Ep. 12: The Birdy Dozen (Eggs, part 1)



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.



Scotch Eggs


  • 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


  1. In a medium bowl, mix together the pork sausage and Worcestershire sauce.
  2. Combine the flour, salt and pepper; mix into the sausage.
  3. 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.
  4. Dip the balls into the egg, then roll in the bread crumbs until coated. Shake off any excess.
  5. 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.

One thought on “Ep. 12: The Birdy Dozen (Eggs, part 1)

  • April 7, 2016 at 2:22 pm

    Fantastic, as always! Thanks to this hilarious and informative episode I have upped my boiled egg consumption by over 200%.


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