And this week we're looking at eggs, there are a lot of ways to cook an egg and that's because they're versatile egg dishes can be found on every corner of this planet.

So when I made this episode I decided to give myself one hard rule to follow no chicken egg dishes.

So things get a little funky in this episode.

I like it.

I hope you guys do too.

I spoke to seven people in seven countries to see different eggs and their dishes around the world.

So this is the egg episode.

In making this episode, I decided two things.

Number one, I wanted to find as many different eggs as possible and number two, like I said before, no chicken eggs.

So with that in mind let's get cracking.

I wrote that one.

The dish is a traditional South african ostrich egg which is set in a pan fried up with ingredients like olive or onion and eggs in Algunas parties.

The sandcastle career, l caviar the Mexico on the next door.

I'm on the scale famous special which is in uh We're gonna start with the largest egg of the bunch.

An ostrich egg from a breakfast dish in South Africa.

The Ostrich egg is obviously special to the country.

It's the egg of the biggest bird in the world and the egg weighs in at about 1.5 kg which is the equivalent to 24 to 27 chicken eggs.

My name is Peter D aka and I'm from stellenbosch, we are making an ostrich egg crustless quiche.

It's a typical dish in South africa, especially for breakfast.

My mother in law actually taught me how to make this dish.

She grew up on a farm that had a lot of ostriches.

We get these eggs from any of the ostrich ranches here in South Africa to crack the egg.

I usually use a serrated knife to run it around the tip of the egg and then you use either the hell of a knife or a cleaver and you just chop all the way around the egg until that weakened piece comes straight off and loosens itself from the shell.

And then you pierce through the little film on the inside.

Then you add the beaten egg into the pan.

You turn down the heat to a low and you leave the egg to simmer in the pan and then once it solidified, you take it out of the pan, you cut it up into wedges and then you serve it with a green herb salt to the egg tastes a little bit baggier.

It almost tastes as what an egg smells like.

It's got a more venison game like flavor but still very much egg.

I like eating these eggs because number one, it feeds a lot of people and number two, it's got a wonderful rich flavor.

Next up, let's go with the smallest snail eggs.

It's a thing.

Give it to blanche.

Moving from land to sea in japan octopus eggs are hard to find.

delicacy.

Don't stop.

It must potential second address first.

That's your best.

Yeah.

I didn't know who studies that for a midday break.

Duck eggs are an important part of this tea in Indonesia.

Mhm.

Uh Mandiri.

Uh uh In sri Lanka, they're cooking up fish eggs but not the type of caviar you might expect mega mega mega cama known as mexican caviar.

These eggs come from small insects, ants.

Um Eamon senor mi papa Carlo.

The the and lastly it's a repeat egg.

The duck but a completely different presentation.

This episode was a little bit different from episodes past where usually I try to find a through line and in this one I tried to differentiate them all but I think that the thesis of the series still holds up.

We saw all of this wonderful variants around this one word, the egg.

And I know that some of the dishes might have been a little bit out there.

But the point of this series is to open our minds and explore the world through food because food can be a lot of things and eggs can be a lot more than just the typical chicken egg.

We eat this dish on special occasions especially when we have a lot of friends around or you have to cook breakfast for many people.

It's a wonderful egg to feed a lot of people that same month.