The incredible, edible egg … they are key players in everything from brioche to hollandaise sauce to meatloaf. In this episode, host Cat Neville explores the ubiquitous egg and begins her journey at Blue Heron Farms near Springfield, Missouri, where James Boosey gathers eggs from chickens, ducks and geese. Cat’s next stop is at Yolklore in St. Louis, where they cook up creative egg-centric breakfasts that keep loyal clientele coming back for more and finally, at Shio Ramen in Kansas City, she learns the too-simple-to-be-true method of cooking the soft egg necessary for perfect ramen. Back in the kitchen, Cat shows you how to make an easy miso ramen starring those luxurious runny eggs.

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