Perfecting a Poached Egg | MasterChef Canada | MasterChef World

of stunning eggs benedict with a perfect

poached

egg and a velvety holiday, absolute perfection. I feel very safe. I make Eggs Benny pretty regularly or myself and my husband. You have ten minutes for this challenge and this time you have two eggs to work with. one to poach another for the platter and once again there's no room for error Wow oh I'm happy to be on top it looks like there's a lot more going on in this kitchen are you ready to make flawless eggs Betty yeah , your time starts now? I need to win here and I'm not going to go to that final.

I want this so much and no one is going to take this away from me. A ten minute timer on this challenge is so difficult that every second counts for me. This cook is much more pressure than the The third challenge will be two cooks face to face. Sudden death winner takes all. I don't want to be in that store. I'm going to shake these eggs. Benny, oh, there you go. Trevor Eggs. Benedict sounds easy, but wow, wow. It's full of little twists and turns, poaching that perfect egg is a challenge in itself. What I do is I create a little vortex and I slowly drop the raw egg into that vortex very, very carefully because if you don't, the egg won't come out.

Together, my biggest concern is that first I have to get this

poached

egg perfect, I will try not to be in the final because I am going to put a lot of care and attention into the small details of this poached egg so as not to get messy. Prepare it like I did last time. I don't eat a lot of eggs. The only ones I like are scrambled or too easy. I'm not as confident as I should be. I won't really cook many eggs. I will do that. Best for parties, I think it's one of the hardest sauces to make, if you don't keep beating the eggs they stick to the bottom of the stainless steel bowl and then cook and scramble and you have to drizzle very slowly with it. butter, if you add it all at once, it will separate and break.

Check your hollandaise sauce, it tastes good, yes, to nail this sauce you have to have made it several times, which makes me feel very comfortable, my friend Trevor, I'm whipping it up. and it looks good. I left it to check my English muffin has baby, he said hollandaise sauce, otherwise it will split like a bad marriage. I look back, I know, and my hollandaise sauce is starting to blend, now I'm panicking because I don't have another yolk. I have to try to save this. I'm panicking and whisking vigorously to try to bring it together. I hit it with a little more salt and a little more acid.

This is about timing execution and technique, if you screw this up you're done, look, this Mei right now is the favorite, she's already applying hollandaise sauce on top of the poached egg and that hollandaise sauce we wanted a beautiful yellow color, it's amazing 15 seconds, Travis, I think. my sauce is perfect. I couldn't be happier because I'm putting my hollandaise sauce on my eggs benedict. I see it break. Wow, she looks beautiful. My sauce is like, ah, it's amazing. I feel very, very happy. Walking with my eggs benedict. I am very excited. I'm getting upset because this is not the return I expected.

Wow, she did it, but there's nothing more disappointing to me than cutting into a poached egg and not having that beautiful golden yolk mousse. It leaves me speechless, let's see if it tastes as good as it looks. You obviously added vinegar to the water. Did you put salt in the water? I did. It's a little bland and there's another problem. You can see that the hollandaise sauce is a little too runny. It's just removing the egg and that's critical, but I think the bacon makes up for the lack of salt in the egg. That's a pretty solid performance from you.

I didn't get a perfect review. I still feel very unsafe in visual inspection. I'm afraid the sauce is everywhere and I also see that it has broken up, but more importantly it makes Benedict the runny yolk. Look, that's a beauty. You know, the bacon. I would say it's a little undercooked. Very important technical errors. How is it done? feeling like I'm feeling very emotional, there's a lot at stake for me in this. I know everyone has sacrificed everything, but mine just has a ticking clock, but my mom, with her early-onset Alzheimer's diagnosis, every time I'm away from her it could be the On the next phone call, she doesn't remember who am, this time away from her is definitely a challenge.

Time is precious to you, isn't it? It really is, so I need to be here to do the best I can to bring it home to me and me. Mom, at the end of the day, you do what you have to do to overcome this competition and it all comes down to what happens on this plate. There are some challenges here. I see this hollandaise sauce is broken, the flavor is amazing if I close. my eyes and pretend it's done right but never turn your back on vacation. I won't do that again. I'm thinking about my mom.

Everything I've worked hard for almost slipped through my fingers. Chef Michael's editor. Look, I think the eggs look pretty good, in good shape, the egg seems to have a good consistency in the hollandaise sauce, very good browning on the bacon, look at that, it looks like a happy egg, Benny, let's give it a little flavor, very good. great consistency, very very light season, well I think it could have done with a little more acidity, a touch more juice, but overall very good, in fact, thank you very much Trevor. What happened? My hollandaise sauce broke. It's very easy to make, unfortunately, it happened to you, at the worst possible time, the bacon doneness looks pretty good, the egg doneness feels good, let's see what happens inside, your yolk is overcooked, I know I'm Cooking again, it's not over for you yet, you still have that fight here, right? ready to fight just give us a moment please I don't want to go into that final round it's scary I'm really impressed yes it's a tough challenge my egg is perfect but the sauce still splits a little so I just hope my flavors will guide me so we know where are we going, okay, that sounds good, perfect eggs benedict in ten minutes is a tall order for any home cook.

You should all be praised just for finishing and some of you finished without a bad feeling Trevor. And congratulations, you are very relieved, please go to the gallery because you are both safe. I didn't want to participate in this challenge face to face.