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BONUS: Alice's Egg in a Spoon

Alice Waters

Lesson time 04:18 min

Now that Alice has covered her approach to home cooking, she challenges you to practice cooking over fire with the simple dish of an egg and grilled toast.

Alice Waters
Teaches The Art of Home Cooking
In 16+ lessons, learn to cook beautiful, seasonal meals at home from the James Beard Award-winning founder of Chez Panisse.
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Many years ago, maybe about 15 years ago, my friend, Angelo, who runs the Renaissance Forge in San Francisco, is a wonderful cook. But he made me this beautiful spoon to use in my fireplace. And I all of a sudden got a book from a friend about the magic of fire. And I looked in there and there was a picture of a spoon in a fireplace, some place back in New England, one of those old big fireplaces. And someone was cooking an egg on a long spoon. And I said, oh, I know what I'm gonna do with Angelo's spoon. So I experimented. I lost a lot of eggs in the process. And so I thought I would do a little magic in the fire. So you what to arrange it so there's fire on the top and fire on the bottom. And the two side logs don't matter so much. But it's really important that you see fire on the top. It probably takes about 40 minutes for the logs to burn down to the coals that are in there. Now, the most important thing is to have your toast ready. I grilled it and I wrapped it with a little garlic, little olive oil. And a salad on the side, always a salad on the side. And as soon as egg comes off the fire, you want to put it right on the toast. So the first thing is to crack the egg, carefully. And I'm going to add a little of my Marash pepper and some salt. Next thing is to put some olive oil on the spoon. And you want to really spread it around, all around, so that the egg doesn't stick. Very important. And then, carefully, put the egg on the spoon. And very carefully, lift the spoon to the fire. I'm going to just set it right on the coals there. And there's a fire on the top that's coming down and hitting the egg. But it's very, very hot underneath. And it's beginning to puff up. So you see the whites. And there it goes. When it gets brown on top, it's ready. And very quickly, get the on the sides. Little more pepper on the top. My daughter says she always knows what men I like if I make them an egg on a spoon. 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 spoon. But it's-- I mean, it's kind of a very eccentric little thing to do. But it's part of the magic of cooking over fire, is that you can sort of play with it.

Farm-to-table cooking

Alice Waters started America’s farm-to-table revolution. When she founded the iconic restaurant Chez Panisse, her local, organic ingredients sparked a movement and earned her the James Beard Award for Outstanding Chef. In her first-ever online cooking class, Alice opens the doors of her home kitchen to teach you how to pick seasonal ingredients, create healthy and beautiful meals, and change your life by changing the food you make at home.


Students give MasterClass an average rating of 4.7 out of 5 stars.

Alice, thank you for sharing your passion for cooking with me. I love cooking for my family and friends, it’s always from the heart.

I waited a long time for this course. I have taken the other Masterclass cooking units. I had stopped cooking for many years. After taking this class I now have a new understanding of the slow movement and spark to start again. Thank you.

To reconnect with food! Loved that class. Thank you, Alice!

be aware of the seasons and go back to how we used to eat food.


hailey M.

I really enjoyed listening to Alice. Her voice is calming. I have grown in wanting to try new dishes and experiment with fresh food. I even started growing herbs. Been wanting to for a long time but now I am determined not to kill them so I can use them in our recipes. I liked the workbook with tips and different sustainable recipes. Thank you for putting this class together

Karon M.

One of the legends of creating a world-wide phenomena of sustainable farm-to-table sensibilities, I was absolutely captivated by Alice's warmth, passion, creative and simple methods, as well as the way in which her class unfolds. Truly memorable, rewarding, and charming. Loved every moment of it and very grateful for joining!

Kim H.

Amazing story teller about food. It was emotional for me. Alice is an amazing chef. I know that I will thoroughly enjoy preparing her recipes. No, I don't have a fire place, however I will try the egg on our gas barbecue. With much appreciation and gratitude for Alice Waters.

evelina H.

Very heartwarming and genuine, Alice is so personable; it was spending time with her in her kitchen.


it seems so simple and so inspiring! Alice reminded me a lot the way I saw my grandmother was cooking, with beauty, care, and love

A fellow student

Wonderful masterclass! I love the way Alice teaches us to use our senses to cook, instead of always depending on recipes. I also find that I use more of the ingredients that I already have, making this way of cooking very environmentally friendly. Alice basically teaches us to love and respect the ingredients we use and how they were produced.

Andrea L.

The thing I took away from this outside of the wonderful content and lessons is Anna's deep respect for food as well as its power to connect us. Many of her ideas will percolate into my own cooking and I look forward to trying her recipes and checking out her other writings and cookbooks! Thank you Anna! And thank you for the story of the boy whose favourite day was in the garden.

A fellow student

I really enjoyed this lesson and the way Alice cooks. The kitchen tools lesson was my favorite. I have already started incorporating some of items she recommends like the mortar and pestle and the suribachi .....Love the way she keeps everything fresh and simple and celebrates the magic of cooking over fire.

Nancy P.

i loved the lesson! However, I can't download the workbook for printing. Please help! Thank you Alice Waters!

A fellow student

Fabulous. She is an inspiration and the philosophy she holds dear is the way we should all look at food. I will have her "in my head" as I select foods to prepare, how I prepare them and how I present them to my guests. I would love to take another course from her.