Perfect Egg Dishes | MasterChef Canada | MasterChef World

Are you ready to cook your hearts out? The star of this challenge is... the egg. It's so easy to mess up an egg. It seems like an easy protein, but it's not. One of the trademarks of a great cook is the ability to fully understand and master this essential ingredient. And for me, that skill is highlighted in a perfectly shaped, fluffy and delicious three egg omelette, will prove to me that you have the skills to get back in the MasterChef Canada kitchen. I respect Claudio's opinion, but I think there's a much more technically challenging dish. A perfectly poached egg. Poached egg, my egg of choice. Knowing the right moment to stop the cook on a poached egg, it's the ultimate test of skill and instinct. Perfect. I want to see a beautiful, soft-boiled egg. It's the hardest technique to pull off, because you can't see inside the shell. And when you crack into it, the gorgeous yolk simply oozes out. You will need exactly five eggs to complete this challenge. And that's all the eggs you're going to get. And just in case that's not enough pressure, you will have to make all three of these egg dishes in eight minutes. Please head to your stations. You'll find everything you need in front of you. This is insane. I have no idea who's going to win this. I'm just happy to be up here. The home cook who does the best job with all three egg dishes will win back a spot in the MasterChef Canada kitchen. Cody and Kevin are two of the best cooks that were in the top 16. I'm cooking against the people I would never want to cook against. Your time starts now! As a cook, I've changed a lot. My hands are much more steady. At any point in time, someone can do something that's going to just ruin their dish. I just have to put my nose down, put out these eggs. An omelette, a perfectly poached egg, and a beautiful soft-boiled egg in eight minutes flat. The first thing I'm doing is getting two pots of water on boil. This is a test of multitasking. You have to be looking at three different egg applications all at once. This is exciting. Remember, they only have five eggs. They cannot make any mistakes whatsoever. Michael, what's a perfect soft-boiled egg? Room-temperature egg. Water that's brought up to a roaring boil, turned down, then with a spoon, just gently lower that egg into it, and then it's timing from there on in. I have a hard time keeping it simple, so cooking eggs. I'd rather cook what lays the eggs. The trick with making an omelette perfectly, you get the fry pan on medium heat with a little bit of whole butter and a little bit of olive oil. Kevin is a little bit of a slow poke on this. He doesn't have the same speed and agility that Andrew has. Omelettes are always on the menu at Andrew's house. I make omelettes weekly. And Cody, he keeps looking at the clock. He is super sensitive about his time management because that has let him down time and time again. One minute goes by like one second. You blink and half the challenge is gone. Five minutes! Cody's working on his omelettes. I get my omelette in the pan and immediately I know the pan is too hot. I've got brown on my omelette. This could cost me my second chance. My omelette comes out, and it looks good. I should have enough time to poach my egg. I don't see a problem doing a poached egg, because I do that a lot. Poached egg, I think, is the most difficult to do. You've got to get that water not rapidly boiling, simmering. And then you've got to create that vortex. And then, of course, the critical splash of vinegar. When it's finished, the egg yolk has to be oozing, and the egg white has to be firm. Standing there, I've got lots of time left. I go to crack my poached egg. Ah, no, don't you. What's he doing? I crack my yolk. I don't have eggs left at this point. Look at Kevin's poached egg. He's just lifted it out, and he is not happy. I think he broke his yolk. Oh, my God. Kevin's poach is a mess. Don't give up yet, Kevin. I'm hoping that things aren't going well for Andrew and Cody either. Just give me the apron now, because I got this. Oh, he's gonna drop it. Andrew's gonna drop it. Out of those three, my biggest threat is Andrew. Is Cody or Kevin gonna step up so he's not here? Cody can't keep his hands still. I've never seen his hands shake so much. Cody! 30 seconds! They put the soft boiled egg into the cold water to stop the cooking instantly. 10, 9, 8, 7, 6, 5, 4, 3, 2, 1. Hands up. Good job, boys. Please bring your dishes up for tasting. I'm looking down at my three egg dishes. Definitely not happy with my poached egg. I'm just hoping that that omelet could be my redemption. You like pepper, don't you? Yeah, I think I get that from my dad. So I'm looking for a moist, almost undercooked inside. The outside is set very nicely. It's nice and moist on the inside might be a little bit too moist Okay, it's actually very good. Thank you. There's a lot of color happening here It looks like you had your heat on the pan a little bit too high What do you think? I knew that I had left it on the heat a little bit too long for the outside, but Hmm. It's nice and moist. It's a good omelet. Look at this. If this were steak, it would be a perfect medium-rare Some people might say it's a little too runny, but this is what you want in a classic omelet with French technique. It's delicious That takes a lot of skill. I'm a bit scared because he's a good cook, and he might actually take this. Hi, Cody. Chef Alvin. What do I expect to see when I cut into this? You should see the white set and firm, and the yolk should run freely. It should be smooth and velvety. Well, the yolk is perfect. Thank you, Chef. The white, I think you nailed it. Well done. Thank you. Kevin. Yes, Chef. How are we here? You have absolutely destroyed poached egg. Broke the yolk on it. That is an example of probably the worst-looking poached egg. I'm afraid the yolk is firm all the way through, and the white, it's all over the place. Yeah. It's not your lucky day. Andrew, from the visual aspect, you did a very good job because the shape is beautiful. It's one of the most attractive poached egg I've seen. before cutting in there's some runniness but just not enough overall the appearance beautiful just slightly overcooked you know I'm looking down trying to figure out whose eggs look the best they all got one or two strong ones but at this point it's anyone's game how are your soft-boiled eggs I've never done one before you're kidding me No sir, let's find out. I want a beautifully cooked egg white. And then in the center, liquid gold. Please. Absolutely beautiful. The consistency of it, well done. Thank you, chef. So one perfect egg, one okay egg, and one real bad one. Hey, there's still a chance. You never know. Andrew, there's a lot riding on this egg, isn't there? Forever. Looks good. There's a little bit of the egg yolk there on the inside edge. You see it there? And you have the same happening right here. You see? Yes. Which indicates to me a few seconds too long, maybe. Thank you, Andrew. Cody, well, let's take a look, shall we? Gorgeous. That's like the morning sunrise right there. Maybe just a little hair under there on the egg white, but just maybe seconds. Well done, Cody.