The Best Thing I Ever Ate Season 5 Episode 10 Eggstraordinary

The Best Thing I Ever Ate is a food-based television series that brings together chefs and culinary experts to discuss and showcase their favorite dishes from around the world. In season 5 episode 10, titled "Eggstraordinary", the focus is on dishes that center around the versatile and beloved ingredient, eggs.

The episode begins with chef and television personality Alex Guarnaschelli sharing her favorite egg dish, a classic French omelette from a New York City restaurant. She raves about the technique and skill required to make the perfect omelette, and explains how the dish stands out from its Americanized counterpart. Next up, chef and restaurateur Richard Blais talks about his go-to breakfast sandwich, which features eggs cooked sous-vide style and layered with bacon and cheese on a croissant.

Food writer and television host Simon Majumdar then shares his love for a unique and unexpected egg dish – a Korean rice cake dish called tteokbokki that features hard-boiled eggs at its core. He explains how the dish is a perfect balance of sweet and spicy flavors. Chef and restaurateur Aarti Sequeira follows with her favorite Indian egg dish, a classic masala omelette that is packed with bold flavors like ginger, turmeric, and cumin.

The episode continues with pastry chef Duff Goldman sharing his favorite egg dessert – a decadent creme brulee made with three types of vanilla and topped with a layer of torched sugar. He explains how the eggs are the key ingredient that give the dessert its creamy and silky texture. Next, chef and restaurateur Marcus Samuelsson selects a savory egg dish from his Ethiopian heritage, known as ful medames. The dish combines fava beans with eggs and a variety of spices, making for a hearty and flavorful breakfast.

Finally, food writer and television personality Ted Allen rounds out the episode with his favorite egg dish, a classic New York City staple – the egg cream. He explains how the drink, which doesn't actually contain any eggs, got its name from the frothy egg-like texture created by combining milk and seltzer water.

Throughout the episode, each expert shares their passion for eggs and how the ingredient can be used in a variety of dishes, both sweet and savory. From classic French techniques to unexpected Korean flavors, the episode showcases a range of dishes that prove just how eggstraordinary this ingredient can be.