Chef Amanda: "I chose Egg Sauce. It's got hard boiled eggs in it and roux and has fish stock in it. It's quite an unusual sauce. I'm going to introduce shrimp. I had the Thai direction going already, so I'm taking my sauce and doing a Thai inspired salad. I really wish that I had some limes or any other kind of citrus for acid. I really feel like it would bring this dish together, but I only have sweet pickles to utilize in lieu of fresh citrus."

Chef Amanda (presenting to judges): "I made Italian inspired salad, a coconut egg sauce. It's still made with a roux, but I added sweet pickles for acidity."

Kristen Kish: "So when you got the egg sauce, what were you thinking?" 

Chef Amanda: "I actually don't love eggs, but I feel like eggs and fish sauce actually is a good combination."