This exclusive MasterClass clip, the Chez Panisse chef demonstrates how to make one of her signature dishes.
So, it's first thing is to crack the egg carefully and I'm going to add a little of my murage pepper and some salt. Next thing is to put some olive oil on this pan And you want to really spread it around, all around. So that the egg doesn't stick. Alright? And then carefully put the egg on the spoon. [BLANK_AUDIO] And very carefully lift the spoon to the fire. [BLANK_AUDIO] I'm going to, [BLANK_AUDIO] To set it right on the coals, there. And there's a fire on the top, it's coming down and hitting the egg. That is very, very hot underneath. [SOUND] And it's beginning to puff up. So you see the whites [BLANK_AUDIO] And there is goes. Once it gets brown on the top. It's ready. [BLANK_AUDIO] And very quickly, and you gotta loosen it on the sides. [BLANK_AUDIO] And a little more pepper on the top. My daughter said she don't waste no sweat. Men are like, if I make them an egg on this food. [LAUGH] But she always wants that first thing when she comes home. She wants me to start a fire and cook her an egg on the [UNKNOWN]. But it's a [INAUDIBLE] A very eccentric little thing to do but it's part of the magic of cooking over fire. [INAUDIBLE]