| 00:00:00 | To be released.
|
| 00:00:02 | >> Inside a hen's oviduct,
each yolk is covered
with a membrane, fibers,
and the egg white,
called albumin.
|
| 00:00:09 | The yolk rotates as it develops,
twisting fibers
into ropelike strands
that anchor the yolk.
|
| 00:00:15 | The strands form the white
stringy substance often seen
after cracking a fresh egg.
|
| 00:00:22 | The eggshell,
a crystalline form
of calcium carbonate,
is deposited around the egg,
just before it's laid.
|
| 00:00:30 | At rose acre farms
when eggs leave the hen houses,
they travel
into grading facilities,
where they're inspected, sized,
and prepared for market.
|
| 00:00:39 | After passing through
an automated egg wash,
it's time for qc,
quality control.
|
| 00:00:46 | >> What that person is doing
is looking for the bad eggs;
bad eggs meaning bloods,
leakers,
or really dirty eggs
that will not get cleaned.
|
| 00:00:57 | What we got in here
is six cameras that are
pointed down on the eggs
as they go through.
|
| 00:01:04 | Once the camera finds the dirt,
pinpoints it,
the computer remembers
where it is on the roll
and it'll get
prewashed automatically.
|
| 00:01:16 | >> Eggs then move across
computer controlled sensors
that check for cracks
and weigh the eggs.
|
| 00:01:21 | >> Computer will know what size
it is, and then it'll say okay,
you are a medium,
you're a large,
you're an x, you're a jumbo.
|
| 00:01:30 | They'll know where to take it
down the line to the carton
where it needs to be packed.
|
| 00:01:37 | >> Here, eggs are also graded.
|
| 00:01:40 | AAs HAVE THE SMALLEST AIR CELLS,
GRADE As SLIGHTLY LARGER,
AND GRADE Bs LARGER STILL
With some discoloration.
|
| 00:01:50 | Finally, workers prepare
thousands of cartons
of fresh eggs for shipment.
|
| 00:01:56 | Normal shelf life
for refrigerated eggs
three to four weeks.
|
| 00:02:00 | >> We're in the cooler
right now.
|
| 00:02:02 | It's about 36 degrees in here,
where the eggs are stored
for a couple of days
or the day of,
they're being shipped out.
|
| 00:02:11 | >> With efficient egg production
comes environmental challenges.
|
| 00:02:15 | As manure dries, ammonia forms.
|
| 00:02:18 | Levels need
to be carefully monitored.
|
| 00:02:20 | Too much ammonia can cause
respiratory problems for birds
and humans.
|
| 00:02:25 | Scientists from
iowa state university's
egg industry institute
are working
with rose acre to develop
new ways to control
ammonia emissions.
|
| 00:02:35 | >> We're inside what we call
the mobile air emission
monitoring unit.
|
| 00:02:39 | We basically have shown in lab
that different diets can affect
the ammonia emission
from laying hen manure.
|
| 00:02:49 | >> Hens are fed a diet of corn,
soy meal, vitamins,
and minerals.
|
| 00:02:55 | In labs at iowa's state,
variations of that diet
are fed to chickens
in controlled
observation chambers
to determine not only
the effects physically,
but psychologically.
|
| 00:03:07 | >> A happier bird is probably
a healthier bird and possibly
they're eating better,
possibly they're more
feed efficient.
|
| 00:03:17 | >> As a result
of animal welfare concerns
and legislation in europe
and the united states,
alternatives to traditional cage
production are becoming
more common.
|
| 00:03:27 | Producers like rose acre have
begun establishing
cage-free facilities.
|
| 00:03:33 | Smaller companies like
petaluma farms
in northern california have been
cage free for more than
20 years.
|
| 00:03:42 | Petaluma farms routinely houses
between 50 and 60,000 hens.
|
| 00:03:48 | Cage-free farms account
for a small part
of american egg production,
less than 2%.
|
| 00:03:54 | >> The chickens have free choice
all day long.
|
| 00:03:57 | These are the feeders right here
and behind me are the nest boxes
that we actually bring in
from europe.
|
| 00:04:05 | The environment
of the nest boxes is
a little darker
and a little more secluded
for the chickens,
so she can feel
a little protected
when she wants to lay her egg
as opposed to being
out in this open area.
|
| 00:04:14 | There's actually a belt
that runs underneath them
that once a day, we kind of shoo
all the ickens out
and the eggs roll
on to this belt.
|
| 00:04:23 | >> Chicken manure is handled
differently at petaluma farms,
where it's mixed into layers
of litter on the chicken
house floors.
|
| 00:04:31 | >> We're using
a deep litter situation where
we put in six to eight inches
of rice hulls on the floor
so the birds can root around
and dust themselves and actually
on the bottom end of it,
as the birds get older,
will eventually compost
on its own.
|
| 00:04:44 | >> Like their counterparts
at caged egg farms,
petaluma farms'
cage-free chickens still need
to have their beaks clipped
right after birth.
|
| 00:04:52 | >> If we left that hook
on the end,
they would do real damage
to each other when they're
pecking at each other,
even to preen each other.
|
| 00:04:59 | >> Petaluma farms also raises
rhode island red chickens
in an environment where
roosters mingle with hens
producing brown shelled
fertile eggs.
|
| 00:05:10 | Embryos never develop
in the eggs because
they're refrigerated
within a day of being laid.
|
| 00:05:15 | >> It's really about
the ultimate lifestyle
for the chicken and providing
the whole package, so to speak,
the chicn, the rooster,
all natural feed,
it's all vegetarian feed,
and this is where
it all started,
in this kind of manner
with these birds.
|
| 00:05:31 | >> You might think a white egg
comes from a white chicken
and a brown egg
from a brown chicken:
Not necessarily.
|
| 00:05:38 | >> The white egg
and the brown egg,
the difference actually is
the earlobe of the chicken.
|
| 00:05:42 | It's a sex link, so the earlobe,
if it's white, it's going to be
a white egg,
and if it's brown,
it's going to be a brown egg.
|
| 00:05:50 | >> Petaluma farm eggs are
cleaned, graded,
and prepared for market
with technology similar to that
used by larger caged farms,
but on a much smaller scale.
|
| 00:06:00 | Market prices range from $3
to $5 per dozen,
but that's still not top dollar
for eggs laid in america.
|
| 00:06:09 | The highest priced eggs
come from some of the lowest
tech operations.
|
| 00:06:14 | Eatwell farm
in dixon, california
is one of relatively
few egg producers that allows
chickens to pasture graze.
|
| 00:06:22 | British horticulturalist,
nigel walker, moved to the u.s.
|
| 00:06:26 | 20 Years ago and purchased land
to produce organic vegetables
and farm fresh eggs
laid by chickens who spend
most of their days
in the great outdoors.
|
| 00:06:36 | >> We don't even call us
free-range because free-range
can literally mean a huge barn
with 20,000 chickens in
with the door open.
|
| 00:06:44 | The chickens are not used
to going out,
they won't go out.
|
| 00:06:47 | These chickens go out
all the time.
|
| 00:06:49 | We do everything to make it
so the chickens have as calm
and as idyllic life as possible.
|
| 00:06:56 | >> Nigel purchases
his production red chickens
from a local hatchery.
|
| 00:07:01 | But their beaks are not clipped.
|
| 00:07:04 | >> Two chickens
get into a fight here,
there's room to run.
|
| 00:07:08 | >> They'll peck each other.
|
| 00:07:09 | It happens here sometimes,
but you know,
people are henpecked.
|
| 00:07:13 | There are many
henpecked husbands around,
just as many
as there are a few chickens
here that are henpecked.
|
| 00:07:20 | >> The hens spend
most of their days grazing
on natural grasses
or eating organic blends
of grain and corn.
|
| 00:07:28 | >> The hens lay their eggs
and sleep in chicken coops
built on mobile home frames.
|
| 00:07:33 | >> There's nest boxes inside
where the chickens
lay their eggs.
|
| 00:07:37 | There's roosts where
they roost at night.
|
| 00:07:39 | There's a hanging water drinker,
nipple drinkers there,
so they get
some clean water 24/7.
|
| 00:07:46 | And then when there are
very hot days,
when we get above 95 degrees,
we have these misters,
these tubes
surrounding the houses.
|
| 00:07:54 | Basically, it's fogs there,
I mean, it's just like,
you know, southern california
patio party.
|
| 00:08:01 | >> The mobile chicken coops are
part of nigel's solution
to the manure issue.
|
| 00:08:06 | After the chickens are grazed
at pasture for several months
dropping manure as they go,
the coops and chickens
are moved to a new pasture.
|
| 00:08:15 | The vacated area, having been
naturally fertilized,
is then available to grow crops
or regenerate pasture grasses.
|
| 00:08:25 | >> After a productive life
of one to two years,
nigel's chickens also endure
what he calls
"
>> when these chickens have
finished two years
of laying here,
the third year,
they really don't lay
enough eggs to pay
for their feed,
so they have to go, you know,
we all have to pay our way.
|
| 00:08:45 | What happens to them,
we have a good demand
for spent chickens
and they go to a slaughterhouse
in sacramento
where they're processed
for stewing chickens.
|
| 00:08:54 | >> Eatwell farm eggs a sold
ly on a co-op basis
with fresh organic produce
to private customers.
|
| 00:09:01 | The eggs cost $8 per dozen,
four times the cost
of caged production eggs,
but nigel says that buyers can
taste the difference.
|
| 00:09:12 | >> We deliver about 900 boxes
of produce every week,
and the customers get
the eggs with their boxes
and we have 200 people waiting
to get into the farm,
and it can take anything
from five, six, seven months
to get a spot,
and there's never enough eggs.
|
| 00:09:30 | That's just the reality.
|
| 00:09:32 | >> Whether a dozen eggs
is worth $2 or $8
is a highly subjective choice,
when only a hen's environment
is considered,
but what about taste
and nutrition?
|
| 00:09:45 | The determining factors
might surprise you.
|
| 00:10:01 | "The egg" will return
"
these
..
|
| 00:10:08 | Okay.
|
| 00:10:08 | But they need to be signed before --
looks like someone got some flowers.
|
| 00:10:12 | For me or her?
|
| 00:10:13 | [ laughs ] I WAS JUST KIDDING.
|
| 00:10:15 | Wow.
|
| 00:10:15 | Who sends flowers in a box?
|
| 00:10:17 | That's the same thing
cigarettes and dead people come in.
|
| 00:10:19 | Is he your cousin, or did you meet him in
prison?
|
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| 00:11:52 | Difficult time
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| 00:12:14 | You were right, mom.
|
| 00:12:15 | Keep your heart open,
and love will always
find its way in.
|
| 00:14:08 | >> We now return to "the egg"
"
fresh eggs usually reach markets
within two days of being laid.
|
| 00:14:18 | Then comes
the shopper's dilemma,
so many choices
and confusing labels.
|
| 00:14:23 | What's an egg eater to do?
|
| 00:14:25 | Let's start with taste
and nutritional value.
|
| 00:14:28 | >> I know people who pay
several dollars more a dozen
for the eggs because
they don't want to buy eggs
from hens who were kept
in cages;
that's a philosophical decision,
and they have the ability to pay
more for it,
and I think that's great.
|
| 00:14:46 | In terms of nutritional value,
there is
no nutritional difference,
so the egg laid by a hen
who is maintained in a cage
is going to be the same
as the nutritional value
from an egg laid by a hen
that was on the ground.
|
| 00:15:02 | >> What can affect
an egg's taste and nutrition,
however, is the hen's diet.
|
| 00:15:08 | The term "organic" on a carton
can make a difference.
|
| 00:15:11 | >> Typically, the birds that are
producing organic eggs,
they have to be fed a diet
that's made up of grains
that were also
produced organically.
|
| 00:15:25 | >> Another significant
egg carton term
"
hens producing these eggs
are fed a diet enriched
with flaxseed, fish oil, or dha
algae to produce fatty acids
that can help
prevent heart disease.
|
| 00:15:41 | >> If a person really wants
to get those omega-3
fatty acids,
this is one way to get them.
|
| 00:15:45 | So it's really a matter
of "what are you willing to pay
"to get increase in omega-3
"
>> if the choices among eggs
sold in cartons
aren't complicated enough,
add another decision,
shelled, liquid, or powder.
|
| 00:16:01 | More than a third of all eggs
now leave producers
without shells.
|
| 00:16:07 | Like its nearby sister farm
in stuart, iowa,
this rose acre facility
in guthrie center houses
hundreds of thousands of hens.
|
| 00:16:16 | But most eggs here are processed
through the facility's
breaking plant.
|
| 00:16:22 | As in stuart,
machinery in guthrie cleans
and sorts
the eggs automatically.
|
| 00:16:27 | But "checks" or "cracks"
are detected
not by visual inspection,
but soundwaves.
|
| 00:16:34 | >> What we have is acoustical
ack detection system.
|
| 00:16:38 | There are little probes that
are tapping the egg
and it's listening for
the different sounds in the egg.
|
| 00:16:44 | A cracked egg has
a different sound.
|
| 00:16:46 | It'll pick that up
and reject that egg
that has a crack in the shell.
|
| 00:16:52 | >> Eggs with imperfections
and many without,
depending on market demand,
are cracked and separated
by a machine.
|
| 00:16:59 | It's the same technique
a kitchen cook would use,
but the machine does it
a bit faster,
at a rate
of 28,000 eggs per hour.
|
| 00:17:10 | Each egg moves into
a cracker where a knife
gently cracks the shell
and splits it apart.
|
| 00:17:16 | The egg drops
into a small container
with an opening large enough
for the white to separate
and drip into a tray below.
|
| 00:17:24 | Incredibly, this is
old technology.
|
| 00:17:28 | A newer egg breaker
just installed does the same job
at the rate of a 108,000 eggs
per hour.
|
| 00:17:36 | The shells, rich in calcium, are
collected in containers
and sold or given
to area farmers to be used
as crop fertilizer.
|
| 00:17:44 | They also show promise
in their ability
to absorb carbon dioxide
in the production of hydrogen
and collagen harvested
from eggshell membranes
offers numerous
commercial applications.
|
| 00:18:00 | Fresh from the breaker,
the whites, yolks,
and whole liquid eggs wait
in giant chilled holding tanks
for their next stop
in the production line,
pasteurization.
|
| 00:18:11 | The sweet spot
for pasteurization is only
a matter of 10 degrees, hot,
but not too hot, please.
|
| 00:18:19 | >> Normally we got to be above
140 degrees to get
a good bacteria kill.
|
| 00:18:25 | But yeah, we don't want
to get above 150 degrees
or we'll start cooking egg
inside that press.
|
| 00:18:31 | It could get ugly pretty quick.
|
| 00:18:34 | >> Without their natural shells
to protect them,
liquid egg products require
sanitary processing.
|
| 00:18:41 | >> Basically, we're
going through some checks
that make sure
everything is sterile
and the first thing that we do
is we purchase the bags
that are irradiated already
to make sure there's
no bacteria growing
inside the bag.
|
| 00:18:54 | Then from there
the machine is kept sterile
with steam, so the steam keeps
the machine hot enough
to inhibit bacteria growth.
|
| 00:19:04 | >> The liquid eggs are sent
on their way in packaging
ranging from 160-egg bags
to stainless steel tanker trucks
holding 48,000 pounds of liquid,
more than 400,000
whites or yolks.
|
| 00:19:18 | The trucks are bound
for manufacturers and products
like baked goods or mayonnaise.
|
| 00:19:24 | The processing of liquid eggs
gives them double the shelf life
of refrigerated shelled eggs,
nearly two months.
|
| 00:19:32 | But some customers need
even longer periods
of guaranteed freshness.
|
| 00:19:37 | Enter the powdered egg.
|
| 00:19:40 | In another
state of the art machine,
liquid becomes powder
at a rate of 4,000 pounds
per hour.
|
| 00:19:47 | >> Behind me, what we have is
what we call an egg dryer.
|
| 00:19:50 | What it does,
it pressurizes the liquid egg
up to 3,000 psi and spray that
into this box dryer.
|
| 00:19:59 | Inside the box is about
440 degrees.
|
| 00:20:04 | Within six seconds
the liquid egg is turned
into a powder
before it hits the floor.
|
| 00:20:12 | >> Outside the dryer,
powdered eggs are sifted
and placed into 50-pound bags
and boxes for shipping.
|
| 00:20:19 | The dried eggs are usually
sold to institutions
and ice-cream producers,
but liquid product has caught on
with many consumers,
especially those who want
only egg whites to keep
their cholesterol down.
|
| 00:20:34 | But are egg yolks
really that bad for us?
|
| 00:20:38 | Fifteen years ago,
eggs got a bad name.
|
| 00:20:42 | In particular,
yolks were suddenly considered
as unhealthy as fatty red meats,
rich ice creams and cheesecake.
|
| 00:20:49 | But that was then
and this is now.
|
| 00:20:52 | Research scientists
in several departments
at iowa state university
have studied the effect
on the human body
of eating whole eggs.
|
| 00:21:00 | They've all come to virtually
at the same conclusion
as published
health recommendations.
|
| 00:21:05 | >> The american
heart association has
a recommendation of four eggs
per week.
|
| 00:21:10 | Other groups will have that
ramped up to about one egg a day
or seven a week would be,
so an egg a day
is still considered to be
fine for the average--
for the normal healthy adult
without any other factors
of high cholesterol
or heart disease.
|
| 00:21:26 | >> Other tests at iowa state
have involved feeding rats
various sources of protein
to determine just how well
egg protein ranks
in nutritional value.
|
| 00:21:35 | The verdict,
you don't need to eat
an expensive steak
to get a protein fix,
when an egg selling for 15 cents
will do the job.
|
| 00:21:45 | >> Whether it's a body builder
trying to put on muscle
or whether it's just
an adolescent who is growing
through a normal lifecycle,
egg protein is still going to be
the best protein
on a per gram basis to grow
or to make new muscle.
|
| 00:22:01 | >> How is this for proof?
|
| 00:22:03 | A body like this can be yours,
but you'll have to drink
raw egg whites,
more than you can
possibly imagine.
|
| 00:22:24 | "The egg" will return
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>> We now return to "the egg"
"
meet aiman faour,
professional body builder.
|
| 00:26:14 | >> You see 23 inch.
|
| 00:26:18 | >> To achieve this physique,
every day, he repeatedly
deadlifts 700 pounds,
bench presses 400, and consumes
raw egg whites.
|
| 00:26:28 | He doesn't stop at 10,
not at 20, not even 30, but 40.
|
| 00:26:42 | >> Tastes very good.
|
| 00:26:45 | >> And that's not all.
|
| 00:26:47 | He eats another 40 scrambled.
|
| 00:26:50 | >> I need every day
between 6 and 700 gram protein
like this here.
|
| 00:26:55 | I need every day one bottle
between cooked and drink.
|
| 00:27:00 | >> Aiman and many other
bodybuilders get their
daily protein fix
from california-based eggology.
|
| 00:27:09 | Containers of 48,000 fresh
chilled egg whites
from cage-free chickens fed
organic diets are delivered
to its production facility
where they're processed
for bodybuilders,
restaurant chefs,
and home cooks.
|
| 00:27:23 | Despite the egg whites
having already passed inspection
at their original source,
eggology runs them through
another round of safety checks,
particularly because
so many buyers drink
the product uncooked.
|
| 00:27:37 | A usda inspector
continually monitors production.
|
| 00:27:42 | A proprietary non-chemical
all-natural process
adds a unique characteristic
to these egg whites,
a four-month shelf life,
twice that
of normal liquid eggs.
|
| 00:27:53 | >> Because we're a usda plant,
we have to substantiate anything
that's on that label.
|
| 00:27:57 | So if we're going to claim
four months, we have
to prove it continuously.
|
| 00:28:00 | So out of every day's production
we pull samples
and four months later,
we have to open up a sample
in front of our inspector.
|
| 00:28:08 | >> Eggology has taken
the concept of only-egg-white
protein into uncharted territory
with yolkless ice creams,
desserts, they say, are so rich,
you'd never guess there was
anything missing,
doggie treats that are actually
frozen egg whites,
and instant scramblings,
four egg whites packaged
in a microwave container,
ready to become nuke scrambled
in 90 seconds,
without even taking the top off.
|
| 00:28:42 | While the bodybuilders
and egg white lovers
of california work to create
new forms of designer eggs,
back in the egg production
capital of iowa,
the art of egg eating
is a bit more traditional.
|
| 00:28:57 | The place to eat eggs
in iowa city
is the hamburg inn 2.
|
| 00:29:03 | As a major stop
on the iowa caucus
political highway,
the walls are lined
with pictures
of winners and losers
who came to the inn to get votes
and eat eggs.
|
| 00:29:15 | So what causes the hungry crowds
to gather every morning,
starting at sunrise?
|
| 00:29:20 | Here are the secrets
of eggs-traordinary egg cooker,
polly crist.
|
| 00:29:26 | >> First, you crack the egg
the grill like this.
|
| 00:29:31 | You want to do it slowly
and carefully.
|
| 00:29:34 | For polly, sunny side up means
the white is cooked
all the way through,
but not the yolk.
|
| 00:29:40 | >> Now the trick to turning eggs
over without breaking the yolks.
|
| 00:29:45 | >> Just crack the eggs,
the same as before.
|
| 00:29:48 | This time you want
to kind of get them
both together,
so it's easier to flip.
|
| 00:29:54 | >> It's all in the wrist.
|
| 00:29:56 | The egg never leaves
the griddle when it's flipped,
over easy just cooks the white,
over medium cooks the yolk
just a touch.
|
| 00:30:05 | >> What I do is just
lightly touch it
and it's cooked,
but not all the way.
|
| 00:30:11 | It's usually just cooked
around the edges like this.
|
| 00:30:14 | You see that yellow right there.
|
| 00:30:16 | That's what you want.
|
| 00:30:17 | That's nice and pretty
right there.
|
| 00:30:21 | >> The hamburg,
like most restaurants,
serves only grade aa eggs.
|
| 00:30:25 | They stand up tall on a plate
with firm yolks
and thick whites.
|
| 00:30:30 | GRADE As ARE STILL GOOD,
But a bit less high profile.
|
| 00:30:36 | The thinner whites of a grade b
make for a much flatter
fried egg,
and how about a poached egg?
|
| 00:30:45 | >> What's my secret?
|
| 00:30:47 | You wanna look for the foam.
|
| 00:30:49 | As soon as the foam
starts bubbling over the top,
is when you turn down the heat.
|
| 00:30:54 | Now you can see the actual egg
still floating in there,
they're not broken.
|
| 00:31:00 | Perfect, all the way cooked.
|
| 00:31:04 | >> For omelets,
the bigger the cooking surface,
the easier it gets.
|
| 00:31:08 | Just toss, spread, load,
and fold.
|
| 00:31:14 | >> I got the iowa omelet
with pancakes.
|
| 00:31:16 | Mary, what are you having?
|
| 00:31:18 | >> Iowa omelet and pancakes.
|
| 00:31:20 | >> The hamburg inn's signature
iowa omelet is filled
with cheese, ham,
and hash browns,
not on the side,
but folded inside.
|
| 00:31:30 | An average omelet at the hamburg
contains two grade aa large eggs
and serves one person.
|
| 00:31:37 | But there is one bird egg
that can be made into an omelet
to feed six people or more.
|
| 00:31:44 | It's not from a chicken.
|
| 00:32:01 | "The egg" will return
"- did dad go to jared
for the pandora bracelet
like we told him?
|
| 00:33:14 | - I--i can't tell.
|
| 00:33:18 | - [sighs]
Oh, honey!
|
| 00:33:20 | - Oh, yeah.
|
| 00:33:21 | He went to jared.
|
| 00:33:22 | - He totally went to jared.
|
| 00:33:24 | female announcer:
Celebrate life's
unforgettable
moments
with pandora charms
and bracelets,
now at jared,
where you'll find
a fabulous
pandora selection.
|
| 00:33:32 | girls: AWWW...
|
| 00:33:34 | - They are so cute at that age.
|
| 00:35:57 | >> We now return to "the egg"
"
this is an egg,
more specifically
an ostrich egg,
containing 24 times
the white and yolk
of an average chicken egg.
|
| 00:36:15 | And this is ostrich farm owner,
doug osborne,
giving his daily warnings
to ravens eyeing
the piles of eggs that have been
laid overnight.
|
| 00:36:25 | >> There go the ravens,
here we go,
they'll stay away
for an hour or two.
|
| 00:36:31 | Fifteen hundred ostriches
currently live on osborne's
ok corral ostrich farm
in oro grande, california.
|
| 00:36:39 | He raises many for meat,
which is in great demand
for its flavor, tenderness
and low fat content.
|
| 00:36:45 | But he is also
one ofhe nation's
most prominent producers
of ostrich eggs.
|
| 00:36:51 | And yes, they are edible.
|
| 00:36:53 | >> One of the things we believe
here on the ostrich farm is that
you are what you eat.
|
| 00:36:57 | And if you are what you eat,
the ostrich lives 100 years,
he runs 50 miles an hour,
and he mates three times a day,
I mean, what more
could you ask for?
|
| 00:37:08 | >> For reasons
that should be obvious,
the ok corral is
a cage-free farm.
|
| 00:37:13 | Ostriches standing
as high as nine feet tall
with more devastating
leg kick power than a horse
wouldn't have it any other way.
|
| 00:37:22 | They don't fly.
|
| 00:37:24 | They don't need to.
|
| 00:37:26 | >> You get something about
350, 400 pounds that comes by
at 40 miles an hour and hit you;
you're not going to have
a good experience.
|
| 00:37:34 | I think it would be something
like the nfl on steroids.
|
| 00:37:39 | >> Like chickens,
ostriches are followers
when it comes to nesting.
|
| 00:37:43 | When one decides to lay an egg
in a particular location,
others literally stand
in line to follow.
|
| 00:37:50 | >> We're out here
in the southeast corner
of the ostrich pen
and the eggs are laid
on a daily basis.
|
| 00:37:56 | Hens will generally lay
about two eggs a week
and in this pen, we have
450 breeders of which
about 300 are hens,
so we get hundreds of eggs
on a weekly basis
and this is a typical nest
of ostrich eggs here
and they put
little clods of dirt.
|
| 00:38:16 | They pick up dirt and sprinkle
the dirt on top of the eggs
and I suspect that the reason
for that, in africa,
this would be a good camouflage,
maybe an odor proofing
or something where other animals
wouldn't come along and want
to eat or destroy their eggs.
|
| 00:38:35 | >> After gathering the eggs,
osborne candles them
with a low-tech flashlight.
|
| 00:38:40 | Those showing signs of fertility
are placed in an incubator.
|
| 00:38:44 | Infertile eggs are prepared
for shipment.
|
| 00:38:48 | Ostrich eggs actually have
two markets,
the contents for eating
and the shells
as collectors' items,
or for artwork.
|
| 00:38:57 | Twenty miles from
the ok corral farm
sits the west coast home
of the ostrich omelet,
the summit inn
on historic route 66.
|
| 00:39:07 | >> I'm going to show you
the way to open the eggs.
|
| 00:39:11 | >> When an order comes in
for an ostrich omelet,
the first kitchen gadget
chef aureliano rios chooses
is a dremel, the kind of tool
a mason uses
to drill into concrete.
|
| 00:39:22 | Because the shells alone
sell for $10 or more,
the contents of the egg
are emptied through a tiny hole.
|
| 00:39:28 | Even the most powerful
stone dremel bit
requires serious pressure
to pierce the hard shell.
|
| 00:39:35 | An ostrich eggshell is so hard,
a 200-pound man could
stand on it
and it wouldn't break.
|
| 00:39:42 | So how do ostrich chicks
ever make their way out?
|
| 00:39:46 | Over time,
approximately 45 days,
thousands of microscopic pores
in the shell expand,
making it breakable
at just the right time
for a baby ostrich to peck
or kick its way out.
|
| 00:40:00 | The expansion of pores occurs
with all eggs,
including those laid
by a chicken.
|
| 00:40:07 | For the ostrich egg chef,
once a hole is drilled
into a shell,
a vacuum device empties out
the white and the yolk
and the scrambled egg mix
finds its way to the griddle,
a very large griddle.
|
| 00:40:22 | A whole ostrich egg packs
over 2,000 calories
and 33 grams of protein,
coincidentally the minimum
daily requirement
for an average healthy adult.
|
| 00:40:33 | The cholesterol level,
approximately 16 times
that of a chicken egg.
|
| 00:40:39 | This omelet also includes cheese
and ostrich meat.
|
| 00:40:45 | The real cooking trick comes
when it's time
to fold the omelet for plating.
|
| 00:40:54 | >> There you go.
|
| 00:40:55 | the only
single egg omelet that won't fit
on a large plate.
|
| 00:41:01 | >> How about that, huh?
|
| 00:41:02 | Big omelet.
|
| 00:41:04 | look at that baby,
would you? that is so good.
|
| 00:41:09 | Cheddar cheese, avocado,
hash browns, sausage.
|
| 00:41:14 | >> Exotic eggs don't just come
from unusual birds.
|
| 00:41:18 | Some chicken eggs fall
under that category
as the result of preparation.
|
| 00:41:24 | Any purple egg may not
seem appetizing
to the uninitiated,
but at philippe's restaurant
in los angeles,
their home-made pickled eggs
are so popular,
they need to make a new batch
of 600 every three days.
|
| 00:41:38 | They've been serving them
for more than 40 years.
|
| 00:41:41 | Philippe's is best known
for its french dipped
roast beef sandwiches,
but regular customers
frequently add a pickled egg
to their platters.
|
| 00:41:51 | The eggs originally
became popular as bar snacks
IN THE EARLY 1900s,
Serving right next
to jars of pickled pigs' feet.
|
| 00:41:59 | The purple color comes
from fresh beet juice.
|
| 00:42:03 | Twice a week,
36 bunches of beets
are steamed and then
immediately peeled.
|
| 00:42:08 | >> After it's peeled,
we put them in this slicer.
|
| 00:42:12 | We slice it and goes
right underneath where
all the spices and the vinegar
and it's ready to use it
for pickling the eggs.
|
| 00:42:23 | >> Six hundred hard boiled eggs
are soaked in the vinegar
and spiced beet juice
for three days.
|
| 00:42:29 | Then they move
to the countertop
where they stay fresh
up to a week.
|
| 00:42:34 | Pickling in this case
is intended to add flavor
more than preservation.
|
| 00:42:38 | Some newbies need to be talked
into trying one.
|
| 00:42:42 | >> I'll say, okay try it;
if you don't like it,
you're not gonna pay for it.
|
| 00:42:46 | It's on the house.
|
| 00:42:47 | I slice it and they taste it
and they ask for another one.
|
| 00:42:53 | >> If you find
the color purple intriguing,
how about the color black?
|
| 00:42:58 | This is an asian delicacy
known as
a thousand-year-old egg.
|
| 00:43:02 | It's also called a century egg
or simply a preserved egg.
|
| 00:43:06 | It is not hard boiled.
|
| 00:43:09 | It is merely packed in clay,
ash, salt, lime, and straw
for up to a month,
not really a century.
|
| 00:43:16 | The cooking is caused
by fermentation.
|
| 00:43:21 | At specialty restaurants
like typhoon,
in santa monica, california,
the egg is simply sliced
in half,
revealing a garish green yolk
with a smell similar to ammonia,
and it's served over tofu.
|
| 00:43:37 | >> Some people say
it smells like urine,
but when you tasted it,
the taste is not there
and that smell that you smell
is not in to the taste
that you get.
|
| 00:43:47 | It's a very creamy,
sort of soft.
|
| 00:43:50 | It has a yolky flavor too,
but a much richer,
it's much richer than the normal
chicken egg yolk.
|
| 00:43:57 | >> Upstairs from typhoon,
in "the hump" sushi bar,
chef kiyoshiro yamamoto,
creates exotic egg dishes
on a much smaller scale
with quail eggs,
poached precisely
at 140 degrees,
so only the yolk cooks,
not the white.
|
| 00:44:16 | Then he prepares his own
spoon sized omelets.
|
| 00:44:20 | >> This is sea urchin, oysters,
and a king crab,
and japanese mushroom.
|
| 00:44:26 | >> For a sushi chef,
quail eggs aren't simply food,
they're miniature works of art.
|
| 00:44:33 | The simple shape of the egg has
inspired artists for centuries.
|
| 00:44:38 | Today, an iowa sculptor
has become world famous
for his own works of egg art.
|
| 00:44:44 | How does he create
relief carvings like this
in a shell less than 1/32
of an inch thick?
|
| 00:45:02 | "The egg" will return
"
"s" stands for straightforward.
|
| 00:47:22 | .. total transparency.
|
| 00:47:26 | Straightforward is the way td ameritrade
does business.
|
| 00:47:30 | Simple, fair pricing.
|
| 00:47:31 | No hidden account fees.
|
| 00:47:33 | No shenanigans.
|
| 00:47:34 | Just good value.
|
| 00:47:35 | Real help.
|
| 00:47:36 | Smart people who are easy to work with.
|
| 00:47:38 | That's what td ameritrade stands for.
|
| 00:47:40 | What does your investment firm stand for?
|
| 00:47:44 | It's time for fresh thinking.
|
| 00:47:47 | It's time for td ameritrade.
|
| 00:49:42 | >> We now return to "the egg"
"
the perfectly shaped form
of the egg has inspired artists
for centuries.
|
| 00:49:53 | These are russia's
famous faberge eggs
FROM THE EARLY 1900s,
Made from gold, marble,
and jewels.
|
| 00:50:03 | Even simple easter eggs
have been elevated
to innovative art,
but few artists have had
the patience and steady hand
to perform work
like egg shell sculptor,
gary lemaster of iowa city.
|
| 00:50:19 | What began as a hobby
30 years ago has evolved
into a life's passion.
|
| 00:50:29 | Working with an ostrich shell,
gary is able to carve layers
of relief;
delicate powered dental tools
allow him to work
within a custom built case
which vacuum shell dust
as he carves.
|
| 00:50:46 | >> I started
just shaping things,
taking off the outer layer,
we create the illusion of depth
because we're only working
with about somewhere
between a 32nd of an inch
and maybe a 16th of an inch
thick shell here, and so you
always point the burr towards
what element is going to remain
or appear to be higher
than the one next to it.
|
| 00:51:13 | This is a good place to show
because we have
part of a leaf here
that is rolled over on itself
and instead of having
being satisfied with just
the sort of 90-degree angle
here to show the depth,
we'll actually go in
and undercut it
which will create even more
of a shadow and therefore
more of an illusion of depth.
|
| 00:51:40 | >> The natural colors
of different eggs give gary
even more
creative opportunities.
|
| 00:51:46 | Beneath the green surface
of an emu eggshell,
lie multicolored layers.
|
| 00:51:52 | >> There's no paint on here
which people traditionally think
there is when they see them.
|
| 00:51:57 | When you're carving
with an aggressive burr,
usually you can get
different color layers
from the egg,
the white, which is the deepest
and it's just paper thin.
|
| 00:52:09 | The teal, which I'm
working on now,
and I think this is going
to eventually go down
to the white and then of course
the dark outer layer.
|
| 00:52:19 | This is a commission for someone
in the great pacific northwest,
whose wife loves dolphins.
|
| 00:52:30 | >> Prices for gary's
carved shells range from $100
for simple designs
to several thousand
for commissioned works.
|
| 00:52:40 | The lattice
or lace like carvings
he calls filigree
often draw the most attention.
|
| 00:52:49 | >> You always start at the most
fragile spot because
you don't want to end
at a fragile spot,
you're almost guaranteeing
that you're going
to break the egg.
|
| 00:53:00 | I'll go back and I'll try
to make this even closer
together than it already is.
|
| 00:53:09 | There's a flower in here
and there's a star,
and there's other shapes.
|
| 00:53:14 | There's a heart, but this is
the sort of egg
and the sort of carving I do
the night before I know
I'm going to have
major surgery or something
because this takes focus
and you can't be thinking about
anything else.
|
| 00:53:32 | He says, as he's talking.
|
| 00:53:35 | >> The egg is a gift.
|
| 00:53:38 | It has drawn our interest
for thousands of years
for its simple design,
delicate taste,
and affordable nutrition.
|
| 00:53:47 | Almost always too appetizing
to be left uneaten,
and often too intriguing
to be left untouched.
|
| 00:53:56 | >> They're perfect
in what they do.
|
| 00:53:59 | They're strong until you start
messing with them like this
and sometimes I feel
a little odd as an artist
trying to make
something perfect, more perfect.
|
| 00:54:11 | They represent life itself.
|
| 00:54:14 | Captioning performed by
peoplesupport
transcription and captioning
The guy's got a whitecastle in his yard.
|
| 00:54:21 | FRANK: A haha look at that!That's awesome.
|
| 00:54:24 | MIKE: I was thinking five hundred bucks.
|
| 00:54:26 | WILL EYE: Oh yea huh.
|
| 00:54:27 | FRANK: Looks like he ate too much of the
fudge.
|
| 00:54:30 | MIKE: I don't need to have a crappy day with
you
directing the crappy day.
|
| 00:54:34 | I can have one all by myself.
|
| 00:54:36 | FRANK: It's crap.
|
| 00:54:37 | [♪]
MIKE: I'm Mike Wolfe.
|
| 00:54:40 | FRANK: And I'm Frank Fritz.
|
| 00:54:42 | MIKE: And we're pickers.
|
| 00:54:44 | FRANK: We travel the back roads of America
looking
for rusty gold.
|
| 00:54:47 | We're looking for amazing things buried in
people's
garages and barns.
|
| 00:54:53 | MIKE: What most people see as junk - we see
as dollar signs.
|
| 00:54:57 | FRANK: We'll buy anything we think we can
make a buck on.
|
| 00:55:01 | [♪]
MIKE: Each item we pick, has a history all
its
own...And the people we meet, well, they're
a
breed all their own...We make a living telling
the
history of America - one piece at a time.
|
| 00:55:16 | [♪]
[♪]
MIKE:his is one ofthose ass chilling, soul
crushing picker days whereit's like you know
what?
|
| 00:55:29 | This is what separates the men from the boys.
|
| 00:55:31 | This is what builds character.
|
| 00:55:33 | We're gonna go out and find something today.
|
| 00:55:35 | I can feel it imy bones.
|
| 00:55:36 | MIKE: I'd like to maybe hit some rural areas,
you know,
and just and just, I don't know, do some
door knocking.
|
| 00:55:41 | FRANK: You know me. Bummer.
|
| 00:55:44 | My expectations aren't that high on us finding
stuff in the, in the rain here.
|
| 00:55:48 | MIKE: Seriously Franky, it does not have
me down.
|
| 00:55:50 | I mean if nothing else it's made me a little
bit
more aggressive, man.
|
| 00:55:53 | MIKE: All of a sudden we come across this
sign that
says Pickaway County.... Is that perfect
or what?
|
| 00:55:58 | FRANK: Maybe we can go do some picking in
Pickaway.
|
| 00:56:01 | [♪]
MIKE: Yeah it's looking good.
|
| 00:56:07 | A little bit out of the city.
|
| 00:56:09 | [♪]
Oh my god, look at that.
|
| 00:56:14 | That guy's got a White Castle in his yard.
|
| 00:56:17 | FRANK: Ah-hahaha. Look at that. That's awesome.
|
| 00:56:20 | MIKE: Out of nowhere we see a White Castle.
|
| 00:56:22 | A White Castle is on somebody's farm in the
middle of nowhere.
|
| 00:56:26 | MIKE: It was a hamburger building smack dab
in the
middle of somebody's farm.
|
| 00:56:31 | I'm like am I seeing things?
|
| 00:56:32 | FRANK: This place is looking intriguing.
|
| 00:56:34 | There is lots of buildings.
|
| 00:56:35 | I like the setup.
|
| 00:56:36 | I don't know what were gonna find.
|
| 00:56:38 | MIKE: Hey. How ya doing?
|
| 00:56:39 | WILL-I: Okay.
|
| 00:56:40 | MIKE: Hey I'm Mike.
|
| 00:56:41 | WILL-I: I'm Will-I Green.
|
| 00:56:42 | MIKE: Hi. Nice to meet ya.
|
| 00:56:43 | FRANK: I'm Frank.
|
| 00:56:44 | FRANK: We could see he had a bunch of outbuildings,
a
little blacksmith shop, this and that so
obviously
he had something going on, you know?
|
| 00:56:49 | MIKE: It looked more like a museum though.
|
| 00:56:51 | FRANK: Kinda, yeah. It looked like a museum
but, you
know, we've had some luck stopping at places
like that.
|
| 00:56:55 | MIKE: We buy stuff. We buy anything from
old signs,
old bicycles, anything old.
|
| 00:57:00 | WILL-I: We got some bicycles.
|
| 00:57:02 | MIKE: Do ya? Some old ones?
|
| 00:57:04 | WILL-I: Oh yeah.
|
| 00:57:04 | MIKE: Okay. Hey. I would love to look at
those.
|
| 00:57:06 | WILL-I: Well I'll get a coat and we'll come
out.
|
| 00:57:09 | MIKE: How does one go about acquiring a White
Castle building?
|
| 00:57:13 | How do you get into something like that?
|
| 00:57:14 | WILL-I: The White Castle company in the Columbus
paper offered it for sale so I called up
White Castle.
|
| 00:57:19 | They moved it on a Sunday morning at four
o'clock in
the morning.
|
| 00:57:23 | The roof leaks bad on it so we just leave
it sat there.
|
| 00:57:25 | MIKE: Okay.
|
| 00:57:26 | [♪]
MIKE: The White Castle has got to be for
me tops on
the most unusual thing in somebody's yard.
|
| 00:57:35 | WILL-I: The rest of these buildings we moved
ourselves.
|
| 00:57:37 | We moved that blacksmiths shop first and
that church
came three miles and we moved the store.
|
| 00:57:44 | FRANK: Wow.
|
| 00:57:45 | MIKE: I don't think I've ever met anybody
that's
collected buildings.
|
| 00:57:47 | MIKE: This guy has a blacksmith shop, he
had a
train station, he had a church, he had a
gas
station and a general store.
|
| 00:57:55 | WILL-I: This whole store started in eighteen
seventy-five.
|
| 00:58:00 | It ran till nineteen eighty.
|
| 00:58:01 | MIKE: The best thing about the general store
to me
with Will-I was that he used to shop there
back in the 40s.
|
| 00:58:06 | I mean this was like a memory from his childhood
that he actually owned now.
|
| 00:58:10 | He can walk in the door and see the counter,
see some
of the signage, all that stuff from when
he was a child.
|
| 00:58:16 | I mean that's fascinating.
|
| 00:58:17 | MIKE: The display counters and everything
were here
but you had to fill it with merchandise?
|
| 00:58:21 | WILL-I: Yeah, yeah.
|
| 00:58:23 | because
they said that the counter and stuff was
there but
none of the merchandise was there, the products.
|
| 00:58:27 | All that stuff they bought to make it look
that way.
|
| 00:58:30 | MIKE: This is just incredible.
|
| 00:58:32 | Can we look around a little bit, just kind
of
fish around through stuff?
|
| 00:58:36 | [♪]
MIKE: This guy had this stuff forever.
|
| 00:58:41 | Like Franky always says, this didn't happen
overnight.
|
| 00:58:43 | MIKE: What about something like this?
|
| 00:58:45 | WILL-I: I guess I'm getting older and I'd
probably take thirty-five dollars.
|
| 00:58:48 | MIKE: He was at the point where he, you know,
he was
starting to be like you know what?
|
| 00:58:51 | I think I might want to sell some of this
stuff
and that's a big step for a collector to
make.
|
| 00:58:55 | That's huge and we were just there at the
right time.
|
| 00:00:00 | He white
stringy substance often seen
after cracking a fresh egg.
|
| 00:00:06 | The eggshell,
a crystalline form
of calcium carbonate,
is deposited around the egg,
just before it's laid.
|
| 00:00:14 | At rose acre farms
when eggs leave the hen houses,
they travel
into grading facilities,
where they're inspected, sized,
and prepared for market.
|
| 00:00:23 | After passing through
an automated egg wash,
it's time for qc,
quality control.
|
| 00:00:30 | >> What that person is doing
is looking for the bad eggs;
bad eggs meaning bloods,
leakers,
or really dirty eggs
that will not get cleaned.
|
| 00:00:41 | What we got in here
is six cameras that are
pointed down on the eggs
as they go through.
|
| 00:00:48 | Once the camera finds the dirt,
pinpoints it,
the computer remembers
where it is on the roll
and it'll get
prewashed automatically.
|
| 00:01:00 | >> Eggs then move across
computer controlled sensors
that check for cracks
and weigh the eggs.
|
| 00:01:05 | >> Computer will know what size
it is, and then it'll say okay,
you are a medium,
you're a large,
you're an x, you're a jumbo.
|
| 00:01:14 | They'll know where to take it
down the line to the carton
where it needs to be packed.
|
| 00:01:21 | >> Here, eggs are also graded.
|
| 00:01:24 | AAs HAVE THE SMALLEST AIR CELLS,
ADE As SLIGHTLY LARGER,
AND GRADE Bs LARGER STILL
With some discoloration.
|
| 00:01:34 | Finally, workers prepare
thousands of cartons
of fresh eggs for shipment.
|
| 00:01:40 | Normal shelf life
for refrigerated eggs
is three to four weeks.
|
| 00:01:44 | >> We're in the cooler
right now.
|
| 00:01:46 | It's about 36 degrees in here,
where the eggs are stored
for a couple of days
or the day of,
they're being shipped out.
|
| 00:01:55 | >> With efficient egg production
comes environmental challenges.
|
| 00:01:59 | As manure dries, ammonia forms.
|
| 00:02:02 | Levels need
to be carefully monitored.
|
| 00:02:04 | Too much ammonia can cause
respiratory problems for birds
and humans.
|
| 00:02:09 | Scientists from
iowa state university's
egg industry institute
are working
with rose acre to develop
new ways to control
ammonia emissions.
|
| 00:02:19 | >> We're inside what we call
the mobile air emission
monitoring unit.
|
| 00:02:23 | We basically have shown in lab
that different diets can affect
the ammonia emission
from laying hen manure.
|
| 00:02:33 | >> Hens are fed a diet of corn,
soy meal, vitamins,
and minerals.
|
| 00:02:39 | In labs at iowa's state,
variations of that diet
are fed to chickens
in controlled
observation chambers
to determine not only
the effects physically,
but psychologically.
|
| 00:02:51 | >> A happier bird is probably
a healthier bird and possibly
they're eating better,
possibly they're more
feed efficient.
|
| 00:03:01 | >> As a result
of animal welfare concerns
and legislation in europe
and the united states,
alternatives to traditional cage
production are becoming
more common.
|
| 00:03:11 | Producers like rose acre have
begun establishing
cage-free facilities.
|
| 00:03:17 | Smaller companies like
petaluma farms
in northern california have been
cage free for more than
20 years.
|
| 00:03:26 | Petaluma farms routinely houses
between 50 and 60,000 hens.
|
| 00:03:32 | Cage-free farms account
for a small part
of american egg production,
less than 2%.
|
| 00:03:38 | >> The chickens have free choice
all day long.
|
| 00:03:41 | These are the feeders right here
and behind me are the nest boxes
that we actually bring in
from europe.
|
| 00:03:49 | The environment
of the nest boxes is
a little darker
and a little more secluded
for the chickens,
so she can feel
a little protected
when she wants to lay her egg
as opposed to being
out in this open area.
|
| 00:03:58 | There's actually a belt
that runs underneath them
that once a day, we kind of shoo
all the chickens out
and the eggs roll
on to this belt.
|
| 00:04:07 | >> Chicken manure is handled
differently at petaluma farms,
where it's mixed into layers
of litter on the chicken
house floors.
|
| 00:04:15 | >> We're using
a deep litter situation where
we put in six to eight inches
of rice hulls on the floor
so the birds can root around
and dust themselves and actually
on the bottom end of it,
as the birds get older,
will eventually compost
on its own.
|
| 00:04:28 | >> Like their counterparts
at caged egg farms,
petaluma farms'
cage-free chickens still need
to have their beaks clipped
right after birth.
|
| 00:04:36 | >> If we left that hook
on the end,
they would do real damage
to each other when they're
pecking atach other,
even to preen each other.
|
| 00:04:43 | >> Petaluma farms also raises
rhode island red chickens
in an environment where
roosters mingle with hens
producing brown shelled
fertile eggs.
|
| 00:04:54 | Embryos never develop
in the eggs because
they're refrigerated
within a day of being laid.
|
| 00:04:59 | >> It's really about
the ultimate lifestyle
for the chicken and providing
the whole package, so to speak,
the chicken, the rooster,
all natural feed,
it's all vegetarian feed,
and this is where
it all started,
in this kind of manner
with these birds.
|
| 00:05:15 | >> You might think a white egg
comes from a white chicken
and a brown egg
from a brown chicken:
Not necessarily.
|
| 00:05:22 | >> The white egg
and the brown egg,
the difference actually is
the earlobe of the chicken.
|
| 00:05:26 | It's a sex link, so the earlobe,
if it's white, it's going to be
a white egg,
and if it's brown,
it's going to be a brown egg.
|
| 00:05:34 | >> Petaluma farm eggs are
cleaned, graded,
and prepared for market
with technology similar to that
used by larger caged farms,
but on a much smaller scale.
|
| 00:05:45 | Market prices range from $3
to $5 per dozen,
but that's still not top dollar
for eggs laid in america.
|
| 00:05:53 | The highest priced eggs
come from some of the lowest
tech operations.
|
| 00:05:58 | Eatwell farm
in dixon, california
is one of relatively
few egg producers that allows
chickens to pasture graze.
|
| 00:06:07 | British horticulturalist,
nigel walker, moved to the u.s.
|
| 00:06:10 | 20 Years ago and purchased land
to produce organic vegetables
and farm fresh eggs
laid by chickens who spend
most of their days
in the great outdoors.
|
| 00:06:20 | >> We don't even call us
free-range because free-range
can literally mean a huge barn
with 20,000 chickens in
with the door open.
|
| 00:06:28 | The chickens are not used
to going out,
they won't go out.
|
| 00:06:31 | These chickens go out
all the time.
|
| 00:06:33 | We do everything to make it
so the chickens have as calm
and as idyllic life as possible.
|
| 00:06:41 | >> Nigel purchases
his production red chickens
from a local hatchery.
|
| 00:06:46 | But their beaks are not clipped.
|
| 00:06:48 | >> Two chickens
get into a fight here,
there's room to run.
|
| 00:06:52 | >> They'll peck each other.
|
| 00:06:53 | It happens here sometimes,
but you know,
people are henpecked.
|
| 00:06:57 | There are many
henpecked husbands around,
just as many
as there are a few chickens
here that are henpecked.
|
| 00:07:04 | >> The hens spend
most of their days grazing
on natural grasses
or eating organic blends
of grain and corn.
|
| 00:07:12 | >> The hens lay their eggs
and sleep in chicken coops
built on mobile home frames.
|
| 00:07:17 | >> There's nest boxes inside
where the chickens
lay their eggs.
|
| 00:07:21 | There's roosts where
they roost at night.
|
| 00:07:23 | There's a hanging water drinker,
nipple drinkers there,
so they get
some clean water 24/7.
|
| 00:07:30 | And then when there are
very hot days,
when we get above 95 degrees,
we have these misters,
these tubes
surrounding the houses.
|
| 00:07:38 | Basically, it's fogs there,
I mean, it's just like,
you know, southern california
patio party.
|
| 00:07:45 | >> The mobile chicken coops are
part of nigel's solution
to the manure issue.
|
| 00:07:50 | After the chickens are grazed
at pasture for several months
dropping manure as they go,
the coops and chickens
are moved to a new pasture.
|
| 00:07:59 | The vacated area, having been
naturally fertilized,
is then available to grow crops
or regenerate pasture grasses.
|
| 00:08:09 | >> After a productive life
of one to two years,
nigel's chickens also endure
what he calls
"
>> when these chickens have
finished two years
of laying here,
the third year,
they really don't lay
enough eggs to pay
for their feed,
so they have to go, you know,
we all have to pay our way.
|
| 00:08:29 | What happens to them,
we have a good demand
for spent chickens
and they go to a slaughterhouse
in sacramento
where they're processed
for stewing chickens.
|
| 00:08:39 | >> Eatwell farm eggs are sold
only on a co-op basis
with fresh organic produce
to private customers.
|
| 00:08:46 | The eggs cost $8 per dozen,
four times the cost
of caged production eggs,
but nigel says that buyers can
taste the difference.
|
| 00:08:56 | >> We deliver about 900 boxes
of produce every week,
and the customers get
the eggs with their boxes
and we have 200 people waiting
to get into the farm,
and it can take anything
from five, six, seven months
to get a spot,
and there's never enough eggs.
|
| 00:09:14 | That's just the reality.
|
| 00:09:16 | >> Whether a dozen eggs
is worth $2 or $8
is a highly subjective choice,
when only a hen's environment
is considered,
but what about taste
and nutrition?
|
| 00:09:29 | The determining factors
might surprise you.
|
| 00:09:46 | "The egg" will return
"
these
..
|
| 00:09:52 | Okay.
|
| 00:09:52 | But they need to be signed before --
looks like someone got some flowers.
|
| 00:09:56 | For me or her?
|
| 00:09:57 | [ laughs ] I WAS JUST KIDDING.
|
| 00:09:59 | Wow.
|
| 00:10:00 | Who sends flowers in a box?
|
| 00:10:01 | That's the same thing
cigarettes and dead people come in.
|
| 00:10:03 | Is he your cousin, or did you meet him in
prison?
|
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|
| 00:10:16 | That's the teleflora difference.
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| 00:10:17 | There's a lot of nice guys in prison.
|
| 00:10:19 | Don't touch me.
|
| 00:10:20 | ..
|
| 00:10:23 | ..
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| 00:10:24 | That built the extra space I needed
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| 00:11:03 | Stop losing.start gaining.
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| 00:11:36 | Difficult time
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my mom gave me some advice.
|
| 00:11:39 | She told me
to keep my heart open
to love, to hope,
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|
| 00:11:44 | Those words changed my life
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| 00:11:58 | You were right, mom.
|
| 00:11:59 | Keep your heart open,
and love will always
find its way in.
|
| 00:13:52 | >> We now return to "the egg"
"
fresh eggs usually reach markets
within two days of being laid.
|
| 00:14:02 | Then comes
the shopper's dilemma,
so many choices
and confusing labels.
|
| 00:14:07 | What's an egg eater to do?
|
| 00:14:09 | Let's start with taste
and nutritional value.
|
| 00:14:12 | >> I know people who pay
several dollars more a dozen
for the eggs because
they don't want to buy eggs
from hens who were kept
in cages;
that's a philosophical decision,
and they have the ability to pay
more for it,
and I think that's great.
|
| 00:14:30 | In terms of nutritional value,
there is
no nutritional difference,
so the egg laid by a hen
who is maintained in a cage
is going to be the same
as the nutritional value
from an egg laid by a hen
that was on the ground.
|
| 00:14:46 | >> What can affect
an egg's taste and nutrition,
however, is the hen's diet.
|
| 00:14:52 | The term "organic" on a carton
can make a difference.
|
| 00:14:56 | >> Typically, the birds that are
producing organic eggs,
they have to be fed a diet
that's made up of grains
that were also
produced organically.
|
| 00:15:09 | >> Another significant
egg carton term
"
hens producing these eggs
are fed a diet enriched
with flaxseed, fish oil, or dha
algae to produce fatty acids
that can help
prevent heart disease.
|
| 00:15:25 | >> If a person really wants
to get those omega-3
fatty acids,
this is one way to get them.
|
| 00:15:29 | So it's really a matter
of "what are you willing to pay
"to get increase in omega-3
"
>> if the choices among eggs
sold in cartons
aren't complicated enough,
add another decision,
shelled, liquid, or powder.
|
| 00:15:45 | More than a third of all eggs
now leave producers
without shells.
|
| 00:15:51 | Like its nearby sister farm
in stuart, iowa,
this rose acre facility
in guthrie center houses
hundreds of thousands of hens.
|
| 00:16:00 | But most eggs here are processed
through the facility's
breaking plant.
|
| 00:16:06 | As in stuart,
machinery in guthrie cleans
and sorts
the eggs automatically.
|
| 00:16:12 | But "checks" or "cracks"
are detected
not by visual inspection,
but soundwaves.
|
| 00:16:18 | >> What we have is acoustical
crack detection system.
|
| 00:16:22 | There are little probes that
are tapping the egg
and it's listening for
the different sounds in the egg.
|
| 00:16:28 | A cracked egg has
a different sound.
|
| 00:16:30 | It'll pick that up
and reject that egg
that has a crack in the shell.
|
| 00:16:36 | >> Eggs with imperfections
and many without,
depending on market demand,
are cracked and separated
by a machine.
|
| 00:16:43 | It's the same technique
a kitchen cook would use,
but the machine does it
a bit faster,
at a rate
of 28,000 eggs per hour.
|
| 00:16:54 | Each egg moves into
a cracker where a knife
gently cracks the shell
and splits it apart.
|
| 00:17:00 | The egg drops
into a small container
with an opening large enough
for the white to separate
and drip into a tray below.
|
| 00:17:08 | Incredibly, this is
old technology.
|
| 00:17:12 | A newer egg breaker
just installed does the same job
at the rate of a 108,000 eggs
per hour.
|
| 00:17:20 | The shells, rich in calcium, are
collected in containers
and sold or given
to area farmers to be used
as crop fertilizer.
|
| 00:17:28 | They also show promise
in their ability
to absorb carbon dioxide
in the production of hydrogen
and collagen harvested
from eggshell membranes
offers numerous
commercial applications.
|
| 00:17:44 | Fresh from the breaker,
the whites, yolks,
and whole liquid eggs wait
in giant chilled holding tanks
for their next stop
in the production line,
pasteurization.
|
| 00:17:55 | The sweet spot
for pasteurization is only
a matter of 10 degrees, hot,
but not too hot, please.
|
| 00:18:03 | >> Normally we got to be above
140 degrees to get
a good bacteria kill.
|
| 00:18:09 | But yeah, we don't want
to get above 150 degrees
or we'll start cooking egg
inside that press.
|
| 00:18:15 | It could get ugly pretty quick.
|
| 00:18:18 | >> Without their natural shells
to protect them,
liquid egg products require
sanitary processing.
|
| 00:18:25 | >> Basically, we're
going through some checks
that make sure
everything is sterile
and the first thing that we do
is we purchase the bags
that are irradiated already
to make sure there's
no bacteria growing
inside the bag.
|
| 00:18:38 | Then from there
the machine is kept sterile
with steam, so the steam keeps
the machine hot enough
to inhibit bacteria growth.
|
| 00:18:48 | >> The liquid eggs are sent
on their way in packaging
ranging from 160-egg bags
to stainless steel tanker trucks
holding 48,000 pounds of liquid,
more than 400,000
whites or yolks.
|
| 00:19:02 | The trucks are bound
for manufacturers and products
like baked goods or mayonnaise.
|
| 00:19:08 | The processing of liquid eggs
gives them double the shelf life
of refrigerated shelled eggs,
nearly two months.
|
| 00:19:16 | But some customers need
even longer periods
of guaranteed freshness.
|
| 00:19:21 | Enter the powdered egg.
|
| 00:19:24 | In another
state of the art machine,
liquid becomes powder
at a rate of 4,000 pounds
per hour.
|
| 00:19:31 | >> Behind me, what we have is
what we call an egg dryer.
|
| 00:19:34 | What it does,
it pressurizes the liquid egg
up to 3,000 psi and spray that
into this box dryer.
|
| 00:19:43 | Inside the box is about
440 degrees.
|
| 00:19:48 | Within six seconds
the liquid egg is turned
into a powder
before it hits the floor.
|
| 00:19:56 | >> Outside the dryer,
powdered eggs are sifted
and placed into 50-pound bags
and boxes for shipping.
|
| 00:20:03 | The dried eggs are usually
sold to institutions
and ice-cream producers,
but liquid product has caught on
with many consumers,
especially those who want
only egg whites to keep
their cholesterol down.
|
| 00:20:18 | But are egg yolks
really that bad for us?
|
| 00:20:22 | Fifteen years ago,
eggs got a bad name.
|
| 00:20:26 | In particular,
yolks were suddenly considered
as unhealthy as fatty red meats,
rich ice creams and cheesecake.
|
| 00:20:33 | But that was then
and this is now.
|
| 00:20:36 | Research scientists
in several departments
at iowa state university
have studied the effect
on the human body
of eating whole eggs.
|
| 00:20:45 | They've all come to virtually
at the same conclusion
as published
health recommendations.
|
| 00:20:50 | >> The american
heart association has
a recommendation of four eggs
per week.
|
| 00:20:54 | Other groups will have that
ramped up to about one egg a day
or seven a week would be,
so an egg a day
is still considered to be
fine for the average--
for the normal healthy adult
without any other factors
of high cholesterol
or heart disease.
|
| 00:21:10 | >> Other tests at iowa state
have involved feeding rats
various sources of protein
to determine just how well
egg protein ranks
in nutritional value.
|
| 00:21:19 | The verdict,
you don't need to eat
an expensive steak
to get a protein fix,
when an egg selling for 15 cents
will do the job.
|
| 00:21:29 | >> Whether it's a body builder
trying to put on muscle
or whether it's just
an adolescent who is growing
through a normal lifecycle,
egg protein is still going to be
the best protein
on a per gram basis to grow
or to make new muscle.
|
| 00:21:45 | >> How is this for proof?
|
| 00:21:47 | A body like this can be yours,
but you'll have to drink
raw egg whites,
more than you can
possibly imagine.
|
| 00:22:08 | "The egg" will return
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| 00:23:53 | does a ten-pound bag of flour make
a really big biscuit?
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| 00:24:03 | rock.
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| 00:24:04 | ♪♪
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| 00:24:04 | can
♪♪
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| 00:24:05 | ♪♪ I know I know I know I shoulda gone t♪♪
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| 00:24:06 | ♪♪
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| 00:24:09 | coulda got
♪♪
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| 00:24:12 | ♪♪ ♪♪
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| 00:24:15 | free credit score and report with enrollment
in triple advantage.
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| 00:24:34 | (woman)I'M
an
but it feels like ineed some more help.
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| 00:24:37 | (announcer)APPROXIMATELY TWO OUT OF THREE
People beingtreated for deprsion
still haveunresolved symptoms.
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| 00:24:43 | If your antidepressantalone isn't enough,
talk to your doctor.
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| 00:24:47 | One option he may consideris adding abilify.
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| 00:24:50 | Abilify is approved to treat depression in
adults
when added to an antidepressant.
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| 00:24:55 | Learn more about abilify.
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| 00:24:57 | Call your doctor if your depression worsens
or you have unusual changesin mood, behavior,
or thoughts of suicide.
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| 00:25:03 | Antidepressants can increasethese in children,
teens and young adults.
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| 00:25:07 | Elderly dementia patientstaking abilify
have an increased riskof death or stroke.
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| 00:25:11 | Call your doctor ifyou have high fever,
stiff muscles andconfusion on abilify,
as these may be signs of alife-threatening
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with abilify andmedicines like it.
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can lead tocoma or death.
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decreases in white bloodcells, which can
be serious,
seizures, impairedjudgment or motor skills,
or troubleswallowing.
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| 00:25:38 | Adding abilify has madea difference for me.
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| 00:25:39 | (announcer)TALK TO YOUR DOCTOR ABOUT THE
Risks and benefits
of adding abilify.
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| 00:25:45 | VISIT ABILIFYtreatment.com
>> We now return to "the egg"
"
meet aiman faour,
professional body builder.
|
| 00:26:28 | >> You see 23 inch.
|
| 00:26:32 | >> To achieve this physique,
every day, he repeatedly
deadlifts 700 pounds,
bench presses 400, and consumes
raw egg whites.
|
| 00:26:42 | He doesn't stop at 10,
not at 20, not even 30, but 40.
|
| 00:26:56 | >> Tastes very good.
|
| 00:27:00 | >> And that's not all.
|
| 00:27:01 | He eats another 40 scrambled.
|
| 00:27:04 | >> I need every day
between 6 and 700 gram protein
like this here.
|
| 00:27:09 | I need every day one bottle
between cooked and drink.
|
| 00:27:14 | >> Aiman and many other
bodybuilders get their
daily protein fix
from california-based eggology.
|
| 00:27:23 | Containers of 48,000 fresh
chilled egg whites
from cage-free chickens fed
organic diets are delivered
to its production facility
where they're processed
for bodybuilders,
restaurant chefs,
and home cooks.
|
| 00:27:37 | Despite the egg whites
having already passed inspection
at their original source,
eggology runs them through
another round of safety checks,
particularly because
so many buyers drink
the producuncooked.
|
| 00:27:51 | A usda inspector
continually monitors production.
|
| 00:27:56 | A proprietary non-chemical
all-natural process
adds a unique characteristic
to these egg whites,
a four-month shelf life,
twice that
of normal liquid eggs.
|
| 00:28:07 | >> Because we're a usda plant,
we have to substantiate anything
that's on that label.
|
| 00:28:11 | So if we're going to claim
four months, we have
to prove it continuously.
|
| 00:28:14 | So out of every day's production
we pull samples
and four months later,
we have to open up a sample
in front of our inspector.
|
| 00:28:22 | >> Eggology has taken
the concept of only-egg-white
protein into uncharted territory
with yolkless ice creams,
desserts, they say, are so rich,
you'd never guess there was
anything missing,
doggie treats that are actually
frozen egg whites,
and instant scramblings,
four egg whites packaged
in a microwave container,
ready to become nuke scrambled
in 90 seconds,
without even taking the top off.
|
| 00:28:57 | While the bodybuilders
and egg white lovers
of california work to create
new forms of designer eggs,
back in the egg production
capital of iowa,
the art of egg eating
is a bit more traditional.
|
| 00:29:11 | The place to eat eggs
in iowa city
is the hamburg inn 2.
|
| 00:29:17 | As a major stop
on the iowa caucus
political highway,
the walls are lined
with pictures
of winners and losers
who came to the inn to get votes
and eat eggs.
|
| 00:29:29 | So what causes the hungry crowds
to gather every morning,
starting at sunrise?
|
| 00:29:34 | Here are the secrets
of eggs-traordinary egg cooker,
polly crist.
|
| 00:29:40 | >> First, you crack the egg
on the grill like this.
|
| 00:29:45 | You want to do it slowly
and carefully.
|
| 00:29:48 | For polly, sunny side up means
the white is cooked
all the way through,
but not the yolk.
|
| 00:29:55 | >> Now the trick to turning eggs
over without breaking the yolks.
|
| 00:29:59 | >> Just crack the eggs,
the same as before.
|
| 00:30:02 | This time you want
to kind of get them
both together,
so it's easier to flip.
|
| 00:30:08 | >> It's all in the wrist.
|
| 00:30:10 | The egg never leaves
the griddle when it's flipped,
over easy just cooks the white,
over medium cooks the yolk
just a touch.
|
| 00:30:19 | >> What I do is just
lightly touch it
and it's cooked,
but not all the way.
|
| 00:30:25 | It's usually just cooked
around the edges like this.
|
| 00:30:28 | You see that yellow right there.
|
| 00:30:30 | That's what you want.
|
| 00:30:31 | That's nice and pretty
right there.
|
| 00:30:35 | >> The hamburg,
like most restaurants,
serves only grade aa eggs.
|
| 00:30:39 | They stand up tall on a plate
with firm yolks
and thick whites.
|
| 00:30:44 | GRADE As ARE STILL GOOD,
But a bit less high profile.
|
| 00:30:50 | The thinner whites of a grade b
make for a much flatter
fried egg,
and how about a poached egg?
|
| 00:30:59 | >> What's my secret?
|
| 00:31:01 | You wanna look for the foam.
|
| 00:31:03 | As soon as the foam
starts bubbling over the top,
is when you turn down the heat.
|
| 00:31:08 | Now you can see the actual egg
still floating in there,
they're not broken.
|
| 00:31:14 | Perfect, all the way cooked.
|
| 00:31:18 | >> For omelets,
the bigger the cooking surface,
the easier it gets.
|
| 00:31:22 | Just toss, spread, load,
and fold.
|
| 00:31:28 | >> I got the iowa omelet
with pancakes.
|
| 00:31:31 | Mary, what are you having?
|
| 00:31:32 | >> Iowa omelet and pancakes.
|
| 00:31:34 | >> The hamburg inn's signature
iowa omelet is filled
with cheese, ham,
and hash browns,
not on the side,
but folded inside.
|
| 00:31:44 | An average omelet at the hamburg
contains two grade aa large eggs
and serves one person.
|
| 00:31:51 | But there is one bird egg
that can be made into an omelet
to feed six people or more.
|
| 00:31:58 | It's not from a chicken.
|
| 00:32:15 | "The egg" will return
"- did dad go to jared
for the pandora bracelet
like we told him?
|
| 00:33:38 | - I--i can't tell.
|
| 00:33:42 | - [sighs]
Oh, honey!
|
| 00:33:44 | - Oh, yeah.
|
| 00:33:45 | He went to jared.
|
| 00:33:46 | - He totally went to jared.
|
| 00:33:48 | female announcer:
Celebrate life's
unforgettable
moments
with pandora charms
and bracelets,
now at jared,
where you'll find
a fabulous
pandora selection.
|
| 00:33:56 | girls: AWWW...
|
| 00:33:58 | - They are so cute at that age.
|
| 00:36:21 | >> We now return to "the egg"
"
this is an egg,
more specifically
an ostrich egg,
containing 24 times
the white and yolk
of an average chicken egg.
|
| 00:36:39 | And this is ostrich farm owner,
doug osborne,
giving his daily warnings
to ravens eyeing
the piles of eggs that have been
laid overnight.
|
| 00:36:49 | >> There go the ravens,
here we go,
they'll stay away
for an hour or two.
|
| 00:36:55 | Fifteen hundred ostriches
currently live on osborne's
ok corral ostrich farm
in oro grande, california.
|
| 00:37:03 | He raises many for meat,
which is in great demand
for its flavor, tenderness
and low fat content.
|
| 00:37:10 | But he is also
one of the nation's
most prominent producers
of ostrich eggs.
|
| 00:37:15 | And yes, they are edible.
|
| 00:37:17 | >> One of the things we believe
here on the ostrich farm is that
you are what you eat.
|
| 00:37:22 | And if you are what you eat,
the ostrich lives 100 years,
he runs 50 miles an hour,
and he mates three times a day,
I mean, what more
could you ask for?
|
| 00:37:32 | >> For reasons
that should be obvious,
e ok corral is
a cage-free farm.
|
| 00:37:37 | Ostriches standing
as high as nine feet tall
with more devastating
leg kick power than a horse
wouldn't have it any other way.
|
| 00:37:47 | They don't fly.
|
| 00:37:48 | They don't need to.
|
| 00:37:50 | >> You get something about
350, 400 pounds that comes by
at 40 miles an hour and hit you;
you're not going to have
a good experience.
|
| 00:37:58 | I think it would be something
like the nfl on steroids.
|
| 00:38:03 | >> Like chickens,
ostriches are followers
when it comes to nesting.
|
| 00:38:07 | When one decides to lay an egg
in a particular location,
others literally stand
in line to follow.
|
| 00:38:14 | >> We're out here
in the southeast corner
of the ostrich pen
and the eggs are laid
on a daily basis.
|
| 00:38:20 | Hens will generally lay
about two eggs a week
and in this pen, we have
450 breeders of which
about 300 are hens,
so we get hundreds of eggs
on a weekly basis
and this is a typical nest
of ostrich eggs here
and they put
little clods of dirt.
|
| 00:38:40 | They pick up dirt and sprinkle
the dirt on top of the eggs
and I suspect that the reason
for that, in africa,
this would be a good camouflage,
maybe an odor proofing
or something where other animals
wouldn't come along and want
to eat or destroy their eggs.
|
| 00:38:59 | >> After gathering the eggs,
osborne candles them
with a low-tech flashlight.
|
| 00:39:04 | Those showing signs of fertility
are placed in an incubator.
|
| 00:39:08 | Infertile eggs are prepared
for shipment.
|
| 00:39:12 | Ostrich eggs actually have
two markets,
the contents for eating
and the shells
as collectors' items,
or for artwork.
|
| 00:39:21 | Twenty miles from
the ok corral farm
sits the west coast home
of the ostrich omelet,
the summit inn
on historic route 66.
|
| 00:39:31 | >> I'm going to show you
the way to open the eggs.
|
| 00:39:35 | >> When an order comes in
for an ostrich omelet,
the first kitchen gadget
chef aureliano rios chooses
is a dremel, the kind of tool
a mason uses
to drill into concrete.
|
| 00:39:46 | Because the shells alone
sell for $10 or more,
the contents of the egg
are emptied through a tiny hole.
|
| 00:39:52 | Even the most powerful
stone dremel bit
requires serious pressure
to pierce the hard shell.
|
| 00:39:59 | An ostrich eggshell is so hard,
a 200-pound man could
stand on it
and it wouldn't break.
|
| 00:40:06 | So how do ostrich chicks
ever make their way out?
|
| 00:40:11 | Over time,
approximately 45 days,
thousands of microscopic pores
in the shell expand,
making it breakable
at just the right time
for a baby ostrich to peck
or kick its way out.
|
| 00:40:24 | The expansion of pores occurs
with all eggs,
including those laid
by a chicken.
|
| 00:40:31 | For the ostrich egg chef,
once a hole is drilled
into a shell,
a vacuum device empties out
the white and the yolk
and the scrambled egg mix
finds its way to the griddle,
a very large griddle.
|
| 00:40:46 | A whole ostrich egg packs
over 2,000 calories
and 33 grams of protein,
coincidentally the minimum
daily requirement
for an average healthy adult.
|
| 00:40:57 | The cholesterol level,
approximately 16 times
that of a chicken egg.
|
| 00:41:03 | This omelet also includes cheese
and ostrich meat.
|
| 00:41:09 | The real cooking trick comes
when it's time
to fold the omelet for plating.
|
| 00:41:18 | >> There you go.
|
| 00:41:19 | the only
single egg omelet that won't fit
on a large plate.
|
| 00:41:25 | >> How about that, huh?
|
| 00:41:26 | Big omelet.
|
| 00:41:28 | look at that baby,
would you? that is so good.
|
| 00:41:33 | Cheddar cheese, avocado,
hash browns, sausage.
|
| 00:41:38 | >> Exotic eggs don't just come
from unusual birds.
|
| 00:41:42 | Some chicken eggs fall
under that category
as the result of prepation.
|
| 00:41:48 | Anpurple egg may not
seem appetizing
to the uninitiated,
but at philippe's restaurant
in los angeles,
their home-made pickled eggs
are so popular,
they need to make a new batch
of 600 every three days.
|
| 00:42:02 | They've been serving them
for more than 40 years.
|
| 00:42:05 | Philippe's is best known
for its french dipped
roast beef sandwiches,
but regular customers
frequently add a pickled egg
to their platters.
|
| 00:42:15 | The eggs originally
became popular as bar snacks
IN THE EARLY 1900s,
Serving right next
to jars of pickled pigs' feet.
|
| 00:42:23 | The purple color comes
from fresh beet juice.
|
| 00:42:27 | Twice a week,
36 bunchesf beets
are steamed and then
immediately peeled.
|
| 00:42:32 | >> After it's peeled,
we put them into this slicer.
|
| 00:42:36 | We slice it and goes
right underneath where
all the spices and the vinegar
and it's ready to use it
for pickling the eggs.
|
| 00:42:47 | >> Six hundred hard boiled eggs
are soaked in the vinegar
and spiced beet juice
for three days.
|
| 00:42:54 | Then they move
to the countertop
where they stay fresh
up to a week.
|
| 00:42:58 | Pickling in this case
is intended to add flavor
more than preservation.
|
| 00:43:03 | Some newbies need to be talked
into trying one.
|
| 00:43:06 | >> I'll say, okay try it;
if you don't like it,
you're not gonna pay for it.
|
| 00:43:10 | It's on the house.
|
| 00:43:12 | I slice it and they taste it
and they ask for anoer one.
|
| 00:43:17 | >> If you find
the color purple intriguing,
how about the color black?
|
| 00:43:22 | This is an asian delicacy
known as
a thousand-year-old egg.
|
| 00:43:26 | It's also called a centu egg
or simply a preserved egg.
|
| 00:43:30 | It is not hard boiled.
|
| 00:43:33 | It is merely packed in clay,
ash, salt, lime, and straw
for up to a month,
not really a century.
|
| 00:43:40 | The cooking is caused
by fermentation.
|
| 00:43:45 | At specialty restaurants
like typhoon,
in santa monica, california,
the egg is simply sliced
in half,
revealing a garish green yolk
with a smell similar to ammonia,
and it's served over tofu.
|
| 00:44:01 | >> Some people say
it smells like urine,
but when you tasted it,
the taste is not there
and that smell that you smell
is not in to the taste
that you get.
|
| 00:44:11 | It's a very creamy,
sort of soft.
|
| 00:44:14 | It has a yolky flavor too,
but a much richer,
it's much richer than the normal
chicken egg yolk.
|
| 00:44:21 | >> Upstairs from typhoon,
in "the hump" sushi bar,
chef kiyoshiro yamamoto,
creates exotic egg dishes
on a much smaller scale
with quail eggs,
poached precisely
at 140 degrees,
so only the yolk cooks,
not the white.
|
| 00:44:40 | Then he prepares his own
spoon sized omelets.
|
| 00:44:44 | >> This is sea urchin, oysters,
and a king crab,
and japanese mushroom.
|
| 00:44:50 | >> For a sushi chef,
quail eggs aren't simply food,
they're miniature works of art.
|
| 00:44:57 | The simple shape of the egg has
inspired artists for centuries.
|
| 00:45:02 | Today, an iowa sculptor
has become world famous
for his own works of egg art.
|
| 00:45:08 | How does he create
relief carvings like this
in a shell less than 1/32
of an inch thick?
|
| 00:45:26 | "The egg" will return
"
"s" stands for straightforward.
|
| 00:47:46 | .. total transparency.
|
| 00:47:50 | Straightforward is the way td ameritrade
does business.
|
| 00:47:54 | Simple, fair pricing.
|
| 00:47:55 | No hidden account fees.
|
| 00:47:57 | No shenanigans.
|
| 00:47:58 | Just good value.
|
| 00:48:00 | Real help.
|
| 00:48:00 | Smart people who are easy to work with.
|
| 00:48:02 | That's what td ameritrade stands for.
|
| 00:48:04 | What does your investment firm stand for?
|
| 00:48:09 | It's time for fresh thinking.
|
| 00:48:11 | It's time for td ameritrade.
|
| 00:49:26 | >> We now return to "the egg"
"
the perfectly shaped form
of the egg has inspired artists
for centuries.
|
| 00:49:37 | These are russia's
famous faberge eggs
FROM THE EARLY 1900s,
Made from gold, marble,
and jewels.
|
| 00:49:47 | Even simple easter eggs
have been elevated
to innovative art,
but few artists have had
the patience and steady hand
to perform work
like egg shell sculptor,
gary lemaster of iowa city.
|
| 00:50:03 | What began as a hobby
30 years ago has evolved
into a life's passion.
|
| 00:50:13 | Working with an ostrich shell,
gary is able to carve layers
of relief;
delicate powered dental tools
allow him to work
within a custom built case
which vacuum shell dust
as he carves.
|
| 00:50:30 | >> I started
just shaping things,
taking off the outer layer,
we create the illusion of depth
because we're only working
with about somewhere
between a 32nd of an inch
and maybe a 16th of an inch
thick shell here, and so you
always point the burr towards
what element is going to remain
or appear to be higher
than the one next to it.
|
| 00:50:57 | This is a good place to show
because we have
part of a leaf here
that is rolled over on itself
and instead of having
being satisfied with just
the sort of 90-degree angle
here to show the depth,
we'll actually go in
and undercut it
which will create even more
of a shadow and therefore
more of an illusion of depth.
|
| 00:51:25 | >> The natural colors
of different eggs give gary
even more
creative opportunities.
|
| 00:51:30 | Beneath the green surface
of an emu eggshell,
lie multicolored layers.
|
| 00:51:36 | >> There's no paint on here
which people traditionally think
there is when they see them.
|
| 00:51:42 | When you're carving
with an aggressive burr,
usually you can get
different color layers
from the egg,
the white, which is the deepest
and it's just paper thin.
|
| 00:51:54 | The teal, which I'm
working on now,
and I think this is going
to eventually go down
to the white and then of course
the dark outer layer.
|
| 00:52:03 | This is a commission for someone
in the great pacific northwest,
whose wife loves dolphins.
|
| 00:52:14 | >> Prices for gary's
carved shells range from $100
for simple designs
to several thousand
for commissioned works.
|
| 00:52:24 | The lattice
or lace like carvings
he calls filigree
often draw the most attention.
|
| 00:52:33 | >> You always start at the most
fragile spot because
you don't want to end
at a fragile spot,
you're almost guaranteeing
that you're going
to break the egg.
|
| 00:52:44 | I'll go back and I'll try
to make this even closer
together than it already is.
|
| 00:52:53 | There's a flower in here
and there's a star,
and there's other shapes.
|
| 00:52:58 | There's a heart, but this is
the sort of egg
and the sort of carving I do
the night before I know
I'm going to have
major surgery or something
because this takes focus
and you can't be thinking about
anything else.
|
| 00:53:16 | He says, as he's talking.
|
| 00:53:20 | >> The egg is a gift.
|
| 00:53:22 | It has drawn our interest
for thousands of years
for its simple design,
delicate taste,
and affordable nutrition.
|
| 00:53:31 | Almost always too appetizing
to be left uneaten,
and often too intriguing
to be left untouched.
|
| 00:53:40 | >> They're perfect
in what they do.
|
| 00:53:43 | They're strong until you start
messing with them like this
and sometimes I feel
a little odd as an artist
trying to make
something perfect, more perfect.
|
| 00:53:55 | They represent life itself.
|
| 00:53:58 | Captioning performed by
peoplesupport
transcription and captioning
The guy's got a whitecastle in his yard.
|
| 00:54:05 | FRANK: A haha look at that!That's awesome.
|
| 00:54:08 | MIKE: I was thinking five hundred bucks.
|
| 00:54:10 | WILL EYE: Oh yea huh.
|
| 00:54:11 | FRANK: Looks like he ate too much of the
fudge.
|
| 00:54:14 | MIKE: I don't need to have a crappy day with
you
directing the crappy day.
|
| 00:54:18 | I can have one all by myself.
|
| 00:54:20 | FRANK: It's crap.
|
| 00:54:21 | [♪]
MIKE: I'm Mike Wolfe.
|
| 00:54:24 | FRANK: And I'm Frank Fritz.
|
| 00:54:26 | MIKE: And we're pickers.
|
| 00:54:28 | FRANK: We travel the back roads of America
looking
for rusty gold.
|
| 00:54:31 | We're looking for amazing things buried in
people's
garages and barns.
|
| 00:54:37 | MIKE: What most people see as junk - we see
as dollar signs.
|
| 00:54:41 | FRANK: We'll buy anything we think we can
make a buck on.
|
| 00:54:45 | [♪]
MIKE: Each item we pick, has a history all
its
own...And the people we meet, well, they're
a
breed all their own...We make a living telling
the
history of America - one piece at a time.
|
| 00:55:01 | [♪]
[♪]
MIKE: This is one ofthose ass chilling, soul
crushing picker days whereit's like you know
what?
|
| 00:55:13 | This is what separates the men from the boys.
|
| 00:55:15 | This is what builds character.
|
| 00:55:17 | We're gonna go out and find something today.
|
| 00:55:19 | I can feel it in my bones.
|
| 00:55:20 | MIKE: I'd like to maybe hit some rural areas,
you know,
and just and just, I don't know, do some
door knocking.
|
| 00:55:25 | FRANK: You know me. Bummer.
|
| 00:55:28 | My expectations aren't that high on us finding
stuff in the, in the rain here.
|
| 00:55:32 | MIKE: Seriously Franky, it does not have
me down.
|
| 00:55:34 | I mean if nothing else it's made me a little
bit
more aggressive, man.
|
| 00:55:37 | MIKE: All of a sudden we come across this
sign that
says Pickaway County.... Is that perfect
or what?
|
| 00:55:42 | FRANK: Maybe we can go do some picking in
Pickaway.
|
| 00:55:46 | [♪]
MIKE: Yeah it's looking good.
|
| 00:55:51 | A little bit out of the city.
|
| 00:55:53 | [♪]
Oh my god, look at that.
|
| 00:55:59 | That guy's got a White Castle in his yard.
|
| 00:56:01 | FRANK: Ah-hahaha. Look at that. That's awesome.
|
| 00:56:04 | MIKE: Out of nowhere we see a White Castle.
|
| 00:56:07 | A White Castle is on somebody's farm in the
middle of nowhere.
|
| 00:56:11 | MIKE: It was a hamburger building smack dab
in the
middle of somebody's farm.
|
| 00:56:15 | I'm like am I seeing things?
|
| 00:56:16 | FRANK: This place is looking intriguing.
|
| 00:56:18 | There is lots of buildings.
|
| 00:56:20 | I like the setup.
|
| 00:56:20 | I don't know what were gonna find.
|
| 00:56:22 | MIKE: Hey. How ya doing?
|
| 00:56:23 | WILL-I: Okay.
|
| 00:56:24 | MIKE: Hey I'm Mike.
|
| 00:56:25 | WILL-I: I'm Will-I Green.
|
| 00:56:26 | MIKE: Hi. Nice to meet ya.
|
| 00:56:27 | FRANK: I'm Frank.
|
| 00:56:28 | FRANK: We could see he had a bunch of outbuildings,
a
little blacksmith shop, this and that so
obviously
he had something going on, you know?
|
| 00:56:33 | MIKE: It looked more like a museum though.
|
| 00:56:35 | FRANK: Kinda, yeah. It looked like a museum
but, you
know, we've had some luck stopping at places
like that.
|
| 00:56:39 | MIKE: We buy stuff. We buy anything from
old signs,
old bicycles, anything old.
|
| 00:56:44 | WILL-I: We got some bicycles.
|
| 00:56:46 | MIKE: Do ya? Some old ones?
|
| 00:56:48 | WILL-I: Oh yeah.
|
| 00:56:49 | MIKE: Okay. Hey. I would love to look at
those.
|
| 00:56:50 | WILL-I: Well I'll get a coat and we'll come
out.
|
| 00:56:53 | MIKE: How does one go about acquiring a White
Castle building?
|
| 00:56:57 | How do you get into something like that?
|
| 00:56:58 | WILL-I: The White Castle company in the Columbus
paper offered it for sale so I called up
White Castle.
|
| 00:57:03 | They moved it on a Sunday morning at four
o'clock in
the morning.
|
| 00:57:07 | The roof leaks bad on it so we just leave
it sat there.
|
| 00:57:09 | MIKE: Okay.
|
| 00:57:10 | [♪]
MIKE: The White Castle has got to be for
me tops on
the most unusual thing in somebody's yard.
|
| 00:57:20 | WILL-I: The rest of these buildings we moved
ourselves.
|
| 00:57:22 | We moved that blacksmiths shop first and
that church
came three miles and we moved the store.
|
| 00:57:28 | FRANK: Wow.
|
| 00:57:29 | MIKE: I don't think I've ever met anybody
that's
collected buildings.
|
| 00:57:32 | MIKE: This guy has a blacksmith shop, he
had a
train station, he had a church, he had a
gas
station and a general store.
|
| 00:57:40 | WILL-I: This whole store started in eighteen
seventy-five.
|
| 00:57:44 | It ran till nineteen eighty.
|
| 00:57:46 | MIKE: The best thing about the general store
to me
with Will-I was that he used to shop there
back in the 40s.
|
| 00:57:51 | I mean this was like a memory from his childhood
that he actually owned now.
|
| 00:57:54 | He can walk in the door and see the counter,
see some
of the signage, all that stuff from when
he was a child.
|
| 00:58:00 | I mean that's fascinating.
|
| 00:58:01 | MIKE: The display counters and everything
were here
but you had to fill it with merchandise?
|
| 00:58:05 | WILL-I: Yeah, yeah.
|
| 00:58:06 | MIKE: Him and his wife did an amazing job
because
they said that the counter and stuff was
there but
none of the merchandise was in there, the
products.
|
| 00:58:11 | All that stuff they bought to make it look
that way.
|
| 00:58:14 | MIKE: This is just incredible.
|
| 00:58:16 | Can we look around a little bit, just kind
of
fish around through stuff?
|
| 00:58:21 | [♪]
MIKE: This guy had this stuff forever.
|
| 00:58:25 | Like Franky always says, this didn't happen
overnight.
|
| 00:58:27 | MIKE: What about something like this?
|
| 00:58:29 | WILL-I: I guess I'm getting older and I'd
probably take thirty-five dollars.
|
| 00:58:32 | MIKE: He was at the point where he, you know,
he was
starting to be like you know what?
|
| 00:58:35 | I think I might want to sell some of this
stuff
and that's a big step for a collector to
make.
|
| 00:58:39 | That's huge and we were just there at the
right time.
|
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