Episode Description


Each year in the U.S., 280 million hens lay 80 billion eggs, one of the world's most affordable sources of protein. We'll chart the "journey of the egg" from henhouse to breakfast table…from massive traditional Iowa farms, where millions of eggs move from hens to delivery trucks without being touched by human hands…to "cage-free" and "pasture raised" farms where chickens have more room to roam but consumers pay the price. Find out what labels like "Grade A, Organic" and "Omega-3 Enhanced" really mean. See how powdered eggs get made and what happens to the billions of whites and yolks that go their separate ways. Try the world's largest omelet, made from an ostrich egg, the equivalent of 24 chicken eggs. How about some pickled eggs or "century" duck eggs? And prepare to be awed by the "Michelangelo" of the egg-shell world as he sculpts egg shells less than 1/32 inch thick into jaw-dropping works of art.

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