Co-hosts Jen Phanomrat and Katie Quinn look at what makes an egg brown or white, if a "proper" omelet even exists, and consult very special guest, Canadian actress and comedian Julie Nolke on her breakfast feelings.
New-Yorker-for-life Jen keeps her eggs in her fridge; Katie, who's now in Puglia, used to but now doesn't—as per her Egg Guy's (yup) recommendation. We look at which cultures chill vs. not, what makes an egg brown or white (and orange-yolked!), if a "proper" omelet even exists, and consult very special guest, Canadian actress and comedian Julie Nolke on her breakfast feelings.
Check out Julie's vids on YouTube, or follow her @julienolke on Instagram and @juliemarienolke on Twitter.
Special thanks to Michelle (@Michelle_MadisonTV) for your question and Brian Quinn (@bqfunk) for our theme music. Send us a voice memo for a chance to be featured!
Katie Quinn: Hey, I'm Katie Quinn.
Jen Phanomrat: And I'm Jen Phanomrat.
Katie: This is Either Side Eaters.
Jen: We’re friends who talk food, whether it's across the table or across the Atlantic Ocean.
Katie: Like, for instance, what is the proper way to make an omelet?
Jen: Emphasis on proper. (laughing) Coming up, we're talking eggs.
Katie: And joining us is our dear friend Julie Nolke, the hilarious actor, writer, and comedian who is egg-stremely egg-static about the huevos.
Jen: (laughing) Alright, now, Katie, how many egg puns can you say? Go.
Katie: Uh, uh, eggggg...me up some more? (laughing) You put me on the spot. I didn't know what to do. I’m bad at this.
Jen: Oh gosh. Uh, speaking of eggs, I saw that you have an egg guy.
Katie: Yeah man, if you live in southern Italy, you've got to have an egg guy. That's what I’ve learned.
Jen: Like it's illegal if you don't.
Katie: Yeah, no. (laughing) Actually I'm not entirely sure of the legalness of the egg guy. No, no. Okay. But, so here's the deal. I get my eggs from--I call him my egg guy, but he sells eggs out of the trunk of his car in my neighborhood. Yeah, it's great. It's--I get them cheaper than when I go to the grocery store, they’re local from his farm, just outside the city. And he's a cute old man and I get to talk to him.
Jen: Awww. So like, does he pop in like, the ice cream truck, uh, drivers, like, “Hey,” you know, he's got the...
Katie: You know, you know, there is no--there are no bells and whistles to my egg man.
Jen: No?
Katie: No. Yeah, but he's in the same parking lot, same time every day. So he's very consistent. He just doesn't have a theme song that accompanies him.
Jen: I feel like you should--you should get some of your Americanness out on him and make it real gimmicky.
Katie: Oh yeah, I can, I could hook him up. So I'm not sure how long he's been there, but he did share with me some information about the difference between his brown and white eggs.
Jen: Oh, interesting. We'll talk more about that later. Have a lot to say on that. But for now, let's hear some of your questions.
Call-in: Hey ladies, this is Michelle Madison and I'm calling from Miami, Florida. I want to know what cultures wash their meats before cooking. I'm Jamaican and from what I know, most--I mean all of us wash our meats before we cook it. Other black people wash during meat before they cook it, but I would like to know what other cultures do the same thing.
Katie: (laughing) What a fun question. I mean, my first thought is like, yo, Julia Child washed her poultry before she did. So I would say if Julia does it then probably French culture does, she learned that at Le Cordon Bleu.
Jen: So what about you? Were you in the habit of washing meats?
Katie: No. And like, in culinary school? No, we didn't.
Jen: Interesting. Um--
Katie: What about you?
Jen: So me, I don't usually, but culturally my history with it is, my--you know, my mom and dad. Mom, Philippines, dad, Thailand, both cultures generally wash everything. Every single thing you're going to cook with, you wash it. And this is also coming from my family experience. And the reason is because--and I asked my mom about this a couple years ago, she's like, “Oh, you know when stuff’s from the wet market, you want to make sure you wash whatever’s on it, right?” It's different here, specifically in the US, where, um, you know, they say, “Oh, it's already cleaned before we wrap it up and put it on the--on the shelf.” But I don't know, I think about it a lot, and that like, hearing Michelle made me want to get back into it, because it's like I can still hear my parents in my head saying “Wash it, just wash it,” and just--the fear is specifically with chicken, or you know, you’re worried about contaminating, right? Cross-contaminating your work surfaces, the faucet, whatever it is you're touching, not seeing when you're washing, you know, water splashes. Um, so I just say make sure you clean up well after.
Katie: Yeah. You know what this makes me really curious to do, if I could, would be to ask like, my great grandparents on either side. My great grandparents who were born and raised in Italy, for instance, and like, who immigrated to America. It's like, well what did you do? Not only in Italy, but what did you do when you got to the states? Because--so I grew up with like, my--my parents didn't wash the meat before cooking it. Um, and I think that has to do with what you just said about this kind of like, American grocery culture, where you get it, it is plastic wrapped and you know, good to go, right? Supposedly anyway, clean and ready to--ready for the grill or whatever it is. And um, that must be a, a relatively new thing that started--what, in like the 50s, or like when supermarket culture came around. I wonder if that’s a really--
Jen: Yeah, like when that--when that disconnect from which animal this meat come from, how was it processed? How did it get to my plate? All of that is--has, for the most part, at least here, uh, I've gotten lost, right? That big disconnect. So, huh, interesting. My parents—yeah, when they were in Thailand, the Philippines, they washed their meat, came here, still washed their meat, went back to Asia, still wash your meat. Who knows? But like, it's interesting to think about how different cultures or countries even store ingredients, right? Like when you're preparing a chicken and it's frozen, do you set it out? Do you keep in the fridge? Do you practice all the safety protocols that's within your culture, your country? Um, much like eggs, right? Like, let's talk about that. Eggs: in or out of the fridge?
(musical interlude)
Jen: So on the topic of washin’ our goods, (laughing) let's talk about--let's talk about eggs. Okay. And I want to talk about eggs and washing because that has a lot to do with why some countries refrigerate their eggs and others don’t.
Katie: Obviously in America we refrigerate eggs, and so I always did in America, and then I moved to the UK where they don't refrigerate eggs, so I didn't most of the time. And now I'm in Italy where, again, they don't usually refrigerate eggs. And so--but I kind of just do, I do sometimes, and I don't sometimes, and I just have no reason behind anything I do anymore. (laughing)
Jen: Well, have you ever washed eggs, like when you were here in the states?
Katie: Oh, washed them? No, I was just talking about refrigeration. I'm confused--I'm confused enough with refrigeration. Don't even get me started on washing them. Oh, although I do have another thing to add on that front. In the UK, and in Italy, like, they're not in the fridge.
Jen: Like what, would they just be on the shelves?
Katie: Yeah.
Jen: Or like, or like a center table?
Katie: Are you talking about, like, grocery stores? Like markets?
Jen: Yeah, grocery stores, particularly.
Katie: Yeah, yeah. Let's see, in the UK, just on a shelf, just like you would find a cereal box. (laughing) Um, and same with--same with Italy. Although, uh, that's in terms of, like, supermarkets, but then it's different, of course, like different markets you go to. Well, you know, I have an egg guy.
Jen: Yeah. Well I was super curious about it, because I remember when I went to Thailand and the Philippines, like, I would see them either in like, wet markets, and they're not in the fridge, and usually they'd have some sort of, you know, stuff still on the shell. They're not like, the glorious clean, perfect, highly sanitized American grocery conventional egg. Um, and--but in some markets in Thailand, Bangkok specifically, I would see them in the fridge and it would always say, like, “Keep refrigerated.” It's like, that's interesting. So then I looked into it. So in the US, uh, conventional eggs have to go through a process. They have to be clean, so washed, and oftentimes with some sort of detergent, and soapy warm enough water to get it going, right? Not warm enough to spoil the egg, and then it would go through--it would dry and then be sanitized, dried again, and remain chilled from the factory that it was processed in, all the way to the grocery refrigerated aisle and back into your fridge at home. And the reason is because, uh, the whole cleanly--cleanliness process is because of the fear of salmonella. Now the difference between a lot of the American conventional hens that lay these eggs versus like, a lot of parts of Europe, right? And in the UK, the difference is whether or not the hen is vaccinated.
Katie: (gasping)
Jen: So in the UK, for example, and in certain parts of Europe, uh, most hens are vaccinated so that they don't have this issue. And that way it doesn't have to go through that whole process. Not saying that there's never a chance of contamination, right? But, uh, that way they can bypass that whole process and just lay it out, and you can leave it on your counter when you come home.
Katie: Wow, you're blowing my mind right now. Like, this makes complete sense because I've never found a feather in my eggs in America, but that's because they go through all this stuff and then they're in the fridge and you have to put them in your fridge at home. Whereas in the UK, like I was just saying, and in Italy, I'll find--I'll find feathers on it because they have not been--they're room temperature when I buy them. A lot of times they remain room temperature until I eat them, but they've got stuff on them. So am I supposed to wash them before I eat them?
Jen: So here's the thing about the egg. Generally, the--when the hen lays egg, it's one of the very last steps before the egg comes out, where it's, the eggshell is coated in what's called like a cuticle, and this is that membrane that kind of acts as a natural barrier between the contaminants and the inside of the egg.
Katie: It's the shell? Is that different than the shell?
Jen: It's like this coating around the shell.
Katie: Around the shell. Wow.
Jen: Yeah. And that cuticle, the moment you wash it off, you need to make sure that's refrigerated, because then--because the egg shell is very porous, right? So all these things can go in it. So the longer that it's left without the cuticle, the higher chance of, you may get salmonella poisoning. But if you're like, sourcing your eggs from a local farmer, or you have your own eggs, typically you--you don't refrigerate them, and then they come like that. But uh, there--sometimes I'll go to farm stands where they have their own chickens, right? And then I'll see them refrigerated. Because I think it's just like, it's just the habit, right? It's just the common culture to have, in America, your eggs in the fridge. We're not the only ones. Also Australians.
Katie: Ahhh, hey Aussies.
Jen: Scandinavians. And, and Asian countries, for the most part, don't do this, the washing egg process. But the Japanese do, and that only recently started, I think, because in the--in the 90s they had like a big salmonella outbreak. So that like, changed policies. And so now in Japan you will find eggs refrigerated.
Katie: Interesting.
Jen: So I asked my mom, actually, and I said, “Do you?” because I haven't been to the Philippines in a long time. And I said, “Do you still buy refrigerated eggs ever?” And she's like, “Actually, I never see it.” So--and she had got, and she's like, “I actually didn't even think about it,” coming when she retired leaving New York a couple years back. It didn't even cross her mind. She's like, “Oh,” and now she started thinking about it and she's asking me, “Can you explain?” I said, “Mom, you got to wait for this episode.”
Katie: Yeah. (laughing) Yeah, we need the listens, Mom.
Jen: But then I asked her, “So in your area, do you have brown or white eggs?” And this like spurred this whole conversation with her about whether or not one eggs more nutritious over another, depending on the shell color.
Katie: Wow. What did she say?
Jen: And she's like, “Oh, brown eggs are better.” It's like, “Oh, I always think brown eggs are better.” What do you think?
Katie: Well, so I--my egg guy here in Italy, I asked him, because he sells--but from his little farm outside of the city, he sells both white and brown eggs. And I asked him the first time that I went to him, like, “Well what's the difference?” And he was like, “Well, the white eggs are better for baking with, and um you know, for, for kids, if you want to make an egg for kids,” like, their bambini.
Jen: Just for kids.
Katie: Yeah, just for kids. I think because the taste isn't as like, strong, I think, is what he's saying, because then with the brown ones, he was saying “These are more savory,” and so I included that in a YouTube video I did, and I got a commenter being like, “That is total bullshit.” Like, the commenter was Italian and he was like, “I think he just made that up.” So who knows? Maybe what I'll do is take some of what he said as fact and some of it as marketing or something. (laughing)
Jen: Huh. What I, what I learned about the difference between brown and white eggs, it now makes sense hearing what your egg guy said. So the other thing my mom mentioned, like, she's like, “Oh, I like the brown eggs better because they are more nutritious and they usually have the really orange yolk.” But then I thought, “I've also had a white shell eggs that had a orangey yolk,” and usually I'll associate white conventional hen eggs with a yellow paler yolk.
Katie: Agreed. Yeah. Agreed.
Jen: And smaller too. It's--I never thought about it really. (laughing) But then you see those beautiful uh, varieties of like, sometimes they’re a little blue, sometimes they're a little green, or pink even, or speckled, or not speckled. Right? So like, there's all these different eggs, I’m like, “Are these just different breeds of chicken?” Does a certain breed output, a different style, a different style of egg? And what I learned is that it has a lot to do with a chicken--like, yes, that's a factor, but a better indicator of what the shell color might be is based on their feathers, and more specifically their earlobes.
Katie: What!
Jen: (laughing) Chicken earlobes. Yeah. And so like, typically a hen with dark or reddish earlobes will produce a brown shelled egg, and a hen with light earlobes will make a white shelled egg. And so the eggshell color actually has very little to do with the egg yolk color. And oftentimes I associate a nice, like vivid orangey yolk of nutrition, of good health.
Katie: Of quality.
Jen: Yeah, good quality. Exactly.
Katie: Yeah. Me too.
Jen: And I learned it actually has to do a lot with the feed that the hen is getting.
Katie: I have heard this too. So that like, these farmers or whatever, chicken producers can basically trick us by just feeding them the right kind of food to make that color that we associate with quality and they could charge more.
Jen: Yeah. So a lot of times it's things like paprika or like chili powder in the feed, but actually chickens don't--and certain avian species, they don't have the receptors that the capsaicin can adhere around, if that makes sense. Like they don't feel the heat the same way that our tongue receptors do, or like other animas do.
Katie: Yeah. Yeah. That’s fascinating. And it has no nutritional impact on...
Jen: Not really. And I mean obviously, if the hen was pasture raised, right? So they're eating different types of things, their feed or whatever, bugs, or anything in the environment is going to affect the nutritional value. And so that's why they’re more nutritious versus a conventionally produced egg is a little less nutritious. So it doesn't really have--so you could have a white chicken producing white eggs on a pasture that might have more nutritional value than a brown laid egg in a factory. You know? That--and it's like, oh, what's the market price? So people associate brown eggs, orange yolks, better quality, higher prices.
(midroll)
Jen: So like what's your go-to egg preparations?
Katie: Like when I'm just eating eggs, I feel like most of the time I do over-easy, because if I want that runny yolk, which I often do, but you know sunny side up is, is hard to get just right. Um, yeah, I think over-easy. What about you?
Jen: Yeah, I usually do too, but recently I'm making a lot of omelets.
Katie: Oooh, yum.
Jen: Just because I got bored.
Katie: (laughing) Yeah, totally. I went through a whole poached egg phase, partially out of boredom. Yeah.
Jen: That was like your emo phase. (laughing)
Katie: Yeah, my egg emo phase, yeah. (laughing)
Jen: Yeah, omelets in different styles. And so something I wanted to ask you is, whenever you hear omelet, what's the country you associate?
Katie: France.
Jen: France, that's where the word omelet comes from, right? And I always remember, when I was learning how to make a French omelet, it was always like, the only proper way to make a French omelet, to make an omelet, is this way. And I kept thinking, wait, my dad always called the eggs he prepares, which in Thailand's called kai jeow--he would always prepare that and say, “It's an omelet, Thai omelet.” And the difference between--if we just talk about those two types of omelets, the French omelet is very pale, right? It's very, um, on the inside, very almost custardy, like buttery, and then the Thai omelet is like, fried, um, in very hot oil--
Katie: Oooh.
Jen: --so it instantly creates lots of bubbles. So it's very fluffy, very airy, and also very brown. So I remember thinking, like, oh we shouldn't call Thai kai jeow omelets, like, an omelet. You know, all these people are saying, all these cooks are saying that the proper way to make an omelet’s to make sure it gets no color. If you have any brown on it, pshhht. And I remember describing--I met someone at some food event, I can't remember what it was. And I was talking about eggs, and omelets specifically. And I guess this is a topic that's like, bothered me more than I thought it would have, like, a French omelet versus any other omelet in the world. And I was just like, ugh. But then—yeah, okay, the word is French, but they didn't invent the thing of a scrambled egg that's--
Katie: That's cooked, basically.
Jen: Yeah, it's one uniform thing. And then they were saying, “The egg’s overcooked. Like, if you have the egg brown, it's overcooked and it's bad,” and I'm like “No, no,” I quickly corrected him and said that no, actually there are different ways to make it, it's just different.
Katie: Good on you for speaking up for that.
Jen: Yeah. Kai jeow, I got your back. (laughing) But there's so many other types of omelet. So in Italy, frittata, right?
Katie: Yes.
Jen: And let's say--like what else, in China, egg foo young, right?
Katie: Oooooh. Yes. So good.
Jen: It's similar to the Thai omelet, like it's fluffy, it's brown sometimes. And then like in Japan, tamagoyaki. Did you have that when you went?
Katie: I love. Yes, I had it like, every day almost. I'm so obsessed.
Jen: It's so good. And so that one, I think to me in my head, is more related to the French omelet in terms of like, color. Typically they're pale and--sometimes they'll have like a little golden sheen.
Katie: Some Japanese cooking and baking is very inspired by French culinary traditions.
Jen: I love hearing about variations like this and, and comparing which countries do a certain food prep a certain way, or what's the same, similar policy. Um, and like, it made me think about what things we keep in the fridge and what things we don't. So like butter for instance, I usually keep in the fridge, but I learned from our dear friend Julie Nolke that she does not keep butter in the fridge. You may recognize today's Toronto-based guest, the one and only Julie Nolke, with her highly entertaining viral comedy skits on YouTube. And aside from acting and writing, she's also a big foodie. So we're excited to chat with her about how she likes to do things in the kitchen.
(musical interlude)
Jen: Let's start off with some quick fire, yeah? Alright. Julie. Would you rather have the ability to play 10 instruments really well, or speak 10 languages fluently?
Julie: 10 languages fluently. No question. I don't--because it's so cool. I feel like I could travel anywhere and be comfortable. I feel like that's--my inability to speak any other language makes me feel really ignorant when I travel, and like, I would just feel immediately comfortable when I went different places, you know what I mean?
Jen: Makes sense, makes sense.
Katie: I'm with you.
Julie: To be able to communicate, right?
Katie: Yeah. I'm with you on that. Okay. Second question for you. Peanut butter or Nutella?
Julie: Peanut butter. Not a fan of Nutella. It f,or some reason, tastes a little bit too perfumey and stale to me.
Katie: Ohhhh.
Julie: Yeah, I know. It's my--I feel like it's like, you know how some people taste soap when they eat cilantro? I feel like that's what it is for Nutella for me.
Jen: This is a hot take I was not expecting.
Katie: Yeah, that's fascinating that you like, blamed it on the chemistry of your body. You're like, “There must be something broken in my, in my, in my taste receptors.” (laughing)
Julie: (laughing) I don't like it.
Jen: Yeah. Alright, last one. All dressed potato chips or poutine?
Julie: Oh, why would you do that to me? (laughing) Um, all dressed potato chips.
Jen: And thank you for putting me onto those.
Julie: They're so good. It's the best of all worlds.
Katie: So can I just clarify this quickly? All dressed potato chips are when you, it's, it's like, it's like nachos with a bunch of stuff, but instead of nachos it’s potato chips, with like, a bunch of stuff on it?
Julie: Oh gosh no, Katie, my sweet summer child. (laughing)
Katie: What does it mean to have all dressed potato chips?
Julie: All dressed potato chips are a flavor of potato chip in Canada--
Katie: (loudly gasping)
Julie: --that has, I think it's five? I can't remember exactly how many flavors combined. So it's like, ketchup meets barbecue meets salt and vinegar meets sour cream and onion, and they're all on one potato chip.
Jen: And maple.
Julie: No, no maple.
Jen: Oh, you know what, in the American, the--in here, in the local ShopRite, when they had all dressed once from Lays, it had a little bottle of maple on it.
Julie: No. it didn't. Really?
Jen: Yeah. So maybe the American version was sweeter.
Julie: Oh, I can see that. I feel like everything is a little bit sweeter in the US.
Jen: Yeah.
Katie: Yeah, that's true. Well, so, so what do you guys think of my idea? Now I'm going to take credit for being my idea, (laughing) of like, putting stuff on top of these, like, cheese and melting it. And then, I don't know, ground meat. I don't know.
Julie: Sounds like--it sounds like one of those Frito pies.
Jen: Awww, yeah.
Julie: Isn't that a thing, where you have the bag of Fritos and you fill it with all the toppings? You guys, is this a business ideas?
Katie: This is--we need to make this happen. That's our only option.
Jen: Three girls. One chip. (laughing)
Katie: Yes! And instead of all dressed, we could be no dressed, and just...
Julie: Ohhhhhh. I want a food truck. I want a food truck and I want to make this.
Katie: Yes. (laughing)
Jen: Um, okay, well we invited you on here not just to talk about eggs, but to talk about the experience I've had in Canada, kind of staying with you in your apartment and kind of seeing how you, you know, your kind of grocery lifestyle, let's call it that. So I couldn't remember if eggs were in--my basic knowledge is that eggs are in the fridge in Canada.
Julie: Yes.
Jen: Yes. Um, but I did also notice the last time I stayed with you—oh, this is the first time, you know, maybe the first time I stayed with you when I learned this, that you don't put your butter in the fridge unless you're going to use it for a special recipe, is that correct?
Julie: Correct. Yeah, I leave it on the counter.
Jen: Is that something you've always done?
Julie: No, no. I grew up with margarine, like, margarine household. We only ever had butter on special occasions, like Christmas dinner, and my mom would always bring it out with rolls, but it would be freezing cold and no one would touch it because you can't get it on the bread. That's the only time we had butter ever. And then when I started dating my now-husband, he grew up with butter on the counter and he just started putting it on the counter, and I was like, “Whoa, you buy butter? You’re fancy.” And also like, “It's illegal to leave it outside the fridge.” And he was like, “Well this is how--the only way to use it, because otherwise it's too cold, don't you find?” I was like, “Oh my gosh, this guy's got a point.”
Katie: So Connor and I are a little bit opposite of you and Sam, Julie, because um, I will leave it out because yes, because of all the reasons we just talked about, and then I'll go to find it and it's back in the fridge because he put it back in the fridge!
Julie: No! Connor!
Katie: Yes, yes. This happens frequently. Yes.
Jen: Get him out. (laughing)
Julie: You have to leave him. (laughing)
Katie: You know, you guys, this is the reason you married Sam. This is the reason I need to leave Connor.
Julie: Yes, It is that it is that important.
Jen: We had a guest earlier ask us if we wash our meats or not. Is this something that you practice?
Julie: I mean, my family never did. My dad now washes turkeys. Like, he's now, in his old age, decided he's going to start washing his neat.
Katie: Um, like turkeys plural? Like he's making multiple turkeys? (laughing)
Julie: No, I mean like, he doesn't wash any other meat, unless it's Christmas dinner, and he'll wash like, a massive turkey in a sink that's way too small. And you have turkey splatter everywhere. I just--and I'm always like, Dad, that's so dangerous. Right? Is it? I feel like you're not supposed to wash poultry because you have poultry potential salmonella everywhere.
Jen: Yeah, that's the idea. And that's why, for the most part nowadays it's recommended not to, especially in Western countries where um, the poultry storage and, and, and handling is different than certain other countries. Another food memory I have with you was when I asked you to prepare some mushrooms for my stuffing. And I see Julie, like, she's very quiet. Usually she's very talkative in the kitchen, and she's walking over to the sink and she keeps looking back at me, and I’m like, what is she...? Does she want to tell me something? I’m like alright, I'm stirring the pot. She’s slowly grabbing the handle of the faucet, turning it on, mushrooms aren't under it yet. Then she slides it under and she starts picking up one and washing. And I said, “Oh you wash your mushrooms? You don't have to, it's okay.” And she's like, “I don't,” and I said, “Well, why are you?” “Because I thought you do, because you're so clean.” (laughing)
Julie: I--there's something strange about preparing food with somebody else who's a foodie in their own right, and you just want to do everything right. But I had these mushrooms, and I couldn't remember—like, because I never wash mushrooms, but I couldn't remember if I don't wash them because I'm lazy, or if I don't wash them because you don't have to. And so I was in somebody else's kitchen preparing food for them and their family, and I was like, “You know what, better be safe, because I can't remember if I'm lazy or if it's correct.”
Katie: This brings up such an interesting point though, about how really every cook does their own thing. It is so specific, and when you are cooking in someone else's kitchen, like, you want to try and do what they want you to do, but because everyone does something a little bit different, whether it's putting their butter in the fridge or leaving the butter on the counter, it's not always cut and dry, and you have to like, sew together, a bit of observation, a bit of intuition.
Julie: Totally.
Katie: You know, it's like kind of a, it's really something to navigate, now that you bring it up.
Jen: And you probably have seen her hilarious series explaining the pandemic to your past self.
Julie: That’s the one. That’s the one.
Jen: It’s gold.
Katie: It’s genius.
Julie: Aww, you guys.
Katie: And you're going to find that and all of her other amazing work at YouTube.com/JulieNolke. It's really that easy. And same thing on Instagram, @julienolke.
(musical interlude)
Jen: Katie, I loved exploring huevos with you today.
Katie: Yeah. (laughing) Just to follow up on your egg puns question at the top of the episode, you know, you just had to give your girl a minute to think about it.
Jen: Okay, okay, I'll give you a chance. Go ahead, go.
Katie: Eggspresso. Eggxam. Eggcelerate. Eggnore. Eggxit. Eggsercise. Mmm. Bam. Right, that's all I've got right now. (laughing)
Jen: That was fantastic. That's exactly what I was hoping for in this eggxamination.
Katie: Really though, today I learned that an egg's shell and yolk color is not a great indicator of nutritional value, and that there are more ways than one to whip up an omelet, and then we all have our own way of doing things in the kitchen.
Jen: That's right. So whether you're a mushroom washer or not, Julie, let's all agree to stop shaming each other in the kitchen. If you like this show, don't forget to subscribe and leave us a rating and review. You could also drop us a question using the link in the show notes. And in the meantime, you can see what we're up to by following us on Instagram at @jeneatslife and at @qkatie. Special thanks to the musician who wrote and performed our theme song, Brian Quinn. Hey, that's your brother. You can follow him on Instagram at @bqfunk. Bye!
Katie: Ciao!