Okay, so, a while back,
we played the funniest prank on Guy.
We staged an entire competition
featuring his least-favorite foods, eggs.
[gagging]
[Hunter Fieri] And he still hasn't forgiven us.
[Antonia Lofaso] Has not forgiven us.
-No! Stop it! -[Guy Fieri shouting]
[Antonia] We love eggs,
but since Guy's out of town this week,
we wanted to do an entire show
all about them while he's gone.
Look at that egg! Whoa!
[Amanda Freitag] That is a giant egg yolk.
Welcome to the GGG Eggs-Travaganza!
[Hunter] Featuring delicious egg dishes...
[Antonia] Extreme groceries games...
And any jokes that will...
...Came back in early.
No, I haven't heard anything from the storm.
[Antonia] What are you doing here?
[Guy] Yeah, I'm gonna have to call you back.
What, uh...
[Antonia] You're not supposed to be here.
[Hunter] Thought you were out of town.
So, you're putting on the GGG Eggs-Travaganza?
You know I hate eggs.
We can't cancel it now at this point, so...
-[Antonia] You can be our taster. -[scoffs] No.
-[Antonia] You can be our taster. -No, no, no.
We did this last time.
-[blowing raspberry] -[laughing]
And we're not doing that again.
Oh, we sure are.
He's a taster, and...
it's GGG Eggs-Travaganza
right now on Guy's Grocery Games.
Say no to eggs!
All right, let's meet our "eggs-traordinary" chefs.
[Antonia] First up, renowned restaurateur
and the hard-boiled half of the world-famous Voltaggio brothers,
Michael Voltaggio.
Everyone knows Guy does not like eggs.
We are doing a full-blown egg episode.
[crew laughing]
That's not happening.
-Welcome to Guy's all-star egg episode! -[Guy] It's not happening.
[Michael Voltaggio] My brother Bryan Voltaggio and I,
we cook at Guy's ranch every now and then.
Somebody does make the mistake and make eggs,
and think it's funny.
He doesn't think that's funny.
[Guy] Don't do it. Say, "No."
Come on, hard boiled.
-What's up, brother! -All right.
Next up, we have national restaurant empire ruler,
and Tournament of Champions II winner,
Maneet Chauhan.
This is the second time I'm doing the egg episode.
Last time, when I cooked eggs,
I did not realize how much Guy hated eggs.
He hates eggs with a ferocious intensity.
Last time, I highlighted the eggs.
This time, I'm going to try to hide the eggs.
[Hunter laughing] Yeah, Maneet!
[Antonia] Gorgeous!
Why do you guys get me into doing this
-You always look so good, look at that! -...all the time?
And finally, renowned SoCal chef...
...who has hatched a dozen restaurant concepts...
-...Brian Malarkey. -Shenanigans.
San Diego, California, in the house. Shenanigans.
Another egg challenge.
The last won, I won, we're back at it again.
Heavy is he that wears the crown.
I am the egg king.
[laughing]
[Antonia] He won last time.
Get him, Cash! Get him, Cash!
-[laughing] -[Guy] Get him!
[Hunter] There he is!
[laughing] There's a dog chasing me!
Oh, my God!
He's really attacking him.
-[laughing] -[Hunter] Get him, Cash!
[Antonia laughing]
[Hunter] Look at him.
She doesn't like you.
[running sound effect]
[laughing]
Cash hates eggs too.
[dog barking sound effect]
Chefs, welcome to the GGG Eggs-Travaganza.
All right, it's gonna be awesome.
[cheering]
They love eggs, you love eggs.
Everyone gets eggs.
Somebody doesn't love eggs.
-So, we have two high-whisk challenges... -[egg timer effect]
...that will ensure this competition,
I know, my egg jokes are gonna be all day,
just so you know,
that will ensure this competition
will not be over-easy.
-[egg timer effect] -Buddum-bum.
She's on fire, folks.
I'm here all day.
[group] Ohhh! Yeah!
Say no to eggs!
No eggs!
[Hunter] Now, the chef with the highest score after two rounds
-of "egg-cellent" culinary ventures... -[egg timer effect]
...will get a chance to shop Flavortown market
for up to $20,000.
And that is no yolk.
[egg timer effect]
-That's no yolk. -[applauding]
[Hunter] We're full of 'em today.
Guys, we're here all day.
-[Hunter] Full of 'em. -[laughing]
[Antonia] Now, for the first challenge...
[Hunter] We're gonna play my dad's least favorite game,
will Guy eat it?
Argh!
Chefs, you have to make a 20-minute egg dish
that is so tantalizing
that even that guy wherever he is
will eat it.
Have the art department get me an "Out of Order", uh, tape,
"Section Closed" tape,
and I'll tape off the egg area.
[Hunter] Now, here's how it's gonna work.
If my dad takes one bite, you get one point.
If he takes two bites, you get two points.
If he takes three or more bites, you'll get three points.
-And that's how your eat's gonna go. -[Antonia] Simple.
But since this is our second time playing this game,
we wanted to add something a little
"eggs-tra".
-[egg timer effect] -[Hunter] Saw that coming.
Argh!
All right, so, you guys have to include another food
that Guy also isn't so hyped on.
Sweets.
So, we have a full section in aisle nine
stocked with candy eggs, and there's a variety of 'em,
and you must select one of those
to use in your egg dish.
-Ew! -[laughing]
So, 20 minutes to make a dish Guy will wanna eat
made with eggs and candy eggs.
That's it.
Just shutting down the egg game.
Think that paints a good message.
No eggs, no more, no way, no how!
How do you wanna do the three, two, one, go thing?
[laughing]
-We did it! We did the three, two, one! -Come on, now!
We did it!
[Guy] You guys wanna run the store, your store's a mess.
-[Antonia] Oh, my... -[Guy] You got toilet paper everywhere.
Uh, by the way, you gotta check something out,
there must have been a free, uh, fridge or freezer issue
-because, uh, the egg department's shut down. -[Maneet] Oh, no!
[Guy] I don't know, but check it out.
"The egg department is shut down."
That's all I saw, I was just over there.
-[Antonia] Not even... -It's all blocked off, there's cop's tape.
-All right, there we go. -[Guy] Health Department's here.
-What we do need... -[Guy] This store's a mess, Hunter!
What do you call a self-obsessed egg?
-You call that a "egg-o-maniac". -[egg timer effect]
Antonia and Hunter want us to make a 20-minute egg dish,
and we have to feed it to Guy.
Guy is the only judge.
Somebody that hates eggs has to like your eggs.
This is ridiculous.
[Brian Malarkey] And we have to use candied eggs,
and that directs me towards the ice cream.
In order to make ice cream, it's super easy.
You need cream, egg yolk, a little vanilla bean,
and you need sweets.
Where are the candied eggs?
Oh, here's candy eggs.
Oh, not that, anybody else want caramel eggs?
I find these chocolate caramel eggs,
we're gonna fold in all that
good chocolatey caramel eggy flavor,
it's going to be epic.
Coming into kitchen three.
-I shell take down... -[egg timer effect]
...my competitors!
[exhales]
Where are the eggs? Where are the eggs?
Twenty-minute egg dish
that Guy will eat.
This entire statement is all wrong.
But I've got to use candy eggs,
which are really, really sweet,
so, that's a tall order.
[Hunter] Coming in hot.
[Maneet Chauhan] What I'm thinking is of making
a savory custard queso.
Something that Guy can dip into,
and something that doesn't remind him of eggy.
I grab some heavy cream, pecorino cheese,
and some parmesan.
And then I get some common cob,
ginger, cilantro, pomegranate,
I'm going to make a nice fresh slaw out of that.
I promise I'll hide it, I promise it.
You will not find it at all.
I am fried up to go.
[egg timer effect]
All right, clock starts, it's, uh, time to get cracking.
[egg timer effect]
[Michael] It's difficult to cook a dish that has real eggs...
Are these extra-large?
...and candied eggs in it because that just sounds disgusting.
For my first shop, I know that Guy's eating the dish,
so, I wanna make something that I know he's going to like,
and Guy loves chile relleno.
No cop's tape.
[Michael] For my chile relleno, I'm grabbing a yellow poblano chile,
some crab meat, some cheddar cheese.
What's that, cream egg?
Then I immediately thought in my head,
"I can make a mole-inspired condiment
using the chocolate candy egg and some purple cauliflower
that I'm gonna throw in the fryer,
and just blend it and blend it and blend it
until we have mole."
Ohhh...
Maneet and Malarkey have already done an egg challenge against each other,
so, I feel like this is a rematch for them.
I think I'm the wild card today.
-Atonia, omelette you... -[egg timer effect]
-Ooh. -...introduce the judges,
-Get it? Omelette. -Omelette, yeah?
Omelette!
-[Antonia laughing] Omelette! Amanda just got it. -I just got it.
Acclaimed executive chef,
James Beard Award winner, Amanda Freitag.
Aw!
Food Network star, and our very own spice expert,
Aarti Sequeira.
-[group applauding] -I also love eggs.
James Beard Award-winning author,
-and New Yolk culinary icon... -[egg timer effect]
[laughing]
...Rocco Dispirito.
-Yes, sir! -[cheering and applause]
All right, judges, uh, what do you think the secret is
to making an egg dish that Guy will eat?
No detectable egg is the secret.
[chuckling] No eggs.
-Yeah. -Let's see how this turns out
'cause he's gonna be trying it.
[Guy] Sixteen minutes! Sixteen minutes left.
[Hunter] What are you working on? What are you making?
[Brian] We're making ice cream! [chuckling]
-You're making ice cream? I love it. -[laughing]
I've got a dozen eggs for ice cream.
-Boom! -[Hunter] I like it. All right.
Good luck.
[Brian] Guy doesn't like eggs, but who doesn't like ice cream?
Everybody likes ice cream.
Whoo!
I'm gonna make a simple vanilla ice cream,
so, I scold my milk and cream.
I'm gonna use a whole dozen eggs,
so I can brag and tell him how much egg is in there.
I'm not scared of no eggs.
Once I get my dozen eggs cracked,
I need to whisk my egg yolks in there,
add my sugar, plenty of vanilla.
Hot!
In order for ice cream to set in the ice cream machine,
it only takes about six, seven minutes.
I will get this done.
-I'm going to cook my eggs off, and just see who wins. -[egg timer effect]
[laughing]
I'm gonna return these...
...to where they'll be better served.
-[Antonia] Guy, question... -Are you stealing their eggs?
I'm just returning them, and putting 'em back
so, they have to stay in refrigeration.
[Antonia] Guy...
[Hunter] Hey...
[Antonia] No, Guy... [chuckling]
[Hunter] Get...
-Get out of here. -[Antonia] Whose eggs did you take?
-[Hunter] Come here. -[Antonia] Whose eggs did you take?
[Hunter] This is off limits now, all right?
[Guy] Clean up the store, Hunter.
[Amanda] An egg dish that Guy will like
that you can make in 20 minutes.
-That's a lot. -Gonna be tough. Gonna be real tough.
-He hates eggs in all forms. -Right.
There's nothing you can do.
You can't just make a plain egg dish.
If you wanna get points, and you wanna win this first round,
you're gonna have to make it Guy-friendly.
[Guy] Fourteen and a half minutes.
-All right, Maneet, what are you making? -Ooh!
-What's going on? -Egg on my face.
-Egg on your face? -Yeah!
What's your plan?
-[Maneet] I'm trying to kind of make a savory custard. -Okay.
[Maneet] I'll do a charred cob salad right on top of it.
-Okay, chef. -The things you make me do, Hunter!
This is much easier than what my dad would be doing, all right?
This... Eggs are good! Eggs are fun.
Eggs are your friend.
The first thing that I do is I take the heavy whipping cream,
I start heating it.
On the side, I crack some brown eggs,
put some corn starch in that mixture,
mix it well, and put that in the hot cream
to make sure that it thickens.
I season it with microplaned ginger,
which is a flavor bomb,
so Guy will not even know that eggs have gone into this dish.
Yum!
While that is happening,
I go and grab my plates in which I am going to serve it,
and then pour the custard on the plates,
and throw it in the blast chiller to let it cool.
What did the angry hen say to his child?
You are a rotten egg.
[egg timer effect]
Did everyone get eggs?
[Michael] Oh, I didn't grab eggs.
-Wait, did I grab eggs? -He took 'em, he took 'em!
-[Michael] Who took 'em? -The man.
[Michael] Where? Guy, seriously?
My eggs, and I turn around, and they're gone.
-[Antonia] Did he take your eggs? -[Michael] Yep.
-He took your eggs? I'll... There's your eggs. -[Michael] Thank you.
Guy, this is an egg celebration.
-Yeah, I'm "egg-cited". -It's an egg...
-[egg timer effect] -It's an egg celebration.
[Michael] So, I'm gonna make us some form of a chile relleno
because that actually utilizes the whole egg.
And I also cook chocolate-covered candy eggs
and the purple cauliflower down into some kind of mole.
So, for the coating of this chile,
I separate the yolks from the whites.
I'm whipping the whites, and then I'm gonna take the yolks
and go back and add them into the whites
once they're, basically, at, like, a stiff-peaked meringue
so that this dough can puff up perfectly.
Next thing I'm gonna do is start to char the chiles.
So, I throw them on the grill, and cover it with a stainless-steel bowl
so that the peppers cook faster.
Next, I'm gonna work on my stuffing.
I've got some dungeness crab meat,
I've got cheddar cheese, some chopped scallions,
and just a little bit of mayonnaise to just bind it together.
It's tasting good. Dungeness crab, cheddar cheese.
Ten minutes! Ten minutes, chefs.
This is a walk-out right now.
-[laughing] -Okay?
March with me. We will leave this treacherous day...
-[laughing] -...let them eat the eggs.
Go on! We're gonna, we're gonna run to the quad! Who's going?
-Let's go! -[Rocco Dispirito] Storm the quad! Storm the quad!
[Guy] Storm this quad, come on! True blue!
I'll be right there.
[Guy] You have eight minutes. Work with purpose!
Eight minutes till you're plated.
[Brian] There you go. Little smashy eggs.
Next, I'm gonna chop up the candied eggs,
and I'm gonna fold them all in together,
and at the end, I'm making a kind of rocky road crunchy ice cream
that's going to be epic.
Pre-made ice cream cones.
What's gonna set this off is I need to go find some ice cream cones
so you kinda have something to pick-up the ice cream with.
-[Guy] What are you making, kid? -Ice cream.
You already won.
He winds. Ice cream.
Six and a half minutes. Six and a half left.
[Maneet] Now I start making the slaw.
I have got the corn on the cob directly on the fire
to give it this nice char.
Once it's done, I remove the corn kernels from the cob,
take some pomegranate seeds out from the pomegranate,
keep that aside, and then
I'm going to make a vinaigrette for my corn.
Next, I start making the candied-egg vinaigrette.
I want to give the entire dish a smokey flavor
because I know that Guy likes smoke.
So, I take some eggshells, and throw it directly on the fire,
and char the eggshells.
That is gonna give it the smokiness.
I throw the charred eggshells and the candy eggs into the blender,
and blend that entire thing and make a vinaigrette.
Mmm, yum!
I've never seen eggshells used as an ingredient.
That girl. That girl right there.
[Maneet] And that, I go and mix with the corn
and the pomegranate slaw.
Question, Maneet, are you doing some kind of eggshell--
Attention, Chefs, there's an egg-redemption program...
[over speakers] ...happening in aisle ten.
Go down to aisle ten, bring back all your eggs,
get free lobster, filet mignon.
[laughing]
Money, coins, leather jackets, trips to Venice, anything you want.
We'll take you up on it, Guy, be careful.
[Guy over speakers] Bring back Egg Redemption in the next 30 seconds.
Right now, aisle ten!
It's false, don't listen to him!
Chefs, you've got four minutes, four minutes to go.
Did it work?
[Michael] The next thing I need to do
is make this cauliflower mole condiment.
I grab purple cauliflower, throw it in the fryer.
I put the chocolate egg into the blender,
a little bit of cumin, some Cayan pepper,
that fried purple cauliflower,
and just blend it until it gets nice and smooth.
And by no means am I calling this a mole.
I'm just saying this is a mole-inspired condiment
that I'm making using a chocolate egg. [chuckles]
My chiles are done on the grill,
and my eggs whipped,
so, now I've got to stuff the chiles.
And then to finish the dish, grab some instant masa,
and then roll the stuffed chiles in that masa,
and then dip it into the whipped egg white and egg yolk batter,
and fry it and sort of hope for the best.
[Antonia] What Voltaggio's actually doing right now,
he's making, uh, chile relleno.
[Aarti Sequeira] And I think that's really smart
because if you put a chile in front of Guy, he's gonna eat it.
-Totally. -See?
[Aarti] So, I think that's really smart.
You know him.
[Guy] Got 90 seconds, gotta get plated!
[Brian] The time is ticking down,
my ice cream looks gorgeous.
I get enough to do two big scoops.
On top of that, I throw my beautiful
chopped caramel chocolate candy eggs.
I take the sugar cone and throw it right on top,
put a little waffle cone right there,
and if there's another way to hide a dozen eggs,
then you tell me 'cause I just crushed it.
[Guy] Sixty seconds! Sixty to go, guys, come on!
[Maneet] By this time, my savory custard is set,
so, I put some corn and pomegranate slaw on the side,
some vegetarian chicharons.
If I tell Guy that there is no egg in it,
then there's no way he'll no that there is.
That's our secret.
Thirty seconds!
[Michael] My chiles look great.
First thing I'm doing is putting my
cauliflower and chocolate egg mole on the plate,
then my chile relleno,
on top of that some sour cream to cool it off a little bit.
I think Guy will be impressed,
and he'll eat eggs and maybe not even know it.
-Five... -[Guy] Seven...
-[Antonia] ...four, three... -[Guy] ...two, six...
-[Antonia] ...One! -...five!
-All right, chefs, that it! -[Antonia] Hands up.
[Hunter] Very nice!
Oh, yay, they're all done! [applauding]
[bowl crashing]
Ha!
-Oh, everyone's so "egg-cited". -[egg timer effect]
So "egg-cited", are you?
All right, Chef Voltaggio, what did you make?
[Michael] This is a dungeness crab
and cheese chile relleno.
Whipped up the egg whites, souffled 'em, added the yolks back in
so you're getting the whole egg.
Then on the bottom with the chocolate eggs,
I made a cauliflower mole.
Okay, so, Dad, remember, one bite is one point for the chef.
Two bites are two points,
-three bites or more, three points. -The mole's under there.
-[Hunter] Will Guy eat it? -[Antonia] Will Guy eat it?
[bell ringing effect]
[judges] Ohhh!
-[Antonia] One bite. One bite. -That was one bite, he...
Come on, two bites.
[bell ringing effect]
-[Antonia] There bites. -[bell ringing effect]
This chile relleno is...
-...spot on. -Thank you.
The flavor on the inside is great,
and the little kiss of the mole on the bottom,
dynamite.
-This is an "egg-cellent" dish. -[egg timer effect]
Very nice! Hey, three points.
I did a table setting also for you.
Table setting? Very nice.
[Maneet] Yes, for you right over here with a napkin and all.
[Guy] What is this, Chef?
So, this is--
This looks like exactly like what I don't like, which is, like a custard.
So, this is actually a queso.
-[Guy] A queso. -[Maneet] I heard that you really like queso.
[Guy] I love queso.
[Maneet] So, this is an egg custard queso.
-You had to throw custard in there, didn't you? -Yes.
But the fun part is the dressing on the salad
is made with charred eggshells.
Come on, you can do it, you can do it.
[Hunter] Maneet, where did you incorporate your candy egg?
[Maneet] The candy egg is in the vinaigrette.
-That's good. Two. -[bell ringing effect]
That was two bites.
It's silky and creamy,
it definitely needs this kiss of this roasted corn and...
[bell ringing effect]
[Guy] ...and pomegranate salad.
I don't taste the chocolate. In my opinion,
this is a really nice, fun play, and...
...as long as you don't tell people there's eggshells in there,
I think you're in good shape.
I don't know what you're talking about. [chuckles]
[Guy] Shenanigans, where are you, buddy?
Uh, I just, you know, I just ran out of time.
Uh, I wasn't capable of getting anything done,
I'm ashamed of myself,
up against these world-class chefs...
Oh, I made ice cream.
[laughing]
-What flavor's your ice cream there, Shenanigans. -That's funny.
[Brian] A creamy egg caramel...
-[Hunter] Look at that. -[Antonia] Yeah, it's creamy egg caramel.
-...with vanilla, and I'm proud to say... -[bell ringing effect]
...in this little batch of ice cream I made,
I used a dozen eggs.
-Really? -[laughing]
-There goes two. -Two.
You used a dozen eggs?
-Whole eggs? -[bell ringing effect]
-[Hunter] That's three, that's three, guys. -Egg yolks.
[Guy] I'll tell you what, again,
a use of eggs, uh, like Chef Voltaggio,
that is in its prime.
It's silky, it's rich,
it's not heavy, you know, using it in the ice cream machine,
-really creamy... -Yep.
...and I think flavoring it with the caramel and the chocolate,
you also really get,
you have these little, uh, surprise candy bits.
So, you took at least three bites of everyone's dish.
-[Guy] Uh-huh. -So, basically, everyone gets three points.
-[Guy] Mmm-hmm. -But if you wanna give an extra point
to who you thought did the best dish, by all means.
I will say that I think the, um,
I think the best dish goes to...
I really do have to say
that I think the best use of the egg...
...and the most creative use of the egg...
...will go to...
...Voltaggio!
-[group applauding] -Whoa!
Whoo!
Okay, so, basically, chefs,
all three of you got three points.
An extra point goes to Michael Voltaggio
with the chile relleno.
And, chefs, the second and final round starts right now.
I gotta wash that egg taste out of my mouth with some good old...
...salumi.
All right, chefs, so, it's the final round
of the GGG Eggs-Travaganza.
Chef Michael Voltaggio, you are in the lead,
but the judges are scoring this one.
So, any of you can win,
but you have to scramble.
-[egg timer effect] -[Antonia] Really?
[chuckling] Yeah!
For this round, make the judges
the most extravagant egg dish you can think of.
All right, guys, Hunter has some extra large eggs
for you to cook with.
Crack 'em open to find out
exactly what you'll be cooking with.
[Hunter] Come up and come up, there you go.
[Antonia] Because the name of this game is
The Nesting Egg.
[Hunter] All right, chefs, please open your eggs,
and it'll say what kind of eggs you'll be cooking with.
Oh! Oh! Oh!
-Oh! [laughing] -Ostrich.
Ooh, good one.
[Hunter] Ostrich eggs.
'Kay, so, all of you guys are gonna be cooking with ostrich eggs.
That's a party.
Here's the thing, you guys can shop for any other ingredients that you want,
but there's more to this game.
Duh!
There's also a mandatory ingredient
that you must include.
And where you're gonna get that mandatory ingredient
is hidden in the egg.
So, please open your egg.
Oh, what does that say?
Clearance.
[laughing]
[Hunter] And frozen.
[Rocco] Frozen's got a lot of good stuff.
I don't get some kinda, like...
Do I get to trade since I won the last round?
[Antonia] All right, so, chefs, here come your ostrich eggs.
You know what's great about these
is they're just so small and delicate.
-[Maneet] Yeah. -They make it so easy to handle.
[Maneet] Very easy to handle.
[Antonia] An ostrich egg for you.
[Hunter] All right, chefs, you have 30 minutes to shop,
prepare and plate your "eggs-travagant" egg dish
featuring your special... ingredients.
We can just go, like...
Well, I was gonna say, "Three, two, one, go," and then we can do it.
[laughing] Good one.
[Hunter] Go, go, go, go!
I need to make an "eggs-travagant" egg dish
from an ostrich egg...
...and I have to use one item from the clearance aisle.
For me, the ostrich egg, the yolk is very sort of luscious,
so, for my "eggs-travagant" egg dish,
I'm thinking of making egg noodles
because there's a lot of yolk,
and I don't have to do a lot of separating with mushrooms.
That's what I've got going on in my head right now.
For my clearance item, I grab canned mushrooms,
which I feel like are gonna be pungent enough
to become the sauce for my egg noodles.
For the "eggs-travagant" mushroom part,
I'm grabbing some morels, some chanterelles,
and hen-of-the-wood mushrooms.
I'm gonna put together the most flavorful egg dish
that I possibly can in 30 minutes.
Yeah, pasta from scratch in 30 minutes.
[Brian] Argh!
I've never cooked an ostrich egg before!
And I have to use stuff from the checkout area.
Like, what do you get by the check...
Gum? Maybe some sunflower seeds,
I don't know what I'm gonna use.
I'm thinking I saw these smoked pork chops.
It's gonna save me a lot of time.
I don't have to worry about cooking them,
I just have to, like, get 'em back warm again
they're gonna have a lot of flavor.
So, I'm gonna make green eggs and ham,
Brian, I am.
Hollandaise, hollandaise, hollandaise.
I can use this ostrich egg to make so many different things,
and I'm gonna do that.
I'm gonna make a hollandaise, I'm gonna make a gribiche,
I'm gonna make my own aioli, aka mayonnaise,
uh-huh, uh-huh.
Need more eggs!
I'm gonna put so much egg in this dish,
it's going to be "egg-cellent".
[egg timer effect]
[Brian] Now I have to grab an item from the checkout snacks.
Oh, I love it, this is all the good stuff, thank you!
I find some chicharrons, and I find some beet chips.
The beet chips, I'm gonna make into a dust,
and I'm gonna add some nice color to my plate.
The chicharrons, now I have crunchy pork in there,
I mean, this is "eggs-travagant"!
[Maneet] Game two, I'm really excited,
I've got to make an egg...
[blows raspberry]
An egg...
[laughing]
I have got to make an "eggs-travagant" dish.
I get ostrich egg,
and then I get frozen,
I've got to go to the frozen aisle,
and get one ingredient from there.
Go back over here.
I go ahead and hone down on making
ostrich egg fried rice
with tempura fried shrimp.
That should be enough.
From the frozen aisle,
I grab some frozen peas,
frozen ginger, and frozen garlic.
There is a lot going on on my plate,
but, hey, they have asked for an egg...
Egg... Argh!
They have asked for an egg... [laughing]
They've asked for an "eggs-travagant"...
[crowd cheering effect]
[Maneet] ...meal, and that's what they're gonna get.
[Antonia] Guy was not supposed to be here.
He shows up, and he's now angry.
Sorry, the show's over, you guys are fired.
We're fired now. So, we're fired now,
and now we're gonna go home, and...
[laughing]
What? I'm helping!
They're doing a great show.
Checking on it. You guys are doing a great job!
Keep it up!
Eggs for everyone tonight.
[Aarti] Now we're in the second round.
The theme is "eggs-travagant" dish,
and the challenges here are ostrich egg,
and having to improve that extra-special item.
We are the audience, it's not Guy.
-We're the "eggs-perts". -[egg timer effect]
-[Aarti laughing] -And we're excited about eggs.
What in the world?
I came back, I was just in my office doing paperwork,
and I saw exotic poultry order.
[laughing]
[Guy] Wheels are off the wagon, folks!
All right, chefs, 18 minutes, 18 to go!
Look at him just, look at that egg, whoa!
[Amanda] That is a giant egg yolk.
All right, do you wanna walk me through what you're making?
[Michael] So far, I'm going ostrich egg noodles.
I got off the clearance some mushrooms,
so, I'm gonna go with, like, a very exotic, like, mushroom sort of stroganoff.
Ooh! Awesome. All right, good luck!
Time to get cracking.
-[egg timer effect] -[Michael] That ostrich egg noodle dough
has to be made, kneaded, rested and rolled,
uh, all in the next 30 minutes.
Oh, by the way, cooked and sauced too.
I've got about a half a kilo of flour,
and then half of that weight in ostrich egg yolk.
About 100 grams of milk, a little bit of olive oil,
little bit of salt, food-processed.
By vacuum-packing it,
you put it in the machine to speed up that kneading and resting process.
[Antonia] Maneet Chauhan, what are you making?
[Maneet] I'm going to do a shrimp fried rice.
-[Antonia] Shrimp fried rice. Very, very smart. -Yeah.
After I throw the rice in the microwave,
I crack the ostrich egg.
I go ahead and whisk it up,
and then start making the fried rice.
I start off with some oil, add some ginger and garlic
paste from the frozen aisle,
chopped scallions, chopped mushrooms,
and the frozen peas.
Saute, saute, saute.
Look at Maneet! Look at Maneet!
She's got that hard saute face on, I like it!
[Maneet] I add the rice to it,
then I finish it by adding the egg to it.
[Rocco] I love the idea of making shrimp fried rice,
it's such a good one.
It's the perfect vehicle for eggs, right?
-[Aarti] Yeah. -[Amanda] Yeah.
[Maneet] That tastes amazing.
[Brian] Got to do what I've got to do.
[Antonia] All right, Brian Malarks,
what you making?
[Brian] Eggs and ham. We're gonna do hollandaise,
aioli, a gribiche.
That's in true Malarkey fashion.
Here we go.
While my potatoes are boiling, the first thing I do,
I'm gonna get not only the hollandaise working,
but also the aioli.
Oh, not bad! Not bad at all.
I have two blender tops.
One will be the hollandaise...
One!
...one will be my aioli.
To make hollandaise, I got the eggs whipping up,
they're getting some air in 'em.
I start drizzling in the butter until it solidifies
and thickens up like a nice hollandaise,
and then I start throwing in herbs.
Italian parsley, spinach, tons of dill,
putting it all in there, boom,
green hollandaise done!
Perfect!
Sometimes it hurts, my friend, sometimes it hurts.
-Excuse me, Hunter... -[Hunter] Yeah.
...I saw an invoice in my office just now
for exotic poultry.
It's just the ostrich eggs.
I know that this has really upset you today,
-and there's a part of me that wants to apologize... -Fired.
...and we get that this might be our last day here today, and it--
Okay, good, it was nice seeing ya.
But we just wanna say
that we really enjoyed the egg episode,
and so did other people.
Fourteen minutes to go. Fourteen minutes.
[Rocco] Charred mushrooms are actually a really smart move
because they have tons of flavor.
Excellent gameplay on Michael's side.
[Michael] I'm starting a mushroom cream sauce for my egg noodles.
I add some garlic, some olive oil,
and mushroom stock to that.
Next, I chopped up shitakes, chanterelles, maitakes,
-which are pretty "eggs-travagant". -[egg timer effect]
[chuckling]
Ouch, ouch, ouch, ouch, ouch.
Next, I strain that liquid out...
This is hot.
...push those mushrooms off to the side,
start reducing that with a little bit of heavy cream.
Everything together will taste really mushroomy.
You wanna check this for me, sir?
So, now my dough is rested
for as long as I can physically allow it to at this point...
We good?
-It looks good to me, yeah. -[Michael] Yes, Chef.
I need to roll it out, and cut it into wide egg noodles.
So, I have a lot going on right now,
so, this money could definitely help.
I've got two kids in college, I've just moved into a new home,
and I'm opening more restaurants,
so, every little bit helps.
Dang, you guys, look at that pasta,
it looks amazing!
[Michael] Got some pasta to cook off.
It's gonna be tight,
but that's what happens to me every time, so...
[Antonia] Chefs, ten minutes, ten minutes.
[Maneet] I'm going to start on the shrimp.
I go ahead and add some of the chicken seasoning,
add some corn starch to it,
take some of ostrich egg,
mix that well,
and then I drop the shrimp in the deep fryer.
Now I am going to start making some scallion omelettes.
Today I am playing for my entire team.
Especially through covid they have been through so much,
so, this money is going to go to making sure
that my awesome team has an epic party.
[Guy] Six and a half minutes, Chefs.
Six and a half to have your plate and be ready.
[Brian] "Eggs-travagant" eggs and ham.
The smoked pork chops, they're already cooked,
but I wanna get some char, some caramelization on that,
so, I'm gonna get those on the grill.
My fear is that Brian's gonna give us
that whole big fat piece of ham.
-That's so... -[Rocco] You're afraid of ham? Don't be afraid.
[Brian] Now I'm gonna start cooking some eggs
so that I can put that into my gribiche.
A gribiche is kind of like a cooked egg kind of a vinaigrette,
and so I wanna add some capers,
some Calabrian chiles, toss all that in there
so I can get that chunky egg also.
Greatness knows no bounds.
Ohhh! [chuckling]
I'm tied with Maneet, Voltaggio's got us by one point,
but I am the champion, and I am gonna come back,
and I am gonna win this again.
I wanna keep my crown, but, most importantly,
I am playing to win $20,000 for Golden Rule Charity.
It's a great organization that helps out
the embattled hospitality industry.
Do unto others as you would have them do unto you.
My potatoes.
After I get my potatoes out of the fryer,
I'm gonna start folding in that soft gribiche.
Oh, my...
[explosion effect]
Chefs, three minutes. Three minutes to go.
I didn't recognize the entire camo outfit that's going on.
I'm very, very excited to see that.
[Michael] Yes, sir.
I take my egg noodles, put 'em into their own pan
of the mushroom broth.
Pretty, pretty perfect!
So, now it's time to plate.
I put pasta down first into the bowl,
and then spoon the mushrooms over top of that.
This dish is very simple,
but you gave me one beautiful ostrich egg.
[Rocco] Ohhh, look at those noodles.
Chefs, you got two minutes.
[Maneet] The first thing I do is I put a little bit of rice,
and then drape the omelette right over the rice.
I go ahead and place the shrimp right on top,
and ouila!
[Rocco] Look at the shrimp being laid on!
-[Amanda] That is beautiful! -[Rocco] Look at the sauces, oh, my God!
[Maneet] Our "egg-celent" dish is ready.
Chefs, 60 seconds!
[Hunter] One minute!
[Brian] That's filthy on so many levels.
First, I put down these amazing potatoes.
Next, I put this grilled smoked pork chop on top of that.
And I didn't just make a little bit of green hollandaise,
I made a lot!
I mean, this looks like a fiesta party okay?
After that, we have another sauce,
we have the aioli.
Where's my beet chips?
And for my gameplay,
I have to make sure I use my snack from the checkout line,
so, I'm taking the beet and I'm dusting them on top.
Also gonna take the chicharrons and do the same
-I mean, that is decadent, that is "egg-cellent"... -[egg timer effect]
-[Brian] ...that is "eggs-travagant"... -[egg timer effect]
[Brian] ...it is egg everywhere, my friend!
-Four... -[Hunter] Three...
-[Antonia] ...Two... -[Hunter] ...One!
Chefs, that it, stop plating.
[Maneet] Oh, my gosh!
-[Antonia] That's it, that's it, that's it! -[applauding]
[Aarti] Whoo!
Whoo!
All right, chefs, let's see if these dishes
turn Guy's frown sunny side up.
Let's take it to the judges. Follow me.
[Antonia] This is game two
of our GGG Eggs-travaganza.
First up, Chef Maneet,
will you please tell us what you made.
[Maneet] Ostrich egg fried rice.
We have an Italian omelette right on top,
and deep fried shrimp.
The frozen ingredient were the frozen peas,
frozen ginger, and frozen garlic.
First of all, it's gorgeous!
And I think it was very smart that you took a food
that can look a little lackluster on a plate,
and you gave it a glow up.
I love the badass move of just throwing in the whole scallion.
It just shows me a level of confidence that is so high.
You're like, "I don't even have to chop my scallions."
You're like, "I'm not even afraid, I'm just gonna use all frozen ingredients."
-Delicious. Nicely done. -Thank you.
I want a little bit more of, like, that scrambled egg moment
of that ostrich egg in the rice
'cause that's my favorite thing in fried rice.
Thank you.
Up next, Chef Michael Voltaggio.
So, the most extravagant thing you guys gave us
to make this dish was the actual ostrich egg itself,
so, I made egg noodles from it.
With that is just a broth of mushroom
that's fortified with my bargain item,
canned mushrooms steeped and fortified with other mushrooms.
Morels, chanterelles, shitake.
Chef Voltaggio, the pasta is luscious.
Sublime is the word that keeps coming into my brain.
This hits on all these elegant notes.
Like, I could see having this in a high-end restaurant.
Thank you, Chef.
Michael, if you could take a pasta dish,
and put it in a jewelry box,
that's what this dish would be.
I think one of the smartest things you did
was make this mushroom sauce so light
so that the noodles remain the star.
Which is what you're supposed to do
'cause that's what the ostrich egg is.
I love the combination of mushrooms.
So, you took your main ingredient,
you blended them with the best mushrooms money can buy,
it's amazing, it's amazing.
And not to be outdone, Chef Shenanigans.
Brian Malarkey, what did you make for us?
Beautiful, beautiful.
I come from San Diego, the home of Dr. Seuss,
so, representing that we have green eggs and ham,
Brian, I am.
[laughing]
[Brian] We just overutilized the egg
in as many possible... Just ways we possibly can.
We have green, our basic hollandaise,
we made the fried potatoes,
and we tossed that in a soft gribiche,
and that is a smoked pork chop that I found.
My checkout, we got some chicharrons in the potatoes,
and then on top, you'll see the beautiful, uh, beet chips
that is just, like, a beet dust on top.
-Wow! -Wow!
-Yeah.
Wow.
[laughing]
I mean, if that was Maneet on a plate in hers...
-[laughing] -[Aarti] ...this is you on a plate.
I think the fact that you gave us so many different sauces
is what feels very extravagant.
And so, I feel like the egg is well represented.
And then I love that you just couldn't help yourself,
you had to use beet chips.
You had the chicharrons from the snack aisle,
your inner kid took over.
I like everything you did here.
The found pork chop... [chuckling] ...it is a lot.
It's a lot.
I wish you had just sort of sliced a few
beautiful pieces off of it, and gave that to me
in a way that I could balance it with everything else.
Judges, thank you, Chefs, you all did great.
The judges need to deliberate,
please head back to the kitchen,
and we'll call you back soon. Thank you so much.
-Well done. -[group applauding]
[Antonia] The chef with the highest combined score
in both rounds will be declared the winner.
[Guy] Well, I will tell you this,
as any chef in this room will tell you,
eggs play an incredibly important part
in everything that we do.
I think you're scoring is up, let's take a look.
Chef Malarkey,
20 points available on gameplay,
-18 available... -[group] Ohhh!
Whoa, I just went over that quickly,
18 out of gameplay, 18 out of taste...
-...8 out of plating for a 44. -[group] Wow!
-[group applauding] -[Guy] A total of 47 points.
[Hunter] Nice score!
[applause]
[Guy] Maneet...
-...19 out of 20... -[group] Ohhh!
-[Hunter] What? -[Guy] ...in gameplay...
-...18 out of 20 in taste... -[Antonia] Oh, yeah!
-[Guy] ...9 out of 10 in plating... -[group] Whoo!
[Guy] ...for a 46...
-...49 points! -[group cheering]
[Brian] Let's go, Voltaggio!
[Hunter] A 19 in gameplay, that's epic.
[Guy] Here we go, Voltaggio...
...19 out of 20 in gameplay,
-[Guy] 19 out of 20 in taste... -[group] Whoa!
[Guy] ...9 out of 10 for plating
for a 47 and a 51!
[group applauding and cheering]
[Hunter] Oh, my goodness!
[Antonia] Yeah!
[Guy] Well done, my friend!
Those are big numbers, congratulations!
Maneet, Shenanigans,
I love watching you both cook,
great to have you, adios!
-[Hunter] Yeah! -[applause]
[Maneet] Thank you, thank you!
Okay, yes, no more egg jokes, I'm done for the next year.
Nice job, brother, nice job.
Regardless of who wins, it's just a great day
on GGG running through Flavortown
and cooking your little heart out.
[applause]
Chef Voltaggio, 51, that's a big win,
47 points, you're up into numbers that we don't typically see.
Congratulations. Give it up for the egg champ.
Chef Voltaggio, this is an egg shopping spree
filled with egg-based clues.
I will give you two minutes to grab five items
that satisfy the clues on this card.
Every item you put in your card,
you'll earn $4,000... [clicks his teeth]
...and you get all five, you'll get $20,000.
-Let's go. -[Guy] Two minutes on the clock.
This purple skin produce item sounds like something you might grow eggs on.
When you're ready, go, Chef.
-[Michael] Eggplant! -[Guy] He's off!
He's going for eggplant!
[Hunter] Come on, Michael!
[Michael] Oh, man, I'm getting too old for this kind of stuff.
Next!
Type of bread that makes the foundation
for traditional eggs Benedict.
-[Antonia] Come on, you got it! -[Michael] English muffins!
-[Antonia] Go, go, go, go! -[Hunter] Come on, come on, watch out for the scoreboard.
-Look at him sliding on that thing. -[laughing]
[Michael] Uh, English muffin.
[group shouting] Yes!
The primary protein besides eggs
used in a classic quiche Lorraine.
[Michael] Right there!
Key red spice
in a classic deviled eggs recipe.
Paprika.
[Michael] Paprika.
[group cheering]
These are the smallest eggs...
[Michael] Quail!
-[Guy] ...sold in the store. -Quail, quail, quail, where are they?
Where are the quail eggs?
Where are they? Where are they?
Yes! [applauding]
[Michael] I won $20,000!
I've got new restaurants under construction,
I've got two kids in college,
so, this money's gonna be spread out everywhere it needs to go.
-Give it up for Voltaggio, 20,000 bucks! -[cheering]
We'll see you next week on GGG,
which we will not be featuring eggs,
do not worry about it.
These two will not be coming back, all right?
You guys take care. Adios!