Ren nodded, his concentration shifting from the fire to the two fragile eggs before him.
He carefully followed each step. His right hand held the knife, his left hand took one egg at a time, gently tapping the edge of the egg against the side of the bowl with just the right force.
He remembered Hina's instruction: Don't let the shell shatter and fall into the egg. The shell cracked neatly, and the golden yolk and clear egg white streamed down into the porcelain bowl.
After whisking the egg with a fork, Ren returned to the pan, which was maintaining the perfect "dancing" temperature.
"Use butter," Hina reminded him. "Cooking oil has a higher smoke point, which is easier to control, but butter will give the eggs a fantastic flavor."
Ren complied, dropping a small cube of butter into the pan. The butter melted quickly with a soothing sizzle. He tilted the pan to evenly coat the surface with the melted butter, then immediately poured the egg in.
Sizzzzzzz!
The sound of the egg hitting the hot butter rang out decisively. The heat and the rich aroma of butter and egg spread throughout the kitchen.
Ren realized that even though he had controlled the temperature of the empty pan, the surface temperature changed significantly once the ingredient was added. He quickly lowered the heat a bit, then used a spatula to gently flip the egg.
Ren's flipping motion was slightly awkward, lacking fluidity. The first piece of egg tore slightly at one corner, but the color was magnificent: uniformly golden, without a hint of charring.
"Alright, take it out," Hina commanded. "Time is the enemy of eggs. A second of hesitation will dry them out."
Ren lifted the fried egg onto a white porcelain plate, sprinkling a little salt and pepper. He looked at his first result: a perfectly colored fried egg, but one that lacked complete shape integrity.
Hina approached, took a fork, and cut a small piece. She brought it to her mouth and closed her eyes.
"The internal temperature is just right; the egg still retains its moisture. The butter flavor is evenly infused, not too salty." Hina nodded approvingly.
"For a first attempt, this is a successful fried egg. But your flipping skill needs improvement, and you hesitated slightly when pouring the egg into the pan, making one part of the egg thicker than the edges."
Hina looked straight at Ren, giving him a smile that was both strict and encouraging, "Do it again. Remember that repetition is part of mastering a skill."
Ren understood that in the world of Sword Art Online, repeating an action was not just practice but also a way to accumulate experience to level up a Skill. However, unlike combat, where every steady strike helps level up a Sword Skill, cooking demands perfection of feeling.
"I understand," Ren replied concisely, his initial fatigue replaced by determination. He didn't say much but immediately got to work.
He cracked the third and fourth eggs, this time faster and cleaner. When the butter melted in the pan, he was ready.
This time, Ren no longer hesitated. He poured the egg into the pan decisively, then adjusted the fire almost instinctively. He listened to the changing sizzle, trying to find the perfect moment to flip.
When the time came, he used the spatula to swiftly slide under the egg, lifting it up and flipping it over quickly and flawlessly.
The second piece of egg was perfect: round, untorn, with a smooth, velvety golden color.
Hina merely watched without saying anything, but the corner of her lips was clearly upturned.
Ren took the egg out, placed it on the plate, and tasted it himself.
"The moisture is better, and the temperature is distributed evenly," Ren assessed.
He understood that this dish was not just about satisfying hunger, but a reflection of absolute control over every factor: from his knife grip and taste perception to controlling the fire in the pan.
Hina lightly patted Ren's shoulder. "Course number three ends here. You now know how to get acquainted with and control fire, one of the most important weapons of a chef."
She turned back, giving him a radiant smile. "Now for Course Number Four, the final course in the basic curriculum."
"Presentation Skills and Finesse."
Hina moved to another counter, where the natural light was better, placing a series of decorating tools and white porcelain plates in front of Ren.
"Course Four: Presentation Skills and Finesse in Cuisine," Hina began, her voice infused with the greatest passion.
"Presentation is not just arrangement. It is the art of harmoniously combining color, shape, texture, and composition to create a dish that is not only appealing but also enhances the beauty and value of the main ingredients."
She provided the core notes:
Color Coordination: "Use contrast to create highlights, like the vibrant red of tomatoes with the fresh green of herbs. But absolutely avoid using too many colors; it will turn the plate into a visually distracting mess."
Composition: "The main dish must be the focal point, the hero of the story. Arrange the main components prominently on the plate. Balance the proportions of Protein, Starch, and Vegetables, ensuring nothing is too much or too little to create both nutritional and visual harmony."
Garnishing Ingredients: "Garnish using carved vegetables, or utilize fresh sprouts, and seed spices. The mandatory requirement is: Garnishing ingredients must be clean, fresh, delicious, and edible. Never use anything just for looks."
Plate Selection: Choosing the plate or serving vessel is like selecting the canvas for the artist to begin their performance.
Meticulousness: "This is the point that Skill cannot replace. Every small detail, such as how vegetables are trimmed, how the edge of the plate is cleaned, or the dishes being warmed to the correct temperature, contributes to professionalism and elevates the customer's experience."
Dish Purpose: "The presentation must match the purpose. A dish cooked for advertisement needs ten times the visual appeal of a regular meal. Always think about the diner when placing ingredients on the plate."
Hina concluded the theory: "In short, meticulousness in presentation is how you show respect for the ingredients and the diners."
"Good. We will immediately apply these principles to your butter fried egg." Hina said. She quickly retrieved a small set of tools from the drawer: a sharp carving knife and a few pairs of food tweezers.
"A butter fried egg is, by nature, a simple dish. The finesse lies in turning it into a 'highlight' on the plate. The egg is pale yellow, a neutral color. We need contrast."
Hina placed the fried egg Ren had just made onto a round, ivory-white porcelain plate. She took a small sprig of fresh coriander and some tiny diced red bell peppers.
"Color coordination: You use the green of the coriander to create vibrancy, and the red of the pepper to create a visual accent."
She held the tweezers, carefully placing three red pepper beads on the egg's surface in a small triangular composition, then used the tweezers to place the coriander sprig at the corner of the plate, creating a sight line.
"Composition: Don't place the food in the middle of the plate like an island. Instead, place it slightly off-center, using negative space (the empty part of the plate) for balance and to focus attention."
Hina handed the tweezers and carving knife to Ren. "Now, your turn. Use your first fried egg, the one that was slightly torn.
Do it again. You can carve a few cherry tomato slices into small roses to place in the corner of the plate. Remember, everything must have a purpose and must be clean."
Ren took the tools, the feel of the tiny tweezers vastly different from gripping a sword. He looked at the slightly torn fried egg; this was the opportunity for Presentation Skill to conceal the flaw of the Cooking Skill.
He began to carve a cherry tomato slice into a spiral shape. His hand trembled slightly, but thanks to the high concentration he had trained in combat, a tiny, vibrant red flower gradually emerged.
"Good, that meticulousness," Hina praised. "Now, place it on the plate. Consider the plate a scene, and the dish your work of art."
Finally, a butter fried egg plate was completed by Ren. That simple fried egg, thanks to the meticulous garnish of the cherry tomato flower and a few sprigs of coriander, had become subtly eye-catching.
Hina looked at the final result. She couldn't help but reward Ren with a small, decisive round of applause.
"Congratulations, Ren," a radiant smile appeared on her lips, the first after the stressful series of lessons. "You are qualified to graduate from the most basic things necessary to know about pure cooking."
"And there is one final thing to pay attention to… look at this kitchen," Hina said, her voice returning to seriousness.
Ren followed her gaze. The small kitchen, despite having just gone through a chaotic practice session, was astonishingly tidy. Everything was neatly and properly arranged on the shelves and racks.
As if reading Ren's mind, Hina continued: "Yes, what you need to pay attention to is maintaining your cooking area, also known as mise en place."
"Everything needs to be scientifically arranged. When needed, you just reach out and grab what you want, from spices, pre-processed ingredients, to utensils," she emphasized.
"And always keep your cooking area neat and clean. A clean kitchen is a sign of a disciplined chef. That is the ultimate principle, even if you reach the level of a master!"
Hina flashed a bright smile; the tension of the lesson had completely vanished.
"Alright, Ren. Let's let the others admire the results you've achieved today." She said, looking out at the main counter area.
In fact, Hina had noticed. She occasionally paid attention to someone sneakily peeking into the kitchen. Sometimes it was Yuzu peeking around the corner, sometimes it was Rock and Cherry trying to pretend to be busy. It seemed they were also eager to taste or evaluate Ren's chef "talent."
"This perfect butter fried egg not only proves you've mastered the four basic courses," Hina said while lifting Ren's egg plate.
"...but also proves that, with effort and seriousness, anyone can master a new skill, even without relying entirely on Aincrad's Skill system."
She turned to Ren, her gaze much softer than it had been during the lesson. "Let's go, new chef. It's time for you to enjoy your own work and hear the audience's feedback."