Tournament of Champions ™
Baker:
Season:
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Challenge Type:
Crispy Breaded Jammy Egg
Crispy Breaded Jammy Egg with Braised and Fried Swiss Chard
Chef Brian Voltaggio on his plan: "I'm going to braise down some greens, garlic, onion, and a little bit of tomato. I'm not doing shakshuka by any means, but kind of leaning into that base. I'm going to steam, bread, and fry."
On the chard two ways: "The chard, I'm going to do two ways. It'll be in the braise. I'm also gonna do super light tempura with some chard leaves."
On his randomizer checklist: "I'm using the Swiss chard in three or more ways. I'm going to use egg in two or more ways. Nobody could say I did not respect the randomizer."
On the digital steamer challenge: "The biggest challenge that I have right now is the digital steamer. Just because I haven't used it before, personally. There are tons of opinions on how people like their eggs cooked. That's why this one is an incredibly hard challenge. Perfect soft center. I have to be very careful, and I need to get four perfect eggs."
On the aioli: "I want there to be a punch of acid on this dish. Yogurt, acidity, eggs. Gonna throw some herbs in that."
On the fried eggs: "The eggs come out of the fryer. They're crispy on the outside, held their shape, they look great."
On plating: "I'm going to put the braised greens down in the center of the plate, but then I'm not going to put the egg directly on top. I'm going to kind of lean it off to the side, and I'm going to place the salad over the top. Then I'm going to take the tempura leaf and just drape that off the salad to the edge of the bowl so it's going to remain crispy. Plate looks great. I feel really good about what I've done."
Voiceover (Tiffany Faison): "Judges, in front of you is a crispy breaded, just jammy egg with Swiss chard, braised, raw, and fried. You also have an egg-fortified herbed aioli and a raw chard frisee salad. The eggs have been digitally steamed and twice egg-dipped into a breaded coating. The Swiss chard was braised down with a little bit of tomato product. Digitally steamed chard leaves were then tempura-breaded and fried crispy to accentuate the crispy egg on the side."
Nancy Silverton: "A perfectly cooked, jammy egg. Difficult, difficult challenge. But I think for me, the dominance of the tomato, that's the one part that I could just push aside, and I would be happier eating everything else."
Marcus Samuelsson: "You know what I want to honor? First of all, effort. Think about the ambition of this cook. First of all, the tempura. How fun, how that crunch is just really delicious. Aesthetically, how chef plated this dish, just really the next level plating."
Scott Conant: "I like this dish a lot as well. I like the usage of the yogurt. I think that brightness with the cilantro and the vinegar inside there is really beautiful. All in all, it's a really flavorful, delicious plate of food. There are a lot of similarities here between these plates, but good cooking." Score: 82. Winner.
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