The Incredible Egg

Gastropod

Cynthia Graber and Nicola Twilley

Science, Food, History, Arts

4.7 • 3.5K Ratings

🗓️ 23 October 2018

⏱️ 45 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

We love eggs scrambled, fried, or poached; we couldn’t enjoy a quiche, meringue, or flan without them. But for scientists and archaeologists, these perfect packages are a source of both wonder and curiosity. Why do eggs come in such a spectacular variety of colors, shapes, and sizes? Why are we stuck mostly eating chicken eggs, when our ancestors feasted on emu, ostrich, and guillemot eggs? This episode, we explore the science and history of eggs, from dinosaurs to double-yolkers! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Transcript

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0:00.0	First, sweet tarts dare to combine sweet and tart, but they didn't stop there.
0:06.0	Now they've combined soft and bouncy to bring you new sweet tarts, gummy fruity splits.
0:12.0	A uniquely delicious dual-sided gummy with one side that's sweet, and the other side that's tart.
0:19.0	But entirely smooth and squishy.
0:22.0	A powerfully perfect combo.
0:24.0	Sweet tarts dare to combine.
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1:06.0	The Incredible Edible Egg.
1:12.0	Well, I guess too many, you know, an egg is a favorite breakfast food.
1:16.0	But when I think about vertebrate animals, what stands out to me is that an egg really represents an amazing evolutionary invention.
1:25.0	Such an amazing evolutionary invention and such a delicious breakfast food that many of you have asked us to do an episode about them.
1:32.0	And so that's just what we're doing.
1:34.0	We of course are Gastropod, the podcast that looks at food through the lens of science and history.
1:39.0	I'm Nicola Twilly.
1:41.0	And I'm Cynthia Graber, and recently Gastropod listeners, Jessie Svet, Jeff Stoyanov, and Benjamin Holloway all wrote in with egg questions.
	...

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