use
35:52the egg in a lot of different ways maybe that was a mistake we'll see but i do think that
35:56the flavors
35:57will be there i feel like this dish is winner winner chicken dinner when it comes head to head
36:04it's a battle of the titans you know we're both here for a reason so may the best chef win
36:08honestly
36:09chef mari and chef ivan in the final round we challenged you to make desserts with an ostrich egg
36:16chocolate caramel eggs strawberries and lady fingers chef mari please tell us what you've made i have
36:25prepared for you a strawberry parfait it has a toasted ostrich egg swiss meringue underneath a strawberry sherbet
36:34and then underneath that is the chocolate caramel egg mousse so chef mari like this you use the
36:41strawberries two different ways so you have the strawberry inside of the sherbet but i also love
36:46the fresh strawberries as well because it gives it a little bit of texture
36:50but you have this mousse then you have the sherbet and then you have the meringue on top
36:54just seems like they're all kind of milling together
36:59fortunately like the mousse i had one little taste of it and i was like oh my gosh that mousse
37:03is
37:03incredible and then i couldn't get it ever again because of the way it was kind of melting into each
37:08other this is a baked alaska right take that mixed strawberry ice cream put some of that chocolate
37:15caramel egg into the ice cream and then put your meringue on top you know what i mean for sure
37:20the use
37:20of the egg whites from the ostrich egg is really successful with the meringue i think that's great
37:25thank you chef finally chef ivan so what you have in front of you is a lady finger sponge cake
37:30with an ostrich egg zabayon macerated strawberries and a chocolate strawberry top
37:39i will say like i was like what is he doing with this strawberry top i was like what in
37:45the hell
37:45um i love it it's my favorite part of the dessert you do get some of the vanilla notes of
37:51the lady
37:51finger in here but the sugar's not cooked out in the zabayon it's tough to cook out sugar in an
37:58ostrich egg so it's a little bit gritty for me there's a lot of grittiness that i'm getting uh in
38:04my
38:04sabayon but that's the only kind of like missed piece aside from having a great cupcake uh with those
38:11lady fingers i do want more either more of that chocolate covered strawberry top or more of the
38:18chocolate there's literally no chocolate on my plate right now but overall i think that this was a very
38:23thought out dish thank you chef thank you chefs
38:31judges eggs just seem so friendly so familiar but they can really be tough to get perfect
38:36what were the biggest hurdles these two chefs faced knowing when to use the eggs and knowing
38:42how to use the eggs we started the first round chef mari gave us a frittata it had this gorgeous
38:47wasabi cream sauce on top that i really liked i love the combinations of the dill with the scallions
38:53the wasabi but the quail eggs were cut in half and put on top it was a little afterthoughty afterthoughty
39:01oh no chef alvin's plate i think you did a really good job with those tokyo scallions just kind
39:06of melted and almost just literally like melted in your mouth the scallions really shine in that dish
39:10i still think that it needed a little bit more seasoning because again when you get didn't get
39:14the bite of that caviar it was it was very under seasoned then we roll into the entrees i'm still
39:20thinking about that pasta chef i haven't had two basket ingredients inside that pasta the egg yolk syrup
39:25and then he also had the uh the duck eggs and he pulled it off elephant in the room not
39:31to shatter
39:31anyone's hearts does it need more egg is egg in pasta dough enough i don't know so we go from
39:38a pasta
39:39dish without any discernible egg to like a deconstructed omni rice with not only scrambled
39:45eggs but also a full duck egg on the top of the scrambled eggs my issue was that there was
39:51still some
39:51white attached to this to the yolk and then really kind of detracted from some of the good things she
39:56did
39:56like the delicious chorizo crispy rice that was right underneath there well here we are decision
40:01time do you know who's won we know who's won
40:12i think i did more than enough to celebrate eggs and transform them instead of just putting a
40:19yolk on the plate i am the next job champion feeling pretty good i put a lot of technical skill
40:28on the
40:28plate don't think i would have done anything differently so whose dish is on the chopping block
40:48chef mari you've been chopped judges chef mari we thought the potato frittata was so delicious and
40:54really well made for us it really came down to the use of the quail egg that we got like
40:58half a quail egg
40:59on top just wasn't enough for the dessert round there were three different components that ultimately got
41:04muddled into one and so we had to chop you thank you i understand i'm feeling disappointed but ivan did
41:13a phenomenal job so i don't really feel like i lost somebody who didn't deserve to win i think my
41:19dad
41:20would be proud of me and that means chef ivan baros you are the chopped champion and for your hard
41:27work
41:27you'll get ten thousand dollars well done chef nice job you did it you did it i'm on cloud nine
41:37oh my god
41:38it feels so amazing i'm a chop champion like i mean come on now how do you think your parents
41:43gonna feel
41:44about this they're definitely gonna cry they're gonna be so proud it's crazy we did it i am so excited
41:53to
41:53share this with my mom and dad it means a lot to to bring home a win for them
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