- What?
- Mm.
- Wow, wow.
- It's coming out like lava.
- Mm hmm, this person is a scientist.
- I've got the most technical cooking method for eggs.
- This has got balls.
- Come to mama.
- [Announcer] Today we're here to find out
who makes the best egg dish?
It's not yolkey, you get Hulk Ryan.
- Divine, divine, absolutely divine.
- Hey I think it looks pretty sexy, zing.
- This is a moment.
I think we need to take a moment.
- We are trying each other's eggs.
- Eggs.
- I am so excited for this,
eggs are literally my favorite food.
- Whether they be poached, crispy fried, oiled.
- No matter where you go, you're gonna find eggs.
One of the world's most eaten foods.
I'm no scientist or anything
but I bet you there's stats to back that up.
- So I've got a joke for you,
why should you be careful around egg whites?
I'll give you a second to think.
Okay, because they can't take a yolk.
(Tanika laughs)
- What I'm gonna be looking for is flavor.
And also the other thing is texture.
Sometimes eggs can be like
a little bit too runny if you ask me.
- So the way it works
is we're each going to make our favorite egg dish.
Then we're going to rate them out of 10
and the person with the highest amount of points wins.
- Just to let you know,
all the eggs that we've used today
are free range eggs
and have been locally sourced.
- Let's do this.
The recipe I'm making is
Ontama eggs on rice
inspired by my love for Japanese food.
The word Ontama comes from two words,
Onsen Tamago and this refers to
eggs being cooked in a Japanese Onsen.
They've got this translucent texture,
they're silky smooth
and there's no other egg like them.
So the first thing I do
is get one liter of water
and I put that in a pan.
I'm gonna bring it to a rapid boil,
take it off the heat,
and then I'm gonna to add 200 mils of tap water.
I'm going to slowly add the eggs in
and they're going to sit in the water.
The lid goes back on the pot
and start a timer for 17 minutes.
Need to watch that like a hawk.
Next up, I'm gonna make the killer sauce.
Soy sauce, mirin, some brown sugar,
then I'm going to add some sesame oil.
Caramelize that golden brown,
take that off the heat
it goes into a glass.
We're gonna add chopped spring onions,
some sesame seeds and good to go.
Once that's done,
We're gonna take them out
and they're gonna rest
for five minutes off heat.
Let's crack the eggs (indistinct).
Oh nope, not that one.
That didn't work.
This is like scary
because you don't know if they're cooked inside.
Oh, look how perfect that egg is.
Crack the eggs on a bed of rice.
There they go, they look perfect.
Garnish it with some coriander,
lots of crispy shallot, sesame seeds
and also some Japanese Sashimi powder.
Pour the sauce over it
and that's the egg dish done.
Looks wonderful, magical, theatrical.
This dish is going to blow the other chefs minds.
- I am seeing like an experience.
There is like a silkiness
to the egg whites here.
- Very soft, It's a bit jelly like.
- And then we've got this beautiful aromatic dressing.
God, I wish you could all smell it
because it smells divine.
Now the food porn part,
breaking the yolk.
Mm, that smells divine.
Like look at that silky silky.
Mm.
- Let's see what we think.
- Mm.
My goodness.
- Mm hmm.
- Asian vibes.
- There's textures.
- I was worried about the translucent egg,
it actually is really quite yum.
- That dressing it's salty, it's sweet.
Absolutely divine.
- It's wholesome, healthy, hearty.
- The crispy shallots is really good too,
just makes it a bit more of a texture.
I'm surprised that I like it as much as I do.
- A little bit too much salt,
but that's if I'm being super picky.
I'm going to rate this dish and nine out of 10.
- I think it's been executed really well.
It's quite technical,
it's simple and clean,
so I'm gonna give it eight and a half
- The rice to egg ratio is a lot though.
I think just adding
maybe a few more flavors perhaps.
Because of the level of technique
I've gotta give this a seven.
- So today I'm making Scotch eggs
because it is my all time favorite egg dish.
The crispy on the outside,
they're soft in the middle,
but I'm making a vegetarian version
and I promise you
it's going to be absolutely delicious.
First, my batter.
Blend together lots of chickpeas, boiled potatoes, herbs,
dukkah, lemon for freshness, salt, pepper
until a rough paste forms.
Boil my eggs
just for five minutes
until they're perfectly softly boiled.
Peel off the shells
then take some of our batter,
smooth it out onto your hands
so we get a nice thin layer.
Then take your little soft boiled egg
and wrap it up like a little present
and dip it into some flour,
then some eggs and then some breadcrumbs and dukkah.
So that's going to form
the very crispy, delicious golden crust.
We take our scotch egg and we deep fry it
quickly not for a long time
until it's perfectly golden brown,
crispy on the outside,
soft and delicious in the middle.
I smooth over some of my delicious whipped feta,
then I place my scotch eggs on top.
I top with chervil,
that's a small micro herb.
And then I also drizzle over lots of chili oil
for a lot of spice.
They are an unexpected surprise
with a crispy outside
and a creamy center.
Oh and by the way,
scotch eggs aren't actually Scottish they're English.
- Huh.
What?
- Wow wow wow.
- Someone made this for me?
I can see that it's fried,
so that's a big win for me.
- I think we need to take a moment.
- Whoever made this is an artist.
- I could frame this,
put it on my wall.
A whipped feta situation.
There's no meat
so I feel like
it's the beautiful vegetarian sister of a scotch egg.
- Can you hear that?
Oh, whoa.
It's coming out like lava.
- Oh.
- Oh it's soft.
- Can we take a moment for this egg yolk?
Silky, velvety,
not too runny.
- Mm. - Mm.
- Yeah, there's a lot of crunch.
- I could eat this all.
- This person is a scientist
because in order to fry an already soft egg,
that takes a lot of skill and wonderment.
- Usually they're quite heavy,
this on the other hand was light.
It's got this potato mash on the outside.
- Don't get me started on the feta.
- Because the feta is quite cold,
and then you've got like the spicy chili oil.
It's like just a really good combo.
- It's a very big portion,
but I don't really have anything to say that I,
that you know, it could improve,
I think this person did an exemplary job.
- I have to say that I am really scared now.
The competition is stiff.
- I might give this definitely a strong nine.
Room for improvement,
adding a bit more dukkah.
I love like lots of flavor.
- I don't really know if I can fault this,
so I think my score for this person is a nine out of 10.
- [Tom] But there is a fault.
- It's just a lot.
Maybe give me one egg
but then again, that's just me personally.
- It absolutely looks like perfection on a plate,
so for that reason,
I'm giving it a 10 out of 10.
- So today I'm making Huevos rancheros
because like it doesn't like Mexican food?
It's savory, it's feeling it's like hearty.
First of all,
I'm gonna add a tablespoon of olive oil
on a medium to high heat,
add two cloves of chopped garlic,
half a yellow capsicum that I've thinly sliced
and let that saute for another minute or so.
Now add 400 grams of black beans that I've rinsed.
And now I'm gonna add 400 grams of tinned tomato.
Now I'm going to just make some indentation into the sauce,
crack four eggs into the indentations of the pan
and then cover.
I'm gonna leave my eggs cooking
for about five to six minutes
'cause I like it to be not too soft,
but it's still a little bit gooey.
So the pickled onion,
what you're gonna need is one red onion,
a tablespoon of salt and then further to that sugar
and then two tablespoons of vinegar.
Now you can use any type of vinegar.
Today, I'm just using white vinegar.
And now I'm just gonna add one cup of water
and just let that sit for about an hour and then bang,
you've got pickled onions.
I've got my pan with the eggs
which I'm just going to leave and serve it in the skillet
because hey, I think it looks pretty sexy.
Now I've got the pickled onion that I've made before
just gonna place that there,
half a fanned avocado.
Now I've got some tortillas I'm using flour today
and then just gonna finish it off
with a little bit of coriander,
yum and chili flake.
Enjoy it.
I think this is going to be the best
just because you can eat it at any time.
It's kind of healthy.
It's packed with protein and really easy to make.
- I am getting aromas
and flavors of Mexico.
- Build your own adventure of brekkie.
- It smells absolutely divine.
- [Tom] I'm gonna call you out here,
is everything divine?
- Everything smells divine, yes.
Absolutely divine.
I can say that word again and again.
I've cooked this dish before
and I'm a big fan of it.
- I love that there's a little wedge of lime
so that we can acidulate.
Say it with me Tom, acidulate.
- [Tom] Acidulate, and what does that mean?
- That means to apply acid to something
so that it doesn't discolor.
- I love coriander.
- Look at that beautiful soft tortilla.
Let's see whether we get that perfectly yolkey center.
Oh, okay.
We're a bit more hard boiled on this egg.
- The egg yolk is not the viscosity that I like it,
but that's okay let's taste it first.
Don't judge a book by its cover guys.
- Oh.
- Let's take a bite of all this and see what happens.
- Mm. - Mm.
- Mm.
This is fun,
I like it, jazzy breakfast.
- My favorite elements from a vegetarian taco.
Pop some eggs on there, Bob's your uncle.
- We've got the hearty tomato bean mixture
which sort of grounds the dish,
but these red pickled to onions
really jazz things up.
I could eat a jar of them on their own, quite happily.
- Definitely giving me sustenance,
It's giving me energy,
it's giving me brightness.
The only thing
that I would say is letting it down a little bit
is the egg yolk.
Whether you hate it or love it,
a runny egg yolk or that little bit of that
just a little bit of something
does take that dish
from home level to cafe level.
- I think that there's some crucial elements
that aren't coming through to me.
This sort of a lack of salt
or maybe a lack of spice.
- I think the only thing that I would have preferred
is if the yolks were a little bit more runny.
So the way that I'm going to rate today is a 7.5.
All round I'm super impressed
and would love to eat this again.
- I would give it a six out of 10
purely because egg is the star of the show
for what we're doing today.
- The egg, I don't feel like it was the hero.
So for that reason,
I'm gonna give this dish a 6.5 out of 10.
- My dish today is a Pakistani twist on Shakshuka
which is otherwise known as baked eggs.
So I took a beautiful dish
that my mom makes for us
and it's derived from both Pakistan and India.
So it's a beautiful remix of a classic.
How to make a Pakistani Shakshuka.
Heat the oil, throw in some cumin seeds,
throw in some onions, ginger garlic paste,
and cook out until lightly golden brown.
Turmeric, chili powder, coriander powder and garam masala.
Add in your tomato puree
and let this simmer for about an hour.
After this add in your red kidney beans,
allow this to simmer and then
add in a handful of spinach,
add in your eggs and cover it with a lid
in order for the eggs to cook to your liking.
Add in some cheese.
Once your cheese has melted a little bit,
top with a little bit of fresh coriander, salt, pepper
and Italian herbs
and it's ready to serve.
That's how you make a Pakistani Shakshuka.
Representing that Desi power.
You know, we love it.
As always, this is a dish coming from the heart
and I really hope it resonates with the other chefs.
- Oh,
this looks
like something I've never seen before.
- I think it smells better than it looks to be honest,
actually, I don't think if it tastes really good.
So I'm keen to start into it.
- Hopefully we're gonna get some yolk porn happening.
Oh yeah.
- It's quite saucy.
- Mm.
- Whoa.
- Mm.
- Wow.
- Mm, that tastes incredible.
I'm loving this.
- Saltiness, spiciness,
this is a Shakshuka baby.
- Pure magic in my mouth.
That is divine.
(Tanika laughs)
- Middle Eastern version of like baked beans and eggs,
which is way better than the westernized version.
- The fact that there's something to dunk into this dish
means I can soak up all that liquidy goodness.
- Smokey, it's got lots of beautiful spices in there.
- Feel like this is like a family passed down the recipe.
This has got balls.
So I'm gonna give this a eight and a half.
- The only thing I think that might be missing
is maybe a little squeeze of lemon to freshen it up.
I'm gonna rate this dish an eight,
but in saying that
I'm still gonna take it away
and eat it afterwards.
- The yolk, tick.
It was running.
The sauce mm,
so much flavor.
I'm gonna give this one a (beep) out of 10.
(drums rolling)
- Really?
Oh my God.
Thank you guys.
It was such a pleasure to cook for you
and I'm so glad you enjoyed my scotch eggs.
Thanks for watching guys.
Tell us what food you would like us to cook next.
- See you the next time.
(upbeat music)