Orange yolks, French omelets, backyard chickens
Good Food
KCRW
4.6 • 1.1K Ratings
🗓️ 29 March 2024
⏱️ 57 minutes
🧾️ Download transcript
Summary
Marian Bull weighs in on the popularity of orange egg yolks. Chef Ludo Lefebvre details what goes into his famous omelet, which is on the menu at Petit Trois. Lisa Steele is a fifth-generation chicken keeper and the founder of Fresh Eggs Daily, a blog that has been viewed more than 50 million times. Tove Danovich loves raising backyard chickens, a tradition that dates back to her great-grandmother. Margaret Magat describes eating balut, an embryonic egg delicacy enjoyed across the Philippines. Lizzie Stark hatches stories exploring the cultural history and uses of eggs while sharing her personal story.
Transcript
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| 0:00.0 | From KCRW, I'm Evan Klimen and you're listening to good food. |
| 0:05.0 | Yes, the which came first debate, chicken or egg is still raging, but what comes after that? |
| 0:16.5 | Well, the farm egg. |
| 0:18.4 | While egg whites were the heroes of the early odds, the pendulum has swung back and healthy fats are once again in fashion. Now that eggs seem to be |
| 0:26.9 | permissible as part of a well-rounded diet, it's all about the color of the yolks. |
| 0:32.8 | Rutter Marion Bull ponders why orange is the new yolk. |
| 0:37.7 | Hi, Marion. |
| 0:39.3 | Hi, Evan, so great to be here. |
| 0:42.0 | I'm so happy to have you. I have opinions. I can't wait to hear them. |
| 0:47.0 | What has been America's relationship with the egg yolk? |
| 0:52.0 | Well, you know, it's changed a lot over the last, let's say, 70 years. |
| 0:57.0 | Thanks to some potentially misleading scientific studies in the 1950s, |
| 1:06.2 | there was a big fear of dietary cholesterol |
| 1:08.9 | in the second half of the 20th century in the US. |
| 1:11.7 | Many of us who were alive and eating in the 90s are familiar with the |
| 1:16.0 | egg white omelet or maybe the you know carton of egg whites that you or your mom |
| 1:21.5 | might have had in the fridge at any point between let's say |
| 1:25.3 | 1980 and 2000 whatever but given the interest that has developed in American eaters and diners and cooks in the last 20 years in, you know, finding more locally sourced ingredients and quote unquote natural ingredients. |
| 1:45.0 | We've become really excited about eggs, |
| 1:48.3 | about putting eggs on non-breakfast foods. |
| 1:51.2 | And as we've kind of become obsessed with humane farming practices and |
| 1:56.2 | locally sourced food the egg yolk has kind of become this like icon of virtue regardless of how it's reached our plates. |
... |
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