Episode 56: Eggs

This week, we talk about one of our favorite foods and ingredients: eggs! The incredible edible egg! What came first, the chicken or the egg? The chicken, of course, so we chat about how the chicken was domesticated and how chickens lay eggs. Then we get into the components of the egg, the whites and yolk, and our favorite way of making scrambled eggs. Plus, this week's Food Fight listener needs help navigating the office potluck when food allergies and preferences are on the line.

Photo courtesy of Jakub Kapusnak from Unsplash

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Let's taco 'bout it!

• Sharon used her Blendtec blender to whip up some delicious banana muffins by Thirty Handmade Days. By the way, just like the food processor, have your blender readily available so you'll use it! Winter loved this potato salad that her vegan friend made for an outdoor concert at Deer Valley in Park City, Utah. Fun company and delicious food!
• There are generally two main types of chickens: Leghorns (like Foghorn Leghorn from Looney Toons) and Rhode Island Reds or Plymouth Rock chickens. Check out your chickens' ear lobes for indication of egg color. Also, Chinese chicken = yellow flecks and Chilean chicken = blue eggs.

Photo courtesy of Leti Kgler from Unsplash

• Egg quality is determined by candling. Check out this video.
• There are several grades of eggs: Grade AA, Grade A, and Grade B.
• How do you store your eggs? There is no difference between storing your eggs blunt or pointy end up!
• One of Sharon's favorite games on Late Night with Jimmy Fallon is Egg Roulette. Check out this one with Ryan Reynolds. How can you tell if an egg is boiled or raw? Spin it and if it's a smooth spin, then it's likely boiled.
• Say "kitchen tchotchkes" five times fast.
• In Europe, they vaccinate their chickens against Salmonella, so they don't need to refrigerate their eggs.
• Egg white: A (generally) fat-free food, but with a lot of protein. You get foam (aka lift) with egg whites! You do need cream of tarter or lemon juice to help stabilize the egg whites.
• Yolk: High in fat (yum), but also still has good protein. It works well as an emulsifier (helps two liquids mix that generally don't like to mix).

Photo courtesy of Cathal Mac An Bheath from Unsplash

• Scrambled eggs: how do you make them? There's the Gordon Ramsay method, Jamie Oliver shows 3 methods, Curtis Stone, Anthony Bourdain method, America's Test Kitchen's way, Milk Street Kitchen, and the Kitchn.
• A chef's toque (chef's hat) has many folds (100 folds), and per urban myth, the folds indicate how many eggs the chef can make. There was nothing to substantiate this claim!
• We also help navigate work parties and potlucks who may have specific food preference or requirements.

 Run Time: 56 minutes

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