Eggs are bad for you, right? Only in the sense that they’re great for you! The sisters break down many of the health benefits of eating eggs, their cultural significance and ways they’re prepared.
- Here’s a TIME article examining the latest evidence that eggs aren’t as bad for you as previously thought.
- Peter Carl Fabergé, inventor of fancy eggs, led a fascinating life as goldsmith to the Russian imperial family in the late 19th and early 20th centuries. Read more about him on the Fabergé website.
- “Omelet King” Howard Helmer explains his process in this YouTube clip:
- The Pysanka Museum in Kolomyia, Ukraine, features a three-story painted egg near the entrance:
- Nobody can eat 50 eggs. Except for maybe Ron Swanson.
- This tree in Eastern Germany is decorated with 10,000 Easter eggs.
- We know from Oklahoma! that the farmer and the cowman should be friends, but what does barbed wire have to do with any of it? 99 Percent Invisible’s Katie Mingle explains.
- What’s the secret to perfect hard-boiled eggs? There is no secret! But J. Kenji López-Alt at Serious Eats has done some serious trial and error on the matter.
- But if you still botch your boiled eggs, Colin Raston, a professor at Flinders University in South Australia, has made a machine that unboils eggs. The whites, anyway, but that’s still nuts!
- 1 pound pork sausage meat
- 2 teaspoons Worcestershire sauce
- 4 hard-cooked eggs, peeled
- 1 tablespoon all-purpose flour
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 egg, beaten
- 2/3 cup dry bread crumbs
- 1 quart oil for deep frying
- In a medium bowl, mix together the pork sausage and Worcestershire sauce.
- Combine the flour, salt and pepper; mix into the sausage.
- Divide the sausage into four equal parts. Mold each part around one of the hard-cooked eggs, rolling between your hands to shape. Place the beaten egg and bread crumbs into separate dishes.
- Dip the balls into the egg, then roll in the bread crumbs until coated. Shake off any excess.
- Heat the oil in a large saucepan or deep fryer to 365 degrees F (180 degrees C), or until a cube of bread dropped into the oil turns brown in 1 minute. Lower the eggs carefully into the hot oil. Fry for 5 minutes, or until deep golden brown.
This week’s outtro is “Benson & Eggs” by Sakee Sed.
A note on sound
Steve used a different laptop to record this episode, so the sound quality isn’t as good as usual, but it should improve for next episode.