In this episode of The Edible Valley Podcast, we’re talking about one of the most essential - and endlessly fascinating - ingredients in the kitchen: eggs! Jonathan and William crack into everything you’ve ever wanted to know about eggs — how they’re cleaned, graded, and cooked, plus the many ways they make our food better. From the basics of boiling and poaching to the science behind emulsions and baking, we explore just how versatile this simple ingredient can be. We also get into some fun facts, like why we wash eggs, how to tell the difference between sizes, and whether there’s really any difference between brown and white shells (spoiler: there’s not!).