Eggs

Host Tammy Proctor continues to explore comfort foods this week with a traditional Persian dish: a versatile egg frittata packed full of summer greens.

On this episode we revisit our talk with writer Lizzie Stark about her book, "Egg: A Dozen Ovatures." She says the egg is a paradox — both alive and not alive — and a symbol as old as culture itself.

This week Eating the Past hosts continue their theme of birthday cakes, from the industrial revolution to the convenience and affordability of a cake in a box.

As eggs price rise, we can learn how to still enjoy baked goods and our favorite recipes with these egg substitutions.

USU Emeritus Extension Educator Teresa Hunsaker shares some simple and fun recipes for the Thanksgiving holiday including winter squash casserole, apple pie bars and baked chili and ham omelet.

I’m going to add to the dicey history of dumplings by exploring a British delicacy, the staple of buffets and church fetes across the UK – the Scotch egg. It is a hard-boiled egg, surrounded by a layer of sausage, then breaded and fried.

On this episode we’ll talk with writer Lizzie Stark about her new book, EGG: A Dozen Ovatures. She says the egg is a paradox—both alive and not alive—and a symbol as old as culture itself.

Many families that have had to adjust their budgets in response to inflation are hoping that the new year will bring lower costs, especially since the cost of chicken and eggs are the highest they've ever been.

As cases of Avian Flu continue to sweep across farms, killing birds in the process, Utah businesses and consumers have been heavily impacted by the supply chain and its increase in prices.

Eggs are eaten in our home every day. And I’m not exaggerating that truth, even a little. If they don’t show up at breakfast, they definitely come around…