All language subtitles for MasterChef.US.S16E06.1080p.WEB.h264-EDITH[EZTVx.to]

Previously on "MasterChef:
Global Gauntlet"...

Welcome to the top 20.

You'll cook alongside other
members of your territory.

If you cook
the best stadium food,

you'll also save the rest of
your territory from elimination.

- Asia-Pacific!
- Yeah, baby!

I made a South Indian doughnut.

Delicious.
Got it absolutely nailed.

Tonight's best dish was cooked
by Aishu. Congratulations.

Asia-Pacific are all safe
from elimination.

- I'm so happy.
- Do you want these things to be burnt like this?

There are times where you just
have to start over.

- Is this a Band-Aid?
- What?

- I'm sorry.
- Nora, please say goodbye to your fellow chefs.

Place your apron on your bench.

- Tonight...
- Lift!

The territories' first
mystery box of the season...

- Eggcellent.
- Is tougher than it looks.

And that is how a MasterChef
creates eggs Benedict.

- Oh, Lord.
- Aishu.

- Yes, Chef?
- You get to choose one territory

that must use a tiny whisk.

I want to start
knocking down enemies

- Ooh.
- What the hell?

- With pressure this high...
- Oh, my gosh.

- It's definitely a workout.
- I don't know if I can do it.

Somebody is going to crack.

I have to start over.

What?

- This is a mess.
- Yep.

What do you think, we're stupid?

Right, our first mystery box
challenge of the season.

Ooh, I love the mystery boxes.

Yeah!

- Let's go!
- Yeah!

- Whoo!
- Asia-Pacific!

- Oh, my God.
- Wow.

The mystery box is one of the most
anxiety-inducing parts of "MasterChef."

Mystery boxes.
Do you see the mystery boxes?

Oh, man.

Last challenge,
I just didn't do my best.

I was saved by Aishu, and
I'm just so grateful to be here.

But I also need to prove
to my team

that I am not the weakest
in the group.

Welcome back, everyone,
to another night

of "MasterChef:
Global Gauntlet."

Yeah!

- Aishu. Congratulations.
- Yes, Chef.

You led Asia-Pacific to a
tremendous victory last time round.

Go, Aishu!

That also comes with the first
big advantage of the season.

And depending on how
you use it tonight,

I think you may be able to make
another territory crack under pressure.

- No!
- I'm nervous.

More on that in a minute, okay?

As you can all see, tonight is
your first mystery box challenge.

I may not be able to tell you
what's under there,

but I can tell you
this humble ingredient

is one of the most universal
proteins in the world.

Okay, it's time to find out what's
under those mystery boxes.

- Oh, boy.
- On the count of three.

One, two, three. Lift!

- Let's go!
- Let's go!

- Oh, my God!
- Oh, my gosh!

- Eggs?
- That's right. Eggs, everybody.

- I like what I see.
- Eggcellent.

Now inside that box of eggs
are the best of the best.

Eggland's Best.

These eggs are packed
with superior nutrition,

loaded with vitamin D
and Omega 3.

They pack a rich golden yolk
that really does

- make every bite stand out.
- Love eggs.

Tonight we want to see
your individual culture shine,

making your very own unique
version of an iconic...

- Eggs Benedict.
- Ooh.

Ooh.

Now tonight, just so everyone
knows the basics,

I'm gonna show you
exactly how to make

an amazing eggs Benedict with
a little nod to my Scottish roots.

- Yes!
- All of you,

make your way down
to the front. Let's go!

To have Chef Gordon Ramsay
do a live demo is absolutely surreal

because I'm learning from one
of the best chefs in the world.

So first off we're gonna
crack on with the hollandaise.

Separate the eggs.

Now we're gonna add a teaspoon
of your reduction.

In there, you've got tarragon,
peppercorns, vinegar,

and that gives the acidity
behind a great hollandaise.

And this is where
the work starts.

Water. Gentle simmer.
Now we get a balloon whisk.

We're starting to cook
the egg slowly.

Now the reason why I chose
this big blue whisk

is because it makes it easy
to incorporate air there.

You could do this
with a small whisk.

It'll just take you
three times longer.

- Definitely a workout.
- Whisk with one hand

- and then just slowly drip clarified butter in.
- Okay.

Too fast, you're gonna break it.

Too slow,
you're gonna over-whip it.

I'm taking it off the heat now
because if it gets too hot...

- Don't scramble.
- Exactly that. We'll scramble the eggs.

It looks easy, but you got
to know what you're doing.

You want that really
nice creamy texture.

- Wow.
- Fresh lemon juice in.

Salt, a little touch of pepper,
and that is ready to go now.

Right, poaching the eggs.
White vinegar protects the egg.

Continue with a little vortex.

And then just gently drop in
these beautiful eggs

and cook these eggs
for 90 seconds.

And then gently lift
and into your ice bath.

Now, I said I'm doing a take
on a Scottish Benedict.

Got a lovely Scottish lobster
and a little bit of spinach.

Watching Chef Ramsay is like
watching a maestro orchestrate.

He's graceful,
almost like a ballet.

He's such a master that
he makes me feel so confident

that I can execute something
I've done one time.

The finishing touches now,
my chives.

- A nice spoon of caviar.
- Ooh!

- Ooh.
- Now we're gonna start plating. Spinach on first.

- Lobster.
- Oh, this is so good.

- And now gently place the egg.
- Gorgeous.

- And then my hollandaise.
- Wow.

And sit that on top.

- Yay!
- And that is how a MasterChef creates

a stunning lobster
eggs Benedict.

- That's exactly what we're looking for.
- Yes, Chef.

- Yes, Chef.
- Excited?

- Yes!
- Right, let's go, guys.

Yeah!

All right, you'll have one hour
to make us an eggs Benedict

inspired by your roots.

We're looking for at least
two perfectly poached eggs

in some version
of a hollandaise sauce.

- Yes, Chef.
- Yes, Chef.

Now, Aishu, it's time to talk
about your big advantage tonight.

Come on down, please.
Make your way down.

- Whoo!
- Oh, my gosh.

Now, Aishu, you get to choose...

- Oh, come on.
- Oh, my gosh.

Oh, Lord.

One territory that must only use

- a tiny whisk...
- Yo.

To make their hollandaise.

- No way.
- I used the big balloon whisk. Say goodbye to that.

- Bye-bye!
- Come on.

This is the first big
advantage of this season.

I'm here to play the game,
and I'm here to win.

But also I want to start
knocking down enemies

because I see them as a threat.

Right, Aishu,

tell us what territory
you're going for, please.

You know,
I think this territory,

they have really diverse flavors

that they can continue
to beat the other regions with.

- Europe.
- Oh, my God!

- Let's go, bring it on.
- Come on!

- Was that a tough decision?
- No.

- Please hand them over.
- It's okay.

The whisk is so small.
It's literally like this small.

Team Europe, let's see
how you guys can handle it.

Aishu chose us because
we are the biggest threat.

I'm ready for it. Let's go.

Listen up, the good news
for everyone tonight

is that you're all
cooking for...

another extraordinary
immunity pin.

- Yeah!
- Okay. All right.

- Yes.
- If you are the best cook of the night,

not only will you be safe from
elimination the next challenge,

but you scoop your entire territory
up to the safety of the balcony.

We got to get it.
We got to get it.

- We got to get it.
- I'm gonna get that for us.

- Hey, all day, all day.
- We got it. We got it.

But sadly,
on the flip side of that,

if you do cook
the worst dish tonight,

this will be your last cook
in the MasterChef kitchen.

Make sure that's not you.
Right, everybody ready?

- Yes, Chef!
- Good.

Because your time starts now.
Let's go!

- Whoo! Let's go!
- Let's go, let's go, let's go!

Oh, my God. What the hell?

Guys, guys, guys, calm down.

- Excuse me.
- Sorry.

- Oh!
- Ted, you wanted the bread?

Ah, it's, like, wow.

It's insane. Like animals.

Now that I know that we have to
make eggs Benedict, I'm excited.

It's something I make often
for my family.

- Garlic.
- Winning this challenge

would be huge for Africa

because we are already
a member down,

and so I'm gonna
give everything I can,

and I know the other teammates
are gonna do the same.

- Let's go.
- Okay.

- Three egg yolks.
- Okay.

All right, let's go.

Hollandaise, hollandaise.

Let's go, Asia!
Let's go, let's go!

You know, eggs Benedict
is a dish I've made before,

and I'm excited to add
my Chinese twist.

So this dish is inspired by
Cantonese ginger scallion lobster.

And it's one of my favorite
dishes. It's absolutely amazing.

I mean, Europe is very strong, so we
had to give them a challenge, you know?

I can't wait to watch the team
with a tiny little whisk.

I don't know if they're up for
it, but we'll see what happens.

I haven't even looked
at my whisk yet, so...

Is it too hard to see
'cause it's too small?

Easy.

This is a big one tonight.

Eggs Benedict mystery box
challenge.

You have to do
two classic techniques.

You have to make a hollandaise,

and you have to know
how to poach an egg.

And then you have
to create a dish

that represents your ethnicity.
It's a lot.

The first ten minutes should be
spent on making the hollandaise.

If you don't have a hollandaise,
you don't have the dish,

- and you go home.
- Exactly that.

Team Europe, let's go!

- How's that whisk?
- - Aishu, my forearm's killing me.

Hey, I had to give it to the fittest
people in this competition, huh?

Thanks, Aishu!

The whisk is so small,

which takes a lot of extra time
and a lot of extra whisking.

I'm not gonna lie.

I am panicking because
what I've seen Gordon do,

my hollandaise does not
look that way.

I have, like, inside tears
in my eyes.

I'm feeling overwhelmed.
I don't know if I can do it.

God!

Here we go.
Let's do this.

Let's make a perfect
hollandaise.

Oh, my God, my arm!

I can't imagine doing this
with a small whisk.

Eggs Benedict mystery box
challenge.

Oh, my God.

Let's not forget,
Aishu went after Europe

and gave out those small whisks.

That can really put you behind.

- Does anybody have shrimp?
- No shrimp.

Julia, you can take the shrimp.

Yeah. Okay.

- Thank you.
- You're welcome.

All right, Team Europe, you see
the love we got for you now.

Tonight, I'm making
shrimp scampi eggs Benedict

on an anchovy butter crostini.

Sicilians love anchovies,

and it's just
very prominent in our food.

I just need to keep it simple
and just put it on a plate.

Ooh. Too hot, too hot,
too hot, too hot.

First mystery box challenge,

definitely feeling
a little anxious.

I am making a Benedict-inspired
by spanakopita.

I'm going to play
to my Greek roots.

So a spinach feta mixture
with a hollandaise

that's gonna have
a fish roe in it.

15 minutes gone.
45 minutes remaining.

- Let's go.
- Let's go.

- Basia.
- Hi.

Tell me about this eggs
Benedict. What you doing?

I'm going to be doing kapusta
with onion, mushroom,

- and the dill hollandaise.
- Love that.

- Staying to those Polish roots.
- Absolutely.

Tell me, do you ever make
eggs Benedict on the weekends?

- No, I made béarnaise once.
- Right.

So I'm learning every day,
you know?

Right, listen, focus on this. Start
poaching those eggs as well, yes?

Okay, thank you.

- Beautiful. Beautiful.
- God, my crawfish.

- Let's go, team.
- Come on, Team Africa.

- Hello, Rita.
- Hello.

How is your hollandaise coming?

- What's the dish?
- So I'm gonna do some shrimp...

Okay.

Okay. Have you made
hollandaise before?

I made it once, but it really
didn't come out great.

Try to keep, like,
more whisking.

You want to...
it looks a little bit dense.

You want to try to get
a little bit more air.

- Okay.
- Have you ever poached an egg before?

Once or twice.
Did not come out great.

It's not easy.
You have to make a good vortex.

- Yes.
- Don't let it cook too much.

Okay, keep on aerating that
sauce. Looks good. Good luck, Rita.

- Thank you very much.
- I got to get those poached eggs.

Do we know if he put
a lot of vinegar in there?

Probably like two tablespoons.

- Right, Foo.
- Yes, Chef?

Tell me about what you're doing.

Yes, Chef. I'm making a shaking
beef Vietnamese style...

- Okay.
- In a spicy fish sauce hollandaise.

Then I'm gonna have
some garlic sautéed asparagus.

- Come on. Gotcha.
- Yes, Chef.

Well, time is ticking.
You need to hurry up

and get those eggs
and hollandaise done.

How many times have you
poached eggs at home?

- One time, Chef.
- What? Foo!

- Yes. Yes, Chef.
- You've only poached eggs once?

- Yes, Chef.
- And you're what... how old are you now?

- 53. I know. I know.
- Foo! Foo!

I've got a lot to learn.
I'm young.

- Right. Good luck. Man!
- Thank you. I appreciate it.

- Shompa, is that dough?
- Yeah, I made it.

- That's awesome.
- Hey, Shompa.

- Hi, Chef. How are you?
- How's it going?

- I'm doing amazing.
- What we got going on here?

So I'm doing a malai shrimp
curry hollandaise.

- Okay.
- And I'm going to be... I'm making my own poori bread,

- so my own fry bread.
- Ooh!

Malai curry is one of the most

popular dishes in Bangladesh,

- especially for shrimp.
- Where are the poached eggs?

How are they looking? Oof!

They're a little under,
so make sure they get time

back in the water
to cook all the way through.

- Yeah. Thank you.
- All right. Good luck.

Tastes like Jamaica.

I am doing an ackee and saltfish

with callaloo
eggs Benedict today.

In Jamaica, we eat callaloo
with ackee and saltfish

for breakfast, typically.

So I figured I'm just gonna add

that to my eggs Benedict,

so it can really be something
special for the judges.

- Yes.
- Camilo.

- How are you?
- My friend, what are you making?

I'm gonna make my take
on a torta.

- So a torta would be like a Mexican sandwich.
- Mexican sandwich.

I love eggs Benedict, so this
is kind of my twist on it.

I love chorizo with the beans.

That'll be the base
of the torta.

I'm gonna have some serrano
pepper in my hollandaise there,

so I'll do that
at the last minute.

- This is a complicated dish.
- Yeah.

Are you gonna finish it in time?

I think so. I think so.

You gonna poach the eggs next?

- Yes, sir.
- All right. Good luck.

Thank you, sir.

- It's pretty good.
- Guys, we're halfway!

- 30 minutes gone, 30 minutes to go.
- Time flies.

- Aishu, good?
- No, it needs to be thicker.

- I think you can keep going.
- Okay, thank you. Ooh, boy.

Man, there's a lot of exciting
hollandaises out there.

This is hollandaise
heaven tonight.

Let's make a perfect one, baby.
Come on.

So, Basia's from
the territory of Europe,

doing a sort of nod to the
Polish with that sauerkraut.

But she seems so sort
of petrified,

almost as if she's lacking
in confidence.

She's got to believe in herself.

I hope her lack in confidence
doesn't bring her dish down.

Right.

So Camilo from the Americas
is going down the Mexican route.

Now I haven't seen him
focusing on the poached egg,

but he's spending a lot of time
on refried beans and chorizo.

- Yeah. Yeah.
- Let's hope it pays off.

There we go.

Um, spinach, spinach, spinach,
spinach, spinach.

So, Rita representing Africa,

she told me she's only
poached an egg once,

and she's made hollandaise once.

So I think that
she is really lacking

in the skill set to do this,
and you can see it.

She's a bit nervous
on her bench.

Hopefully she can get it done.

Whoo! What a workout.

I'm worried right now with Foo from
Asia-Pacific territory. He's all over the place.

The sort of shaking beef thing,
the vegetables, yeah, fine.

But he's not prioritizing
what is the challenge.

- Did he get his eggs done?
- Uh, no.

They're not even poached
yet either.

Oh, my gosh.
I have to start over.

I'm redoing the hollandaise.
It looks like it curdled.

I had it on the back burner.
Damn it.

Uh-oh.
Foo's starting over.

- Oh, my God.
- Yeah.

This is why he should
have did it first.

Yeah, exactly that.

This is a disaster.
It's a nightmare in a bowl.

There is no dish without
the hollandaise sauce.

I have to get this right,

or it's quite possible
that I'm going home.

Come on.

Foo is already on his
second hollandaise.

The first one,
he made scrambled eggs,

- which is not part of the challenge.
- Oh, jeez.

- Foo, what else do you have to do?
- Poach this egg.

That's it.
Okay, you got this.

Guys, we are
down to the final 15 minutes.

- Let's go!
- Holy.

Oh, my gosh.

Hey, Maria, how are you?

Tell me about
your eggs Benedict first.

I'm making my eggs Benedict
extremely simple.

- I'm making it with a creamy leek.
- Yes. So no protein. Why?

- Because I just wanted to keep it simple.
- Right.

In Brazil,
people actually love leeks.

Be careful with
the amount of fat.

- Okay.
- Because we've got the hollandaise,

- which is super rich.
- Yeah, you're correct.

Then you've got the egg. Okay?
Drain off the fat, please.

- Thank you, thank you.
- Good luck.

- Nico!
- Chef.

You look like you in the weeds.

- Everything okay?
- No. Yeah, I'm actually good.

I am making
a bomboloni-style Benedict

with a braised artichoke,

some tomato jam,
and basil hollandaise.

And I'm going to fill
the bomboloni,

which is the croissant,
because I couldn't find

the actual bomboloni shape.

I'm not concerned
about the shape,

but bomboloni
is an Italian doughnut.

- It's not a flaky croissant.
- I'm going to dust it

with pecorino to look
like powdered sugar.

- You know what I mean?
- All right. Well, look...

- Is the hollandaise done?
- Uh, yeah.

- It's done-done?
- Yeah.

- You put butter?
- Yeah, I did.

- You sure you put enough butter?
- Yes, Chef.

I think you may have
to double check that.

- Add some more butter?
- Yeah. All right?

- Yes, Chef.
- Good. Thank you.

Okay. I need to poach these.

Heidi, how are you doing?
Tell me about the dish.

Peri peri hollandaise
with a little crawfish.

- Right. Wow.
- And some mushrooms and leeks.

Okay, nice. So you're playing
to your South African roots

- and bringing out that spice.
- Exactly, exactly.

- Good. Eggs are poached?
- Exactly. Eggs are poached.

- Excellent. Good luck.
- Thank you.

Sounds good.

Not yet, not yet,
not yet, not yet.

Foo, did you put
enough butter in there?

- I don't feel like it...
- You think I should add more?

- You need to put more butter in there.
- Heard.

Seven minutes remaining.

- Wow. Super exciting.
- Anyone not have a hollandaise?

- Everyone has some sort of...
- Everyone has an egg yolk and butter.

I'm not sure a couple of them
are hollandaise.

I need to get this
thickened up ASAP.

Nico from Europe
is all over the place.

It definitely needs salt, dude.

His hollandaise definitely doesn't
have enough butter in there.

There is a thought process for this
dish that just doesn't make sense.

He said he's going to make a bomboloni
out of a croissant as his bread base.

- Why? Yeah.
- Bomboloni is a doughnut in Italian.

What does a doughnut
have to do with it?

Well, he's acting like
a doughnut right now.

Maria from the Americas,
she's doing a little base,

leeks, and then she's
cooking them out in cream.

That is it.
There's no protein.

Definitely risky, but leeks
and cream sound good to me.

Delicious.
Really good, indeed.

- Three minutes to go.
- Let's speed it up now.

- Oh, crap.
- Okay, sauce don't break,

sauce don't break,
sauce don't break.

- What do you think?
- Hot water, hot water.

- Do you have hot water?
- Yeah.

We'll make it work.

- Guys, two minutes to go.
- Let's go.

Let's go, Afro! Final touches.

- Let's go, Asia.
- Come on.

- Salt.
- Oh.

Ah.

Oh, no, look.
Camilo's eggs, they're broken.

- Oh, dear.
- Oh, he's in trouble.

Oh, damn it.

90 seconds to go!

Don't break, don't break,
don't break. Okay.

- Ugh!
- Oh, no!

Nico's eggs just broken. Damn!

- Did you cook three, Nico?
- Of course, I did.

- Of course, Chef.
- Dude, what the.

- 60 seconds to go!
- No. No!

- It's not working.
- Aww, come on!

Everyone should be spooning
their hollandaise at this point.

- Yes.
- Right now. Come on!

- Come on, Foo.
- Damn it.

- I don't know if Foo's gonna make it.
- Oh, no!

- What's he doing?
- His eggs were not set enough.

Oh, you got to be kidding me.

Five, four... Come
on. Get it on the plate.

- Three, two, one.
- Get some sauce on there!

Stop!

For sake!

I didn't even get
the top bun on mine.

It's terrible. Look at that.

Aishu, how's it looking
from up there?

It looks beautiful.
It looks good.

- I up.
- No, no, no. You... no.

- I'm upset.
- Why?

- Come here.
- It looks very pretty.

I wanted more hollandaise.

- I had a hard time with the small whisk.
- I know.

- It wouldn't go with me.
- I know.

- It's okay. It's all right.
- Give me five.

- It's okay.
- Look, it's right there. Just...

Right. Well done, all of you.

You survived
your first mystery box!

Now we need to take a much,

much closer look
at everyone's dishes

to decide which
eggs Benedict are in the top,

and which are,
unfortunately, in the bottom.

Let's go, shall we?

- Okay, Maria.
- Eggs Benedict with creamy leek.

- Super simple. Interesting strategy.
- Yeah, it's really simple.

- Thank you.
- Camilo, so you have one or two broken eggs?

One broken. The other one
slid off the plate.

Thank you.

When those judges start walking
around the room, everyone's dead silent.

I feel like you could cut
the air with a knife.

Everyone's just anxious
and nervous.

You don't know what to expect. And
they don't reveal too much on their faces.

Heidi, what's the bread
underneath?

- It is a croissant.
- Thank you.

Sometimes the judges are looking for
something that maybe we're not aware of.

Okay, Rita.
What happened here?

I didn't get to put a sauce
on the plate.

So the dish
is technically incomplete?

Yeah. Damn.

Hi, Julia.
The egg fell off?

- It slid off at the end, yeah.
- Hmm.

Nico, what do
we got going on here?

So I tried making
a play on a bomboloni.

- It's typically a dessert.
- What does a croissant have to do with a doughnut?

I was trying to get
the shape of the doughnut.

- Okay, Basia, that's 'kraut.
- Yeah.

I had a hard time
with my hollandaise.

I did get it on there,
but I'm disappointed.

Daniel, what we got here?

I got a ginger lobster
eggs Benedict.

- Hmm.
- Mm.

The flavor of this hollandaise

is a curry paste, right?

- Yes.
- Have you made that before?

I made the curry before, but I
never made the infusion before.

- All right, thank you.
- Thank you.

Foo, what happened?

Yeah, I was not successful
on this poached egg.

Damn.

Wow.

Rather peculiar takes
on eggs Benedict there.

Oh, my gosh.

Shocking to see how many people
didn't get the basics right.

Tough day for a lot of people.

- Okay, we agree?
- We in agreeance?

- Yeah.
- Let's go.

Wow.

Now, we are going to taste
the best dish from each territory.

And the winning home cook will
win that incredible immunity pin.

Plus, their entire territory will
be safe from elimination tonight.

Right, the first top dish,
from Asia-Pacific,

please step forward...

- Shompa. Let's go.
- Let's go!

What?

- Yeah, Shompa!
- Way to come back, girl.

- Yo! What?
- Yay!

This feels absolutely amazing.

Not only does
it feel validating,

but also I wanted
to show my team

that I'm just as strong
as everyone else.

Well done.
Describe the dish, please.

Today, I made a shrimp
malai curry eggs Benedict

with a curry flavor hollandaise
sauce and poori bread.

Shompa, it looks good,
and I just love the fact

that you took the risk of
incorporating that malai curry.

And making that bread
from fresh like that,

we love seeing those
kind of efforts.

- Thank you, Chef.
- Shall we?

It should be soft in the middle.

Let's find out, shall we?

Oh, yeah. They are
definitely soft in the middle.

First of all, the
hollandaise is delicious.

Then we got those extra little
notes of the sweet shrimp,

the spicy, fragrant curry.
You cooked the eggs beautifully.

But the star of the night for me
is definitely the hollandaise.

- Great job.
- Thank you, Chef.

But also, that bread is special.

It really adds to
the experience of this dish.

- This is a beautiful representation.
- Thank you, Chef.

Yeah, it's incredibly
balanced and delicate.

- Very good dish.
- Thank you, Joe.

- Keep that up. Great job.
- Thank you so much.

- Thank you.
- Good job, Shompa.

- Go, Shompa!
- Good job.

All right, the next top dish,
from Europe territory,

please come forward...

Basia!

- Whoo!
- Let's go. All day.

Bring it home for Europe, Basia.

Oh, my gosh.
I can't believe it.

I am so shocked because I really
thought I was going home.

I'm telling you, that
little whisk, it set me up.

But I didn't give up. Whew!

Epic. Just epic.
Dream come true.

Tonight, I made
a kapusta eggs Benedict

with a dill hollandaise sauce
and pork sausage.

I think the eggs look great.

The consistency
of the hollandaise

looks really, really inviting.

- Thank you, Chef Tiffany.
- Shall we?

- Oh, yeah.
- No, that's right.

Oh, my gosh!

Poached beautifully.

Delicious. Basia, the eggs
are cooked beautifully.

It's a good dish, but stop
second guessing yourself.

- Okay.
- The flavors are exquisite.

- Really, really well done.
- Thank you, Chef.

I mean, you're obviously
a good cook. Look at this.

You get a nice balance of
acidity, of fat, of creaminess.

- The dish definitely works.
- Thank you, Chef Tiffany.

I would have never thought of putting
sauerkraut and pork in a Benedict,

but this dish works because
you're honest to your roots.

- Good job.
- Thank you all so much.

- Good job, Basia!
- Way to go!

Nice job, Basia.

Okay, the top dish
from the Africa territory,

please come forward...

- Heidi.
- All right, Heidi!

Let's go, Heidi!
Whoo-whoo-whoo-whoo!

- Whoo!
- Hi.

I made for you today
a crawfish Benedict

and a peri peri
hollandaise sauce.

I love the idea of the peri peri
infusion across that hollandaise.

- It looks very good.
- Thank you.

Shall we? Yes.

They are oozing out beautifully.

Heidi, delicious.
Eggs are cooked beautifully.

Hollandaise is really good.

What you've done with that
crawfish is exceptional.

And it feels and tastes fresh.

That's all I kept thinking was,

like, this is the lightest
eggs Benedict I've ever had.

I love the use of the peri peri,

having all the spices
come through.

- It is a very good dish.
- Thank you.

Very smart use of seasoning.

Restaurant quality.
Top notch.

Thank you, Chefs.
Thank you.

- Heidi! Good job, Heidi!
- Good job, Heidi!

Thank you.

Last but not least,
from the Americas,

please step forward,

- Maria.
- Yes.

- All right.
- Whoo!

- Come on, girl!
- Being the top dishes in America,

it's really mind-blowing.

I am so, so, so grateful.

Thank you, Maria.
Describe your dish, please.

Today, I made eggs Benedict
with a creamy leek.

This is a great example
of sometimes less is more.

Great strategy. Smart.

Oh, I appreciate that.
Thank you.

- Shall we?
- Yes.

Ooh.

Maria, this is delicious.

You'd think that the sort of
cream leeks would be too rich,

but it's not, because you've
got the balance right.

It's humble cooking at its best.

- Good job.
- Thank you.

I think there's a lot
of great flavors in depth

that you got with
just leeks and cream.

- So beautiful cooking.
- Awesome. Thank you so much.

- I enjoyed it very much. Good job.
- Thank you.

Thank you. Appreciate it.
Thank you very much.

- Thank you.
- All right! Come on, Maria!

- Right? Girl power.
- Girl power!

- Girl power!
- Ladies, please give us a moment. Thank you.

Four incredible dishes.

Oh, my gosh.
How awesome does this feel?

I feel like everyone here
did an excellent job

of poached eggs, hollandaise.

Oh, my God.

- Happy?
- Yes.

Shompa, Basia, Heidi, Maria,

you four cooked
the top dishes tonight.

Now as far as the best dish
of the night,

this was a very tough decision.

Oh.

Congratulations goes to...

Now, as far as the best dish
of the night,

congratulations goes to...

Heidi. Congratulations.

- Congratulations.
- Whoo!

- Yeah!
- Yeah, Heidi!

- Whoo!
- Whoo!

We felt that the dish
was just untouchable,

and it certainly played
to your strengths.

- Well done.
- Thank you, Chef.

Come and grab
this beautiful thing.

- Come on! Well done.
- Go get it, Heidi!

I'm speechless.
I'm so excited.

I can't believe
I got this immunity pin

and Africa's safe
for another day.

- Oh, my gosh.
- You thank them stars.

Take that and the rest of the African
territory up to the safety balcony.

- Oh!
- Yes!

Aishu, please make your way down

and join your territory.

- Africa!
- Thank you.

- Way to do it. Way to do it.
- Let's go.

It means a lot to me
because I'm not someone

who has a lot of confidence
in themselves.

So to get this, it means a lot.

- Rita, you have a big thank you to Heidi...
- Yeah.

Because you'd be in
the bottom four without a doubt.

- Yes.
- But congratulations to you all.

Well done. Okay,
now for the not so good news.

The first dish
in the bottom three,

from Team Asia-Pacific...

Foo.

I feel embarrassed.
This dish is a disaster.

And this could possibly be the
end of my "MasterChef" journey.

Okay. What is the dish?

So I made
a shaking beef Benedict

with some crispy pancetta,
garlic sautéed asparagus,

and a Thai basil
hollandaise sauce.

All right, Foo, obviously
the plate does not look clean.

And it doesn't look like something
that you would be proud of to serve.

I agree.

- Shall we?
- Yep.

Where's the white gone on there?

I would imagine that I did not

poach that one 90 seconds.

Mm-kay.

Foo, it's such a shame.
The beef tastes nice.

The tiny bit of hollandaise
that's on the board

actually does taste good,
but it's just a bad concept.

- Too complicated. Tiff?
- Understood.

I don't taste Vietnam
in this dish.

It just felt like you got lost
in this whole challenge.

There's just so many components
that are sort of just unnecessary.

Like, you wasted time
cutting all this asparagus.

And the main components
of the plate

you didn't execute well enough.

We asked you to do two
technical things in the kitchen.

Make a hollandaise
and poach an egg.

You don't have a mastery
over those basic techniques,

and it shows,
and that's a problem.

- Thank you, Foo.
- Thank you.

All right, the bottom dish
from the Europe territory,

please come forward...

Nico.

You're okay, Nico.

It just feels like
a rock is in my stomach

because I pride myself
on my cookery.

I tasted it at the end,
and it was good.

But now I'm in my own head.

And there's one thing
I can only do,

is pray for the flavors
to be good.

Nico, tell us about your dish.

I've made a bomboloni-inspired
Benedict with a tomato jam,

braised artichokes,
and a basil hollandaise.

This dish was a play
on the bomboloni,

but with the croissant
dough, obviously.

Visually, it looks a mess.

It looks rushed.
It looks unfinished.

Hollandaise could have done with
a bit more butter in there.

- I agree.
- I mean, didn't we have that conversation, too?

What?

Usually, if I'm saying
something more than once,

- I want you to double check it.
- I know.

Nico, this is a serious
competition, young man,

- and you need to get serious.
- I know.

Yeah, I mean, throwing around
terms like bomboloni.

Like, what? What do
you think, we're stupid?

Bomboloni is a doughnut
in Italian.

This is a croissant. So you're
not fooling anybody in the room.

- You're not fooling us.
- Oh, my God.

Nico, you're not fooling
anybody in the room.

- You're not fooling us.
- I know.

Yeah, let's just taste
at this point.

Listen, the saving grace here is the
eggs and the tomato jam taste beautiful.

But the braised artichoke
doesn't really fit.

So I think tonight, you were trying
to be too clever and you lost the plot.

Yeah, the actual hollandaise,
it's tasty.

It's just a weird texture.
But I think overall,

- it's just very unappetizing.
- I'm sorry.

I know that you are smarter and a better
cook than what you put on this plate tonight.

Hopefully, you'll get
to show us that.

- Thank you.
- Thank you.

If you come over, take the time,
tell him to do something,

and he says he just
doesn't do it? What is that?

Okay, as for the bottom dish
from the Americas territory,

please come forward...

Camilo.

I know that my dish is a mess.

I just hope that
the Mexican flavors

shine through to save me.

Today, I made
eggs Benedict torta

with homemade chorizo beans
and a spicy hollandaise.

Camilo, unfortunately,
it looks like one of the most

unappetizing eggs Benedict
I've ever seen.

- Oof.
- It's like something

my six-year-old son
would throw together.

Yeah.

This is a mess.
There are only two things

you had to have on the plate,
hollandaise and poached eggs.

The egg is not really
on the plate.

I can't taste enough
of the spices in the sauce.

- There's just a lot wrong here.
- Yes, Chef.

These are the kind of dishes
that do a disservice

to the ethnicity of the cuisine
that you're trying to exalt.

Not my best effort at all.

The actual refried beans
is good.

Let's get that absolutely clear.

But I'd rather you
just poach an egg properly.

Hollandaise needs
more seasoning.

Have you ever made
eggs Benedict before?

- I have. Yes, Chef.
- Then you understand

you're a million miles away
from that, right?

- Yes, Chef.
- And that's the bit that kills me.

Thank you, Camilo.

Man, oh, man.

Excuse us. We need a very,
very important moment.

Oh, boy.

Okay, all three of them missed the
mark, right? Let's start off with Foo.

- I mean...
- The idea and the conception of the dish alone

- just didn't match.
- Beef tasted nice, by the way.

- Nico, what happened there?
- Yeah.

Who's eaten a poached artichoke
sandwich in a croissant?

- He didn't get the task.
- No.

- Oh, my God, bro.
- Camilo.

He didn't get the eggs on there.

Every part of that dish
didn't feel like Mexico.

No. Nowhere.

- We in agreeance? Yeah?
- Let's go.

Foo, Nico, Camilo,
all three of you

- focused on the wrong items across that dish.
- Mm-hmm.

And one of you is ending their
"MasterChef" journey tonight.

Joe, Tiffany, and myself
are all in agreement.

The home cook leaving
"MasterChef" tonight is...

- Camilo.
- Aww.

Oh, my God.

Nico, Foo, head back
to your stations, please.

Camilo, tonight the entire dish

fell a million miles away
from the challenge.

Sadly, your journey's
ending tonight.

It's been a great run,
great pleasure.

- Put my heart into it.
- You did.

- So keep your head up high and continue flying that flag.
- Will do.

Please place your apron
on your bench and say goodnight.

Thank you.

I'm feeling pretty disappointed.

But despite being eliminated,

this opportunity on
"MasterChef" was amazing.

- Going to miss you, Camilo.
- I'm going to miss you guys.

I came to "MasterChef"...

and it's become
so much bigger than that.

Representing Americas,
more specifically

the Mexican culture,
made me feel proud

to be a Latin American.

So I'm going to continue to cook

and then just see where the
food adventure takes me from here.

- Camilo!
- Good night, Camilo!

Next time on "MasterChef:
Global Gauntlet"...

- We're playing soccer today.
- With the World Cup approaching,

it's time for
our first team challenge.

Right, let's go! What the...

You're going to cook
for 100 young soccer players.

Heidi, from winning
last week's challenge,

you get to pick the teams.

- Big responsibility.
- Let's go!

But if the home cooks
can't play as a team...

- It's not working.
- It's not working!

- We need to start over.
- It's actually coming out rawer.

What in the are we doing?

Their shot at victory
will go up in flames.

- Fire.
- No, no, no, no, no!

- Turn it off.
- They're both off.

We are an absolute mess.