Original subtitles

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.