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.

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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.



Reviews

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

Love it! She is amazing talking, so welcoming and adorable. Thanks!

Alice Waters is a wonderful inspiration for us who want to eat from what we harvest. Thank you Alice. Lisa Blake Alaska

Alice's lessons have dissolved my stress over cooking and have inspired me to be creative and intentional with my food. She freed me from a dependency on recipes and supermarkets. Working in the kitchen now fills me with excitement instead of dread. I can't wait for my next trip to the farmer's market and for the next chance I get to make something new on the stove. Thank you, Alice!

This cooking class with Alice Waters is about learning to understand and to love food. It is not so much a technical class as it is a lesson in using all of one's senses in the market, the kitchen, and at the table.


Comments

Veronica H.

This masterclass has touched me so deeply. I did tear up a couple of times too, I think because what she says and her philosophies touch your soul. I will be cooking with more intention now, and taking my time to enjoy the moment, the ingredients, and the people I'm cooking for, even though most of the time it's only for me, but I love cooking for myself just as much as cooking for others <3

Jennie C.

Wew, I am so motivated to try these dishes. She not only makes cooking an art but enjoyable and deserving for your palate. Thanks for sharing your generous knowledge; it was more than I expected!

Maria B.

The whole series of lessons were so inspirational. I think Like Alice and try to put those thoughts into action daily. Looking at food/life in these ways, changes in very positive and subtle direction, create profound results. Excited to learn more and do more.

Eowyn G.

I loved this so much. I am in tears and not sure why. Her hopes are my hopes too. Alice is so authentic, so grounded and through that so inspiring. Like a magical book, I didn’t want it to end. Thank you Alice for being such a wonderful teacher and lovely life student ❤️

Rochelle B.

Alice Waters smiles while teaching her classes, and one day I realized I was smiling while watching and listening to her. I am fascinated by her absolute delight in food preparation and her unique philosophies about life and the very important part food plays in it. I thoroughly enjoyed all the lessons! She makes me want to have a fireplace in my kitchen, an herb garden in my backyard and daily trips to the farmers market. I think she has changed my opinion about home cooking. I don't see it any more as something to hurry up and get over with, but something to enjoy, savor and give more thought to! Thank you, Alice!

Terri S.

I loved this class. Sadly my farmers market is WF but I’m taking my time & it’s relaxing too!

Marcia

Thank you Alice Waters. You have redefined cooking for me. I wish this class was free to reach out more people. The world would definitely be a little better if we could apply your simple principles and your love and respect for food.

A fellow student

I'm a very old cook, but not too old to learn the elegance of simplicity in preparation and serving from the captivating Alice. I have her cookbooks, but watching her was a real treat! This was a terrific course.

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.