MasterChef Junior (2013) s06e10 Episode Script

Announcer: Previously - Switch! - Go, go, go, go, go! Move it! a high-speed tag team challenge This is where it counts! brought out the best in the junior home cooks That was how it's done.
It's kind of mind-blowing.
( both imitate explosions ) - all ending - We're sending all four of you with the shock of the season.
- Upstairs to the balcony.
- ( gasping ) - Oh, my God! - Oh, my God! Thank you! - Tonight - Joe: This next challenge - is no yolk.
- Oh, no! ( kids squealing ) - the top 12 - Oh! enter an egg-streme culinary battle.
Delicious eggs Benedict.
Which team will hatch the right plan Make it look like a whirlpool.
I find poaching eggs to be very, very difficult.
Oh, come on! - and who will be left - Ew! What is that? with egg on their face? Somebody is getting covered in egg.
- No! - What? - ( kids screaming ) - Ew.
- Whoo! - Hi, guys! - Whoo! - Oh, my! We started with 24.
We're down to 12.
12 is a good number.
I'm 12, I'm in the top 12.
It all makes sense.
I mean, except for the giant egg.
- What is that? - Girl: It's an egg! - It's an ostrich egg.
- It's a pterodactyl! Right.
Welcome back to the spectacular MasterChef kitchen.
Now tonight you'll be cooking one of the most - egg-quisite - ( kids groan ) ingredients in the entire world.
- Oh, boy.
- Gordon.
Sorry, come on.
That egg joke was egg-traordinarily bad.
( laughter ) - That's a good one, there you go.
- That's a good one.
Come on, guys.
We have a challenge to introduce.
Get with it.
All puns aside, this next challenge is no yolk.
( laughter ) That one was actually the best one.
Now, you all know how you buy eggs in the store, right? - All: Yes.
- Christina: By the - Kid: Dozen? - Dozen.
Inside here we have 12 eggs.
And we also happen to have - 12 young home cooks here.
- Oh, no.
Very carefully come up, and grab an egg.
- Boy: I'm gonna take my time.
- Christina: Gently, gently.
I make eggs two or three times a week.
Gordon: Do not drop it, guys.
I can't even egg-splain how egg-cited I am right now.
Tonight you'll be competing in three teams made up of four home cooks each.
A red team, a green team, and a blue team.
But as you can see, on the outside, - all your eggs are brown.
- Yeah? - You're about to smash that egg.
- Oh, gosh.
- and not in your hands.
- What? It's best if you use your heads.
All: Ohh! No! Listen up: whatever color yolk you have inside your egg, that will be your team color.
- Ohh - Christina: Avery, it seems only fair to have the youngest home cook start.
Oh, no! Come on, you got this! One, two, three! ( kids squealing ) Christina: Green! Nice job! I feel like a giant booger right now.
It's, just, ew! Mikey, you think it's funny now, - but you're up next, sir! - Sorry! ( laughter ) The red team.
Olivia, you're up.
( laughter ) We're on the same team! - Remy, are you ready? - No, but ( laughter ) - Joe: Okay, Evan.
- ( laughter ) - Gordon: Right, Henry.
- ( laughter ) - That's the way to do it.
- You ruined my shirt! - Gordon: Ariana.
- ( laughter ) - Anthony! - ( laughter ) - Quani, let's go.
- ( laughter ) Christina: This is the best day ever.
- Finally, Beni.
- ( laughter ) You guys did an amazing job.
Thank you! Joe: Okay, go find your teams.
Come on.
- Hey, Anthony! - Hey, guys.
- What a team! - Oh, my God, we're gonna kill 'em.
Okay, I've worked with Anthony, Henry, and Mikey on a team challenge, all super talented chefs.
Put on your new team aprons, please.
But it's me and all boys, and in my ten years of living, I think I've learned boys don't listen to me.
Gordon: Now, tonight, this challenge is all about my favorite way to order eggs.
It is the one and only - eggs Benedict.
- Girl: Oh, yeah.
Gordon: An amazing toasted muffin, crispy ham, and immaculate Hollandaise sauce, hand-chopped chives, and of course, this.
- Boy: Whoa! - A beautifully poached egg.
You'll have 15 minutes to make us as many perfect eggs Benedict as you can.
The team who completes the most will be able to watch the next challenge from the safety of the balcony.
( both gasp ) Joe: Oh, and one more thing.
At the end of this challenge, somebody is getting covered in egg.
- ( gasps ) - And I promise you, that tonight, that is not gonna be me.
- Are you sure? - Aw, maybe not.
- We'll see about that, Joe.
- No, no, no, no, no.
Gordon: Right, it's time for all of you to head to your stations.
( all talking at once ) At your stations, you'll find English muffins, butter, Canadian bacon, chives, Hollandaise sauce, and of course, eggs.
Okay, teams, are you all ready? All: Yes, Joe! Your 15 minutes starts now.
Who's good at making poached eggs? - Me! - I'm gonna go do eggs.
- You're good with eggs? - You do two in each one, - and then I'll do one in all four.
- Remember the vortex.
Now, there are three teams of four home cooks out there tonight.
Put it in, put it in, put it in.
Christina: In my mind, you put your strongest home cooks - on the egg poaching - I'll be on that.
most communicative on buttering the English muffins, getting the Canadian bacon ready, and then you can put your person with the most finesse Chive your shallots! Let's go, guys.
For the finishing touches.
Now, a perfect eggs Benedict, we are looking for a beautifully-poached egg that's white and plump on the outside, but beautiful, juicy, and runny yolk on the inside.
Joe: Now I find poaching eggs to be very, very difficult.
- Do you have vinegar in the water? - I stir, I put vinegar, I do I pray to God, and it never comes out right.
- This is done.
- Gordon: It does take a lot of practice, Joe.
The secret, you need a whisk.
Make it look like a whirlpool.
Swirl inside the pan, and it causes a vortex.
As that water's swirling round, it robes the egg white around the yolk, and you have this perfect mozzarella-shaped poached egg.
That one looks amazing.
Joe: I think that there's one key to winning this.
It's to have a perfect egg poacher on your team.
Wait, wait! Quani, Quani, Quani, Quani, Quani I'm doing this.
Remy: We need somebody who's strong with eggs on our team, because it has to be the perfect poached eggs to make beautiful eggs Benedict.
Maybe I can do all the eggs.
That's a little risky but I think I've got it.
As the most experienced out of everyone in this kitchen, I need to make every single one, because we cannot lose this challenge.
Another egg is done.
Okay, we got two up.
That's good.
Hey, guys, in total we have three.
- Eggs are top priority.
- This guy's good.
Okay.
I'm gonna take charge on this red team, because I gotta get these boys together and communicating.
- Those are almost done, okay? - Okay.
So I decide Anthony is toasting the buns and the ham.
Mikey is on poached egg.
Henry's on poached eggs, but since poaching eggs is the hardest, Scusi.
I am watching them cook it to make sure it doesn't break.
That one's not ready yet.
Gordon: Just over five minutes to go.
- Come on, guys.
- Go, go, go, go, go! - Focus, guys.
- Six eggs on green team.
- Ham is done.
- Hurry! We got this, guys.
The payoff of this challenge is very high.
Remember, guys, perfectly runny yolk.
How about this? Make sure someone else touches it, too.
Sammy: So we come up with a game plan to make sure that these egg yolks are perfect.
- That one's done.
- Hey, Evan, are these done? - Good strategy! - Almost.
We need to be a lean, mean, green machine.
- You think it's done? - Little more.
All right, guys, which team looks strong? Christina: I personally think that the green team looks strong.
- This egg is almost ready.
- Yep, same.
Sammy and Ariana, poaching those eggs - Done? - No.
talking like they're working on the same line in a kitchen, and it's creating flow of communication.
Two more eggs, going out! - In comparison to the red team - Ugh! Christina: What is the red team doing? - Oh, my God, my egg broke.
- Stop checking it, then.
It broke on the plate! Christina: The red team looks like they're just not communicating.
- Gordon: What are they doing? - Christina: They're just arguing.
We really need to speed this up.
- Look at the blue team.
- We're a little behind.
Christina: They're so concerned with quality that they're really not getting anything done.
There's three available pieces of bread and ham here! - Let's get those eggs going, okay? - Not done yet.
Remember, it's about quality and quantity! - Come on, guys.
- Gordon: Blue team, three of you need to be on eggs first.
- Okay.
- Gordon: Cade, leave that, - and help poaching the eggs.
- Yes, Chef.
We want to win this, guys.
- Gordon: Last minute, guys! - Come on! - Get the last eggs on! - Get me a plate ready! I need a plate, Anthony! - Girl: Evan, I need buns! - They're burned.
It's fine.
If the plate is ugly, - then it's not gonna count.
- Girl: It's okay.
Guys, guys, guys! Go, we have to go.
We have to go.
- Come on.
- Gordon: Ten - Ay, yi, yi.
- Judges: Nine - Girl: Finish what we have! - eight, seven - Here's a bun! - six, five, four - Here, guys! - three, two, one! - Gordon: Stop! - Christina: Hands in the air! Whew! Gordon: Well done.
Now, it's time to find out is that yolk beautifully runny? - Blue first.
- They're doing our team.
Remy: I think that quantity-wise, green beat us by, like, four eggs.
- Joe: Mm, wow.
- Christina: Beautiful.
- Yes.
- Remy: But I think that our eggs are higher quality.
That's a five-star hotel eggs Benedict.
- Gordon: Oh, wow.
- Joe: Uh! Our eggs are all beautiful, and hopefully that is just enough ( whispers ) to get on the balcony! - 14.
- 14.
We have the most eggs Benedict.
Let's see.
Oh, that one's beautifully poached.
And all the eggs look great.
- Look at the chives on there.
- I can't count.
But these judges are super picky.
- Burned muffin.
- ( exhales ) "Nope, that one's burned.
" - That's a mess.
- "Nope, that one's messy.
" - Joe: It looks like a bagel.
- "Nope, nope, nope.
" Guys, it's not gonna count if it's not perfect.
I thought we had the most, but right now, I don't know.
Dear, oh, dear.
Okay One, two, three, four, five, six, seven I'm trying to stay positive - What a mess.
- There's more Hollandaise on the plate - than there is on the egg.
- It has no egg white.
- That's terrible.
- but it's just horrific.
- Gordon: Wow.
- It would be a miracle if we won.
Joe: That was a tough challenge, and we have some mixed results.
- ( sighs ) - Joe: One team is definitely the poorest-performing team tonight, and they scored five eggs Benedict.
( whispers ) That's us.
The red team.
Gordon: Now, two other teams did remarkably better.
One team scored nine perfect eggs Benedict - and one team scored eight - Joe: Very close.
- perfect eggs Benedict.
- ( kids moaning ) - Very, very close.
- Wow, that's close.
The winning team, the team with nine perfect eggs Benedict - Please, please, please - Gordon: the - blue team! - ( Blue team cheering ) You will not compete in the next challenge.
- Thank you! - Thank you! But, not everybody here is safe tonight.
Blue team, why don't you step over to the left side? Oh, thank you, Joe, you're such a gentleman! ( chuckles ) - Christina: Red team, Green team - Excuse me.
Your eggs Benedict didn't quite measure up tonight.
And now, you have to pay the price.
( motors whirring ) ( kids reacting ) Please, stand in the kiddie pool.
The green team and the red team are about to get an egg that egg cracked right over their heads.
Gordon: Right, Blue team.
Five four three two one now! ( kids shrieking ) The green team and the red team are about to get an egg that egg cracked right over their heads.
Right, Blue team.
Five four three two one now! ( kids shrieking ) Ugh.
Henry: I am not feeling that well right now.
I did not have this in mind when I signed up for MasterChef.
This was not the challenge to lose.
( laughter ) This is so gross! You guys are so brave! Gordon: What a mess! - Honestly! - I feel like a human eggs Benedict.
Finally! We got payback.
Right, Blue team, you guys head up to the balcony.
Beni: Guys, I am, like, so happy! You messy, yolky lot, follow us, very carefully.
- Joe: Don't slip.
- Gordon: Let's go.
- Gordon: Take your time.
- Sorry! Boy: You guys look very nice! We lost, by one eggs Benedict.
One! ( squishing ) Well, I'd better not mess up the next challenge.
- Top ten, guys.
- Whoo.
- Yay! - Let's go! Come on down, you guys! Olivia: Top ten is right around the corner, and at this stage in the competition, the judges will throw anything at us.
Clean! I just hope that it's not eggs again! You guys look a little bit better cleaned up.
- Way better.
- Yeah.
Now, for your first challenge tonight, you all had to work with one of the most versatile and celebrated ingredients of all time, - eggs.
- Yes.
But, remember, here, in the MasterChef kitchen, we are always, always mixing things up.
Cool.
Okay.
And we are innovators! We are free thinkers.
And we are always creatively one step ahead of everybody else.
Christina: So, in your next challenge you'll be cooking with Eggs.
- Again! - ( applause ) - Again? - Yay, again! - Again.
- Again.
Tonight, we want to know that you have really, truly mastered the humble egg.
So, for your next daunting challenge tonight, you'll be making one of the most difficult, the most technical egg dishes of all time.
- Oh, God.
- Oh, gosh.
Olivia: What is it with eggs? Because I just got yolked, and now I have a potential chance of being yolked again? So, we all know where the best food in the world comes from, right? - New York! - New Jersey! - Costa Rica! - Mexico! ( all yelling at once ) I will tell you where the best food in the world comes from.
Italy! Italy, obviously.
- Oh! - No! Of course.
Italians are known for a lot of things.
Style.
- Sophistication.
- ( laughs ) - Eh.
- And great food.
- True.
- It's true.
And we are known for one type of food more than any other in the world.
- Oh, I know what it is.
- Pizza? - Pasta.
- ( gasps ) - Yeah.
- Pasta is one of the most popular foods - in the entire world.
- Yes.
And we said tonight's second challenge was going to be all about eggs, right? So, what happens when you put pasta and eggs together? Well, I'll tell you what happens.
It's a match made in culinary heaven.
It takes years of practice and perfection to nail this dish.
- Oh, my God.
- Ooh.
Oh! What happens when you put pasta and eggs together? It's a match made in culinary heaven.
Oh, my gosh.
What is it? Egg yolk ravioli.
- Kids: Yes! - ( clapping ) Boy: Yes.
I'm so happy, we're making egg yolk raviolis.
This is one of my favorite things to eat.
They're definitely really tricky.
But I'm Italian, raviolis are Italian so I think got this in the bag.
To get this right, your pasta must be paper thin.
The egg yolk has to be placed so delicately into a little nest of the most perfect soft ricotta then sealed to perfection and then poached lightly so the pasta gets cooked, but the yolk remains runny.
The worst part is that you won't even know if you got it 100% right until we slice into it.
Whoa.
Now this is pasta paradise for connoisseurs like me.
But, it's a nightmare for chefs like those two.
( kids laugh ) Now, all of you, head to your stations.
Let's go.
- Come on, guys.
- Remy: You can do it! My fate in getting to the top 10 is in egg yolk ravioli and I'm not the best pasta maker.
Good luck, guys.
I am really good with like pork, brisket, and all that other Texas stuff, but with pasta, it's a different story.
You will have just 30 minutes to make us MasterChef-worthy egg yolk ravioli with the brown butter sage sauce.
We've set everything you need on your stations.
You have pasta dough, flour, ricotta, parmesan cheese, eggs, butter, and sage.
Now, is everybody ready to make us an exceptional egg yolk ravioli and keep yourself in this competition? Kids: Yes, Chef! Your 30 minutes starts now.
Come on, guys! You can do it! So, egg yolk ravioli, created at a Michelin-starred restaurant called San Domenico di Imola in Imola, Romania.
And this is a dish that for 50 cents of ingredients, you can sell it for $30 on a restaurant menu because the expertise and qualification of making it is so rare.
It's the kind of pressure test that you give the adults across this competition, let alone 8 to 13-year-olds.
Make sure your pasta is perfect.
Wait, what am I doing? These home cooks have 30 minutes to nail this incredibly difficult egg yolk ravioli, right? First thing's first, they need to take their ricotta and season it with salt and pepper, little bit of parmesan cheese.
Beautiful, Evan.
That looks beautiful.
Crack your eggs, separate the egg yolks so they can start to form that skin which just adds that little extra barrier of protection when you put that second layer of pasta atop it.
Ooh.
Uh.
Pasta dough should be rolled out nearly paper thin and that's really I think where we're going to see some variation tonight.
Just under 25 minutes remaining.
Cade: You got this, guys.
Keep it up, Mikey, keep it up.
All right, Sammy, how are you doing? I'm good.
Do you make fresh pasta at home? Yeah, my siblings really like my spaghetti and meatballs.
- Right.
- Which is a lot simpler.
This is a professional chef's dish to execute.
Confident you can get through to the top ten? I've been cooking half my life, I've made ravioli before, I know how it works.
I have more experience, I know more than some of the other kids like Avery or Henry, how hard can it be? Right.
Gotcha.
Well, you've got just over 20 minutes to nail it.
- Let's go.
- Thank you.
Anthony, what are you making? Making pasta for the whole MasterChef team? Why are you making such a big sheet of it? If I mess up on one, I have more dough to work with.
Okay, okay.
So what's your strategy, have you made this type of ravioli before? Um, I have made plain ravioli before.
- This is not spinach and ricotta filling.
- Tony, Tony, let me tell you something.
This is the ravioli of kings.
- Do you feel that you can do it? - Yes.
I'm feeling very confident because I'm Italian and back in Jersey I make a lot of Italian food.
This is not like New Jersey suburbs, Sunday afternoon, bada-bing-bada-boom, ragu ravioli.
This is, like, serious Michelin-starred restaurant ravioli.
- I know.
- Good luck.
Remy: Looking great, Ariana.
Right, uh, young lady, how are you feeling? Great, Chef.
Top ten looming around the corner.
How confident you can get in there? I am really confident because I was ten years old - when I made my first batch of pasta.
- Wow.
And cooking has been my life ever since I was six years old.
- Good luck, young lady, you can do this.
- Thank you.
Christina: Just over 15 minutes guys.
Keep your eye on that clock.
Now, all of their pasta dough should be rolled out.
From there, they need to add the tiniest little bit of ricotta to create a little nest for that egg yolk to then dip down in.
You put that second layer of pasta down atop it, just a little bit of water to seal it, right? Yep.
You've really gotta press it down, but the danger of pressing it down is that if you break that yolk whilst putting that second delicate piece of pasta over that, it's game over.
No.
Ugh.
We are down to the last ten minutes remaining.
- Oh, gosh.
- Let's go.
- Oh, gosh.
- Come on.
Oh, I'm worried about Henry.
Oh, dang it.
Oh, dang it.
With ten minutes left to go, Henry is still rolling out his pasta.
Oh ( whimpers ) Henry definitely does not have it together.
I mean, he's kind of having a meltdown.
Oh, gosh, I'm so behind.
Ah, dang it.
Remy: Henry really needs to get it together right now or he could be going home tonight.
Oh, gosh.
It's horrible.
It's tangling up! Oh! - We are down to the last ten minutes remaining.
- Oh, gosh, oh, gosh.
- Come on.
- Oh, gosh.
Oh, I'm worried about Henry.
Oh, gosh, I'm so behind.
Ah, dang it.
Ah, dang it.
Ah, dang it.
It's tangling up.
Oh! Oh, gosh, what's happening? Henry, what's going on? - It's horrible.
- It's kind of a mess.
Henry: I am not the best with pasta dough.
- It's not a Texas thing, huh? - No.
You're better with a steak than you are with a pasta? - Henry: Yes.
- Let's put this through the pasta machine one more time and as it goes Look, it's uneven.
- Oh, other way, other way, bud.
- No, no, never go backwards.
Ah, dang it.
Uh, it's tangled.
Stop, let's just stop for a second.
Henry, I know you look like you're upset, but if you're upset and you're angry at what you're doing, it's gonna show in the food.
You see this? This means anger to me.
You need to just calm down and relax and you'll get through this.
Just pretend like you're making a ravioli out of steak.
- Okay.
- Think meat.
Bring yourself back to Texas.
Think of what you can cook and conquer this.
- Good luck, Henry.
- Henry: Thank you.
- There you go.
- Come one, Henry! You can do it! Young man, how are you feeling? I'm feeling really good, Chef.
Confident you're going to get in the top ten, Mikey? Uh, yes, Chef.
This is my culture of food and I know how to make raviolis really well.
Where do you see yourself in ten years time? I see myself back in Illinois in my home town because there's a place for sale.
- Oh, a restaurant for sale? - Yeah.
- Already got your eye on a property.
- Yes.
- Age ten.
- And I want to make the first make-your-own pasta bar.
How good can you become, Mikey? - Um - Do you think you can be better than me one day? - Oh, yeah.
- Oh, yeah? - Totally.
- Okay, good luck.
( giggles ) - Miss Olivia.
- Hello.
Have you ever had egg yolk ravioli at a New York City restaurant? No, Chef.
But I'm feeling good about this challenge because me and my sister make ravioli all the time.
Hold on, this is the moment of truth.
- Boom.
Wow.
- There you go, young lady.
The real deal now.
Just be careful.
When you put the other one, you don't want any air in there because too much air, boils, and it'll explode.
- Yes.
- Olivia, you look like you know what you're doing, - good luck.
- Thank you.
Come on, Olivia.
Great, Avery.
Looking good! Five minutes to go.
Come on! - Aw, shoot.
- Cade: You got this Sammy, there you go.
Take your time.
Beni: Raviolis in the pot, guys.
Come on, cook.
Wow, wow, wow, wow, wow.
So, Avery has just put together the most incredible ravioli.
- Henry not so much.
- Henry is angry.
He's cooking angry.
He can't really control his emotions.
Oh, gosh.
Ariana's pasta is so thick.
Really thick.
Oh, that's no good.
- Perfect.
- Three minutes remaining, come on guys.
We should be poaching raviolis now.
Sammy: ( whispering ) Just a touch longer.
Anthony has one ravioli, but it's actually in the pan and he's frying it in butter.
- Joe: No.
- Christina: The ravioli? The ravioli is in the pan and he is frying it.
I don't know what he's doing.
60 seconds remaining.
Last minute guys, come on.
Speed up! Quickly, guys! Christina: One beautiful egg yolk ravioli, a teaspoon of that brown butter sage sauce.
We need your best guys, remember, at least two of you are cooking for your last time inside this kitchen.
- Make sure it's not you.
- ( sighs ) Hurry up.
Gordon: Ten, All: nine, eight, seven, six, five, four, three, two, one - Stop, hands in the air.
- Christina: Hands in the air.
- ( clapping ) - Yay! Wow, that was intense.
Happy? Yes, Chef! Well done, all of you.
Now, all of you, very carefully, bring those stunning egg yolk raviolis down to the front.
I have a lot of experience with ravioli, but making egg yolk ravioli was so much harder than I thought, and I'm worried that I might have overcooked my ravioli.
If I didn't nail this, then goodbye top ten and hello New York City.
Olivia, tell me about this ravioli.
Was this kind of like a mind-bending experience? Olivia: I make ravioli a lot at my house.
- Joe: You do, huh? - Olivia: So I felt pretty comfortable making this dish.
Like, normally, what do you fill them with? Um, we usually fill them with cheese, um, we filled them with meat before but I have never made egg yolk ravioli.
Yeah, because it's the most difficult one.
( chuckles ) Do you think you're going to be joining your sister, Remy, in the top ten.
- Yes.
- Let's do it.
( whispering ) Please, please, please, please Now, the moment of truth, let's see if this yolk will run.
You think you're gonna be joining your sister, Remy, in the top ten? - Yes.
- Let's do it.
( whispering ) Please, please, please, please Now, the moment of truth, let's see if this yolk will run.
Ooh.
- ( applause ) - That is the money.
- Boy: Congratulations.
- Yay.
The ricotta is slightly warm, the yolk's warm, the pasta's cooked, this butter sage is perfect, I mean - Five stars.
- Thank you.
- That's as good as I've had.
- Yes! Not only could it be served at any of my restaurants, but this could be served at any restaurant in Italy.
Perfection.
You ever seen a prouder looking face than that? - ( laughter ) - No, Chef.
Remy, your sister really nailed it tonight.
Like, I'm like goosebumps.
- How good this is.
- Good job, Liv! ( applause ) Guys, this is a high, high standard we're starting with.
Wow.
That's all I can say, is wow.
- Yes! - ( applause ) - Good job, Olivia.
- Great job, Liv! Henry, so let's get back to the actual process across the last half an hour.
You looked so upset.
- It's just, like, mind-bending how you have to - Gordon: Sure.
- get everything perfect and the pasta has to be - Gordon: I know.
- so thin and the egg yolk cannot break - Gordon: I know.
and it has to be perfectly runny and it's just hard to make it.
Gordon: So, visually, it's missing some of the butter.
And then edges of your ravioli looks a little bit ragged.
But, Henry it's all about the taste, right? - Yes.
- How long you cook it for? I cooked it for at least 90 minutes.
90 minutes? Holy mackerel, we've only been cooking for 30.
- Nine 90 seconds.
- 90 seconds.
Ooh, I was gonna say.
- ( exhales sharply ) - Wow.
Gordon: Let's get in there shall we? Now Oh, there's ricotta everywhere.
How much cheese is in there? - I don't know.
- Ah, there's the egg.
There, finally.
Dear, oh, dear, young man.
The egg yolk is cooked beautifully, that's a big plus for me.
Pasta is rolled nice and thinly.
But, the big issue I have is that you've put way too much ricotta, you know that.
Because it doesn't look like an egg yolk ravioli, it looks like a ricotta and egg ravioli and the ricotta is really bland so we got some good news on that dish, and we got some really bad news.
Thank you.
- ( applause ) - Boy: It's okay.
Girl: Good job, Henry.
All right, Anthony, first time making egg yolk ravioli? - Yes, Chef.
- How'd it go? Um, I think it went very well.
Your pasta is rolled thin, but it almost looks like it's becoming translucent in a super buttery, almost fried way.
How long did it go into that brown butter sage sauce? A minute and a half maybe? ( smacks lips ) That's a long time.
Let's see.
( whispering ) Oh, no.
Christina: You see what's happening there? The egg yolk started to cook because you left it in that brown butter sage sauce a bit too long.
So technique-wise, you got your pasta dough rolled nice and thin, your ravioli is sealed beautifully, but putting that ravioli into that brown butter sage sauce for 90 seconds was a big no-no, because it overcooked that egg yolk.
- ( applause ) - Girl: Good job, Anthony.
Good job.
Avery, eight years old, the youngest here.
Now, do you think this yolk is gonna be runny? I do.
Wow.
It's perfectly thin.
It's perfect.
- (Boy: Whoo! ) - It's balanced, the ricotta's right, the yolk's perfectly cooked, you are crowned culinary royalty - with a perfect ravioli.
- Thanks.
- Wow, I get all the good ones today.
How lucky am I? - ( Avery giggles ) Good job, Avery.
- Evan.
- Hello, Chef.
Visually, it looks good.
It's got nice shape to it.
Let's get in there, shall we? What did you season the ricotta with? Um, parmesan cheese and salt.
Gordon: Mm-hmm.
Mmm.
- Actually, the ravioli's cooked beautifully.
- Thank you.
- Brown butter, delicious.
- Thank you.
Egg cooked beautifully.
Pasta a slight too thick.
It's a good ravioli, but I know you can do better.
Yes, Chef.
- Next up, Mikey.
- ( applause ) Girl: Good luck.
Christina: How do you feel about your performance? Are you confident? I'm really confident.
Okay, let's see what we got, sir.
That egg yolk center is perfection.
- Thank you, Chef.
- Talk to me about seasoning.
I seasoned my pasta water with a whole thing of salt.
And I seasoned my ricotta with parmesan and salt.
Flavor-wise, that egg yolk ravioli is at the top of my list.
It's delicious.
You get the brown butter sage sauce.
You get that it's just a teaspoon, but then it has a presence there.
- A tad too much ricotta.
- Yeah.
But everything else for me is spot on.
- Thank you, Chef.
- ( applause ) - Good job, Mikey.
- High five.
Okay, one, Olivia, Avery, Ariana, will three be a charm, or will my luck run out? - Three is the lucky charm.
- Three is the lucky charm.
Joe: Let's see.
How's your yolk? Do you think your yolk is good? Yes, I made two and I cut into one and it was perfect.
The yolk's perfect.
The ratio of ricotta to egg yolk might be a little bit high.
There's a ton of ricotta in there, you know what I mean? Oh, my gosh.
He's cutting a piece for her.
Eat that.
How does that feel under your teeth? - It's a little hard.
- Hard.
Pasta should be like silk.
Smooth, delicious, delicate.
This is like eating boiled wool.
Rough texture, chewy, hard, not quite as delicate.
But flavor good, and the yolk is done right.
It's just that watching an eight-year-old and a ten-year-old nail it and you're 12, it should be a crescendo at this point.
And quite frankly it's not.
Sammy.
- ( applause ) - Girl: All right, Sammy! Sammy! So, visually, it doesn't look like a ravioli.
It looks sort of like a pirogue or a pie or a turnover, but let's get in there shall we? 'Cause it's all about the taste, right? - Yeah.
- How long did you cook it for? - About100 seconds.
- Oh, dear.
Wow.
There's is it what is there another oh, no.
What have you done? Sammy, how long did you cook it for? - About 100 seconds.
- Oh, dear.
Wow.
There's one, two, three layers of pasta.
Yeah.
What have you done? I was rolling out my dough and I didn't cut it large enough, so I added a little more pasta dough.
Dear, oh, dear.
Here's the issue I've got, young man.
This bit here, you got all that on top of there.
- What? - I've got uncooked flour underneath that.
And I've got this sort of cardboard, you know, wet, polyester taste in my mouth, but it's actually quite gnarly.
I'm lost for words, young man.
Sadly, for the wrong reasons.
Thank you.
( light applause ) Boy: Good job, Sammy.
- God, that was so rude.
- What? That was so rude of him.
- Avery: Well - Of Gordon.
It's Gordon Ramsay, you can't expect him to be nice.
Gordon Ramsay wasn't happy.
I'm not happy.
Nobody's happy with my ravioli.
All of you, please, step down to the front.
Thank you.
Sammy: I'm really nervous because I think I'm going home today.
- Good job, guys.
- Good job, guys.
Sammy: I just hope that people did a little worse than me that I can stay and get to the top ten.
First of all, I've eaten a lot of pasta, a lot.
And tonight, there wasn't just one dish that blew me away.
There were two that I could serve in any one of my restaurants.
Those two best dishes of the night belong to Olivia and Avery.
- ( cheers and applause ) - Congratulations, ladies.
Great job Olivia, great job Avery! High five, Avery.
Well done.
Both of you, head up to the balcony.
- Oh, my God.
- ( squealing ) I'm officially in the top ten of "MasterChef Junior.
" - Great job.
- Oh, my God.
I'm so proud of myself.
It takes years to master this dish, and I made the perfect egg yolk ravioli at the age of eight years old.
As you know, "MasterChef Junior" is a tough competition.
We are here in search of one, just one, America's best young home cook.
So along the way, sadly, we have to say good-bye to some people.
If I call your name, please step forward.
Evan.
Mikey.
Tonight, neither of you made a perfect dish.
But you did a pretty incredible job.
Evan, Mikey, you are both safe.
Please, head up to the balcony.
Oh, my God! Yes! ( whispering ) I feel like I've won, dude.
I am so nervous.
I know that this was not my best performance, but I've been in the top on almost every challenge up to this point, and if I get sent home over one egg yolk ravioli, it's going to be heartbreaking.
We started with thousands, Tonight we have the top 12 in this kitchen.
Now there are just four of you talented young home cooks remaining down here.
Henry, age nine, from Texas.
Anthony, age 10, from New Jersey.
Ariana, 12-year-old from Minnesota.
And Sammy, 12-year-old from Michigan.
Sadly we're gonna have to say good night to not one not two but three of you.
( gasps ) Just one of you will make it into the top nine.
The person who we're saving, based purely on their ravioli the person that will be entering the top nine Anthony.
- Oh, my - Oh, my gosh.
Oh, my God.
I really thought that I was gonna go home.
I want to be the next MasterChef Junior, so I need to step it up next week.
I'm going to work my butt off.
Henry, Ariana, and Sammy.
You guys should be incredibly proud of what you've achieved.
I consider it a great privilege to see young people like you not only cooking, but the camaraderie of the kitchen, the way you are respectful of ingredients, the maturity at which you behave and comport yourself at.
Aside from being excellent cooks, you are incredible human beings, and I consider it an honor and privilege to have spent this time with you.
( whispers ) Thank you.
Come and say good-bye, please.
- ( applause ) - Keep in touch, bud.
- Yeah? - Keep in touch.
Sammy: Even though I didn't win, I won a mystery box.
That's been a dream of mine since season one.
- Hey.
- This is the best thing that happened to me in my life.
If I could, I would do it again in a heartbeat.
Bye, Ariana! Ariana: I've grown so much since I got here.
I've got to be mentored by the best restaurateur in the world, and the two best chefs in the world.
I mean, it's crazy.
I couldn't have dreamed of this.
- Awesome.
- Close, you guys, so close.
As soon as I get back to Minnesota, I'm gonna start planning out my restaurant.
Never stop cooking, guys! I am pretty proud of myself that I actually made it to the top 12 kids in America, and that is just, like, a huge accomplishment for me.
I'm not the best with pasta, but I want to challenge Gordon Ramsay to go to Texas and try to beat me in cooking brisket, and let's see who wins.
- Next time - ( cheering ) - Chocolate! - Ahh! the top nine - Oh, yum! - There's so much.
face an epic chocolate challenge.
Oven open! And the surprise twist The biggest advantage in all of MasterChef history.
has the junior home cooks Gordon: That is perfection on a plate.
You're becoming unstoppable.
competing for a golden opportunity.
You're gonna either go for the gold, or you're gonna go for the door.