Culinary Arts

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.
Get All-Access


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.

No Words I am in tears, tears of joy and gratitude, many many thanks and blessings for sharing your experience with all of us here.

The best ever. She connects with her food, her environment and you in a completely personal way. her appreciation for food and nature has me rethinking the way I do things. Love her!

I enjoyed the class but I thought Ms. Water's presentation was a little slow. I do appreciate her interest and passion for fresh food and ingredients.

This class brought me back to the basics with Alice's wonderful philosophy on food and the enjoyment of eating. I am so glad I started with this class first. I will approach my selection of produce differently after watching this series. Thank you!


Stephen D.

What a lovely, lovely lady. Living in Germany I had never heard of her. I've enjoyed each and ever one of her lessons. The last pictures of that egg were breathtaking.

soraya U.

I have never heard about Alice Waters and I just love her. I have enjoyed this class the most. I would also like to know where do you get the workbooks she talks about and what is the name of her last cookbook.

Suzanne S.

Thank you so much. I just retired and wanted to participate more fully in our food. This class has given me such an excellent basis to do so. Your style is so approachable, warm and you make it truly engrossing to explore all of the aspects of food.


Many of the other students have articulated what I have felt much better than I could, but to appreciate the food items and where they come from. Having a respect for them, touching them, tasting them, and presenting to those I love a meal made with love are sensitivities I have learned from this course. Thank you.

Donna B.

I loved this entire course! Thank you Alice! It was such a refreshing reminder to slow down, enjoy life, friends, family and good wholesome food.

Gail D.

Alice, you have inspired me in so, so many ways. Thank you from Melbourne, Australia.

A fellow student

Thank you Alice. This has been one of the most inspiring classes I have ever participated in.

Jan P.

I got out my pretty bowls I had not wanted to possibly break. And ordered a suribachi to enjoy garlic and dressings to the fullest. Alice Water is such a beautiful person. Having her cookbooks, I knew she would be as lovely and generous as she sure was in this class. I am inspired to bring fresh food into our home... even more so. And her daughter is lovely.

susie A.

What a great course .. just the inspiration i need in the next chapter of my life. Is there a workbook??

Sherry H.

What a wonderful course, I enjoyed this time spent with a marvellous woman. I wonder if anyone else having trouble downloading the workbook?