The Bon Appétit Test Kitchen is doing some serious host-swapping this April Fools' week.
On Wednesday Brad Leone and Chris Morocco made gourmet Andes mints on Gourmet Makes and on Thursday Molly Baz hosted an episode of Back to Back Chef with guest Andrew Rea, who you might know from Binging with Babish. (These episodes were filmed weeks ago, of course; the test kitchen staff has already confirmed that everyone's working from home during social distancing.)
As the two face away from each other at separate work stations, Molly guides Andrew through making a Jean Georges egg: a soft custardy scramble topped with whipped cream and caviar and served in the egg shell itself. Molly's special twist, though, is that they're making enormous ostrich eggs, which makes the already fast-paced cooking experience even more chaotic.
At the end, there's another curve ball. Both chefs' eggs are cooked perfectly, but it doesn't really matter. They both think ostrich eggs are gross.
At least there's champagne?
